Discover Tuscanini's Most DELICIOUS TUNA EVER!

here in pizza now. Pizza in a little town in Italy and we're learning about Ventresca. >> Exactly. >> I said it right. >> Amazing. Amazing pronunciation. [music] Mesa corresponds to the underbelly of the suna. >> This is the best. Oh my >> is the most val valuable part [music] of the tuna is the proof that we manage all the production starting from the entire [music] frozen yellow fin around. >> So it's not like they take something else and they make it into two or they take all the >> the tail and this and that you they have to get in the whole tuna. So if a brand doesn't have entresa >> it's shady. >> Okay. If you ask to other do you have interest can they reply to you uh unfortunately no okay it means that they so don't work starting from the entire raw material >> so I [music] will be able to tell a difference when I try this the difference in this case [music] um it it deal with the taste [music] the ventresca since is the fattest part of the tuna start melting in your mouth let's do Okay, let's try. Let's open it. [music] >> I'm not as a professional. >> No, let's try as I >> I love >> tell you. Okay, papa. Wow. Okay. Okay. Take a look at this. [music] >> And you feel you feel the >> Wow. Unique [music] experience. >> My problem is now I'm going to want to start buying this one only. And this is [music] it's not an issue. It's not a problem. It's a good choice. Wow. This This is so It's a fatty lean. >> Yeah, but it's a healthy fat in this case. Completely natural. [music] >> There's a huge difference. >> The raw material is completely the same. The same. It's a different cut. [music] >> Now I understand. When we were in the factory, he he kept on saying Ventresa. [music] Ventresa. In the beginning, I thought it was a name of a fish. I've learned so much that it was worth it. [music] This was worth it. This bite. Now I understand. I'm starting to [music] scratch the surface of the sea. >> Now you open your eyes. >> Yes. Cheers. [music]