{"id":3498,"date":"2018-04-02T09:51:29","date_gmt":"2018-04-02T09:51:29","guid":{"rendered":"https:\/\/www.foodismo.it\/?p=3498"},"modified":"2025-01-14T10:35:01","modified_gmt":"2025-01-14T09:35:01","slug":"la-cucina-naturale-del-salento-sapori-ivan-tronci-paravineria-aquanegra","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/food\/ivan-tronci\/la-cucina-naturale-del-salento-sapori-ivan-tronci-paravineria-aquanegra\/","title":{"rendered":"The natural cuisine of Salento: the flavors of Ivan Tronci in Paravineria Aquanegra"},"content":{"rendered":"

Last night we gave our foodist friends a knockout food and wine experience, in a beautiful setting: Aquanegra Paravineria.<\/span><\/p>\n

The showcooking, with the flavors of the Salento countryside and sea, skillfully and lovingly assembled by the hands of chef Ivan Tronci, was exceptional. Numerous were present, curious, educated and interested in the healthy cuisine of our chef.
\nThe small surprise details of the showcooking can be found at the following link “Natural cooking with the flavors of Salento.”<\/a>
\nMany at the end of the evening asked for the recipe and we, as we usually do, post it here.
\nYou just have to read all about its preparation and then dare to take to the stove.<\/p>\n

Paravineria Aquanegra: an exceptional setting for our showcooking<\/h2>\n

In almost two years of activity, we have traveled the length and breadth of Salento, and few are the places in the restaurant industry that have caught our imagination: among them, last but not least, last because it was recently opened, Aquanegra Paravineria.
\nThe place is cozy: a few tables, intimate atmospheres and crossing the threshold of the entrance is a bit like feeling at home, in full relaxation.
\nThe staff is courteous and the choice of raw materials is shrewd and refined just as spectacular is the wine cellar: excellent wines will accompany the tasting of the dishes you choose.<\/p>\n

The importance of natural cooking: healthy ingredients from the countryside and the sea of Salento<\/h2>\n

In our family kitchens, we don’t give the proper weight to natural and healthy cooking because we use cooking methods that “blow up” the nutrients for our bodies or, as Ivan Tronci repeated during the showcooking, we use ingredients that cook our food raw.
\nBy unveiling this recipe, we are sure to do good for your body.<\/p>\n

Marinated Red Tuna Tartare with aloe vera and lime zest, on avocado guacamole and red turnip<\/h2>\n

Like every innovative recipe from our beloved chef, alongside the ingredients from Salento, there are two “nice intruders”: avocado guacamole and lime.
\nIvan Tronci, the globetrotting chef, loves to “contaminate” the great classics of Italian and Salento cuisine with ingredients from other cultures.
\nDon’t be frightened by these “exotic” elements because, as it turns out, this recipe is so simple that you can replicate it in your own home, with minimal effort.<\/p>\n

The ingredients used: flavors of the Salento countryside and sea<\/h3>\n

These are the ingredients to prepare this dish for 4 people:<\/p>\n

    \n
  1. \n
      \n
    1. 500g bluefin tuna<\/li>\n
    2. 400g avocado<\/li>\n
    3. 500g boiled red turnips<\/li>\n
    4. 200g lime<\/li>\n
    5. 100g aloe vera<\/li>\n
    6. 160g friscous<\/li>\n
    7. 100g auburn tomatoes<\/li>\n
    8. 50g red onion<\/li>\n
    9. 50ml raspberry vinegar<\/li>\n
    10. 60g chives<\/li>\n
    11. qb espelette pepper<\/li>\n
    12. qb salt<\/li>\n
    13. qb EVO oil<\/li>\n
    14. qb radish sprouts<\/li>\n
    15. qb borage flowers<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Procedure<\/h3>\n

      Take the avocados, remove the pit and beat them with a knife. Season with the tomato stripped of seeds and skin and cut into small cubes, lime juice, chopped red onion, Evo oil, salt and pepper.
      \nYou have to let everything sit for 10 minutes before using because the aromas of the red onion make the most, in terms of flavor, after a very short period of time.
      \nSeparately, you will start cutting the red turnips into cubes: some of them will be seasoned with raspberry vinegar and basil, while the rest you will blend together with aloe vera, drops of lime juice, Evo oil and a pinch of salt.
      \nNow it is time to cut the tartare: you will marinate it with a touch of aloe vera gel, lemon zest, chopped chives, Evo oil and a pinch of salt.<\/p>\n

      Serving tips<\/h3>\n

      Take a pastry cup and start by laying the avocado guacamole on the flat bottom, sprinkling it with the friscous. Immediately after the friscous you will place the tartare in the coppapasta and finish with the cubes and red beet cream. You will garnish the dish with radish sprouts and borage flowers.<\/p>\n

      The healthy elements of the recipe<\/h2>\n

      Aloe Vera gel, extracted from the leaves and dried with kitchen paper (you will thus eliminate the bitter taste of the plant) is rich in antioxidants that need to be assimilated by our intestines. It strengthens the immune system and rebalances the ph of our body.
      \nBorage flowers are an excellent natural antibacterial: inside, these elegant little purple flowers are rich in polyunsaturated fats, an excellent and natural ally for the cardiovascular system.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Ieri sera abbiamo fatto vivere ai nostri amici foodisti un\u2019esperienza enogastronomica da urlo, in una splendida cornice: Aquanegra Paravineria. Lo showcooking, con i sapori della campagna e del mare del Salento, sapientemente e amorevolmente assemblati dalle mani dello chef Ivan Tronci, \u00e8 stato eccezionale. Numerosi i presenti, curiosi, educati ed interessati alla cucina salutare del nostro chef.
      \nI piccoli dettagli sorpresa dello showcooking potete trovarli al seguente link \u201cLa cucina naturale con i sapori del Salento\u201d. In tanti a fine serata avete chiesto la ricetta e noi, come di solito facciamo, la postiamo qui. Non vi resta che leggere tutto sulla sua preparazione per poi osare ai fornelli.<\/p>\n","protected":false},"author":4,"featured_media":3504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-3498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ivan-tronci"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=3498"}],"version-history":[{"count":2,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3498\/revisions"}],"predecessor-version":[{"id":5836,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3498\/revisions\/5836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=3498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=3498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=3498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}