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 By Courtesy of Gustiamo.com,
importer of Italy's Best Foods. |
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(please read)
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Cans
10.58 oz (300 g) |
We're talking about Mediterranean Tuna (thunnus thynnus), the most
prized species, also called Bluefin Tuna (or, in Italian, "Tonno Rosso")
It's fished in the so called "rush" phase, that is, when it's almost at the
end of the long migration that takes it towards the warmest waters for
mating. It's at this stage, and not after mating, that it is possible to
glean the best and nutritionally richest tuna meats.
The processing and preserving company "Conservificio Tre Torri" in
Erice takes three different cuts from this Bluefin Tuna, fished off
Favignana: the Fillet; Tarantello (tuna meat from the back abdominal
muscles); and Ventresca (tuna meat from the belly). All are prepared
and packaged by hand, and are preserved in oil.
Conservificio Tre Torri also produce Salted Tuna, one of the most ancient
methods of tuna processing.Trancio di Tonno (Tuna fish) from Erice in
Olive Oil Quite simply, Tuna in oil, and purely tuna fillet. It's the leanest
part of the tuna, and so tends to be the toughest. But Bluefin Tuna is
never tough.
Quite simply, Tuna in oil, and purely tuna fillet. It's the leanest part of
the tuna, and so tends to be the toughest. But Bluefin Tuna is never
tough.
By courtesy of Esperya, an Italian commercial website that makes
available a unique selection of typical food products- olive oil, wine, honey,
pasta, rice, desserts, charcuterie, cheeses, preserves, seafood - from all the
different regions of Italy, according to standards of genuineness and high
quality, and sell them by valorizing their traditional historical and cultural roots.
Copyright © 1998-2002 Esperya spa
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