Ventresca Tuna comes from the belly of the fish, that velvety chunk known in sushi bars as toro. It has deep, buttery, complex flavors and a creamy texture. This cut is luxury tuna to enjoy best as is.
Callipo was founded in 1913 by Giacinto Callipo, the great-grandfather of the present company's President and owner, in Pizzo, a small city located in the heart of the Gulf of Sant'Eufemia recognized for their fishing and production of tuna. The company was the first in Calabria and amongst the first in Italy, to process the prestigious Mediterranean Tuna fished using the "fixed tonnare" system.
Callipo tuna is unique in that it is processed entirely in Italy from the raw fish, at their plant in Pizzo, undergoing a meticulous, laborious process. The tuna are expertly fished using sustainable fishing techniques , is Dolphin Safe, is processed and packaged using only natural olive oil and salt.