Campisi Bluefin Tuna Ventresca In Olive Oil Gr. 220

The most prized cut of tuna, tender and rich in flavor. Campisi’s ventresca in olive oil is a true delicacy—perfect on its own, in salads, or gourmet seafood dishes. Campisi Tuna Belly in Olive Oil is the finest cut of the tuna, taken from the fatty abdominal area where rich, marbled muscle creates unmatched tenderness and taste. Prepared using traditional Sicilian methods and high-quality olive oil, this ventresca offers a genuine and luxurious flavor. Enjoy it on its own, paired with fresh tomatoes and onions, or added to gourmet salads and seafood recipes.Campisi Tuna Belly in Olive Oil is the finest cut of the tuna, taken from the fatty abdominal area where rich, marbled muscle creates unmatched tenderness and taste. Prepared using traditional Sicilian methods and high-quality olive oil, this ventresca offers a genuine and luxurious flavor. Enjoy it on its own, paired with fresh tomatoes and onions, or added to gourmet salads and seafood recipes.

The family business Campisi was founded in 1854 in Marzamemi (SR) , in a small village steeped in traditions associated with fish processing. Linked to the sea for over a century , Salvatore Campisi produces and processes a wide range of fish products from Bluefin Tuna , Swordfish , Amberjack , the precious bottarga (roe), mosciame ( tuna ham ) to the transformation of the catch into pestos and pates . The use of ancient techniques dating back to the Arab period, refined over time in the small village of Marzamemi, drying and aging of tuna products in a suitable climate, made ​​Salvatore Campisi worthy of being considered one of the last connoisseurs of almost extinct traditions, deserving protection and recognition. Campisi affirms: "Our goal is to continually search for products that have created the history of our land. In the month of July we will launch the famous Garum Excellens , a condiment made from fresh local fish and spices used by the ancient Romans in the fifth century . Campisi is highly sought-after by connoisseurs of traditional cuisine . "