Today we are going to discover one of the most typical and tasty products of the south-east Sicilian area: Tuna pieces with Buzzonaglia.

The art of tuna fishing in Sicily is a millenary tradition that has been handed down from generation to generation, as demonstrated by the many traps in the Val Di Noto area, a historical part of the Mediterranean.

Tuna, in Sicily, is called "pig of the sea", precisely because nothing is thrown away. In fact, you can find many cuts of tuna: from the most famous fillet, to ventresca, to tantarello, to bottarga, to lattume, up to today's protagonist: the Buzzonaglia.

A very versatile product, a mix between the less noble part of the tuna, the buzzonaglia (the part closest to the fishbone, with a dark color and a very tasty flavour), and fillets, the noblest part of the tuna with a very light and distinctive flavour.

It can be used in a thousand ways, from salads, such as a tomato salad, capers and tuna pieces, to a first course, making a sauce with cherry tomatoes, or date tomatoes, and tuna pieces with buzzonaglia.

Buzzonaglia, a typical product of the Marzamemi area, is the part closest to the tuna fishbone, characterized by a very dark color precisely because it is sprayed with blood, which gives it a very intense taste on the palate. Nonetheless, for true connoisseurs of this type of fish, its taste has a very particular value.

Here, an example of a very simple spaghettino with tuna Buzzonaglia and tomato from the famous food blogger Chiarapassion:

On our website, you can also find the Chili pepper variant, excellent as a topping for a pizza or focaccia accompanied perhaps by capers and olives.