A bit of Southern Italian Cuisine in Berlin occurred at the Schöenberg’s popular restaurant Trattoria Muntagonla. Chef Vincenzo Carola introduced dishes made with Mediterranean Tuna. The Acropoli restaurateur sustainable credo is “no waste”. Every part of the fish is used, even incorporating a small piece of fin in the packaging.
It is not hard to see why Vincenzo continued the family gastronomy tradition, the fifth generation utilizes the rich Campania ingredients, heavily influenced by the sea, to create many delectable dishes from classic pasta plate to pesto toppings.
During the presentation the eager cuisinier talked guests through the range of tuna plates made in his kitchen.
A diner can never go wrong with in Southern Italy.
Vincenzo Carola runs Vecchio Saracino restaurant in Carola.