SIGNATURE
Triglia Farcita di Stoccafisso con Salsa Livornese Gusto By Sadler Baglioni Resort SARDINIA
Sardinian gastronomy steps into the limelight
on the bone, so for my guests in Sardinia I chose
at Gusto By Sadler, which swiftly attained
instead to stuff it with creamed stockfish, giving
Michelin-starred status after opening in
it more depth.”
summer 2021. The venue, within the Baglioni
The red mullet is cooked with oil and finished
Resort on Sardinia’s Northeast coast, is helmed
gently in a salamander or oven, while the
by Claudio Sadler, whose menu focuses on
stockfish is soaked for a minimum of three days
Mediterranean-inspired dishes created using
before being stewed and creamed with extra
a refined touch, traditional Italian techniques
virgin olive oil. The Livornese sauce, which
and local produce. It is an approach that is
incorporates the mullet stock, is a lightened
encapsulated by the standout mullet stuffed
version of a traditional Italian classic. “This dish
with stockfish and served with a Livorno
is an intertwining of Italian culinary traditions,”
sauce. “I wanted to showcase the flavours of
concludes Sadler. “It is half-Venetian because
Sardinia using the mullet, which is typical of the
of the cod, while the sauce is inspired by the
Tyrrhenian Sea,” says Sadler. “Although I love
shores of the Tyrrhenian Sea and both Tuscan
mullet as an ingredient, I prefer not to serve it
and Sardinian cuisine.”
