Product List

Colatura di Alici di Cetara Acquapazza - 100ML
HK$380

Colatura di Alici di Cetara Acquapazza - 100ML

The handcrafted Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

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Scottish Smoked Salmon 100gr
HK$75

Scottish Smoked Salmon 100gr

Fresh Smoked Salmon

This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.
Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Norwegian Smoked Salmon 100gr
HK$65

Norwegian Smoked Salmon 100gr

Fresh Smoked Salmon

This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.
Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Fillet Scottish Smoked Salmon Black Label 200gr
HK$260

Fillet Scottish Smoked Salmon Black Label 200gr

Fresh Smoked Salmon

This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.
Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Belly Scottish Smoked Salmon Blue Label 200gr
HK$195

Belly Scottish Smoked Salmon Blue Label 200gr

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Whole Scottish Smoked Salmon 1.5 Kg
HK$570

Whole Scottish Smoked Salmon 1.5 Kg

Fresh Smoked Salmon

This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.
Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Whole Norwegian Smoked Salmon 1.5 Kg
HK$520

Whole Norwegian Smoked Salmon 1.5 Kg

Fresh Smoked Salmon

This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.
Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Cantabrico Yurrita Anchovies 50gr
HK$55

Cantabrico Yurrita Anchovies 50gr

The Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under a controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.

 

Cantabrian Anchovies in olive oil Yurrita, the best anchovies in the Bay of Biscay, salted and dried to can it clean in perfect conditions. As a result we obtain meaty and tender anchovies with an excellent flavor and texture. Its aroma reminds us of a sterling "sea ham".

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Cantabrico Yurrita Anchovies Double Fillet XXL in Mariposa 105gr
HK$230

Cantabrico Yurrita Anchovies Double Fillet XXL in Mariposa 105gr

The Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under a controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.

 

Cantabrian Anchovies in olive oil Yurrita, the best anchovies in the Bay of Biscay, salted and dried to can it clean in perfect conditions. As a result we obtain meaty and tender anchovies with an excellent flavor and texture. Its aroma reminds us of a sterling "sea ham".

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Sicilian Anchovies in Organic Oil (about 40 fillets)
HK$190

Sicilian Anchovies in Organic Oil (about 40 fillets)

It is called salted anchovy fillets in cold-pressed organic sunflower oil, a product obtained from the processing of salted anchovies from the enzymatic maturation in brine of fresh anchovies, filleted and filled with the government liquid.

 

(about 40 anchovie fillets)

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Mackerel Fillets in Organic Oil
HK$250

Mackerel Fillets in Organic Oil

It is called mackerel in cold-pressed organic sunflower oil, the product consisting of steamed mackerel fillets (mackerel from the Tyrrhenian Sea), handmade, placed in a specific glass container, closed after filling with the liquid of government. The product is stabilized by means of a sterilization heat treatment capable of irreversibly inactivating the enzymes and microorganisms that can alter the food.

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Tuna Fillets in Olive Oil 300gr
HK$170

Tuna Fillets in Olive Oil 300gr

Yellowfin Tuna: Yellowfin Tuna is named for its bright yellow coloring on its fins. Yellowfin Tuna is also at times called Ahi Tuna and is used in "light" canned or pouched Tuna products. Yellowfin Tuna is slightly more flavorful than Albacore and is the largest of Tuna that are canned. This Tuna may weigh from 30 up to 400 pounds!

Handmade by Sarda Affumicati in a fully modernized facility in Sardinia Island - Italy, this is the tuna to seek out when you want to enjoy tuna at its finest. The selected best Tuna are cut, skinned, de-boned and steamed. An important note is that most processors add water back to the meat after cooking to increase its weight for selling purposes. Sarda Affumicati does the opposite and dries off as much water as possible to concentrate the wonderful flavor of the fish. The resulting product is then filleted and hand-inserted into glass jars. Finally, the tuna is ripened in olive oil for at least three months before sale, giving the tuna enough time to absorb the wonderful flavors of the 100% Italian olive oil. Serve it proudly, intact as a whole loin atop a plate of greens, drizzled with a light dressing.

