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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.
All the flavor of the Cantabrian Sea enclosed in these anchovies in oil.
The simplicity of the cod enhanced by the experience in processing, combined with olive oil, ideal to consume it with any type of vegetable or to enrich salads.
Yellowfin tuna in olive oil stored in a glass jar, an intense flavor to be enjoyed alone or to accompany and enrich vegetables and salads.
The belly is the stomach of tuna, salted and dried in the sun. A very special specialty, of tonnara tradition, it is excellent in stew, in soups but also in salads.Absolutely to (re) discover.
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.
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.
Looking for an idea? A simple recipe: fish fillet. Fine tuna fillets, grated bread, parmesan cheese, eggs.