Panino tartare di tonno
by: Lucio Mele
Lucio Mele, Pugliese from Manfredonia, class of 1980, moved to Bologna and learned from great masters such as Alfonso Iaccarino. He worked in a seafood osteria in Bologna and later, with a passion for the mostsimple of ingredients founded the "Pescaria" project. This fish bar the chef – who in the meantime also found a way to triumph in the Chinese Masterchef course with Maria Cicorella and Nicola Savino – studies the best panino combinations and proposes a new one each day.
Panino with tuna tartar, basil pesto, fresh tomato, stracciatella cheese and pesto with capers.
This panino brings for the first time rich, fish tartar in between two pieces of fresh bread. With two juicy sauces (basil and caper), the creaminess of the cheese is combined with the wholesomeness of the tuna: we have brought in every way possible the authentic taste of a fish tartar dish into a panino.
A universal panino, fresh, of which you will never tire. The creamy cheese taste elegantly meets the tuna. The acidity of the fresh tomato amalgamates with the roundness of the basil, peaking in flavour with the acidity of the capers. A thoughtful combination of flavours and perceptions, perfectly divided, layer upon layer.
This panino is an authentic tribute to the marine or sea culture of the Pugliese Panino: each ingredient is territorially connected to Puglia and its traditions. An identity that is universal in its connection to the senses, however with specifically Pugliese nuance.