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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.
All the full flavor of the Cantabrian Sea enclosed in these delicate calamari.
The red tuna buzzonaglia is a fish specialty, one of the tastiest, excellent both to be savored on its own (with a side dish) and to be used for a quick sauce. The buzzonaglia is obtained with the meat obtained from the filleting of the tuna and, although it is not whole steaks, its meat is still compact given the extraordinary quality of the fish.
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.
The sweet smoking with woods of the Mediterranean scrub allow to preserve intact the delicate flavor characteristic of the amberjack meat, giving it a pleasant aroma at the same time.Perfect as a fish carpaccio and for second courses with a natural taste.
In addition to the excellent quality, the salted anchovies from the Cantabrian Sea have the possibility of being used in various ways, to flavor a sauce or to make a tasty and tasty sauce.
The full flavor of the Cantabrian Sea, in small packaging sardines.
Italian anchovies from the Tyrrhenian Sea fished with the traditional lampara, a large lantern placed on boats to attract fish to the surface at night. Anchovies selected by the best connoisseurs of blue fish, the great fishermen of the Gulf of Salerno.
Ventresca Tuna in Olive Oil
Taste the true taste of the sea. Redefines the concept of tuna.