Spring weather in Campania has finally caught up with the calendar. And that means sunshine, short sleeved shirts...and spaghetti. Yes, spaghetti. I must admit with all the different pasta varieties to choose from, spaghetti has been, is, and probably always will be one of my favorites. No, not the Americanized versions with heavy meat sauces or even- shudder-meatballs. I'm talking about lighter sauces that work with the pasta. Complement it and not cover it. In the past couple of years, I've had a chance to taste some super spaghettis created by some of the top chefs in Campania. Here are some of my unforgettable assaggis ...
|Spaghetti di Gragnano, codfish, broccolli, Paestum buffalo carpaccio with a white turnip and bluefish sauce.|
Chef Ernesto Iaccarino, Don Alfonso 1890 (Na)
| garlic, olive oil, and hot peppers with Cetara anchovy sauce,Cetara anchovies|
Chef Francesco Russo, Hotel Raito (Sa)
Ok. The view from the balcony didn't hurt. It actually served as an amazing backdrop to this unforgettable plate of pasta prepared by Chef Russo. Besides the mix of flavors I loved the presentation.
|Spaghetti with Cetara anchovy sauce|
Chef Pasquale Torrente, Il Convento (Sa)
Ah, Cetara. A fisherman's village on the Amalfi Coast. Home to Chef Pasquale Torrente and his famous anchovies. I tasted this dish with the chef on the terrace of his restaurant just as the sun was going down.
|Spaghetti with a walnut cream sauce, anchovies and bottarga with citrus fruits and ricotta|
Chef Francesco Spagnuolo, Morabianca Ristorante (Av)
|Spaghetti with tomato sauce and basil|
Chef Giuseppe Daddio, Scuola di Cucina Dolce & Salato (Ce)
|Spaghetti with garlic, olive oil, chili peppers, pine nuts, and collard greens|
Chef Tommaso Di Meo, Osteria Abraxas (Na)
Spaghetti season 2013 is officially open.