produttori — Sant'Antioco · Sardegna
On the island of Sant'Antioco, where the Mediterranean draws Sardinia between two seas, an artisan workshop brings line-caught bluefin tuna to the table in its most authentic form: hand-worked, preserved with method.
On the work bench arrive the noble cuts of Mediterranean bluefin tuna: ventresca (tuna belly), tarantello (the cut between belly and loin), buzzonaglia (dark muscle meat), fillet. Each piece is selected before processing, in a process that leaves no room for approximation. The raw material is the starting point of everything Solky produces on Sant'Antioco.
Hands are the primary tool: the line-caught bluefin tuna is worked entirely by hand, without delegating to machines what the gesture does better. It is this choice — inconvenient, slow, precise — that determines the quality customers recognise and return to time and again.
On the shelf sit the workshop's products: bottarga (cured fish roe) from bluefin tuna and mullet, tuna-based condiments, mullet sauce for pasta dishes. Everything can be taken home from the shop on Via Cavour; for those farther afield, the online shop ships across Italy and the European Union, with free shipping over one hundred and sixty euros.
The workshop's shop welcomes those who wish to choose in person; for everything else, the page tells the full range and how to order.
