Behind @tuscaninifoods9840 Tuna

[music] >> You wonder who he is. This is Giacinto. >> [music] >> Third generation of the famous tuna that you can see all over. Where am I? I'm in Calabria in a town called >> Pizzo. >> First of all, congratulations for the pronunciation of my name. It was right, Giacinto. I'm Giacinto Callipo and I'm the fifth generation of the Callipo tuna company. >> As I knew it until now as Tastini in New York. >> Pizzo where the company was founded in 1914 by my great-great-grandfather. >> [music] >> And since then, we are still here producing in a very aiming at the top quality tuna in the world. >> As you can see probably on the other videos >> [music] >> that everything is almost handmade. They pick it and they put it into the cans. What is this tuna called? The >> It's called yellowfin tuna and uh it's hand-packed as as you as you saw. >> [music] >> And there are many many workers in our in our plant. We are about 220 people. Most of them are women. >> [music] >> And their main goal is to produce the canned and also the jar the fillets of tuna in the glass jar. >> So for somebody that eats tuna until now but it's not big on yellowfin, what's the difference between the regular tuna that you buy in the store versus your quality? >> Well, the in you can find different species. The most popular one is the skipjack and the yellowfin. Yellowfin is known for better meats, better quality of of this meat. And then [music] the difference is made by the process. How you how you cook it, how you clean it. >> Your secret sauces that they didn't let me in. >> I cannot I cannot share with you. >> So does it help actually that you add the olive oil into the can and you leave it for a certain time? >> It really helps. It's a completely different product product from day one after production and day let's say 60. So, time improves make it better. >> Everything. >> Yes. >> I'm learning as I get older that time fixes >> Not only for wine, but also for tuna, cheeses, and many other products. >> Arguments. >> Arguments, yeah. >> So, would you be upset if somebody takes your tuna and puts in a commercial mayonnaise on it? >> Uh well, I would give some advice to better enjoy it. >> Like how? >> Like how? Just slicing a fresh tomato, some basil, and just taking out the the tuna fillet and have it plain. >> You know the rule. The more we taste, the more we know. [music]