From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

From Tuesday to Sunday - Via Borgo 33, Ascona 🥂

Baby Squid in Their Ink, Los Peperetes
Los Peperetes

Squid in ink: the sea at its purest

Baby Squid in Their Ink, Los Peperetes

15,90 CHF
Gourmet preserve of stuffed baby squid cooked in their own ink with a homemade sauce. Tender, flavourful and ready to enjoy.
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Los Peperetes
Galicia- ES

Los Peperetes is the ultimate expression of gourmet preserves from Galicia. The brand, whose name means "delicious," has been dedicated since 1990 to producing the world's finest canned seafood. Razor clams, cockles, octopus, and rare sea urchin caviar come from the clear Rías Gallegas. Every piece is meticulously hand-processed, like a jewel, and enriched with homemade sauces, faithful to family recipes. A treasure of the highest quality and limited production.

Los Peperetes baby squid in ink is an artisanal preserve that brings the best of the sea straight to your table. Each squid is carefully selected and cleaned by hand, then stuffed with its own tentacles for a tender yet firm texture. They are simmered in a sauce made with their natural ink, onion, tomato, olive oil and a hint of wine, resulting in a dish that is rich, bold and full of character. Every tin is a taste of tradition, perfect to enjoy on its own, as a tapa, or paired with rice or potatoes, while keeping the essence of Galician cuisine.

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