Besides the classical tunny preserved in glass vases submerged in extravirgin olive oil, there are many other prized derivatives from this extraordinary fish. Obtained with quality craftsmanship they are often sold vacuum packed, which system guarantees a long shelf life and ease of transport. The bottarga, obtained from the tunny’s dried and salted eggs, is most renowned and appreciated. It makes for exceptional condiment for spaghetti, but it can also be eaten only with bread, cut in slices and seasoned with olive oil. Another renowned product is the ficazza, which are cold meats made of lesser parts, crumbs and small pieces flavoured with salt and pepper. And also the tunnina, the lattume, the mosciame, which should all be tasted to appreciate the generous meat of local tunny.