Swordfish Fillets in Olive Oil
These delicious swordfish fillets have been fished off the shores of Marzamemi. Steamed to preserve their organoleptic characteristics and preserved with sea salt and olive oil, these fillets are pinkish white in colour and have a characteristic flavour. They are also very rich, an excellent source of protein and with very little fat. Enjoy them as a nutritious second course or as a side dish with a green salad, to flavour pasta dishes or as part of a typical Sicilian antipasto alongside capers and olives.
Swordfish (70%), olive oil, sea salt.
The Campisi family business was founded in 1854 in beautiful Marzamemi, a small Sicilian village in the province of Siracusa, steeped in traditions associated with fish processing. Linked to the sea for over a century, Salvatore Campisi produces and processes a wide range of fish products using ancient techniques dating back to the Arab period, refined over time in this small village. Campisi affirms: "Our goal is to continually search for products that have created the history of our land.”
Marzamemi is located near the town of Pachino and Campisi also prepare vegetable products, most notably an exquisite Cherry Tomato sauce made with the P.G.I. Pachino Tomato, known worldwide for its infinite sweetness.
Both in seafood and vegetable production, methods have remained the same over the years with the locals traditionally handing them down from generation to generation. The genuineness, freshness of the raw materials and strict controls ensure the best possible quality. The Campisi company, well aware of living off the land and sea, respects the local territory ensuring, through its code of ethics a healthy relationship between man and nature. Fish are of course, exclusively line-fished in a sustainable way.