What a tuna!

Tuna, and what tuna is served in the Enoteca Ferrara restaurant!
A raw material treated with care and respect by the Chef who explains the characteristics of this fish.

The opinion of Chef Maria

The 'master of color who knows', Aristotle, tried to explain the mysterious migrations of these huge flocks of tuna. These fish, in compact herds cross the Strait of Gibraltar, migrate each year recalled by the sexual instinct.
In Sicily and Sardinia when from the sea depths they approach the coasts, they call them "golfitani". The right time to catch them.
For centuries and centuries have been used tonnare, of Phoenician memory, abolished today.
A serious offense to nature has been perpetrated for a beautiful piece of history. The sea gives if it is treated well; tuna will always be there if we give them the opportunity to reproduce en masse in the mare nostrum.
Today we should consume only certified tuna, ICCAT, with a European plan that regulates pertinent quotas, number of garments, weight, zones and more.
Combating poaching helps nature and guarantees enthusiasts can continue to have it on their tables for a long time.
The tuna must weigh at least 30kg per 115 cm in length. The legislation also provides for the control of some parameters, such as the level of potassium, for example, suitable for our health.

The preparation

Nothing in the preparation of tuna is left to chance. This is why the initial phase of cleaning and filleting becomes fundamental.

: yellow fins detail

: whole tuna

: tuna cleaning begins

: tuna cleaning

: filleting

Cooking and accompaniment of tuna with other excellent ingredients, contribute to making Enoteca Ferrara's dish special: “Alletterato” tuna in Bronte pistachio panatina served with “mbuttunata” escarole