Ventresca fillets are obtained from tuna belly, the most valuable part of tuna, and are hand-processed in fillets. For sushi lovers is same part used for Japanese Toro (fat tuna).
Yellowfin TUNA Fillets of soft-part Olive Oil Salt
Callipo has always been selecting the most valuable tuna and all processing stages are totally carried out in Italy, in the plant of Maierato (VV), according to the secular Calabrian tradition. After steam cooking, the best fillets are selected, and glass jars are manually filled, rigorously complying with food safety dispositions. The seasoning process, then, ensures a typical intense and unique taste.