The Campisi family business was founded in 1854 in Marzamemi (SR), in a small village steeped in traditions related to fish processing. Linked to the sea for over a century, Salvatore Campisi produces and transforms a vast range of fish products, from bluefin tuna, swordfish, amberjack, to the highly prized bottarga, mosciame (tuna ham) up to the refining of the catch in pesto and paté. The use of ancient techniques, dating back to the Arab period, refined over time in the small village of Marzamemi, the drying and maturing of tuna products, in a particularly suitable climatic zone, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions now in extinction worthy of protection and recognition. Campisi states: "Our goal is to continuously research those products that have made the history of our land, in July we will put on the market the famous Garum Excellens, a condiment based on fish and fresh local spices used by the ancient Romans in 5th century BC and highly sought after by connoisseurs of traditional cuisine".
Tradition - The experience and care of the past
Campisi states: "Our goal is to continuously research those products that have made the history of our land, in July we will put on the market the famous Garum Excellens, a condiment based on fish and fresh local spices used by the ancient Romans in 5th century BC and highly sought after by connoisseurs of traditional cuisine".
