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The salmerino is cleansed, crushed, and marinated in special vinegar, Laguna Valley nosiola wine, sweet salt of Cervia, equatorial Brown sugar from the Equador and spices.
Subsequently, the fillets of salmerine are vacuumed with extra virgin olive oil so as to enhance the delicacy of the meat and enhance the light marinade.
The high quality of the used oil - of the Riva del Garda - allows it to be used later for dish seasoning.
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