El mosaico de la excelencia

Giordano Palazzo is one of those people who, once he sets his sights on a goal, achieves it without compromise. Thus, as a gourmet attentive to the highest possible product quality, he founded La Nef in 1989, a company in Ancona that distributed smoked salmon and preserved fish locally. Over time, the brand grew, expanding its reach throughout Italy and becoming one of the most dynamic and quality-conscious companies in the sector. In over thirty years of business, the pursuit of unique and authentic products has never stopped, so much so that in 2023, La Nef launched Mosaico Food Experience with the aim of becoming the reference point for the most discerning restaurant industry.

A mosaic of goodness

Coda Nera Classico, available in fillets, slices, tartare, and fillets, is made, like the rest of the line, from the heart of the most prized part of the salmon, removed from the skin, fat, and dark parts, and smoked over a beechwood fire. Coda Nera Riserva is made from Atlantic salmon farmed in the Skyervøy area, an island in the far north of Norway where strong Atlantic currents and low water temperatures allow the salmon to grow very slowly. The farms house a small number of salmon in very large spaces, ensuring a natural, sustainable development cycle that respects the environment and the salmon's well-being. The entire Coda Nera line is smoked using the traditional La Ficelle method over a wood fire, tying the fish by the tail and hanging them in old ovens where they remain for a long time. Only the truly special and large salmon, raised in the Skyervøy area, are selected to become the prized Coda Nera Gran Riserva.

The salmon for Wild Blacktail, on the other hand, come from Alaska, whose waters are home to the largest and healthiest salmon populations on the planet. Among the species fished in Alaska, the Palazzos chose Sockeye Salmon, which owes its name to the color of its very firm flesh, a characteristic that makes it perfect for cold smoking.

Among Mosaico Food Experience's other seafood specialties, Reserva offers some of the finest Cantabrian Sea produce, such as anchovies, marinated anchovy fillets, Bonito del Norte yellowfin tuna, and sea urchin roe. The Noah line features a prized caviar, while Mizu includes fresh Pre Rigor salmon from the Faroe Islands, caught and immediately processed according to ancient tradition, perfect for sushi and tartare. Mizu octopus, from Dakhla in the central-eastern Atlantic, is characterized by its large size, firm, meaty texture, and exquisite flavor, thanks to its diet consisting exclusively of local crustaceans, clams, and mollusks. Finally, the Le Grand Blanc line features wild cod, caught in Iceland at the beginning of the year in the crystal-clear waters of Keflavic Bay, salted, and then brought to Coimbra, in the heart of Portugal, for curing. At the end of the process, the cod is desalted by immersion in extremely cold, additive-free water, to best preserve its authenticity and organoleptic properties.