In the 1970s, Giuseppe Pighin began breeding trout in large quantities of running water, drawing on low fish density and the use of natural feed. The result was Regina di San Daniele, his cold-smoked trout, along with warm-smoked and steamed trout fillets. Today other fish are offered, from smoked and spiced mackerel and herring to sea bass fillets and steamed sea bream, as well as a range of salmon and cod.
