Sunday at Rizzuti's - Frank Rizzuti Cucina del Sud, Potenza (Pz)

-

Via Potito Petrone 42 – Largo Pasquale Uva...85100, Potenza (PZ).  
Google Maps...Bing...Tom Tom.
No matter where I plugged that address in, it gave me the same news: Driving time, two hours, more or less. Those two hours would take me out of the Campania region,  into Basilicata and straight to Potenza.  Two hours for a not so typical lunch at  Chef Frank Rizzuti's Cucina del Sud.  A trip that I was more than happy to make since neo Michelin Star Rizzuti opened up his new place back in March.  A trip that would continue my Lucano cooking education which started over a year ago courtesy of the chef.  And give me a taste of Southern cooking - Basilicata style.

Chef Frank Rizzuti
I was greeted with a smile by Rizzuti and he showed me around his new place.  An elegant black and white interior with splashes of bright welcoming  colors here and there.   A little hint on what my lunch would be like...elegant delicate flavors with vibrant colors.I opened the menu and read the following phrase...
An invitation, that when translated is an invitation to come in, be comfortable...feel at home.  An invitation that I was ready to accept when the chef sent out his appetizers...one of his signature dishes...a classic from Basilicata; Acquasale.

Acquasale: Egg, turnip greens, and Senise peppers  
Or his Sottobosco lucano, undergrowth ...a delicious dish of flavors from the forest, flavors from the earth.  Tartufi, mushrooms, potatoes, carrots, and asparagus. All surrounding a slow cooked quail egg.

Sottobosco Lucano
One more antipasto assaggio...Rizzuti sent me a lamb hamburger with ketchup he had made from Senise peppers.  A pepper that finds its way to many of his dishes.  On the side, an gnummariedd (lamb interiors) ice cream.  


My first courses were ready.  I tried four different specialties beginning with the light delicate flavors of fresh ravioli with crema di bufula in a beef broth.


Then a plate of fusilli with turnip greens (now in full season) and anchovies.  Rizzuti lightly sprinkled a bit of powdered Senise peppers on top.  


With each plate, I noticed an increase in the intensity of flavors.  Like my third pasta dish; roasted lamb tortelli and caciocavallo podolico cheese grated on top.


And perhaps my favorite of the day; semolina cavatelli with Porto Santo Spirito prawns, beans from Sarconi,  and foie gras. 



Sticking with the delicate flavorful theme, Rizzuti chose one second course.  Something that I had never tried before.  A tender plate of roasted pigeon with a side of turnip greens, a carrot, and olives from Ferrandina.

Dessert?  Of course.  Beginning with a predessert of crema di latte, tomatoes and vanilla...

 then continuing with...
millefoglie

variation of chocolate

lemon assoluto

millefoglie with ice cream

piccoli pastries
An intense aternoon, full of flavors from the south.  Some light...others intense.  All balanced.  All representing the South...Sud...Frank Rizzuti's Cucina del Sud.

And all worth the 2 hour drive on a Sunday afternoon.





Via Potito Petrone 42 – Largo Pasquale Uva
85100, Potenza (PZ).  
 0971 45506 / 320 6665608

Comments

Post a Comment

Popular posts from this blog

Welcome to My Home - Lunch at Antica Osteria Nonna Rosa with Chef Peppe Guida

-
Image
I've lost count as to how many times I have seen Chef Peppe Guida since we met for the first time last April .  On every occasion, from dinners at Pastifcio dei Campi to visits to Marina Yacht Club , we always ended our conversations agreeing that I needed to visit him a casa sua ...his home, his restaurant, Antica Osteria Nonna Rosa in Vico Equense (Na). I chose a Saturday afternoon to visit the chef's home, which really was just that...a home.  A renovated house dating back to the 17th century.  Chef Guida took me on a little tour pointing out where the pizza oven used to be, for example, which now is a small corner intimate dining room/wine cellar.  My eyes, however, were drawn to the family room where among antique furniture and plants hanging from the ceiling was a comfortable couch. I sat down for a while to relax,  discuss the latest news from Napoli, and talk about Guida's menu over a glass of spumante and a soft warm slice of casatiello with walnuts.  M
Read more

La Scarpetta, Pepe in Grani, Caiazzo (Ce)

-
Image
Scarpetta. ..the word alone makes one's taste buds jump for joy.  Scarpetta, little shoe, is an act of love at the end of a meal. A show of respect and admiration performedw ith a piece of great bread and the remnants of a fantastic sauce left on the plate at the end a a course. That is the spirit behind Franco Pepe' s latest pizza - La Scarpetta.   Pepe's soft pizza dough paired with an amazing ragu tomato sauce.  For the sauce, Pepe chose three tomato varieties and slow cooked them so that they fused together to make an incredible tomato sauce. This sauce is not cooked in the oven with the pizza dough, but added on top afterwards.  Then a couple of shavings of Grana Padano cheese (aged 12 and 24 months) Just one more taste of happiness courtesy of Pepe in Grani.. .
Read more

The Trailer for Episode 1 of "In the Kitchen Campania" is Out Featuring Chef Luigi Coppola of Casa Coloni, Paestum (Sa)

-
Image
If you're a foodie, then "In the Kitchen Campania" is the perfect show to satisfy your cravings. This upcoming culinary series will feature some of the most talented chefs in the Campania region of Italy and is a celebration of the rich flavors and traditions of Italian cuisine.    You won't want to miss Chef Luigi Coppola of Casa Coloni Restaurant in this episode, which premieres on my YouTube channel on January 30th .  Be sure to save the date, watch the trailer, and subscribe to our channel to stay up-to-date with all the latest culinary excitement.  Ci vediamo in the kitchen!
Read more