Tuna processing according to local tradition- where no part of this generous fish is thrown away, goes back to the ancient use of tuna fishing nets along the coast of Trapani.
From the eggs to the buzzonaglia, from the fillets to the heart from the lungs to the seminal pouch; everything is worked by hand with salt from the nearby salt marshes, giving rise to legendary products with names that recount tradition. Bottarga (roe), mosciame, ficazza, lattume are some of the most famous.
