Il Pomodoro Marinda protagonista della tavola

For this episode dedicated to the Marinda Tomato, Chef Vincenzo Ferraro of the Scala Restaurant in Portopalo creates a gastronomic journey that celebrates the elegance and versatility of this extraordinary Sicilian delicacy. We begin with a delicate Marinda Tomato and marinated anchovies carpaccio, enhanced with extra virgin olive oil, vinegar, white wine, oregano, and salt. This is followed by a pennetta with diced Marinda, fresh spring onion, raw bonito tuna, and almond flakes, where freshness and flavor meet in perfect balance. The menu concludes with a refined main course: raw Borsellino red mullet fillets accompanied by Marinda Tomato carpaccio and toasted pine nuts, for a dish that expresses the full character of the Mediterranean. Three dishes that demonstrate how the Marinda Tomato, thanks to its texture, sweetness, and natural flavor, is an ingredient capable of expressing itself with extraordinary personality even in haute cuisine.