A unique sensory experience with Maressata products

In the heart of Salerno, in a refined and welcoming atmosphere, an exclusive dinner was held at Prunus, an event designed to discover the innovative taste of Maressata tuna cured meats. The sushi men have created a surprising menu, where tradition and creativity have merged into unique dishes.

But how was this experience? We asked this directly to the guests who had the privilege of participating in the evening.

Three words to describe the evening? Satisfying, refined, unforgettable.

One of the guests of the dinner told us his overall impressions of the event:

“It was a really satisfying experience. The dishes were studied down to the smallest detail, the atmosphere elegant and the service impeccable. What struck me most was the balance between innovation and respect for the raw material. If I had to describe the evening in three words, I would say: satisfying, refined and unforgettable.”

A judgment that perfectly encapsulates the spirit of the dinner: a journey through authentic flavors, reinterpreted with creativity and care.

Surprising combinations and unexpected flavors

The most interesting aspect of the evening was the ability of the chefs to propose unusual but incredibly harmonious combinations. Among the most popular dishes is the entrée with tuna salami, burrata and red prawns, a mix of sea and land flavors that surprised many.

“I never imagined that tuna salami could go so well with burrata. The creaminess of the burrata and the sweetness of the shrimp created a perfect balance with the flavor of the tuna. A combination that amazed and conquered me.”

Another dish that impressed the participants was the scallop with tuna ‘nduja, a bold interpretation that added a spicy and enveloping touch to the delicate mollusk.

Tuna mosciame and Japanese tradition

Another protagonist of the evening was the tuna mosciame, used in various preparations, including sushi. An idea that intrigued many guests.

Did the tuna mosciame in sushi fit well with Japanese tradition?

“Absolutely! The tuna mosciame reminded me of the intense taste of some cured fish used in Japanese cuisine. In sushi, especially with avocado, it was extraordinary: it had the right flavor and a perfect texture to accompany rice. It could really become an innovative alternative to classic sushi.”

A new way to experience tuna

The Prunus event showed that tuna cured meats are not just a gastronomic curiosity, but a product with enormous potential. Their versatility makes them suitable for multiple uses, from gourmet preparations to aperitifs, up to reinterpretations of traditional Italian and international dishes.

After this dinner, a question arises: are we facing a new trend destined to change the way we experience fish? If the answer is yes, Maressata has already charted the course towards the future.