Little Tuna Buzzonaglia in Extra Virgin Olive Oil

Hand-crafted – Mediterranean tunny (80%) caught with longlines, in extra virgin olive oil and sea salt

The dark, flavorful cut that Sicily reveres: the most intense flavor of tuna, at the price of everyday life.

Buzzonaglia of Tuna, Minced Tuna, and Menaica Anchovies

The Little Tuna Buzzonaglia in Extra Virgin Olive Oil is the cut with the most character in the entire range: the dark meat that runs along the spine of the little tunny (Euthynnus alletteratus), rich with a ferrous, marine flavor, caught here using longlines—the selective fishing method par excellence, with hooks, not trawls—in FAO 37.1 waters, and handcrafted in the Pisciotta laboratory. Just three ingredients: buzzonaglia (80%), extra virgin olive oil, and sea salt. It's a connoisseur's morsel: less elegant than belly, infinitely more flavorful, designed to melt into sauces and add flavor like no other cut.
 
 
 

The roots of this Buzzonaglia are deep in tradition

In the tuna fisheries of old, when the finest cuts were shipped to the richest tables, fishermen's families were left with the buzzonaglia: the dark meat around the bone, sold cheaply or given in exchange. And as often happens in Italian cuisine, the humble cut became a cult: in Sicily, "pasta ca' buzzunagghia" is a household institution, the red sauce where that intense meat flakes and provides a depth that lighter cuts can only dream of. It's the fifth quarter of the sea: proof that flavor doesn't reside in expensive cuts but in the hands of those who know how to cook them. This jar redeems that history with an added nobility: longline fishing, slow and selective, as tradition dictates.
 
 
 

Choosing Buzzonaglia di Alletterato means taking care of yourself

The dark meat of tuna is the most nutritionally rich: it's where the iron and myoglobin that give it color and flavor are concentrated, along with 25,9 g of protein per 100 g, zero carbohydrates, and 16,9 g of generous omega-3 fats, the heart and brain allies of bluefish. Extra virgin olive oil completes the Mediterranean profile with oleic acid and antioxidants. Three ingredients, no additives, hand-processed, and longline fishing that respects the sea: choosing buzzonaglia is the ultimate anti-waste choice, one that honors all fish.
 
 
 

How to Best Use: Tuna Buzzonaglia

• PASTA CA' BUZZUNAGGHIA – The Sicilian classic: melt the buzzonaglia in a pan with garlic and oil, add the Organic San Marzano Tomatoes crushed — or the Organic San Marzano Tomato Puree for a more velvety sauce — and let it flavor: the Sunday pasta from seaside houses.
• FISHERMAN'S BRUSCHETTA – Mash the buzzonaglia with a fork together with a drizzle of its oil and fresh cubes of Organic Camone Tomato: a rustic red on toasted bread that's worth an entire aperitif.
• BROWN RICE SALAD FOR LUNCH – Crumble it on the Marcello Organic Brown Ribe Rice with crunchy vegetables and a kombucha helichrysum Fresh on the side: a truly filling summer lunch, rich in fiber and protein.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who handcraft local catches—enhancing every cut, from the finest to the most popular—into exquisite delicacies made only with the sea, hands, salt, and time.
 
 
 

Ingredients

Tuna fillets (Euthynnus alletteratus) FAO 37.1 (80%), extra virgin olive oil, sea salt. Allergens: FISH.

Fishing method: longline.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1066 kJ / 256 kcal
• Fat: 16,9 g, of which saturated fatty acids: 3,14 g
• Carbohydrates: 0 g, of which sugars: 0 g
• Protein: 25,9 g
• Salt: 1,21 g

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