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Red Tuna Ventresca in extra virgin olive oil 620 g
€54.80
Tax included
Bluefin Tuna Ventresca (belly) in extra virgin olive oil 620 g Fishermen for 200 years, the family catches bluefin tuna with its own fleet and processes it directly in its own facility to ensure maximum quality. The bluefin tuna muscle is steam-cooked and hand-processed. With fine extra virgin olive oil IGP. Sealed after topping up with the covering liquid and sterilised. The ventresca is the most prized part of the bluefin tuna. It comes from the muscles around the belly. It is the part richest in fat and definitely the tastiest. Discover on Foodaloo the best seafood specialties straight from the sea. Recipe: Crostoni with ventresca, burrata and confit cherry tomatoes. Cut the cherry tomatoes in half, season them with oil, salt, pepper and Sicilian thyme. Bake them briefly in the oven...
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Deep roots tie the Testa family to fishing and to the small Sicilian fishing village of Ognina, and it is here that the Ventresca Tuna Belly Red Tuna in extra virgin olive oil 620 g was born
Ventresca Tuna Belly Red Tuna in extra virgin olive oil 620 g
the family's history dates back at least two centuries, and even today there is a street in the town named after them. The fishing of red tuna represents a true passion and precision, carried out in just thirty days a year. Red tuna is a protected marine species whose catch is regulated by ICCAT quotas, which limit the catch by number and weight. Thanks to this, the Mediterranean is repopulating with this species.
The ventresca is the most prized part of the red tuna. It is taken from the muscles around the belly. It is the part richest in fat and certainly the tastiest. Much loved by great chefs and by the Japanese.
the Mediterranean red tuna ventresca steam-cooked and hand-processed. Placed in a glass jar with Sicilia IGP EVO oil and sealed after topping up with the covering liquid. The product is stabilised through sterilisation. On Foodaloo, buy red tuna ventresca online
TSTCT01TNL0129
Data sheet
- Region
- Sicilia
- Format
- Jar
- Certifications and Designations
- Organic
- Diet
- Gluten Free
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Bluefin Tuna Ventresca (belly) in extra virgin olive oil 620 g Fishermen for 200 years, the family catches bluefin tuna with its own fleet and processes it directly in its own facility to ensure maximum quality. The bluefin tuna muscle is steam-cooked and hand-processed. With fine extra virgin olive oil IGP. Sealed after topping up with the covering liquid and sterilised. The ventresca is the most prized part of the bluefin tuna. It comes from the muscles around the belly. It is the part richest in fat and definitely the tastiest. Discover on Foodaloo the best seafood specialties straight from the sea. Recipe: Crostoni with ventresca, burrata and confit cherry tomatoes. Cut the cherry tomatoes in half, season them with oil, salt, pepper and Sicilian thyme. Bake them briefly in the oven...