The ventresca is the most gentle and sensitive Tunni. This is an area shaped like a triangle at the bottom of the fish near the head. The difference in this part comes from its characteristic flavor palate with a much thinner and delicate than the rest, becoming a delicacy.

The ventresca is very special, that the canneries are still working on a small scale. After the tuna fishing season, it separates the ventral area and separate cleaning properly cooked fillets to a one on both sides. Then, packed in olive oil and sterilized for preservation.


Ventresca up the fillet of beef with some gelatinous texture and intense flavor, which make us taste the delicious and nutritious fat tuna. Preserved as much appreciated as to prepare appetizers and salads to take it even used to manufacture the most sophisticated dishes of nouvelle cuisine.