{"id":11362,"date":"2025-06-12T09:30:54","date_gmt":"2025-06-12T07:30:54","guid":{"rendered":"https:\/\/www.prosecco.wine\/luigi-pomata\/"},"modified":"2025-06-13T13:34:49","modified_gmt":"2025-06-13T11:34:49","slug":"luigi-pomata","status":"publish","type":"post","link":"https:\/\/www.prosecco.wine\/en\/luigi-pomata\/","title":{"rendered":"Luigi Pomata: The Power of the Sea Meets the Freshness of Prosecco DOC Ros\u00e9"},"content":{"rendered":"

As part of the collaboration between the Vinibuoni d\u2019Italia<\/em> Guide and the Consorzio Prosecco DOC<\/em>, eight great Italian chefs share their culinary philosophy through a recipe and a carefully crafted wine pairing curated with master sommelier Alessandro Scorsone. A journey that celebrates Italy\u2019s gastronomic heritage while highlighting the versatility of Prosecco DOC, capable of harmonizing with a variety of cuisines and territories.<\/h2>\n

The journey continues in Sardinia, with one of its most representative culinary figures: Luigi Pomata. Chef-owner of the eponymous restaurant in Cagliari, Pomata carries on a three-generation family tradition, creatively reinterpreting the island\u2019s finest ingredients. His cuisine is a bridge between the sea and innovation, between memory and continuous exploration.<\/p>\n

The Recipe:<\/strong>
\nTuna Belly in a Bread and Prosciutto Crust with Swiss Chard in Two Textures<\/strong>
\nRistorante Luigi Pomata \u2013 CAGLIARI<\/em><\/p>\n

Ingredients:<\/strong>
\n700 g bluefin tuna belly \u2013 100 g breadcrumbs \u2013 150 g cured prosciutto
\n1 kg wild Swiss chard \u2013 2 g wasabi powder \u2013 mixed pepper \u2013 olive oil, salt, pepper \u2013 1 lemon<\/p>\n

The star of the dish is the bluefin tuna belly from Carloforte, a prized and succulent cut, prepared with great respect and skill. After a light breading made from breadcrumbs and dried prosciutto, the tuna is seared and oven-cooked to preserve its juiciness. The dish is completed with Swiss chard, presented in two ways: as a creamy wasabi-flavored sauce and as a saut\u00e9ed side.<\/p>\n

\"\"<\/p>\n

It\u2019s a complex balance of contrasts and nuances: the rich, slightly sweet flavor of the tuna belly, the savory intensity of the prosciutto, the spicy aromatic lift of the wasabi, and the gentle bitterness of the Swiss chard. A contemporary dish deeply rooted in local tradition.<\/p>\n

Preparation:<\/strong>
\nClean the tuna belly and remove any fibrous parts. Cut into 4 portions. Place the prosciutto on a baking sheet lined with parchment paper and dry it in the oven at 60 \u00b0C overnight. Chop the dried prosciutto. Prepare the breading by mixing the breadcrumbs, prosciutto, mixed pepper to taste, and lemon zest. Wash the Swiss chard and blanch for a few minutes in salted water. Cool immediately. Remove the stems and blend them with a few leaves, the wasabi, and extra virgin olive oil to create a smooth green sauce. Bread the tuna belly. In a cast-iron skillet with oil, sear the tuna on both sides until golden, then bake at 180 \u00b0C for 5 minutes. Slice the tuna in half and let it rest in a warm place. Saut\u00e9 the Swiss chard leaves in a pan with olive oil. Plate and serve.<\/p>\n

Pairing:<\/strong> Prosecco DOC Ros\u00e9 Extra Brut<\/em><\/p>\n

To accompany this symphony of flavors, Alessandro Scorsone suggests a Prosecco DOC Ros\u00e9 Extra Brut. Its fine and persistent bubbles, combined with a marked freshness and a hint of softness, create a harmonious pairing. Each sip refreshes the palate, enhancing the marine minerality of the tuna and balancing the aromatic character of the wasabi without overpowering it.<\/p>\n

A visually appealing pairing as well, where the delicate pink hue of the Prosecco Ros\u00e9 complements the warm tones of the dish, adding a touch of elegance to the table.<\/p>\n","protected":false},"excerpt":{"rendered":"

As part of the collaboration between the Vinibuoni d\u2019Italia Guide and the Consorzio Prosecco DOC, eight great Italian chefs share their culinary philosophy through a recipe and a carefully crafted wine pairing curated with master sommelier Alessandro Scorsone. A journey that celebrates Italy\u2019s gastronomic heritage while highlighting the versatility of Prosecco DOC, capable of harmonizing […]<\/p>\n","protected":false},"author":8,"featured_media":11224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,62],"tags":[],"class_list":["post-11362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-dal-territorio-en","category-storie-di-prosecco-en"],"acf":[],"yoast_head":"\nLuigi Pomata: The Power of the Sea Meets the Freshness of Prosecco DOC Ros\u00e9 | Consorzio Tutela Prosecco DOC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.prosecco.wine\/en\/luigi-pomata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Luigi Pomata: The Power of the Sea Meets the Freshness of Prosecco DOC Ros\u00e9 | Consorzio Tutela Prosecco DOC\" \/>\n<meta property=\"og:description\" content=\"As part of the collaboration between the Vinibuoni d\u2019Italia Guide and the Consorzio Prosecco DOC, eight great Italian chefs share their culinary philosophy through a recipe and a carefully crafted wine pairing curated with master sommelier Alessandro Scorsone. 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