Name: Bresaola di tonno affinata al pistacchio
SKU: 7205
Availability: InStock

Seafood delicatessen is pure expression of delicatessen and of butchery applied to fish products, the company boasts a long history of well over thirty years of processing and maturing of the best caught of the Mediterranean with handed down recipes that date back to the end of the 19th century handed down from father to son, accurate processing by expert hands, manual salting with Salt of Volterra and long seasoning this is how these delicacies are born and this is how the Tuna bresaola refined with pistachio

Tuna bresaola refined with pistachio

There Bresaola of tuna in crust of Bronte pistachio it is a highly prized gastronomic product, obtained from the lean fillet of the best yellowfin tuna fished by sustainable fishing in the rich waters of the Mediterranean.
Every single tuna steak is worked entirely by hand. It is dried, salted by hand and aged. The result is a product that maintains all the lightness typical of raw fish but with the maximum food guarantee. The bresaola of tuna with pistachio it has a delicate flavor reminiscent of recipes of ancient Sicily.

Incredibly good and light. Ideal for athletes thanks to the high protein content (about 34%). Recommended in low-calorie diets due to the low calorie intake and low fat content (only 0.9%). It is a product that combines taste and healthy eating because in addition to being delicious, it is rich in omega 3 and omega 6 fats, precious allies of our body. Rich in minerals, including potassium, selenium and phosphorus, and in group B vitamins gluten free it can also be consumed serenely by coeliacs.

Informazioni aggiuntive

Preparation time	Four / Five days
Ingredients on the label	YELLOW FIN TUNA (Thunnus albacares) FAO Zone 37, PISTACHIO from Bronte, spices, Volterra salt, dextrose, natural flavors
Allergens	Pistachios, tuna
Warnings	May contain traces of crustaceans and shellfish products, fish and fish products, soy and soy products, nuts, sesame seeds and sesame products, shellfish and shellfish products
Note	High in protein, Contains omega 3 and omega 6, Sustainable fishing, Without additives, Without dyes, Preservative free, Gluten free, Lactose-free
Average nutritional values per 100 g of product	Energy 565 kJ / 135 kcal Fat 1.3 g of which saturated fatty acids 0.12 g Carbohydrates 3.4 g of which sugars 0,6 g Protein 35 g Salt 0.8 g
Retention time	60 days
Method of conservation	Store in the fridge at a temperature between 0 and +4 ° C
Recommended combinations	Ideal as an appetizer or a refined second course, to be tried also to flavor first courses with a Mediterranean scent
Tips for preparation	Serve the tuna with pistachio cut into thin slices and dressed with a drizzle of walnut oil on a bed of rocket or use it for a seafood carbonara with an unusual taste
Shipment	Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.
region	Tuscany

Producer

Salumeria di mare

Quando ho conosciuto Mauro Pellegrini ed ho avuto modo di assaggiare i suoi salumi di mare sono rimasto folgorato dalla bontà e dalla bellezza di questi prodotti. Quando poi gli ho chiesto come gli fosse venuta questa idea dei salumi di pesce mi ha raccontato la storia dei suoi trisavoli: nell'Ottocento la maggiore fonte di sostentamento degli abitanti dell'Appennino pistoiese si doveva alle "Carbonaie", ovvero alla trasformazione della legna, soprattutto di faggio, in carbone. E i trisnonni di Mauro erano dei carbonari che portarono queste tecniche in Maremma, nell'isola d'Elba ed in Sardegna e perciò stavano svariati mesi lontani da casa. L'abbondanza di pesce, la dimestichezza con la legna e l'affumicatura, insieme alla voglia e alla necessità di avere dei prodotti sani e di lunga durata, hanno fatto sì che inventassero i primi salumi di mare come la bresaola di tonno e lo speck di pesce spada affumicato.
E Mauro con orgoglio ha ripreso e sviluppato questa produzione artigianale di carni di pesce del Mediterraneo, lavorandole con sapienza, creatività e la consapevolezza di offrire dei prodotti sani, ricchi di proteine nobili e sorprendentemente buoni. Se poi i suoi trisnonni "Carbonari" fossero anche coinvolti nei moti rivoluzionari del Risorgimento… è un'altra storia.