Testa Conserve’s Ventresca - or bluefin tuna belly, known in Japan as toro - is the most prized part of the tuna, where the layers of tuna meat are marbled with thin strips of silky fat. Like the most precious cuts of sushi, it’s best to keep the preparation of ventresca simple to appreciate its moist, rich mouthfeel and delicate flavor. Serve as an aperitivo atop crostini, or enjoy right out of the jar with a squeeze of lemon, alongside a fresh green salad or lightly seasoned vegetables.

THE PRODUCER:

The Testa family has been fishing in the Mediterranean for over 200 years. For them, endangering the ocean means endangering their way of life, so they applaud the European Union’s efforts to regulate bluefin tuna production and prevent overfishing. The Testas operate two of the just 21 Italian boats authorized to fish for tuna in the Mediterranean. This could not be further from intensive production; during just thirty days of the year, the Testa family goes out together on their boats for the nearly sacred ritual of bluefin tuna fishing.