{"id":15845,"date":"2026-08-05T12:45:06","date_gmt":"2026-08-05T10:45:06","guid":{"rendered":"https:\/\/www.dagcom.com\/english\/?p=15845"},"modified":"2026-10-07T12:50:17","modified_gmt":"2026-10-07T10:50:17","slug":"neptura-international-debut-dag-communication","status":"publish","type":"post","link":"https:\/\/www.dagcom.com\/english\/neptura-international-debut-dag-communication\/","title":{"rendered":"Neptura: DAG Communication supports the international debut of the premium aquaculture brand"},"content":{"rendered":"
We supported Neptura\u2019s international debut in Barcelona during Seafood Expo Global in April 2026, developing a communications programme designed to strengthen the brand\u2019s identity and positioning within the fine dining sector.<\/div>\n
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Built on the expertise of Stolt Sea Farm, which has been operating in aquaculture for more than fifty years, Neptura offers premium turbot and sole through a production model combining research, technology and meticulous care at every stage of farming. Its Alta Acquacoltura philosophy centres on product quality, food safety and environmental responsibility, with the aim of providing chefs with premium ingredients that allow culinary creativity to shine.<\/div>\n
The fish are raised in land-based facilities along the North Atlantic coast, in controlled environments where particular attention is paid to water quality, feed and traceability. This model connects the product\u2019s culinary qualities with the care invested throughout the production process, responding to a foodservice sector increasingly focused on provenance, quality and a deeper understanding of ingredients.<\/div>\n
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The international launch took place at Barcelona\u2019s three-Michelin-starred Cocina Hermanos Torres restaurant, where chefs, journalists and industry professionals had the opportunity to discover and taste Neptura\u2019s products. We accompanied a delegation of Italian chefs and journalists to the event, creating an opportunity for dialogue with representatives from the culinary sector and media from France and Spain.<\/div>\n
Our work builds on extensive experience in the Italian market and takes shape through a tailored communications programme. The goal is to make Neptura\u2019s distinctive qualities clearly recognisable and translate its approach to aquaculture into relevant content and relationship-building opportunities for chefs, professionals and stakeholders across the culinary sector.<\/div>\n
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The programme includes events and collaborations with leading chefs, press trips to discover the farming facilities, and partnerships with wineries and other organisations that share the brand\u2019s focus on taste and quality. These initiatives are designed to encourage first-hand understanding of both the products and the production model, creating opportunities for dialogue and building lasting relationships with those shaping the evolution of contemporary cuisine.<\/div>\n
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Supporting Neptura means bringing together innovation in production and culinary culture through communications that add value to both. It is an ongoing programme designed to help the brand establish its presence in the fine dining sector, turning quality, experience and strong relationships into distinctive elements of its positioning.<\/div>\n
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