Recipes
Pizza with seafood mortadella
PIZZA WITH SEAFOOD MORTADELLA A warm, comforting pizza base topped with soft, melting Puglian burrata, baked together with seafood mortadella. This is no ordinary pizza.
Spaghettoni with dried datterino tomatoes and Salumi di Mare tuna bresaola with pistachio
Spaghettoni with dried datterino tomatoes and “Salumi di Mare” tuna bresaola with pistachio Once again, our chef surprises us, this time with a succulent pasta dish that brings out the best in our “Salumi di Mare” pistachio-crusted tuna, making it the star of this excellent…
TUNA BRESAOLA SANDWICH
TUNA BRESAOLA SANDWICH Street food is increasingly popular in fine dining. Today, our chef turns to a classic sandwich, starring our exceptional “Salumi di Mare” tuna bresaola. INGREDIENTS 25 GR. of “Salumi di Mare” tuna bresaola Multigrain sandwich bread Fresh lettuce fresh…
TUNA BRESAOLA
TUNA BRESAOLA WITH TOMATO WATER MAYONNAISE AND ANISE SHOOTS Our chef Alfredo Iannaccone, the “Zen Chef”, has called it one of our very best products, and we agree. “Salumi di Mare” tuna bresaola is delicate, almost like freshly caught tuna, yet he says its spicy notes make it…
TUNA BRESAOLA WITH PEPPER
TUNA BRESAOLA WITH PEPPER A cold dish whose colours delight the eye. More than a starter, it can also be a light yet satisfying lunch during a work break, enjoyed with a glass of chilled white wine. Our chef brings out the best in our “Salumi di Mare” tuna with pepper, pairing it…
SWORDFISH SPECK ON A SALT STONE
SWORDFISH SPECK ON A SALT STONE A dish with minimalist presentation, yet a starter full of meaning and ideas, and above all emotion and flavour, as our “Salumi di Mare” always offer. Here our swordfish speck, with its roasted and smoked notes, meets the warmth of a pink Himalayan…
FETTUCCINE WITH TUNA PORCHETTA
FETTUCCINE WITH TUNA PORCHETTA A generous pasta dish made with ingredients rooted in southern Italian tradition, enhanced by our exceptional “Salumi di Mare” tuna porchetta. Our chef wins us over every time with recipes that embody evolution, creativity and quality ingredients.…
FOCACCIA WITH TUNA KEBAB
FOCACCIA WITH TUNA KEBAB More street food, once again starring our “Salumi di Mare” tuna kebab. This time, our chef goes a little further, pairing the fish, briefly warmed with steam , with Tropea red onion marinated in rice vinegar, cheddar, cucumber and an incredible light…
TUNA PORCHETTA ROLL
TUNA PORCHETTA ROLL Warm, enveloping bread sets the scene for an exceptional and distinctive tuna speciality. This is no ordinary tuna: it is our tuna porchetta. Certainly one of the finest products in our “Salumi di Mare” range, it is also the most unusual, moving away from the…
Almond- and hazelnut-crusted swordfish sandwich
Almond- and hazelnut-crusted swordfish sandwich with carrots, sultanas, raw mushrooms and lettuce Bread becomes the star of an exceptional snack. Our almond- and hazelnut-crusted swordfish charcuterie embraces the idea of the American sandwich, creating easy, tasty street food.…
Octopus carpaccio with tomato water vinaigrette and salmon roe
Octopus carpaccio with tomato water vinaigrette and salmon roe A new recipe from our chef Alfredo Iannaccone, the “Zen Chef”, featuring our “Salumi di Mare” products Traditional ingredients meet a culture of research and creativity in a dish starring octopus carpaccio expertly…
Swordfish speck with sour cream
