Considered one of the best shrimps in the world, gambero rosso is the most sought-after shellfish by top chefs, along with lobster.


Enjoy it straight away, without any preparation, in raw carpaccio, with a drizzle of extra-virgin olive oil and a squeeze of lemon.


Remember to cut the protective plastic film with a pair of scissors all around the carpaccio, then peel off the first side of the film and place it on a plate, then peel off the second side, all while the carpaccio is still hard and cold. If you take too long to do this, the shrimp fat may stick to the plastic film and you won't be able to achieve the aesthetic result as it appears in the images and was prepared by our artisans.


Finally, we advise you not to add salt or pepper (oil and lemon or yuzu only), as the fat is so delicate that you may not appreciate it to the full. Perfectly preserved in the deep-freeze, this exceptional shrimp is sure to delight your palate and that of your guests.


Respecting the marine ecosystem, this shrimp is fished by hand and with nets in the northern Mediterranean basin (Spain, Italy, France), when most shrimp come from Mozambique or the seas of the Deep South.


Rich in proteins, vitamins, phosphorus and magnesium, our shrimp contains no preservatives or additives, and above all, no ammonia.