Scampo, Brodo di Prosciutto Crudo, Fico Affumicato e Cotto al Forno, Maionese Vegetale alle Foglie di Fico

Scampo, Brodo di Prosciutto Crudo, Fico Affumicato e Cotto al Forno, Maionese Vegetale alle Foglie di Fico is a contemporary Italian dish that originally appeared on the menu of Da Vittorio Colazione in Brusaporto, Italia, as documented by the creator Piattoriccomicificco. The dish exemplifies the modern tendency to layer contrasting textures and flavors from a single terroir. The central protein is scampo, or langoustine, prized for its sweet, delicate flesh. It is paired with a brodo made from prosciutto crudo, a deeply savory ham stock that provides umami without overwhelming the seafood. The fig component is treated in two ways: smoked and oven-baked (fico affumicato e cotto al forno), which concentrates its sweetness and introduces a charred, woodsy note. A vegetable mayonnaise infused with fig leaves (maionese vegetale alle foglie di fico) adds a creamy, herbaceous counterpoint. What distinguishes a great version of this dish is the seamless balance between the briny scampo, the salty prosciutto broth, the sweet-smoky figs, and the bright, leafy mayonnaise. Each element must be timed precisely—the scampo cooked just until opaque, the figs softened but not mushy, the broth reduced to a light yet potent essence. Regional variations might substitute local crustaceans like shrimp or langoustines from other Italian coasts, or employ different curing styles for the prosciutto. Some interpretations might grill the figs instead of baking them, or add a granola or nut crumble for textural contrast. However, the combination of fig leaf and smoked fig remains a signature of the Da Vittorio iteration, celebrating the fig tree in multiple forms.