Ventresca of bluefin tuna of the Mediterranean in olive oil, handmade. The belly is the most sought after cut of tuna: the natural taste of fat fits perfectly with the sea iodate fish characteristics. The ventresca of bluefin tuna in olive oil represents one of the flagships of the world fish processing. This tuna - the thunnus thynnus, also called bluefin tuna (bluefin) - is recognized as one of the finest fish: just think that at the auction of 2017 in Tokyo's Tsukiji market a 212 kg red tuna was beaten at 600 thousand EUR.
Ittica Capo San Vito is located in the Sicilian country of San Vito lo Capo, has a very strong bond with the territory and offers the best delicacies of the tradition of ancient tuna fishery and tuna processing are part of the culture of the place: from blue fin tuna, fin yellow and greedy products such as tuna bresaola, pickled tuna, bottarga.