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Tuna belly fillets in olive oil – Ventresca di tonno in olio di oliva by Calvi

Viani

Ventresca di tonno in olive oil

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Butter-soft tuna belly in olive oil — creamy, clean, intense.

18,90 €

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Ventresca di tonno in olive oil

Ventresca is the belly of the tuna—the fattiest, most tender part of the animal, which is only available in small quantities during processing. The fillets are preserved in olive oil, which maintains the texture of the meat and carries the natural aromas of the tuna.

On the palate, Calvi's Ventresca is buttery smooth, almost creamy, with an intense yet clean marine flavor without any metallic edge. The olive oil adds a mild fruitiness. Bring to room temperature before serving —serving directly from the refrigerator, the oil loses its texture.

Enjoy it on its own on toasted white bread with a sprinkle of fleur de sel, over warm cannellini bean salad, or as the main ingredient in a vitello tonnato variation. A dry Vermentino di Sardegna or a mineral Soave pairs well with it.

Country of Origin Italy

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Viani

Viani has been importing Italian and Mediterranean delicacies to Germany since 1973 – founded by Antonio Viani from Pietra Ligure, today managed by his son Remo. Around 3,000 products from about 400 artisanal producers: cold-pressed olive oils, handmade pasta, balsamic vinegars, antipasti, and rarities such as caper leaves from the island of Salina.

Göttingenviani.de

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