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 Sale di Volterra and long seasoning this is how these delicacies are born and this is how the Ventresca Red Tuna in oil
Ventresca Red Tuna in oil
There Bluefin tuna ventresca it is obtained with traditional procedures carried out rigorously by hand. there streaky and the most valuable part of the tuna both bone and yellow fins. It is obtained from the portion that surrounds the abdominal cavity characterized by a beautiful marbling of the muscle fibers making the very soft meat. A job that requires experience and mastery in cutting and processing. Here they work fine tuna to offer a product that presents the characteristics of value and high quality. The delicatessen makes use of long experience and tradition for the processing of fish specialities with recipes dating back to the end of the 19th century. He has always selected the best fish and used the purest Volterra salt without the use of preservatives.
Once in the pot, the ventresca is covered with extra virgin olive oil from organic farming. In order to offer in addition to a quality product, a healthy and natural product. The oil used for the preserve does not use synthetic chemicals and GMOs.
The tuna belly is a precious one reserve in the kitchen which lends itself to many recipes and interpretations: let's start with the first courses: spaghetti with ventresca and cherry tomatoes, cold pasta, nicoise salad, rice flans.
And the oil? nothing is thrown away: use it for season the pasta adding a little chopped parsley and onion perhaps with the addition of lemon or lime juice!
