|Chef Ernesto Iaccarino|
You've never been? I was asked..
No...I answered...Not, yet...
Back to the present ish. Spring in Campania. And for the third year in a row I was preparing to visit i miei amici at Don Alfonso 1890. I couldn't help but think back to that summer in 2011. The white van.. The dogs. The fresh figs.
I had to visit the farm. Azienda Agricola Le Peracciole to be exact. Six hectres of paradiso hugging the coast. About a ten minute ride from the restaurant.
|Chef Ernesto Iaccarino|
Once we parked the car, we walked through the farm and saw Spring at work. It was hard to believe that this angle of paradise was practically abandoned until the family decided to take on the challenge.Here is where the family grows many of the fruit and vegetables for their restaurant. From fresh zucchini to fennel. From tomatoes to potatoes. Olive trees supply the oil for their olive oil.
|Chef Alfonso Iaccarino|
We arrived as the lunch hour was approaching. Just in time for an aperitivo in the garden before lunch and a chat with Mario Iaccarino, Maître de Maison and mastermind of Don Alfonso's dining room.
A glass of Ca' del Bosco Cuvée Prestige served in the shade.
Refreshing, since it was quite warm in the garden. Or maybe hot was a better word. Perfect ice cream weather. Like Iaccarino's ice cream made with mozzarella di Campania DOP on a bed of a thinly sliced artichoke salad, and a tomato water gelatin.
|mozzarella ice cream with artichokes and tomato water gelatin|
Beginning with a benvenuto...a welcome. A spring onion stuffed with ricotta cheese, pine nuts, raisins, and chives.
|spring onion stuffed with ricotta cheese, pine nuts, raisins, and chives.|
|Erba Bianca Fiano IGT 2010|
Az. Agricola Cauterio
|pezzogna sausage with pistachio, mozzarella, asparagus and black truffles...|
|fried egg with burrata and black truffles...|
I was ready for a first course. I am a big spaghetti fan, so couldn't resist choosing spaghetti with mackerel bread crumbs, pine nuts and candied onions. Iaccarino added a sauce made with alalunga tuna and turnips.
|spaghetti with mackerel bread crumbs, pine nuts and candied onions|
|Cabernet Sauvignon 1998|
Domaine Paul Bruno
|tenderloins (from Benevento) in bread crust with mozzarella, and pork cheek|
Next up dessert...a plate of small pastries preceded by a sorbet made with fresh lemons...
lemons that I had seen a couple of hours earlier at Iaccarino's farm...
on 6 hectares which bask in the Sorrentino coast...
in a small angle of paradiso...
an angle of Don Alfonso 1890....
Don Alfonso 1890
Corso Sant'Agata, 11/13
80064 Sant'Agata Sui Due Golfi, Naples - Italy
0039 081.878.00.26 - 0039 081.878.05.61