amberjack ventresca(belly) in olive oil 220 g
The amberjack belly is the fattest part of the fish, the muscle bundles are interwoven with fat that makes the meat soft and delicious.
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The dried Campisi plum tomato is dried in the sun, as required by the ancient tradition. After being carefully selected and cut, the tomato is salted and exposed to the direct rays of our Sicilian sun.
Obtained from the previously salted and seasoned fresh local mackerel, Mackerel eggs in olive oil are perfect as an appetizer when accompanied by crispy croutons, to season excellent pasta or rice dishes and with fresh vegetables.