When the sea meets the sauce

We chose smoked salmon not only for its aromatic character, but also for the depth it brings to the sauce. Its smokiness infuses the preparation with salty, woody notes that permeate the dish and offer an intensity that fresh salmon cannot match.

🔸 Pasta cooking perfected after over 130 trials
Pasteurizing at 80°C is a significant technical challenge, especially in preserving pasta texture, which tends to soften with extended heat. To achieve the best balance between food safety and firmness, we conducted over a year of applied research and over 130 tests to master the process. The result is a consistent, firm texture that meets the demands of long shelf life without compromising taste.

🔸 This method relies on several key adjustments:
✔ A sauce formula designed to limit excess absorption by the linguine.
✔ Precise pre-cooking to anticipate the thermal effects.
✔ A specific pasta assembly in the jar to maintain structure post-pasteurization.
✔ Carefully selected durum wheat for optimal cooking resistance.

A salmon in full control—perfectly salted, delicately smoked, for a bite that tastes of the open sea without ever drifting off course. 🌊🍝