16 other products in the same category:
The most precious part of the finest tuna.
special reserve catch on rod and handmade. Delicate flavor and low in fat.
A traditional product, even dating back to the Romans, rich in vitamins and tasty!
Mediterranean bluefin tuna (FAO areas 37.1.3 - 37.2.2) handcrafted by the fishermen themselves. The bluefin tuna, chosen by the starred chef Ciccio Sultano, arrives on your table for simple but quality dishes. We recommend this tuna preserve to prepare gourmet sandwiches and non-trivial salads.
The full flavor of the Cantabrian Sea, in small packaging sardines.
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.
Looking for an idea? A simple recipe: fish fillet. Fine tuna fillets, grated bread, parmesan cheese, eggs.
Ventresca Tuna in Olive Oil
Fleshy fillets preserved in oil. Tasty blue fish with excellent nutritional qualities. Perfect for a light but tasteful dish.
From the most tasty tuna cut, a sea preserve rich in taste.
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.
Smoked anchovy in the Cantabrian Sea
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.
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.