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.