The Tarantello, which owes its name to the city of Taranto, where the tradition of isolating this cut and preserving it was born, is part of the ventresca and is found in the lower part of the animal's abdomen. It's softer than the fillet, but less fatty than the ventresca, while still being very flavorful.
It is caught during the "running" period between April and June, with the system of traditional mattanza in the tuna fisheries of Carloforte, Portoscuso, and Porto Paglia, in the south of Sardinia (FAO fishing area 037, Mediterranean).
Beyond the intrinsic characteristics of this fish, it's the uniqueness of the processing procedures developed by the Pastorino family at the end of the 19th century that make this product unique.
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Blue Fin Red Tuna
Olive Oil
Sea Salt
Energy: 923 Kj / 221 Kcal
Fats: 13.7 g
of which saturated: 2.2 g
Carbohydrates: 0 g
of which sugars: 0 g
Fibres: 0 g
Proteins: 24.7 g
Salt: 1.18 g
The tarantello of tuna is a specific part of the red tuna, positioned between the belly and the back of the fish. Compared to ventresca, which is the fattest part of the tuna, the tarantello is a slightly leaner cut but still highly prized and appreciated for its organoleptic qualities.
Carloforte's tarantello of tuna is processed according to traditional methods that respect the fish and the environment. After fishing, the tuna is carefully cleaned, the tarantello is cut, and then it is usually steamed and preserved in olive oil. This artisanal process helps to maintain and enhance the flavor and texture of this valuable part of the tuna.
Carloforte's tarantello of tuna is known for its superior quality, as it uses the Mediterranean red tuna (Thunnus thynnus), fished using sustainable and environmentally friendly techniques.
On its own: The Tarantello of Tuna is a high-quality product that can be appreciated on its own, straight from the can. You can accompany it with good fresh or crispy bread.
In salads: The Tarantello of Tuna is a delicious addition to a salad. It can be paired with simple ingredients like ripe tomatoes, olives, capers, and a drizzle of extra virgin olive oil.
With pasta: The Tarantello of Tuna can be used as a dressing for pasta. Simply heat it with a little olive oil, garlic, and chili, and then add the cooked pasta.
In sandwiches or rolls: The Tarantello of Tuna can be used to make delicious sandwiches or rolls. Try it with wholemeal bread, light mayonnaise, crispy lettuce, and fresh tomatoes for a nutritious and tasty lunch.
With legumes: The Tarantello of Tuna pairs wonderfully with legumes such as beans, chickpeas, or lentils. You can create a nutritious and satisfying one-dish meal by pairing these ingredients.
Remember, the Tarantello of Tuna is a premium product, so its flavors can be best appreciated when it is paired with quality ingredients.
Data sheet
The Tarantello, which owes its name to the city of Taranto, where the tradition of isolating this cut and preserving it was born, is part of the ventresca and is found in the lower part of the animal's abdomen. It's softer than the fillet, but less fatty than the ventresca, while still being very flavorful.
It is caught during the "running" period between April and June, with the system of traditional mattanza in the tuna fisheries of Carloforte, Portoscuso, and Porto Paglia, in the south of Sardinia (FAO fishing area 037, Mediterranean).
Beyond the intrinsic characteristics of this fish, it's the uniqueness of the processing procedures developed by the Pastorino family at the end of the 19th century that make this product unique.
