In fact Terracina’s sea product quality standard is very high, while on the other hand the available amount is very limited, mainly considering white fish. As a result, the overall auction sale prices is usually quite high and naturally impacted by seasonality as well as weather and environmental conditions. However, this never hinders the constant interest shown by customers, retailers and restaurant owners.
The local auction’s operational efficiency is fully appreciated by the audience, being supported by a solid digital management, which replaced the more traditional auctioneer’s voice-based method. The modern electronic management approach has changed the fascinating mood of traditional auctions, heated by an amazing play of voices seeking for the best product on sale. On the other hand, the process has been significantly improved in terms of efficiency and transactional reliability.
“Terracina must continue to work in the name of quality. The final consumer can definitely understand this message” Johnny invites. “This is proven by the great success of all fish restaurants I have created in the last 20 years, confirmed by the very positive experience of the first Johnny Micalusi branded restaurant launched back in December 2018 in Crescenzio street, the heart of Rome”. A very accurate selection of fishermen supplying the product to be sold in this auction is fundamental to reach excellence and keep the top-notch standard over time, while actively partnering with similar commercial organizations located on the coast between Rome and Naples. Gaeta, Anzio and Fiumicino, located close to Terracina, for instance are relevant allies. “I fully appreciate the organizational skills traditionally shown by the auctioneers working in this area and translated into 2 main success factors: huge care for the product integrity and deep respect for the environment”.