Swordfish speck with sour cream flavoured with Sicilian citrus and kumquats, Pantelleria capers and wakame seaweed caviar. With the first recipe in this series, we begin our collaboration with chef Alfredo Iannaccone, known throughout Italy for several years as the “Zen Chef”…
BUSIATE PASTA WITH TUNA BRESAOLA
BUSIATE PASTA WITH TUNA BRESAOLA Sunday lunch? To our friends of the wonderful Sicily, Mirko Runci offers us this dish. Sicilian busiate pasta tossed with ricotta cream, flavoured with prawn bisque and basil, with raw prawns marinated in chilli, crispy flakes of “Salumi di Mare”…
TUNA PORCHETTA RAVIOLI
TUNA PORCHETTA RAVIOLI WITH MASHED WHITE POTATOES, HERBS AND LEMON. Served with savoury herb butter. Our chef, the “Zen Chef”, never stops surprising us: he has created filled pasta with our Salumi di Mare tuna porchetta. In the first of three pasta recipes presented by the chef…
MOZZARELLA ROLL WITH TUNA BRESAOLA
MOZZARELLA ROLL WITH TUNA BRESAOLA Mirko Runci offers us an extremely easy recipe, a little classic but wonderfully fresh… A homemade mozzarella roll filled with oregano, mixed pepper, basil, cherry tomatoes, “Salumi di Mare” tuna bresaola aged for over 5 months from the fish…
TARTARUGA BREAD ROLL WITH TUNA PORCHETTA
TARTARUGA BREAD ROLL WITH TUNA PORCHETTA A sandwich between sea and garden. A wood-fired bread roll layered from the bottom with pepper cream, chopped prawns with lime, baby spinach sautéed with chilli, THE LEGENDARY TUNA PORCHETTA “Salumi di Mare” from the fish charcuterie range…
TUNA BRESAOLA TIMBALES
TUNA BRESAOLA TIMBALES “Salumi di Mare” tuna bresaola timbales. Tuna bresaola cut by hand to give it some texture; filled with cooked octopus, potatoes and cherry tomatoes, on rocket cream with samphire tempura. A delight!
TUNA BRESAOLA ROLLS
TUNA BRESAOLA ROLLS A roll of tuna bresaola aged for over 5 months from our fish charcuterie range, filled with stracchino cream, courgettes and walnuts, accompanied by a cream of basil, rocket and cherry tomatoes.
TAGLIATELLE WITH TUNA PORCHETTA
TAGLIATELLE WITH TUNA PORCHETTA Fresh hand-rolled tagliatelle with “Salumi di Mare” tuna porchetta from the fish charcuterie range, Cantabrian anchovies and Taggiasca olives, all dressed with uncooked extra virgin olive oil from Lake Garda
PEPPERED TUNA BRESAOLA AND CHICKEN ROLLS
PEPPERED TUNA BRESAOLA AND CHICKEN ROLLS a bold dish pairing delicate white meat with fish such as tuna bresaola with pepper “Salumi di Mare” from the fish charcuterie range. Open chicken breast rolls filled with tuna bresaola with pepper and sheep's cheese, on a red and yellow…
SALUMI DI MARE CHARCUTERIE BOARD
SALUMI DI MARE CHARCUTERIE BOARD Salumi di Mare mixed dish from the fish charcuterie range. Tuna bresaola with Bronte pistachio, Smoked swordfish speck with wild fennel, Tuna ham, Accompanied by beetroot sauce.
SWORDFISH SPECK
SWORDFISH SPECK Great as a starter, delicate and fragrant on a white pizza or cut to tartar and used to make a carbonara, a great and very versatile product. We suggest serving it “my way”, as the dish's creator Mirko Runci puts it: with citronette, tomato concassé, chopped…
SWORDFISH ROAST FISH
SWORDFISH ROAST FISH The warm weather has arrived, and chefs' choices in the kitchen also reflect the changing temperatures. They need to create colourful, fresh dishes that are satisfying yet light, suitable as a complete meal for a quick but flavourful lunch. To bring out the…
