Saccharum is  Selected Partner of Petra
Hence the new seafood pizzas by Gioacchino Gargano, thirty-eight years old, twenty of which he has spent in the kitchen.

“With the arrival of summer, it seemed natural to be inspired by the sea. Our local fishing community is still very active, Porticello used to be one of the largest fishing grounds in Sicily, and the salting of anchovies in Aspra used to reach levels of excellence. Today things have changed a little but the quality of the fish and fish preserves remains excellent, so I wanted to play with slightly unusual flavours by bringing the sea onto my pizza, trying to tell the story of the pride and traditions of the seaside villages to which I am very attached: Aspra, Porticello and Sant'Elia.”

In Nuda e cruda (Naked and raw), the chef decides to enhance a tartare of local red prawns by placing it on buffalo burrata, semi-dry yellow date tomatoes and barbecued Genoese courgettes; on O mare nero (Black sea) there’s a mouth-watering sauce of baby squid with its black ink as the protagonist, with the addition of mozzarella, yellow date tomatoes and salsa verde on the side.

There’s more: in Spick and crock anciova, Gargano combines stracciata di burrata, yellow and red semi-dried date tomatoes, a superior selection of fillets of artisanal anchovies from Aspra, tomato powder, and basil. Then there is Sfincione Bagherese, a traditional local pizza that Gioacchino interprets leaving the original ingredients intact: Giarratana onion, tuma cheese, fresh ricotta, anchovies from Aspra, toasted fresh breadcrumbs and oregano. Ora tonno (with tomato, Taggiasca olives, capers, red and yellow date tomatoes, caramelised onion and tuna fillet) is also intended as a homage to the sea and childhood memories, when all families prepared tuna in oil at home at the beginning of summer.

The new fish menu doesn't end here, and has other surprises in store, including Cozze e friarielli (mussels and friarielli) with knife-cut fiordilatte, friarielli, mussels, PDO Sicilian pecorino cheese and garlic-flavoured breadcrumbs; or Alalunga alla brace senza la brace, a spick and crock with smoked provola, dry-marinated alalunga with brown sugar, Trapani coarse salt, Sicilian citrus fruits and brown sugar, semi-dried red date tomatoes, marinated onion, caper leaves and finger lime. Or again, Swordfish roe with semi-dry red date tomatoes, prawns and mozzarella, then swordfish roe, finger lime and parsley.

And finally, a great classic: Bottarga un po' stracciata, with fiordilatte, fried courgettes, yellow and red tomatoes confit, stracciata di burrata, tuna fior di bottarga, toasted garlic breadcrumbs. An authentic explosion of colours and flavours of the sea.


Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=673

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