ventresca

Italian

ventresca (uncountable)

1. Flesh from the belly of a tuna, which is prepared in oil and served as food.
   • c. 1954–1987, Elizabeth David, Italian Food, Penguin Classics (1999), →ISBN, page 13:

     The choice part of the tunny fish is the stomach (ventresca), which is very tender and of an appetizing creamy-pink color. […] For a salad one must always ask for ventresca.

   • 2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, →ISBN, page 163:

     Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […] , sometimes some tunny ventresca, and nutmeg, […]

   • 2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler (editor), Alone in the Kitchen with an Eggplant, Riverhead Books, →ISBN, page 104:

     Ventresca, tuna’s succulent belly, is another of my favorites. […] If I have some cooked cannellini or borlotti beans in the refrigerator, I warm them up with some of the liquid they have been cooked in, then drain them and add them to a can of ventresca together with several thin slices of raw onion.

• Though found in English contexts, the noun ventresca is normally italicized as a loanword.

• Cervantes

ventresca f (plural ventresche)

1. ventresca
2. bacon

• (bacon): pancetta

ventresca f (plural ventrescas)

1. ventresca