Angelo Parodi Ventresca di Tonno in Olio d’Oliva (Yellowfin Ventresca in Olive Oil)


Ventresca is the word for belly in Italian. Tuna belly is where the fat is. And fat is flavor. There’s also not very much of it on each tuna, which is a contributing factor to the higher price. One very common way to serve ventresca is with slices of fresh tomato, the acid from a good slicing tomato blends with the fatty of the ventresca to make a luscious treat.

115g tin

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Ingredients: Tuna belly (Thunnus albacares), olive oil, salt.


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