Nino Castiglione is a historic Sicilian preserving company specialising in tuna processing. Since 1933, its story has been deeply connected with the sea, tuna fisheries and the tradition of the Trapani area. Today, the experience built up over more than ninety years continues through production carried out at the San Cusumano facility, in the territory of Erice, and through brands such as Florio and Auriga.
Buy Nino Castiglione products online: Florio tuna and Auriga bottarga from Sicily
The story of Nino Castiglione began in Trapani in 1933, when the founder opened a small factory at the harbour, initially dedicated to processing mackerel and sardines in oil. The connection with tuna soon became the heart of the business. In the 1940s the company began processing Mediterranean bluefin tuna, and in the following decade it expanded its expertise to yellowfin tuna.
Over time, the Castiglione family developed a particularly close link with the tuna fisheries of western Sicily and with San Cusumano, which became the permanent base of production. Preserving tradition and industrial innovation still coexist within the same project. From the selection of the raw material to processing, from canning to ageing, the different stages are carried out at the company’s Italian production facility.
A story that began in Trapani in 1933
Nino Castiglione grew professionally within the world of tuna fisheries, turning a passion for the sea into an entrepreneurial activity that would become one of the most important companies in the sector. More than ninety years of experience tell the story of the evolution of tuna processing in Sicily. From its beginnings in the port of Trapani, the company has passed through different generations while keeping its production centre in the Trapani area.
A key turning point came in 1969 with the acquisition and restoration of the San Cusumano tuna fishery, which later became the company’s headquarters. San Cusumano still represents the meeting point between the memory of the tuna fisheries and modern production. The company’s history also includes the tuna fisheries of Bonagia, San Giuliano and Favignana, all places closely connected with the tuna tradition of western Sicily.
Tuna processing in Sicily
Production begins with the processing of whole tuna and passes through numerous stages before canning. An important part of the process still depends on the experience and precision of people. After cutting and cooking, the cleaning of the tuna is carried out by hand, removing skin, bones and other parts before preparing the pieces intended for packaging.
Once canned, the tuna is sterilised and then left to rest so that the product can reach the desired characteristics. Ageing is the final stage of a long and careful process. Depending on the format, the packs are left to rest for at least 30 to 60 days, allowing the oil and brine to gradually penetrate the flesh of the fish.
The Nino Castiglione products selected for you
The selection includes Florio bluefin tuna, Florio yellowfin tuna and Florio tuna belly. Three specialities that allow you to discover different expressions of the company’s preserving tradition. Bluefin tuna stands out for the character of its flesh, while yellowfin tuna offers a firmer texture and a more delicate flavour, suitable both for simple serving and for pasta dishes, salads and Mediterranean recipes.
Florio tuna belly is one of the finest parts of the fish and comes from the section surrounding the abdominal cavity, known for its particularly tender flesh. Auriga grated bottarga completes the selection with an intense sea flavour. Obtained from salted and dried tuna roe, it can be used to dress pasta, seafood first courses, bruschetta and Mediterranean dishes.
Florio and Auriga, two traditional brands
The Auriga brand became part of the Castiglione family’s history in 1975, when it was acquired from the Parodi family of Genoa. Auriga has accompanied the company’s experience in tuna preservation for decades. The line also includes the Selezione San Cusumano, which features specialities such as grated tuna bottarga.
The Florio brand was acquired in 2016, bringing back a name inseparably linked to the great history of Sicilian tuna fisheries. Florio recalls one of the most celebrated chapters of the island’s maritime culture. Nino Castiglione now uses the brand for a line dedicated to tuna specialities, including tuna belly and other products connected with Sicilian preserving tradition.
From the sea to the table
Tuna, tuna belly and bottarga are particularly versatile ingredients in Mediterranean cooking. Simplicity is often the best way to highlight their texture and flavour. Tuna can be served with salads, vegetables, tomatoes and bread, or used to dress pasta and cold dishes, while tuna belly is also ideal enjoyed on its own with just a few simple ingredients.
Grated bottarga makes it possible to add a marine note quickly to first courses and starters. Just a few ingredients can be enough to evoke the Mediterranean. Through Florio and Auriga, the Nino Castiglione selection brings together different products united by Sicilian processing and by long experience rooted in Trapani, the tuna fisheries and the sea.