tonno

Italians take tuna seriously; even their canned tuna (tonno sott'olio) is better than you get elsewhere. Around Sicily, excellent tuna is caught in the traditional mattanza, and fresh tuna figures prominently in Western Sicilian menus, as does its bottarga (roe). Rarely seen, however, is lattume

Tuna is also caught in Calabria and Sardinia; this island has some unusual tuna specialities: smoked tuna, tuna in agrodolce, and tuna tripe. On the island of Carloforte, they cure the heart of the fish, cuore di tonno, which becomes hard and is served in salty slices with lemon.

Tonno rosso is the prized and increasingly rare Atlantic bluefin tuna. Some of these are still caught in the Egadi Islands and elsewhere.

Tonno pinna gialla is the yellow fin tuna.