Health Benefits of Tuna

Both canned and fresh Tuna is low in fat and high in protein. Tuna is also an excellent source of Omega-3 fatty acids, which support heart health and are known to lower the risk of heart attacks and blood clots. A diet rich in Omega-3 fatty acids has also been shown to prevent or reduce dementia, depression, asthma and inflammatory disorders. Tuna is also high in Vitamin D and Selenium. Tuna is one of the few natural sources of Vitamin D, which supports healthy bones and certain types of cancer and disease. Selenium supports the body's immune system, and may help prevent heart disease and certain types of cancer.

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Dried Yellow Fin Tuna Roe
HK$240

Dried Yellow Fin Tuna Roe

Roe of tuna fish caught in crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

SERVING SUGGESTIONS: Uniquely delicious when finely sliced with just a dash of extra-virgin olive oil and Sardinian tomatoes. Sliced and left in a marinade of extra-virgin olive oil, chopped parsley and pepper – a classic dressing for Carloforte-style spaghetti.

INGREDIENTS: Tuna fish roe, salt.
Vacuum packed without colorings or preservatives.

STORAGE: Store in a cool, dry place.

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Dried Red Tuna Fish Roe
HK$450

Dried Red Tuna Fish Roe

Roe of tuna fish caught in Sardinia crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

SERVING SUGGESTIONS: Uniquely delicious when finely sliced with just a dash of extra-virgin olive oil and Sardinian tomatoes. Sliced and left in a marinade of extra-virgin olive oil, chopped parsley and pepper – a classic dressing for Carloforte-style spaghetti.

INGREDIENTS: Tuna fish roe, salt.
Vacuum packed without colorings or preservatives.

STORAGE: Store in a cool, dry place.

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TOP Red Tuna 1kg  Selection: Ventresca, Tarantello, Fillets
HK$890

TOP Red Tuna 1kg Selection: Ventresca, Tarantello, Fillets

FULL SET OF RED TUNA ANTICHE TONNARE DI BUGGERRU

This amazing 1kg selection of the Red Tuna include the Ventresca, Tarantello and Fillett.

Ventresca (Belly) Tuna is sometimes referred to as "the foie gras of the tuna fish". It is the richest, smoothest tuna you will ever experience. Because of the high demand for belly tuna in Japan for sushi, where it is called toro, Ventresca is always in short supply. Handmade in Sardinia Island, this Ventresca from Bluefin Red tuna is hand-cut into fillets. Yellow Tin

Tarantello di Tonno Rosso is the abdominal muscle of the fish. It has a buttery, complex flavor; it’s not as rich as ventresca but has very little in common with ordinary canned tuna, with its dry, chalky texture and bland taste. The exquisite Mediterranean Bluefin Tuna, or Tonno Rosso is full of fresh flavor and and can be enjoyed right out of the can with a squeeze of lemon and a few drops of balsamic. Green Tin.

The best part of the Fillet will complete this unique selection in the beautiful Red Tin.

A tremendous leap in quality from the regular Tuna you get at the supermarket, once you taste this Gourmet Tuna you will be amazed from the explosion of flavours and taste!

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. lt is then placed in sma/Ier tins, dressed with olive oi/ and left to mature for a further six months.  Our production is based on three select cuts: Ventresca, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt. 

Serving Suggestions: Straight from the tin or on a bed of fresh salad vegetables, or with the addition of thinly sliced onions and beans. 

Store at room temperature.

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Colatura di Alici di Cetara Acquapazza - 50ML
HK$230

Colatura di Alici di Cetara Acquapazza - 50ML

The Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

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Colatura di Alici Delfino 100ml
HK$180

Colatura di Alici Delfino 100ml

Here is an authentic specialty of the Cetarese gastronomic tradition, prepared according to the recipe of the past and with the same enthusiasm that has always distinguished the Delfino company. We invite you to discover a special product, whose origins date back to the recipes of the Amalfi monks. The ritual of salting and filtering the anchovy extract is now handed down from generation to generation, to ensure a tasty, healthy, rich in vitamins and easily digestible product. Try the anchovy sauce to season a good plate of spaghetti, I add a little pepper, garlic and parsley ... for a dish for true connoisseurs!

