Drago Sebastiano Of Giuseppe Drago

The firm, was established in 1929 and it is now located in the industrial area around Syracuse ( Sicily). In accordance with the Sicilian tradition and thanks to three generation&＃039;s experience over 78 years, the firm manufactures tinned fish, both water and olive oil or vegetable oil-packed, including tuna and mackerel, part of the traditional Sicilian Cookery for ages and the Mediterranean diet as well. Tests carried out by qualified laboratories reveal gr.7, 44 Omega3 /gr.100, which means an amount of polynsaturated fats ( fit, among others, for the prevention of cardiovascular diseases ) far larger than the daily requirements of gr.0, 4-gr.1, 00. All products are hand-boned and gutted without the addition of chemicals, in compliance with HACCP regulations; they are also preserve-free and contain no artificial flavours. To meet young generations&＃039; tastes, the firm also manufactures Tuna Pat�¨, Mackerel Pat�¨ and the Sfizzio, all starch-free, if compared with other products, especially tasty for appetizers and pasta recipes, adding at will tomato sauce or cream. Thanks to its peculiar refined flavour, the Sfizzio is especially fit for glamourous buffets. High flexibility in the production of different sizes and packaging characterizes the firm, who also offers perspective buyers the chance to use their own trademark. Furthermore, the firm addresses gourmets, particularly demanding as far as quality and genuineness are concerned, always trying to improve the products on a quality level. In fact, even implementing modern technologies, the fish is still cooked and processed in stainless steel pots AISI 316 with water and salt to keep its organoleptic characteristics intact, in accordance with traditional methods. What&＃039;s more, no steaming is admitted, since pressure and high temperature would release the proteins. Next the fish is cooled slowly at room temperature and later hand-boned and gutted without chemicals; it is precisely this fish, cooked and processed by