"ventresca" meaning in English

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          "ref": "c. 1954-1987, Elizabeth David, Italian Food, Penguin Classics, published 1999, →ISBN, page 13:",
          "text": "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.",
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          "ref": "2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, →ISBN, page 163:",
          "text": "Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […], sometimes some tunny ventresca, and nutmeg, […]",
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          "ref": "2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler, editor, Alone in the Kitchen with an Eggplant, Riverhead Books, →ISBN, page 104:",
          "text": "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.",
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      "glosses": [
        "Flesh from the belly of a tuna, which is prepared in oil and served as food."
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  "word": "ventresca"
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          "ref": "c. 1954-1987, Elizabeth David, Italian Food, Penguin Classics, published 1999, →ISBN, page 13:",
          "text": "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.",
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          "text": "Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […], sometimes some tunny ventresca, and nutmeg, […]",
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  "word": "ventresca"
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