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During the second half of May, large schools of tuna leave the cold waters of the Atlantic to reach the warmer Mediterranean waters for reproduction purposes. The fact that they travel thousands of kilometers in open sea, feeding exclusively on sardines, makes their meat particularly tasty and sought after. In the stretch of sea in front of the tuna fishery, the intense ritual of the mattanza is repeated every year, leading to the capture and slaughter of several thousand specimens. With their meat, the chefs participating in Girotonno prepare delicacies that keep the days of the event lively, which, among many moments, also features an exciting competition among emerging chefs from four countries, creating a high-level contest for the best tuna-based dish. There are also exhibitions, tastings, and taste workshops for both experts and the public; proposals of traditional recipes from other Mediterranean regions and countries (e.g., Sicily, Tunisia…) where the culture of the tuna fishery is still strong; tastings of Sardinian wines; and the indispensable backdrop of music, singing, dancing, and performances.