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Sea Fennel - Paccasassi
HK$195

Sea Fennel - Paccasassi

Sea fennel, known as “paccasassi” in the local dialect, is an aromatic succulent plant traditionally eaten in the Marche region of Italy. The founders of Rinci were inspired to reinvigorate this regional delicacy and share its unique flavor with the world.

Luca, Francesco, and Alessandro, founders of Rinci, organically cultivate fields of sea fennel. Durings the months of May and June, the tender shoots of the plant are hand-harvested and taken to their state-of-the-art kitchen and laboratory. Only the most perfect leaves are selected to be preserved “sott’olio.” The leaves are first blanched in water to soften them and are then jarred with extra virgin olive oil and wine vinegar. The finished product has a succulent texture and unique marine flavor, with hints of fennel, lemon, and carrot.

Pickled Sea Fennel is easy to use and extremely versatile. Locals enjoy paccasassi in a flatbread panino with mortadella. The leaves are excellent served on crostini with anchovies and butter, as an acidic accompaniment on a salumi platter, or used as a garnish for grilled fish. Try using in place of capers on a smoked salmon toast. Take advantage of the flavorful extra virgin olive oil in the jar and use it to dress salads.

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Live Red King Crab 3-3.5Kg
HK$2,793

Live Red King Crab 3-3.5Kg

Red king crabs (Paralithodes camtschaticus) are a species of large crab that appear dark red or burgundy in color. Red king crabs can grow very large with carapace (the shell covering their back) lengths up to 11 inches and a five foot leg span. Red king crabs have "tails," or abdomens, that are distinctive, being fan-shaped and tucked underneath the rear of the shell. They also have five pairs of legs; the first bears their claws or pincers, the right claw is usually the largest on the adults, the next three pairs are their walking legs, and the fifth pair of legs are small and normally tucked underneath the rear portion of their carapace.

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Live Red King Crab 3.5-4Kg
HK$3,592

Live Red King Crab 3.5-4Kg

Red king crabs (Paralithodes camtschaticus) are a species of large crab that appear dark red or burgundy in color. Red king crabs can grow very large with carapace (the shell covering their back) lengths up to 11 inches and a five foot leg span. Red king crabs have "tails," or abdomens, that are distinctive, being fan-shaped and tucked underneath the rear of the shell. They also have five pairs of legs; the first bears their claws or pincers, the right claw is usually the largest on the adults, the next three pairs are their walking legs, and the fifth pair of legs are small and normally tucked underneath the rear portion of their carapace.

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Live Red King Crab 4-5Kg
HK$4,990

Live Red King Crab 4-5Kg

Red king crabs (Paralithodes camtschaticus) are a species of large crab that appear dark red or burgundy in color. Red king crabs can grow very large with carapace (the shell covering their back) lengths up to 11 inches and a five foot leg span. Red king crabs have "tails," or abdomens, that are distinctive, being fan-shaped and tucked underneath the rear of the shell. They also have five pairs of legs; the first bears their claws or pincers, the right claw is usually the largest on the adults, the next three pairs are their walking legs, and the fifth pair of legs are small and normally tucked underneath the rear portion of their carapace.

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Fresh Scampi Langustine Jumbo 80-100gr
HK$698

Fresh Scampi Langustine Jumbo 80-100gr

Scampi are a small, prawn-like animal with long, thin claws. The body is orange-pink. The carapace is spiny and has a distinct postorbital spine behind the eye. The upper side of the tail fan is spiny. Legs and claws may be strongly ridged.

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Fresh Scampi Langustine Jumbo 110-150gr
HK$798

Fresh Scampi Langustine Jumbo 110-150gr

Scampi are a small, prawn-like animal with long, thin claws. The body is orange-pink. The carapace is spiny and has a distinct postorbital spine behind the eye. The upper side of the tail fan is spiny. Legs and claws may be strongly ridged.

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Fresh SeaBass Branzino
HK$180

Fresh SeaBass Branzino

Body rather elongated. Small-size scales. Caudal fin slightly bifurcated. Depending on the environment, colors range from silvery blue-gray to golden green, darker and deeper on the back, pale on the sides. The abdomen has sometimes a yellowish hue.

