Altura is the first and only company in Valle d’Aosta specialized in freshwater fish smoking. Our first quality products are local and smoked using traditional techniques. Our goal is to rediscover freshwater fish products, which are often undervalued in the mountain’s food offer.

The idea comes from Lorenzo (27) and Edoardo (28), who shared the passion for the mountains and fishing. They wanted to create something new in Valle d’Aosta, a company in line with their vision of a more sustainable future, where local quality products are at the center of peoples shopping habits.

Our fish is farmed exclusively in the cold freshwater of the Italian Alps by small farmers located in Valle d’Aosta and Piedmont. These farmers are selected by us for the quality and sustainability of their products and farming techniques. The slow growth, the use of natural fodder and the low density of the pools, guarantee a lean and tasty flesh and are respectful of the life of the fish.

Contacts

Phone:+39 3755378364

Info

Via Duca d'Aosta, 56
11029 Verres (AO)
Italia

Our expertise is the production of smoked trouts.

  • Salmon trout has a balanced taste. The color remembers salmon’s one, but the flesh is much leaner and more digestible. Nevertheless, the amount of omega 3 is the same as salmon.
  • Rainbow trout has a white flesh, very lean and delicate. The smoking process is made with beech and other fruit trees, which give to the trout a fruity note, making this product perfect for fine palates.
  • Brook trout is a fish that grows only in the coldest waters, characteristics that make its flesh one of the leanest and very tasty. This product is seasoned more than the others, for a more intensive taste.

Products from
ALTURA

Explore our products on the Foodscovery online marketplace.

From Alpine freshwater direclty on your tables.

Fish grown up in freshwater from the Italian Alps guarantees the quality of our products. Our secret lies in traditional smoking with local woods, alpine herbs, Italian salt and first quality trout.

Last modified: 30 Nov 2020
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