Red prawn

Gambero Rosso originates from the deep, warm waters of the central Mediterranean, particularly from fishing grounds south of Sicily. The prawns are wild-caught and processed immediately after being caught, ensuring their characteristic intense red shell and stable meat quality are fully preserved. The flesh is pale, slightly rosy, and possesses a firm, clean structure. The taste is considered particularly delicate: slightly sweet, clearly maritime, and with an aromatic depth that makes these prawns one of the highest-quality Mediterranean specialities. The texture remains stable both raw and cooked, displaying a precise, appealing cut. Gambero Rosso is ideal for raw preparations such as tartare or carpaccio, but can also be briefly grilled, sautéed, or used as a high-quality ingredient in pasta and risotto dishes. Its striking red colour also provides an exceptional visual appeal.

Gambero Rosso originates from the deep, warm waters of the central Mediterranean, particularly from fishing grounds south of Sicily. The prawns are wild-caught and processed immediately after being caught, ensuring their characteristic intense red shell and stable meat quality are fully preserved. The flesh is pale, slightly rosy, and possesses a firm, clean structure. The taste is considered particularly delicate: slightly sweet, clearly maritime, and with an aromatic depth that makes these prawns one of the highest-quality Mediterranean specialities. The texture remains stable both raw and cooked, displaying a precise, appealing cut. Gambero Rosso is ideal for raw preparations such as tartare or carpaccio, but can also be briefly grilled, sautéed, or used as a high-quality ingredient in pasta and risotto dishes. Its striking red colour also provides an exceptional visual appeal.