Filetto di cefalo di Orbetello

Products derived from fish, shellfish and crustaceans, and special farm techniques of the same;

1. Product name:
Filetto di cefalo di Orbetello

2. Other names:

3. Short description:
Filetto di cefalo di Orbetello is an amber pink to red colour with a soft texture and pungent odour and flavour.

4. Production area:
Province of Grosseto, especially in the municipality of Orbetello.

5. Production status:
r disappeared r at risk r active

6. Production process:
The chosen fish are gutted and filleted, their heads and tails discarded. After any residual bones have been removed, they are salted and seasoned by hand. The fish are then dried and smoked before being vacuum packed.

7. Materials, equipment and premises used for production:
s Cutting tools
s Oven for drying
s Materials for smoking
s Vacuum packaging machine
s Workplace
s Cool room

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product’s traditional character is tied to its local origins and the quality of the raw material, as well as its mostly by-hand production. The combination of ingredients and treatment (drying and smoking) give the filetto di cefalo di Orbetello a unique flavour.

9. Production:
The filetto di cefalo, together with the other fish products from the Orbetello Lagoon, is made by one cooperative. Production quantity is around 15-20 tonnes a year, but it’s primarily caught in September. It’s sold both in local and regional stores and through wholesalers to the rest of Italy. The cooperative also has a shop. The production of filetto di cefalo depends entirely on fishing activities. This is why it’s difficult to talk about production potential. Fish products from the Orbetello Lagoon have starred in numerous initiatives including Fieragricola, Salone del Gusto in Torino and Mia in Rimini.

Preparations of fish, shellfish and special techniques of farming the same
Production area

Provincia di Grosseto, soprattutto il comune di Orbetello.