Il tonno
THE TUNA
Bluefin tuna is one of the pillars of the Follis dining experience. We select only specimens meeting the highest quality standards, evaluating both meat yield and the respect shown to the ingredient during fishing and processing. We prioritize sustainable capture techniques focused on species conservation, ensuring utmost care at every step. Behind every cut we bring to the table lies a choice made long before it reaches the plate.
SEASON AND ORIGIN
Italian selection and year-round consistency
Bluefin tuna fishing is regulated by a strict quota system to protect the species and its biological cycles. When the Italian quota is met, the local season closes, concentrating availability in our waters between late spring and early summer. It is during this timeframe that we offer bluefin tuna from our local supply chain.
Throughout the rest of the year, we maintain bluefin tuna on our menu by partnering with premier international suppliers of equal standing. We choose partners who share our core philosophy, ensuring an impeccable, constant standard in every season.
THE CATCH METHOD
Not all bluefin tunas are created equal
With tuna, the difference in quality is defined at the precise moment of capture. A fish landed with care and processed immediately retains the firmness and purity of its flesh intact. For this reason, even before considering the fishing area, we place paramount importance on how the animal is caught and handled. Everything else depends on this crucial moment.
THE TECHNIQUE THAT PRESERVES PURITY
Ikejime
Ikejime is the renowned Japanese technique that honors the animal and prevents stress upon harvest, keeping the meat firm, vibrant, and extraordinarily fresh for longer. In Japan, it is the gold standard for fish intended for sashimi, where every detail is essential.
The true efficacy of Ikejime requires immediate processing while the fish is fresh, a rigorous rule Follis applies without exception. When the season allows, we favor Italian tuna caught by pole-and-line, the most selective and prized technique of all. During local fishing closures or periods of unavailability, we turn to the renowned Balfegó, which adheres to the exact same high Ikejime standards.
OUR DISHES
Culinary creations
Bluefin tuna plays the leading role in several of our menu creations: from tartares to pasta dishes and main courses. Our offerings evolve periodically with the seasons, which is why we invite you to consult our current menu and allow our floor staff to guide you.
FAQ
Frequently Asked Questions
1.What type of bluefin tuna is served at Follis?
We serve exclusively bluefin tuna processed using the Ikejime technique. During local fishing months, it is sourced from our sea, while throughout the remainder of the year we rely on select international partners adhering to the exact same criteria.
2. What is the Ikejime method?
It is a traditional Japanese technique that ensures maximum respect for the animal during capture by eliminating stress. This process preserves the firmness and freshness of the meat for an extended period while leaving its natural flavor profile untouched.
3. Is the tuna at Follis Italian?
During peak seasonal runs, yes. When we can secure pole-and-line caught tuna. At the close of the local season, we source from international partners such as Balfegó who apply the same exceptional Ikejime standards. We always state the origin of our fish with complete transparency on our menu.
4. How is bluefin tuna served at Follis?
We feature it raw in tartares or cooked in pasta dishes and main courses. Preparations follow the season and change periodically; our dining room staff will gladly guide you through our current offer.
