Our sushi is prepared using only AUTHENTIC rice grown in the Vercelli area, an ancient type of rice selected in Italy and cultivated since the early twentieth century, whose characteristics – pearly color, rounded shape and crunchy consistency – blend perfectly with our raw materials.

All of the fish we treat is of known origin, traceability and it is blast-chilled either on site, or at the source, according to the current regulations CE852 / 2004 at -20 for 24 hours, to protect the health of the consumer and guarantee a constant freshness of the raw meat, 100 % NATURAL (no glazing, no gas and no dyes).

Norwegian salmon certified with daily arrivals•

Mediterranean Bluefin Red Tuna (the most tasty part of the tuna) caught on hook. Not treated with gas or dyes, without glaze and 100% NATURAL.

Ventresca is considered “Toro” only if it derives from Tuna with a weight of over 100 kg and fished in the previous period of reproduction, in fact it is the rarest and most valuable part of the Bluefin Tuna.

The “Akami” Fillet is the leanest part and according to the most famous Sushi masters in the world it is from this cut that you can appreciate the true flavor of the Red Tuna•

Gambero Rosso Mazara del Vallo fished with trawl nets at about 800 meters depth and shot down on board at -60° to guarantee consumption in maximum safety and to preserve the organoleptic and nutritional properties, 100% NATURAL, without glazing, gas or dyes.

Over the last years, the Americo Quattrociocchi organic farm in Alatri has enjoyed success for its products. The latest success in chronological order is the so-called “Italian Oscars of Oil” that was awarded “Best Oil in the World” title in 2017.

Single-origin cocoa paste made with criollo cocoa from the Bagua area, in the Amazonas region in Peru. It is the first cocoa of which there is a trace of consumption, as early as 3,000 BC:, a “native” and spontaneous cocoa. This unique and precious “primitive” cocoa allows to obtain results of excellent quality. Simply derived from roasted beans, peeled and ground, without adding other ingredients.

Produced about 20 km away from Trapani. In the extreme western tip of the Sicilian island, stands San Pantaleo, an island that in ancient times was called Mothia, hence the name of the salt. The salt flats from which the salt is extracted are within a Nature Reserve, in the Stagnone lagoon. It is particularly rich in magnesium and is an excellent remineralizer for the bones•