Bottarga is the salted, pressed, and dried roe of tuna or sea mullet. A traditional delicacy in Sicily and Sardinia, bottarga's full flavor and variety of uses are gaining appreciation in the U.S. The roe is harvested intact, like a long fat cake, then packed in sea salt to draw out the moisture, pressed gently under boards, and sun-dried for several days. This ancient curing process preserves the roe. It is then used as needed, sliced, shaved, or grated. Tuna bottarga has a lively, salty, slightly sharp flavor, grated directly over hot pasta, it blends well with olive oil or butter. Each jar of Grated Tuna Roe by Ittica d'Or contains 1.7oz. or 50gr.

Ventresca Tuna is simply the best canned tuna you will ever sample. Ventresca, also known as bonito or toro, comes from the Italian word "ventre" which means "belly", the most supple and velvety rich cut of yellowfin tuna available.This ventresca tuna from Sicily is thinly sliced and packed in pure olive oil with a pinch of salt. Tender with a creamy, buttery flavor this tuna fish in a can should never be adulterated as it is perfect served on a plate alone or with freshly cracked pepper. Serve crusty bread and fresh vegetables in season along with these delectable tuna fish fillets and you will never buy grocery store tuna again!Each can contains 4.5 ounces net weight of Mediterranean Ventresca Tuna Belly in Pure Olive Oil by Flott from Sicily.