Antica Tonnara di Favignana di Antonio Tammaro

Ventresca di tonno rosso del Mediterraneo in olio evo

Tuna ventresca
The same holds for the ventresca, cut from the noblest part of thunnus thynnus tunas caught in the FAO area by Sicilian fishing boats and conserved in extra virgin olive oil. The belly is a particularly soft, fatty and tasty part of the fish. A bright, antique-rose color and velvety in texture, the fillets have a delicate but expressive aromatic profile, sweet and controlled in terms of flavor, redolent of fish and the sea. 
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