16 other products in the same category:
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.
To be combined with hot toasted croutons and Mediterranean flavors: a salad of fresh tomatoes seasoned with oil, oregano, olives and capers or seasonal vegetables cooked on the grill. Excellent also with a simple side dish of white rice.
Ventresca is one of the finest parts of tuna. One of them is very rare, freshly made from Mediterranean red tuna. To be tasted in purity.
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.
Bottarga craft delicate flavor result of a special process. To be eaten sliced, seasoned with extra virgin olive oil or grated over pasta, it brings the flavor of the sea to the table.
A traditional product, even dating back to the Romans, rich in vitamins and tasty!
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.
Tender and compact slice of yellow fin tuna.
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.
Tuna eggs, salted, dried, ground and vacuum packed.
The finest tuna, handmade. Testa Conserve manages all the phases directly, from fishing to the jar. Testa Conserve's red tuna fillets are recommended by the two-star chef Ciccio Sultano who, conquered by the quality of the fish and its processing, decided to collaborate with this Sicilian artisan reality.
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.