A Midsummer Night's Cena - Cooking Lesson with Chef Paolo Barrale at Marennà

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A midsummer night’s dinner.  A cooking class with Chef Paolo Barrale and his right hand man Chef Roberto Allocca in the kitchen of Marennà, Feudi di San Gregorio’s Michelin star restaurant.  A midsummer night’s dinner… a midsummernight’s dream. 
This was my second visit to Marennà for a lesson with Barrale and I must admit I was a little skeptical.  Could he live up to last month’s menu? 
Let’s take a look…

Appetizer:  Zucchini flowers with tomato seeds and anchovy oil served with DUBL Aglianico, Spumante Metedo Classico.
First Course: Ravioli stuffed with eggplant parmagiana served with Campanaro 2010, Campania Bianoco DOC .
Second Course:  Bass ‘all aqua pazza’…with oysters served with Cutizzi 2009, Greco di Tufo DOCG.
Dessert:  Apricots, honey, lemon, and lavender served with Privilegio 2008, Campania Bianco IGT.

I was in the front row…so to speak.  Asking questions,… jotting down tips …enjoying my midsummer night’s dream.

Did he live up to last month’s lesson?  You decide.

See you in September...


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