Ventresca is the belly part of the Tuna, interwoven with fat that makes the product very soft and tasty. It can be used naturally as an appetizer on warm bread crostini or as a seasoning for first courses, adding it raw to spaghetti sautéed with EVO oil and chili pepper. Certification: CE ICCAT
Costs of £46.70, free from £290.00
Ventresca is the belly part of the Tuna, interwoven with fat that makes the product very soft and tasty. It can be used naturally as an appetizer on warm bread crostini or as a seasoning for first courses, adding it raw to spaghetti sautéed with EVO oil and chili pepper. Certification: CE ICCAT
