Mediterranean red tuna caught in a tuna fishery (FAO fishing zone 37.1.3) selected individually, cut with a knife and canned by hand in the ancient tuna factory. Limited production! strong>
The tarantello is the most suitable cut for those who love cooking. Skinny but tender, I can use in different preparations, the main ingredient for a summer salad up to seasoning to enhance the flavor of your dishes of fish. Caught in the trap selected individually, cut with a knife and hand-boxed in the establishment of the ancient traps. Limited...
The roe is well suited for the preparation of tasty sandwiches or used either grated it into slices to flavor pasta dishes with a strong taste of the sea.
The belly is the stomach of tuna, salted and dried in the sun. A very special specialty, of tonnara tradition, it is excellent in stew, in soups but also in salads.Absolutely to (re) discover.
The best of "tuna" tuna production and preserved in oil, to surprise your guests with unique and original ingredients.The jar contains: tuna bottarga, tuna milk and tuna salami.
Tuna eggs, salted, dried, ground and vacuum packed.
La Ventresca is one of the finest parts of tuna. A now very rare preserve, from Mediterranean tuna worked fresh. To be tasted in purity.
Excellent "tuna sausage" to eat sliced after being cooked on the plate. Original starter or second course? The choice is yours!
Like bottarga but obtained from male tuna. It can be used as a sauce for pasta or as an appetizer, marinated in oil.
Fillets seasoned tuna, soft and not too salty.
Typical salami sea of Sicily, more precisely in the province of Trapani and the island of Favignana. Excellent eaten sliced and dressed with oil and lemon, perhaps accompanied by a slice of rustic bread.
salted fillet of salted tuna, one of the most respected and well-known Sicilian appetizers that come from the sea. To enjoy in simplicity with an extra virgin olive oil. amazing flavor!