Puro

Only red tuna, from a guaranteed supply chain, thanks to an app. The rest is sourced from the fishermen who dock in the small port of Polignano a Mare. The pantry at Puro is based on this, serving Japanese-Apulian cuisine. It’s a unique place, and not just for its “splendid location”.

Their selection of raw fish is remarkable, a tribute to the tradition of Japan and Apulia. Diego Shimojo, born in Argentina and raised in Tokyo, is behind the ship’s wheel. His vegan roll is a blast: local carrots replace nori seaweeds while the filling is made with avocado, tomato, scarmorza cheese, extra virgin olive oil, basil and okomesan rice. 

Sonia Gioia

Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa