The cooperation between the fisherman Nino Testa and the two Michelin stars chef Ciccio Sultano originates from the respect they share for the sea. The final result is a range of red tuna and blue fish preserves, obtained with substainable fishing techniques.
The Testa family story begins at least two centuries ago in the Ognina sea, in the port where Ulisse was used to land. Time goes by, but the passion is always the same, and today the Testa family is also engaged in the production of preserved fishes in their plant in Portopalo.
The fishing process followed by Testa is sustainable. As an example, their boats totally respect the fishing quotas fixed by the ICCAT, the system that saved the red tuna from extinction. A process that is responsible for the sea, where low-environmental impact facilities are used, in which the fished quantities permits the animals to constantly reproduce themselves.
Today we present you the Tyrrhenian red tuna and the Aeolian mackerel, preserved in cold pressed biologic sunflower oil. An oil that could be re-used to prepare sauces or as a seasoning. Let's try how.