Poké Rosso

Poké Rosso is a contemporary fusion dish that reimagines the traditional Hawaiian poke bowl through an Italian lens. Its name, meaning "red poke," refers to the deep crimson hue imparted by its signature ingredient: sun-dried tomatoes. The dish originated in Milan, where chef Pratt at **Miglia Poké** developed the concept as a bridge between Mediterranean and Pacific flavors. "We wanted to create something that felt familiar to Italian palates while honoring the spirit of poke," Pratt explained in a feature on the restaurant's inspiration.

The base typically consists of sushi-grade tuna or salmon, though some variations use marinated tofu. What distinguishes a great Poké Rosso is the balance between the umami-rich sun-dried tomato paste—often blended with olive oil, capers, and a touch of chili—and the clean, fresh quality of the raw fish. The tomatoes should provide a concentrated sweetness without overwhelming the protein. A great version also incorporates textural contrast: crunchy cucumber, creamy avocado, and a sprinkle of toasted pine nuts or crispy shallots.

Regional variations have emerged. At **Mlia** in Montréal, Pratt adapted the recipe for Canadian tastes, incorporating local maple-smoked sun-dried tomatoes and a lighter citrus-soy dressing. "Montréalers love bold flavors, but they also appreciate subtlety," Pratt noted. Some versions swap traditional sushi rice for farro or quinoa, while others add a dollop of basil pesto for extra herbaceousness. The dish has gained a cult following among food enthusiasts seeking inventive, cross-cultural comfort food.