16 other products in the same category:
Fine dried tuna fillet, to be served cut into slices like a salami and then seasoned with oil and lemon, or flavors and spices to taste. Excellent appetizer with croutons or to accompany with salad. Mosciame is also known as tuna bresaola.
Smoked anchovy in the Cantabrian Sea
Special cut that can only be obtained from the largest specimens. Being the intermediate fillet, between the thin upper cut of the tuna and the fattest belly, it needs a hand-made process. Full flavor and compact meat.
Buzzonaglia is a fish specialty that is obtained from the tuna fillet that is close to the bone: this is the tastiest part, because it is more blood-sprinkled. Buzzonaglia is a very versatile ingredient, you can use it both to season pasta and for your salads. Testa Conserve avails itself of the collaboration of the starred chef Ciccio Sultano.
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.
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.
Tuna eggs, salted, dried, ground and vacuum packed.
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.
Delicious tuna fillets in glass jars.
Excellent "tuna sausage" to eat sliced after being cooked on the plate. Original starter or second course? The choice is yours!
A real revolution in the kitchen: the sea in the pot. An exclusive food with an intense taste of the sea that offers Innumerable possibilities in the kitchen.
Tasty anchovy fillets in sunflower oil.
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.
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.