Filet of tuna

The filet of tuna is the most prized cut of the fish. It is a lean cut, with tender and delicate meat. The filet of tuna has an intense and decisive flavor, which makes it an ideal ingredient for preparing seafood dishes.

Ventresca

The ventresca is a prized cut of tuna, taken from the ventral part of the fish. It is the fattest part of the animal, and this makes it particularly soft and tasty. The ventresca is a high-quality product, and it is processed according to ancient traditional techniques that preserve its flavor and organoleptic properties.

Tarantello

The tarantello is a cut of tuna taken from the lower part of the fish's abdomen. It is a prized cut, located between the ventresca and the filet. The tarantello has soft and flavorful meat, with a flavor that resembles that of the ventresca, but with a more compact consistency.