A dish born from the balance between land and sea, where technique and Vesuvian identity meet naturally. The cod, cooked at low temperature to preserve its structure and delicacy, rests on a velvety cream of Piennolo del Vesuvio PDO cherry tomatoes, intense and persistent. Completing the taste profile is a sweet and surprising note: the Pellecchiella del Vesuvio apricot jam, which adds depth and contrast.
This recipe, signed by Nunzio Saviano Personal Chef for Nero Vesuviano, was created for the Lucerne e Fornelli event, as part of the Magiche Lucerne festival, as an authentic tribute to the flavors of Somma Vesuviana and the deep connection between product, territory, and a contemporary vision of cuisine.
