Fresh tuna

In spring and summer, fresh tuna appears in many dishes, standing out for its balance between the quality of the raw ingredient and the simplicity of its preparation. Among the most typical recipes are tagliata di tonno, often served with a herb or seed crust, and raw preparations like tartare, where the freshness of the fish is enhanced by citrus notes. Particularly valuable are the recipes from Sardinian and Sicilian traditions, such as tonno alla carlofortina or sweet and sour preparations, which reflect the ancient culture of the tuna fisheries through bold and structured flavor combinations.

The right wine pairing requires a selection able to support the texture and moderate fattiness of this fish. For grilled or raw preparations, white wines with good structure and noticeable acidity, such as Vermentino di Sardegna or Fiano di Avellino, are recommended. The rich, meaty character of tuna also allows pairing with full-bodied rosé wines, such as Cerasuolo d'Abruzzo, or with light, low-tannin reds served slightly chilled, among which Frappato stands out. For more elaborate or spiced dishes, a well-aged sparkling wine made by the Metodo Classico ensures the necessary persistence and perfectly cleanses the palate.

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Franciacorta DOCG Brut Rosé Contadi Castaldi

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