Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and left to mature for at least six months. It is then placed in smaller tins, dressed with olive oil and left to mature for a further six months. Our production is based on three select cuts: Ventresca, Tarantella and Tonno di corsa. One of the basic conditions guaranteeing the excellent quality of this product is the fact that only tuna caught in the Mediterranean is used, either northern bluefin tuna (Thunnus thynnus) or red tuna caught in trap nets.