Tartare di Trota Fario Marinata al Folia Gin del Casentino con Sedano, Mela Verde, Capperi di Salina Canditi e Caviale di Trota

The Tartare di Trota Fario Marinata al Folia Gin del Casentino con Sedano, Mela Verde, Capperi di Salina Canditi e Caviale di Trota is a contemporary Italian dish that originated in the Casentino region of Tuscany, where the chef at Il Tirabusciò in Bibbiena developed it for the *Sentieri Golosi* project. It showcases local fario trout (a freshwater char often called brook trout) as the central ingredient, elevating it through a precise preparation: the raw trout is first marinated in Folia Gin, a craft spirit made from botanicals of the Casentino forests, which imparts herbal and juniper notes without overpowering the delicate fish. Key components include crisp celery and green apple for freshness and acidity, candied capers from the Aeolian island of Salina for a sweet-savory contrast, and trout caviar (the roe of the same species) that adds briny pops and textural richness. What distinguishes a great version is the equilibrium of these elements—the gin’s aromatic infusion must be subtle, the apple and celery cut cleanly through the richness, and the candied capers should not dominate. The caviar provides the final saline accent, tying the dish back to the trout’s natural environment. While this specific recipe is unique to Il Tirabusciò, variations of trout tartare exist across northern Italy, sometimes using lemon or herbs in place of gin. Regional adaptations may swap capers for pickled vegetables or caviar for bottarga, but the Casentino version remains distinct for its local gin and precise flavor harmony.