The Ventresca tuna (tuna belly) packed in oil by Campisi is processed completely by hand; it is obtained from tunas fished by angling in the Mediterranean Sea and Southern Ionian Sea, where the particularly balanced water salinity confers a rich flavour to the fish flesh.

The company Campisi is located in Marzamemi. Marzamemi is a village home to many historical tuna fish factories, whose livelihood is thus intertwined with the preservation of seafood products. Here tuna belly is processed extremely carefully; it is the finest part of tuna, as well as the most tender and most flavourful one.

Ventresca is packed in Sicilian olive oil; this ingredient was carefully chosen to best enhance the great artisan processing methods involved in the making of this delicacy. In Campisi’s workshops, tunas are selected, plunged in fresh water to clean off blood and impurities and are then cooked with sea salt for roughly three hours. Afterwards, they rest overnight so that water can evaporate and they are ready to be packed in oil the following morning.