Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Mediterranean little tuna fillets in olive oil To create these delicious tuna fillets in olive oil, the fish is taken from the refrigerated cell, cut into sections, placed in running water to bleed, positioned in AISI 316 stainless-steel baskets and cooked not by steaming but in water and salt, preserving its organoleptic qualities and preventing the loss of most of its proteins. After cooking, the product is cooled and carefully skinned by hand, with the bones removed. The cleaned sections are then cut into fillets and placed in glass jars of various sizes or large catering tins. The containers are filled with olive oil or water, if the product is requested plain; the lids are sealed with an automatic capping machine, followed by sterilization and washing. Finally, the jars are labelled by an automatic labelling machine, packed in thermal packs and stored in suitable facilities. To create these delicious tuna fillets in olive oil, the fish is taken from the refrigerated cell, cut into sections, placed in running water to bleed, positioned in AISI 316 stainless-steel baskets and cooked in water and salt at low temperature, not by steaming as in industrial production, preserving its organoleptic qualities and preventing the loss of most of its proteins. After cooking, the product is cooled and carefully skinned by hand, with the bones removed. The cleaned sections are then cut into fillets and placed in glass jars. The containers are then filled with olive oil.
Price including VAT
Mediterranean little tuna fillets in olive oil To create these delicious tuna fillets in olive oil, the fish is taken from the refrigerated cell, cut into sections, placed in running water to bleed, positioned in AISI 316 stainless-steel baskets and cooked not by steaming but in water and salt, preserving its organoleptic qualities and preventing the loss of most of its proteins. After cooking, the product is cooled and carefully skinned by hand, with the bones removed. The cleaned sections are then cut into fillets and placed in glass jars of various sizes or large catering tins. The containers are filled with olive oil or water, if the product is requested plain; the lids are sealed with an automatic capping machine, followed by sterilization and washing. Finally, the jars are labelled by an automatic labelling machine, packed in thermal packs and stored in suitable facilities. To create these delicious tuna fillets in olive oil, the fish is taken from the refrigerated cell, cut into sections, placed in running water to bleed, positioned in AISI 316 stainless-steel baskets and cooked in water and salt at low temperature, not by steaming as in industrial production, preserving its organoleptic qualities and preventing the loss of most of its proteins. After cooking, the product is cooled and carefully skinned by hand, with the bones removed. The cleaned sections are then cut into fillets and placed in glass jars. The containers are then filled with olive oil.
