Thereficazza or tuna sasizzellais a marine salami consists of the muscular parts that remain true to the bony skeleton (the "bones") and other muscular parts (cuttings, pieces, etc ...) and internal organs. After being separated carefully, the meat is minced and seasoned with salt and pepper and stuffed into casings, exactly like a classic meat salami. These casings are then placed on tables where they are sprinkled with salt and pressed for about 20 days. After maturation (approximately 20-40 days) the ficazza, dark brown, can be eaten right away or is vacuum-packed. This to avoid dehydration in order to be kept over a year, if kept in a refrigerator.
The processing period is May / June, which is the period in which the tuna traditionally arrive in the Mediterranean to spawn and were caught in traps.
Fish Capo San Vitois located in the Sicilian town of San Vito lo Capo, is a very strong link with the territory and offers the best delicacies of the ancient tradition of the traps where fishing and tuna processing are part of the local culture: the bluefin tuna, fin yellow and delicious products such as tuna bresaola, tuna in brine, bottarga.