Callipo Trancetti Di Tonno con Tartufo all'Olio di Oliva 170gr

Giacinto Callipo founded the company in 1913 in Pizzo, a beautiful town in Calabria and traditionally known for tuna fishing and tonnage. The company was the first in Calabria, and one of the first in Italy, to tin the precious tuna from the Mediterranean. Since its foundation, 'quality first' has been the mission that Callipo wanted to pursue: in 1926, Callipo even received the license of 'official supplier' from Real Casa. After 109 years, Callipo has never deviated from that principle: a 'way of being' on which our company constantly depends, aware that it represents the secret of success.

The combination of two renowned Italian brands, Callipo and Urbani, for a gastronomic and innovative product. They are produced with selected raw materials and completely processed in Italy. Callipo Tuna fillets are the only ones to contain iodized salt presal (Presal®), which is "protected" because it is subject to a specific technological process that keeps the iodine content constant even after cooking and in food preparations,

This Callipo Trancetti di Tonno con Tartufo in olive oil consists of Yellowfin tuna "Thunnus albacares" 56%, Olive oil, Urban summer truffle (Tuber aestivum Vitt.) 1.2% and Presal® Protected iodized salt (Italian sea salt, potassium iodate 0.007%). After opening, keep refrigerated covered with oil and use within 3 days. This is great tuna with real truffle and is a perfect addition to a nice salad such as a Salde Nicoise. Just add fresh lettuce, some beans and this tuna with oil and truffle and you have a great salad on the table.

Nutritional values
Nutritional value per 100g
Energy value 1504kJ /364kcal
Carbohydrates 0g
Sugars 0g
Protein: 17g
Fat 33g
of which saturated 6.8g
0g fiber
Salt 0.89g
Iodine: 66 µg (44% NRV *) * NRV = NUTRITIONAL REFERENCE VALUE

The tuna used is processed in Italy from tuna of EU and NON-EU origin, or from the FAO zone indicated on the packaging. Certified: Dolphin Safe

ABOUT IODINE

Iodine is an element (such as oxygen, hydrogen, calcium, etc.) widely distributed in the environment in various chemical forms. All kinds of marine fauna and vegetation absorb iodine from seawater and are excellent sources of this mineral. In particular, good sources of iodine are: deep-water fish, kelp algae, garlic, beans, sesame seeds, soybeans, spinach, Swiss chard, white zucchini and turnip greens. Iodine is present to a lesser extent in eggs, dairy products, grains and meat. However, the amount of iodine we ingest with food is often not enough to ensure a good daily intake.