Tuna as flavor and color, tuna served raw and paired with pasta, tuna defined by cut and cooking technique. Luigi Pomata tells the story of his island, made of sea and land, of simple ingredients and deep knowledge of raw materials. A native of Carloforte, he has an inseparable bond with the sea inherited from his grandfather, a farmer and manager of the Carloforte tuna fishery, who soon moved into the kitchen of what became the Pomata family restaurant.
Now in its third generation, the Pomata family carries on a cuisine rooted in the local territory, in the heart of the Mediterranean, centered around one key ingredient: tuna, which in Carloforte is still caught as it was two hundred years ago—only for a month and a half each year, and only specimens weighing 35 kilos and up.
A fish that must be treated with the utmost care, with all the creativity it deserves—something Pomata has mastered thanks in part to his many experiences in kitchens around the world. In the book, as in the restaurant, everything begins with the raw ingredient: tuna. Through 100 recipes across 256 pages, it is presented in appetizers, first and main courses, salads transformed into creative dishes, raw preparations, lightly seared fillet, pairings with lardo or rabbit, as well as fusion dishes and street food creations, appetizers alongside gourmet plates.