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Buttery, plump, and sophisticated—ventresca is made from the finest parts of tuna belly. Fashionably coated in olive oil and exquisitely sliced…prepare to luxuriate.
This is not your everyday tuna. Ventresca is tuna in a tuxedo, keeping posh company with Champagne and caviar. These fancy fillets are creamy and dreamy—cut from the fattest and softest belly muscles. Exclusively opulent, just for you.
Sushi lovers know ventresca as toro. And Italian language speakers can relate…
ventresca (sounds like an aria) is named from ventre, the Italian word for belly.
Pairing: Champagne, lagers, James Bond’s Vesper Martini (gin, vodka, Lillet Blanc), vermouth on the rocks with an orange twist
Serving: enjoy with toasted bread and sliced tomato; pair with onion, herbs, and little gems salad; serve with lupini beans
Region: Spain
Ingredients: tuna, extra virgin olive oil, salt
A certain tuna fish, who felt the water was cold, decided to warm it by increasing the temperature of its body. It was not able to heat up the entire ocean, but managed to keep its body warm.
- JOSÉ Gourmet