16 other products in the same category:
The Blue Fin Tuna (Thunnus thynnus) is caught in one of the oldest and most famous Italian traps following the old process and the unique system of the tuna fishery founder with traditional methods without preservatives.
Taste the true taste of the sea. Redefines the concept of tuna.
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.
The best tuna worked with craftsmanship by the fishermen themselves. Testa Conserve deals directly with its own boats in the fishing of fish which it then puts in jars. This short supply chain of the sea guarantees you a superior quality bluefin tuna preserve.
A traditional product, even dating back to the Romans, rich in vitamins and tasty!
Looking for an idea? A simple recipe: fish fillet. Fine tuna fillets, grated bread, parmesan cheese, eggs.
Tuna eggs, salted, dried, ground and vacuum packed.
Fleshy fillets preserved in oil. Tasty blue fish with excellent nutritional qualities. Perfect for a light but tasteful dish.
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.
Sardines in olive oil 125g
From the careful handling of expert hands, perfect tuna fillets for your caponata!
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.
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.