The same ingredients are the foundation of their "ventresca" (fatty tuna), which is cut from the best part of the fish, the belly, an area that's particularly soft, fat and flavorful. The fillets, with their intense antique rose hue and velvety texture, are soft to the bite, melting in the mouth. Aromatically they're sweet with a flavor that's measured and balanced but also singular, evoking fish and the sea.
