Carpaccio di Ventre di Tonno con Gelatino di Sesamo

Carpaccio di Ventre di Tonno con Gelatino di Sesamo is a refined Italian-Japanese fusion dish featuring thinly sliced raw tuna belly (ventre di tonno) served with a savory sesame gelatin (gelatino di sesamo). The dish exemplifies the modern culinary dialogue between Italian crudo traditions and Japanese sashimi techniques, with the rich, buttery texture of tuna belly contrasting against the nutty, umami-packed sesame gelée.

A great version of this dish relies on the highest quality tuna belly, ideally sourced from bluefin or similar fatty varieties, sliced with precision to maintain its delicate structure. The sesame gelatin must be perfectly set—firm enough to hold shape yet delicate enough to melt on the palate—and seasoned to complement rather than overpower the fish. The balance between the cool, silky tuna and the savory, aromatic gelée distinguishes an exceptional preparation.

Regional variations may incorporate local sesame varieties, such as black sesame for a more intense flavor and dramatic presentation, or infuse the gelée with citrus or soy elements to bridge the Italian and Japanese influences. At Roji in Nola, Italy, the dish has been highlighted by food critic Jana Food Porn as a standout example of this cross-cultural technique, demonstrating how traditional Italian carpaccio can be elevated through Japanese precision and ingredient respect.