ARTISANAL ROSETTA BREAD WITH PULLED CACCIATORA CHICKEN
CRISPY CACCIATORA CHICKEN SKIN (FRIED AND BAKED)
GREEN SAUCE
CACCIATORA MAYONNAISE
AVAILABLE IN ALL STORES
Interstellar Cacciatora is the third chapter in Puok's Space Trilogy. After the absolute of genovese in Astrospaziale and the explosion of a braciola in Supernova, it's the turn of another iconic dish from Neapolitan culture - or rather, an Italian classic: chicken alla cacciatora - in its most Neapolitan, home‑style version. With cherry tomatoes, black olives, a drizzle of oil, lots of herbs and a touch of chilli. As with its siblings, the first thing we do in Cacciatora is cook the original dish in the best possible way, and at that point we could just take a bit of bread, eat and enjoy. But once again we "Puok" it: we take the finished dish and boost it so it can live between bread. We shred the chicken-thigh and drumstick-reincorporate the sauce and fill the rosetta. Then we take the skin, fry it like madmen, dress it with the cacciatora sauce, finish it in the oven, chop it up and add it to the sandwich. Why? Because while developing this sandwich we kept asking ourselves what the best part of Neapolitan chicken alla cacciatora is, and we came to this conclusion: that roasted tomato stuck to the skin - a note that in this sandwich becomes an ingredient. To finish: a green parsley sauce that, like a two‑faced Janus, adds both freshness and a drop of oil, and finally, to round it all off, as in Astrospaziale, a cacciatora mayonnaise. Will it be the classic third and final chapter of a trilogy? We're waiting for answers from the Universe.