For over a century Callipo has been the fish specialist in Calabria, in southwest Italy. The fish are worked and conditioned immediately after fishing. They are seasonally and freshly hand-crafted without preservatives, colours and additives to produce fine, preserved fish.
Tuna Ventresca Callipo is the fruit of a long tradition of craftsmanship that combines the experience of its professional canning of Tuna. Thanks to the use of high-quality raw material from Calabria, to natural preservatives like olive oil or sea salt, Tuna Ventresca Callipo obtains an exceptional setting and exceptional quality. Ventresca is the highest quality piece of whole fish and is highly valued as a delicacy in Italy and abroad. Due to the higher fat content (healthy Omega3-6 fatty acids), this piece is particularly tender and tasty.
Ventresca is the most valuable part of tuna, packaged in olive oil for storage and highly appreciated by chefs all over the world. The tuna belly is obtained from the thickest part of the tuna that surrounds the abdominal cavity: the muscle bundles are interwoven with fat, which makes the meat softer and tastier. The muscles that surround the abdomen of the tuna are rich in fat and, for this reason, the meat remains soft, compact and tasty. Ventresca has a fat content significantly higher than the average tuna; for this reason, it is considered the most precious part, because it is much softer to the palate.
Ideal for starters and salads, Tuna Ventresca Callipo, is excellent for preparing the first courses. Tuna Ventresca Callipo is firm meat and with an intense taste. Even finer than conventional tuna meat. During the packaging of Tuna Ventresca Callipo, the Ventresca is carefully separated from the rest in order to obtain the characteristic lamella shape. Thanks to its glass packaging and an airtight lid, the product retains its original taste perfectly once opened.
Characteristics of Tuna Ventresca Callipo
Tuna Ventresca Callipo is characterized by an unmistakable taste and unbelievably tender meat, which is due to the high-fat content of the belly meat. It is ideal for quick and delicious dishes, with a Mediterranean flavor thanks to the olive oil and sea salt. In the mouth, it melts literally, with an extremely sweet taste and aromatic variety
Callipo Ventresca Tuna is soaked in olive oil and brings out the taste very well. The belly fillet makes up about 1-2% of the entire fish. As usual with Callipo Ventresca Tuna, the tuna are fished individually in Calabria and then filleted very gently. There is no driftnet fishing. The tuna is packaged by hand and it's a no ordinary tuna ... it's simply the best tuna in the world!
Ingredients: Yellowfin tuna ventresca (underbelly), olive oil, salt
Weight: 200G
Origin | Calabria, Italy - Tuna raw material used is processed in Italy from tuna of EU and NON-EU origin, or coming from the FAO zone reported on the pack