Seabass was farmed in coastal lagoons and tidal basins already in Greek-Roman times. Thanks to the well-renowned quality of its white, delicate meat, it was the first non-salmonid species to be commercially farmed in Europe and is the most important and most-widely farmed fish in the Mediterranean today.

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Fresh Italian Clams (Vongole Veraci) from Goro
HK$195

Fresh Italian Clams (Vongole Veraci) from Goro

The shell fish, with diversified basis weight, are packaged in airtight tubs with protected atmosphere and tubs with pasteurised molluscs. Every day, thanks to the use of personal refrigerated vans and to the corporate synergies, plus the use of services and platforms supplied by primary national companies, the packages of “live” molluscs arrive in the most important cities of the world.

The clam is a bivalve shellfish of Goro lagoon introduced in the mid 80s. It has a sturdy oval shaped shell with thin radial striae and is commonly 3-5 cm in size. The colour of the shell varies from white to gray to yellow and even black for the larger clams. The product is grown near the coast and in coastal lagoons (particularly in the north Adriatic). Clam fishing is done manually using a special tool, like a large rake, which is identified in the local dialect as "scrape".

Organoleptic data - Odour: typical of seawater, Appearance: regular, no epibionts, Colour: high chromatic polymorphism, Meat: mild sweet and salty flavour

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Fresh Italian Mussels
HK$155

Fresh Italian Mussels

Bouchot culture: Intertidal growth technique, or bouchot technique: pilings, known in French as bouchots, are planted at sea; ropes, on which the mussels grow, are tied in a spiral on the pilings; some mesh netting prevents the mussels from falling away. This method needs an extended tidal zone.

ORIGIN: FRANCE

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Live Blue Lobster
HK$320

Live Blue Lobster

Buonissimo deliver the Blue Lobster as fresh as possible: LIVE !

Known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It is closely related to the American lobster, H. americanus. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming "lobster red" on cooking.

The Blue Lobster, or "European lobster", is traditionally "highly esteemed" as a foodstuff and is considered to have a better flavour than the American Lobster. The claws and the abdomen of the blue lobster contain "excellent" white meat, and most of the contents of the cephalothorax are edible.

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Sardinia Mullet Cured Roe - Bottarga di Muggine
HK$275

Sardinia Mullet Cured Roe - Bottarga di Muggine

Bottarga di Muggine is one of the hallmarks of Sardinian food culture. Its history can be traced back to the dawn of civilisation, to the Phoenicians who began to salt and dry grey mullet roe 3000 years ago. We know from ancient writers that this delicacy was produced along the banks of the Nile and it would seem that traces of it have even been found inside the Egyptian pyramids. Its method of preparation has remained unchanged over the centuries: the roe is cleaned, salted, pressed and dried. The advent of modern technology has not altered the procedure followed: each sac of roe is prepared separately and the whole production process is performed by hand.

Bottarga has high protein content and is very rich in Omega3 fatty acid; it is amber in colour and has a decided yet delicate flavour.

Stylish and versatile, cut into wafer-thin slices, it is an excellent match with fresh vegetables as an ingredient in delicious salads. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes.

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Sardinia Mullet Cured Roe - Bottarga di Muggine
HK$345

Sardinia Mullet Cured Roe - Bottarga di Muggine

This cured mullet roee is the pride of all the Sardinian gastronomy. The mullet fishes live, feed and grow in their own natural habitat of the Cabras's ponds, a small village on the Middle-West Sardinian coast. The Cabras microclimate is perfect for such a fish. In fact the mullet's quality reflects all these characteristics. During September the mullets are caught and only those which have the bigger ovarian sacs are selected. Then the two eggs-sacs are carefully extracted, preserving them, as well as purifying and salting them for a certain period of time depending on size. Then they have to be pressed and left to dry in special ventilated rooms for maturing. Of course all maturing time has to be followed meticulously to exalt as much taste as possible of this rare product.

