Rosso di Mazara

Rosso di Mazara was founded in 1914 as a result of the Pietro Giacalone’s passion for fishing, a passion passed down to his grandsons, Paolo and Nicola, who today lead the company having strict attention to product traceability and food safety as main objectives. The production process (catching, freezing and packaging) of the Mediterranean red shrimp takes place over a period of about 3 hours aboard the two boats using the “flash freezing process” technique – instant freezing at -50C° – thanks to which the Rosso di Mazara shrimp are the only ones in the world certified biosulfite-free and “friend of the sea”. Further guaranteeing the quality of the product is the lack of glazing and not adding an ounce of water. Instant freezing, careful control of each stage of production and marketing not only allow the traceability throughout the supply chain but also make this shrimp the best on the market and the most appreciated by great Italian chefs.