Description
Tuna that is flavor and color, tuna that is raw and pairs with pasta, tuna that is cut and cooked. Luigi Pomata tells the story of his island made of sea and land, of simple ingredients and great knowledge of the raw material: from Carloforte, he has an inseparable bond with the sea inherited from his grandfather—a farmer and head of the Carloforte tuna fishery who soon moved into the kitchen of what became the Pomata family restaurant. Now in their third generation, the Pomatas carry forward a local cuisine in the heart of the Mediterranean, centered on an ingredient, tuna, which in Carloforte is still fished as it was two hundred years ago, only for a month and a half a year, for specimens from 35 kilos and up. A fish that must be treated with extreme care, with all the creativity it deserves and which Pomata has been able to enhance thanks also to his many experiences in kitchens around the world. In the book as in the restaurant, everything starts with the raw material, tuna. Through 100 recipes—over 256 pages—it is presented in appetizers, first and second courses, then salads that become creative proposals, raw fantasies, and fillet just seared or paired with lard or rabbit, but also in fusion dishes and street food options, appetizers as gourmet dishes.
Publisher
Italian Gourmet (August 1, 2016)
Language
Italian
Paperback
256 pages
ISBN-10
8898675453
ISBN-13
978-8898675456
Item weight
1.64 kg
