Savoring the Sea: An Interview with Chef Simone Frattini of Tribus Restaurant
Nestled in the charming town of Pozzuoli, Tribus Restaurant is a culinary gem that prides itself on its commitment to local and sustainable ingredients. I had the pleasure of sitting down with Chef Simone Frattini, one of the three culinary artistsbehind Tribus, to discuss how they source their ingredients and create their delectable dishes.
At Tribus, the journey from farm to table is not just a philosophy but a way of life. Chef Simone Frattiniexplains that they prioritize using local ingredients, which allows them to create authentic and fresh dishes that capture the essence of the region. "We get our own tomatoes," Chef Frattini shares, highlighting their dedication to quality produce. The culinary team has built strong relationships with local farmers to ensure they are sourcing the best ingredients possible.
Building Relationships with Local Fishermen
One of the unique aspects of Tribus is their collaboration with local fishermen. Chef Frattini recounts how these relationships were established over time. "We met some local fishermen," he says with a smile. "Whenever they bring us fish, we work with it." This partnership not only supports the local economy but also ensures that Tribus serves the freshest seafood possible.
The menu at Tribus is dynamic, reflecting the ever-changing bounty of the sea. "Fish varies due to the period," Frattini notes. They often use fish considered "poorer" or less popular, such as fish used in soups or the anchovies that are a staple in their appetizers. This approach not only reduces waste but also celebrates the full spectrum of flavors the sea has to offer.
Crafting Seasonal Delights
Seasonality plays a crucial role in the menu development at Tribus. Chef Frattini explains how they adapt their dishes based on the seasons. "In winter, we use some products that are a little more robust," he shares. This might include heartier ingredients that complement the colder months. Conversely, summer brings with it a bounty of fresher, lighter ingredients that are perfect for the warmer weather.
One of the standout dishes at Tribus is their stuffed anchovies, a beloved appetizer that showcases their commitment to using local and seasonal ingredients. Whether marinated or stuffed, these anchovies are a testament to the creativity and skill of the chefs at Tribus.
A Culinary Experience to Remember
Dining at Tribus is more than just a meal; it's an experience that celebrates the rich culinary heritage of Campania. Through their dedication to local ingredients and sustainable practices, Chef Frattini and the team at Tribus continue to delight guests with their innovative and flavorful dishes.
