Tuna Mosciame - Filet Tuna Campisi
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Tuna Mosciame - Filet Tuna Campisi
Esperya has offered for a long time only smoked Tuna and Swordfish by Campisi. But Campisi's firm, which has been founded five generations ago by Salvatore Campisi, produces many others seafood.
Today Campisi's firm is running by Paolo a Sicilian deeply creative, who counts on the fish preserves; he wants to maintain the ancient Sicily tradition which trades rare and almost legendary products. The same that Esperya seeks assiduously.
The manufactures are all artisanal, in small quantities, still depending on the seasonal catch of Sicilian Jonio see and neighbouring sees. That's why, if you visit the manufacture laboratories, you won't find industrial lines but manual work strictly distinct by seasonal harvest of vegetables or fishes.
The King of Mediterranean See is the Red Tuna (thynnus Thynnus). In Sicily, tuna is a culture. It's a fish from which everything is used, just like the pig in Lombard culture: meat, hearth, blood, bowels, eggs and sperm. But to work tuna is necessary to know culture, art and tradition.
We are used to think at sad cans, all the same, in which tunas has been caught in southern sees following industrial processes, and it?s difficult to understand the care necessary to produce Mosciame di Tonno (Mosciame is an ancient term that defines tuna's fillet, lean and dry; today is tuna filet, but in the past sometime dolphin's filets were unfortunately used).
Campisi defines it like a Sweet Ham Filet Tuna, Esperya considers it a piece of sun and see. We suggest tasting Mosciame sliced very thin, flavour with extra virgin olive oil and a bit of lemon or together with bread and tomato.