While driving to Vico Equense last Sunday evening, I couldn't help thinking about that sunset. That famous Il Bikini sunset when the sun has just about finished it's job of warming up the coast line, and makes its way down towards the sea giving off spectacular colors of orange and red.
Last Sunday evening was a special dinner sponsored by Gazzetta Gastronomica to raise funds for earthquake victims in the Emilia region of Italy and conclude their 2 day 'A Pasta festival. I arrived just as a spectacular evening was about to begin, actually, had already started. Aperitivo hour with Ellenikos Groco spumante brut from Fattoria La Rivolta and Cobiki-a refreshing beverage with E' Curti's Nucillo and an organic chinotto.
Both were the choice for fried specialties such as sardines and potato croquettes prepared by Bikini's executive chef Mimmo de Simone.
|mezzo pacchero pasta stuffed with Riccardo's ragù with a provolone del monaco fondue|
Chef Mimmo de Simone-Bikini
|mezzo rigatone pasta with pistachios and bottarga|
Chef Mauro Uliassi-Ristorante Uliassi di Senigallia
|mezza candela pasta with ricotta, tomatoes, smoked and marinated mullet, and wild mint|
Chef Alfonso Caputo - Taverna del Capitano di Marina del Cantone
At this point in the game, I wanted to stretch my legs and see what was going on in the kitchen. This is always an exciting place to be, standing off to the side, watching a team of chefs in action. Each helping each other out.
|the calm before the storm...chefs Alfonso Caputo, Alessandro Negrini and Liberato Urru|
|durum wheat spaghettoni with spring onions, fresh chili peppers, olive oil and basil|
Chef Alessandro Negrini - Il Luogo di Aimo e Nadia di Milano
|mezza manica pasta with coccio and redfish|
Chef Liberato Urru - Ristorante Quattro Passi di Nerano
Then it was Chef Alfonso Iaccarino's turn. The plate many were waiting for...
|vulcano di rigatoni|
Chef Alfonso Iaccarino - Don Alfonso 1890 di Sant'Agata sui Due Golfi
|Chef Mauro Uliassi, Maurizio Cortese, and Chef Alfonso Iaccarino|
|cantelope soup with a vanilla parfait|
Chef Mimmo de Simone - Bikini
|Girgio Scarselli - Owner of Il Bikini|