Vito Tuccino Centrone, Vito Aversa, Vince Sanchez, Giuseppe Aversa and Enzo Florio.

Vito Tuccino Centrone, Vito Aversa, Vince Sanchez, Giuseppe Aversa and Enzo Florio

Oliveto Sous Chef Vince Sanchez just returned from a whirlwind culinary tour of southern Italy where he spent time in some of our favorite kitchens and in the company of some of our favorite Italians including butcher Dario Cecchini and winemaker Ciro Biondi.

Vince came back fired up about the food he experienced, especially after visiting the renowned Ristorante da Tuccino (pictured above) in Polignano a Mare. With the help of Monterey Fish Market, Vince has been developing his own versions of dishes inspired by his time at Da Tuccino and the incredible seafood of the Puglian coast. These dishes will be appearing on the menu over the next few weeks starting tomorrow, October 30th, with this signature da Tuccino preparation:

Crudo of Tai Snapper served in its skin with tomato, basil, capers, (maybe bottarga)

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This dish is a knockout and one that depends on extremely fresh, beautiful fish. More than likely it will be a Tai Snapper, but at the time of this writing that has not yet been confirmed.

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