In Puglia, among sand dunes, the roaring sea, and bushes of wild Mediterranean herbs, stands Colimena, an artisanal fish cannery whose products are now available in our range.
Agostino Lomartire and Franco Scarciglia have been running the Colimena cannery between the towns of Torre Colimena and Porto Cesario in southern Italy's Puglia region for quite some time now. On the site of the original historic tonnara, where tuna was processed, a modern laboratory has been built, but it still insists on manual processing and packaging and sustainability. Because, as they say, good things take time and space.
Skilled hands process mainly yellowfin tuna, bonito tuna, small Ionian tuna, striped tuna from the Strait of Sicily, mackerel, and anchovies. The fish are caught sustainably and processed gently. Unlike others, Agostino and Franco do not steam the fish, but cook it in a broth with Mediterranean herbs and natural sea salt, which gives it its characteristic flavor, juiciness, and firm texture. The meat is then hand-packed into jars and covered with sunflower oil.