Being such a small part, the tarantello can only be obtained from large tuna according to artisan processing techniques, handed down from generation to generation. It is located halfway between tuna fillet and ventresca: it is softer than the Bluefin fillet, without reaching the fatter consistency of the ventresca(belly), which however does not lose its flavor. Olive oil enhances its taste, making it even softer and tastier. Ideal as an appetizer seasoned with a few drops of lemon or as a fundamental ingredient in the preparation of a sauce or a seasoning.