UPSTREAM, THE UNIQUE SALMON MADE IN PARMA Born from an idea of Claudio Cerati, a Parma entrepreneur with a great palate and a vast knowledge of the world of food and wine, the smoked salmon from a Christmas gift for friends has been transformed into an ambitious project with an evocative name: UPSTREAM. Why a smoked salmon against the tide? For two simple reasons: the first is physiological, linked to the life of this extraordinary fish, which, during the spawning period, swims up from the sea to its native river, braving raging currents. The second is linked to its consumption: the Upstream salmon, thanks to the elegance and delicacy of its flesh, can be enjoyed all year round as a fresh product, breaking away from the usual Christmas date. What is so special about this salmon? We tell you in a few points. A NEW TASTING Upstream was the first to recognise and valorise different cuts and flavours: the Heart of fillet, sweet and buttery; the Filetto, which combines sweetness and marine scents; the Ventresca (Belly), savoury and with a firm texture with hints of the sea; and finally the Classico, the tail cut, with a stronger flavour. These cuts have been joined by Tartare, ready to serve and enjoy; and Trancetti UP.5, which combine the high quality of the raw material and the practical and quick consumption method, offering the end consumer a food to be enjoyed at any time of day, while the restaurateur an excellent product for preparing a gourmet dish in just a few moments. All these cuts of smoked salmon are complemented by PURO, the fresh salmon destined for quality catering, which is none other than the excellent raw material we select to produce the smoked product. The latest arrival is Seasoned Salmon, which is the result of the meeting of two important traditions: the Nordic tradition of fish processing and the Parmesan tradition of cured meats.