Tuna Belly in Extra Virgin Olive Oil

Hand-crafted – The finest cut of Mediterranean tunny (78%), in extra virgin olive oil and sea salt

The morsel that belonged to the rais in the tuna fisheries: soft, buttery, melting in the mouth

Tuna Belly with Menaica Anchovies

Little Tuna Belly in Extra Virgin Olive Oil is the pinnacle of the Pisciotta laboratory's canned products: the belly of the little tuna (Euthynnus alletteratus), the most prized and succulent cut of any tuna, where the flesh is streaked with fine fat, making it tender, buttery, and incredibly flavorful. Caught in FAO 37 waters using purse seine and hand-crafted with just three ingredients: little tuna belly (78%), extra virgin olive oil (20%), and sea salt. A mouthful to be savored slowly, preferably plain: because certain cuts shouldn't be cooked, they should be celebrated.
 
 
 

The roots of this Ventresca are deep in tradition

In the historic tuna fisheries of the South, a sacred hierarchy of cuts reigned: when the tuna was processed, the belly—the "surra," as it is called in Sicily, along with the adjacent tarantello—was the morsel of the privileged, reserved for the rais who led the slaughter and for the tables that could afford it, while the rest went to common preservation. The belly has always been the foie gras of the sea: that noble fat that melts the meat and concentrates the flavor. Applying this cult of cutting to the alletterato, the popular tuna from small-scale coastal fishing, is a gesture of gastronomic justice: even the common tuna deserves its royal share, and this jar delivers it intact, hand-crafted as in the camperies of yore.
 
 
 

Choosing Tuna Belly means taking care of yourself

The belly fat isn't a flaw: it's its nutritional treasure. It's precisely in the belly that oily fish concentrates omega-3s, the polyunsaturated fats that support the heart, brain, and vision, celebrated in research on the Mediterranean diet: 12,1 g of fat per 100 g, with just 1,2 g of saturated fat, accompanied by 24,16 g of high-quality protein and zero carbohydrates. Extra virgin olive oil completes the picture with oleic acid and antioxidants. Three ingredients, no additives, handcrafted: luxury, for once, coincides with the healthiest choice.
 
 
 

How to Best Use: Tuna Belly

• THE NOBLE RAW, TO BE CELEBRATED – Serve it natural, in thick flakes with just a grating of lemon zest. Organic Amalfi Coast Lemon and pepper: compose the great Cilento plateau next to the Slowfood Salted Menaica Anchovies, with a glass of Kombucha Bergamot very cold: the most elegant seafood aperitif there is.
• RAW SPAGHETTO WITH COLATURA – A full-range dish: Organic Senatore Cappelli Spaghetti seasoned with a spoonful of Menaica Anchovy Sauce, oil and parsley, and the belly added with the heat off, in generous pieces: the heat warms it just a little, without cooking it.
• WHITE RICE AND ITS QUEEN – On Organic Chinese Origin White Rice Steamed, add the belly with a drizzle of its oil and a drop of lemon: the Japanese lesson of donburi applied to Mediterranean tuna, three elements and no noise.

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—from anchovies to tuna, to the finest cuts—transforming them into exquisite delicacies made only with the sea, hands, salt, and time.
 
 
 

Ingredients

Tuna belly (Euthynnus alletteratus) FAO 37 (78%), extra virgin olive oil (20%), sea salt. Allergens: FISH.

Fishing method: Purse seine (PS) — encircling nets and collection nets.
 
 
 

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

• Energy: 855 kJ / 205 kcal
• Fat: 12,1 g, of which saturated fatty acids: 1,2 g
• Carbohydrates: <0,5 g, of which sugars: <0,5 g
• Protein: 24,16 g
• Salt: 1,3 g

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