Everybody appreciates the Cabras salted mullet role, especially for its softness, its marked brackish taste and its dried almond flavour, which makes it different from all other salted mullet roles. The colour changes from gold to amber depending on maturing.

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Russian Sturgeon Oscietra Caviar
HK$450

Russian Sturgeon Oscietra Caviar

Oscietra caviar comes from the Sturgeon farmed in cristal water in Poland bordering Russia. Also known as Russian Sturgeon, it is an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea. The farmed sturgeon are a medium-sized fish that can weigh from 44 to 110lbs (50kg), providing a poppy and slightly nutty caviar with colouring that ranges from dark brown to beige. Many consider this to be the most refined caviar. Its roes are medium-sized (between 2.6 to 2.9 millimeters). It requires 9-11 year life cycle to reach the best quality caviar.

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White Tuna Filet in Olive oil
HK$165

White Tuna Filet in Olive oil

The White Tuna (Albacore) or "Thunnus Alalunga" is captured, one by one, in the Gulf of Biscay and in the best moment of the season respecting the traditional fishing tackle. Because its aroma, its refined taste, its smooth white meat and its properties, White Tuna (Albacore) composes the elitist range of the tuna fish.

Once we have selected the best fishes, we cooked them and, following a meticulous and handmade process, the White Tuna (Albacore) is prepared and packaged. The skill and experience acquired over five generations is the key of the exceptional taste and appearance of our preserves.

The glass jar is elaborated using White Tuna (Albacore) loins. Once the loins are carefully cleaned, one by one, are introduced manually in the glass jar. Then the White Tuna (Albacore) loins are covered with specially selected olive oil. This olive oil, with its intense flavour, adds a unique and exclusive aroma and taste to the White Tuna (Albacore) which reminds to the flavour of the sea and the sun dried fields.

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Red Tuna Tarantello in olive oil
HK$330

Red Tuna Tarantello in olive oil

ANTICHE TONNARE DI BUGGERRU

Tarantello di Tonno Rosso is the abdominal muscle of the fish. It has a buttery, complex flavor; it’s not as rich as ventresca but has very little in common with ordinary canned tuna, with its dry, chalky texture and bland taste. The exquisite Mediterranean Bluefin Tuna, or Tonno Rosso is full of fresh flavor and and can be enjoyed right out of the can with a squeeze of lemon and a few drops of balsamic. 

These Mediterranean Bluefin Tuna are never frozen and he entire production is done by hand; when the tuna arrives. It is butchered, and the cuts are selected and separated for ventresca, tarantello, and trancio. It is boiled in small batches, cooled, and canned using local Sicilian olive oil and sea salt from Trapani.

One of the basic conditions guaranteeing the excellent quality of this product is the fact that only tuna caught in the Mediterranean is used.

Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and just like vintage wine, 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, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt.

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Red Tuna Ventresca Belly in Olive Oil
HK$350

Red Tuna Ventresca Belly in Olive Oil

ANTICHE TONNARE DI BUGGERRU

Ventresca (Belly) Tuna is sometimes referred to as "the foie gras of the tuna fish". It is the richest, smoothest tuna you will ever experience. Because of the high demand for belly tuna in Japan for sushi, where it is called toro, Ventresca is always in short supply. Handmade in Sardinia Island, this Ventresca from Bluefin Red tuna is hand-cut into fillets.

A tremendous leap in quality from the regular Tuna you get at the supermarket, once you taste this Gourmet Tuna you will be amazed from the explosion of flavours and taste!

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. 

Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and just like vintage wine, 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, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt.

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Red Tuna Fillet in olive oil
HK$295

Red Tuna Fillet in olive oil

ANTICHE TONNARE DI BUGGERRU

The Red Tuna also known as Bluefin Tuna or "Tonno di Corsa" (Red Racing Tuna) is considered the best and the most exquisite of the various Tuna species. It is fished exclusively in the Mediterranean Sea between May and June.

A tremendous leap in quality from the regular Tuna you get at the supermarket, once you taste this amazing Gourmet Tuna Fillet you will be amazed from the explosion of flavours and taste!

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. 

Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and just like vintage wine, 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, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt.

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