The Vesuvio Soil
A one-inch tomato confit on volcanic-black olive cracker, dusted with espresso 'soil'
Vesuvio Ventures — named for the volcanic soil that fertilizes the Gulf of Naples
Why this bite? Vesuvio is Marco's inheritance — agrarian thinking applied to capital. A tomato confit grown in espresso soil makes that metaphor literal.
The Story
Giberti named his Miami-based investment firm Vesuvio after the volcanic soil that fertilizes the Gulf of Naples. It is an agrarian metaphor deployed on the floors of trade shows. The soil is rich, the founders flourish, the fund is the fertilizer. His father — Horacio Giberti, agronomic engineer and former Secretary of Agriculture under Perón — would have recognized the frame immediately. This bite buries a sweet Mediterranean tomato in dark, crumbling soil. Roots feed on what came before.
Read Full Story →Ingredients
- Cherry tomato confit (slow-cooked in olive oil, garlic, thyme)
- Black olive cracker (squid ink optional for color)
- Crushed Kalamata olives
- Finely ground espresso
- Basil microgreen
- Flaky sea salt
Preparation
- 1.Confit cherry tomatoes at 250°F for 90 minutes in olive oil with garlic and thyme.
- 2.Cut crackers into 1-inch squares.
- 3.Combine crushed olives and espresso to form 'soil'.
- 4.Top cracker with confit tomato, dust with soil, finish with microgreen and salt.
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