The story begins in the seventies when Giuseppe Pighin started to breed trout in lots of running water, with very low fish density and a natural diet. Thus the Regina di San Daniele, cold-smoked trout, and hot-smoked and steamed trout fillets were born. Today, the offer includes other fish such as smoked and spiced mackerel and herring, steamed fillets of sea bass and sea bream, and the entire range of salmon and cod.
