Red Tuna`s Suppizzata by Campisi
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Red Tuna`s Suppizzata by 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; in addition it can be worked in several ways: in olive oil, in brine, salted, dried and smoked.
Paolo Campisi manufactures Tuna in all the ways respecting the traditions creating at the same time, to offer new recipes never tasted.
Suppizzata came up by an ancient way to use the parts less fine of the Tuna. It is made of little pieces of Tuna, salt and pepper, sausage shaped. We suggest softening with a bit of lemon and oil for a particular snack.