16 other products in the same category:
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.
Yellow fin tuna steak for fresh and light dishes. Tender but compact meat. Vicente Marino guarantees you only the best, thanks to its important tradition of fish farming.
The belly of bluefin tuna is considered one of the most prized rarities of fish. Fresh meat is in great demand by starred restaurants and you can enjoy it in this version of high craftsmanship - handmade by the fishermen themselves - when and how you want. The characteristic that makes us love the ventresca is the "fat" quality of its flesh that melts in the mouth.
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!
Mackerel fillets caught in the Mediterranean Sea by Testa Conserve itself with its own boats. The short supply chain of the sea is born, a guarantee of high quality. Mackerel, like blue fish, is one of the most popular in the kitchen thanks to a firm and tasty fillet meat. Mackerel fillets are perfect for quick and tasty preparations, from salads to sandwiches.
Like bottarga but obtained from male tuna. It can be used as a sauce for pasta or as an appetizer, marinated in oil.
Anchovies caught in the Cantabrian Sea, the northern coast of Spain, where Italian conservatory masters moved to the beginning of the century bringing with them all the knowledge of the processing of this exquisite fish. Anchovies celebrated for their perfect balance of meat and fat, great to try in purity.
Looking for an idea? A simple recipe: fish fillet. Fine tuna fillets, grated bread, parmesan cheese, eggs.
Fleshy fillets preserved in oil. Tasty blue fish with excellent nutritional qualities. Perfect for a light but tasteful dish.
Anchovies of the Mediterranean (FAO areas 37.1.3 - 37.2.2) worked at best by the fishermen themselves. These anchovies are prepared according to artisanal and traditional methods (cleaned, salted and then put in oil) to preserve the extraordinary quality of their meat intact. Anchovies to be presented whole, if you want to use them for a sauce add them only at the end of cooking so as not to melt them.
Mediterranean red tuna caught in tonnara and freshly worked in Carloforte's historic plant according to the traditional method.