it was time to taste series of, excuse the pun, fantastic dishes such as...
|Marinated artichokes wrapped in anchovies with tomato|
|Baby shrimp, tuna tartar and amberjack with caper powder and citrus zest|
|Swordfish in a dried fruit crust with marinated artichokes and truffle oil|
|Zeppola lemon flavored ricotta cheese and seafood in a Mediterranean sauce|
|Sea bream and smoked cheese and basil wrapped in zucchini with a seafood stew|
Appetizer: Mr Fantastic who Wikipedia defines as a scientific genius and the leader of the group, who can stretch his body into incredible lengths and shapes. That night Mr Fantastic was played by Chef Michele Grande of La Bifora in Bacoli (Na): Octopus and shrimp in sea water, creamy potatoes with rosemary, black and squid ink chips, with orange aromas and Maldon salt....
Served with Colle Imperatrice 2012 Falanghina Campi Flegrei Doc – Cantine Astroni.
Next up was the Human Torch - who can generate flames, surround himself with them and fly...Our Human Torch was Chef Maurizio De Riggi of Markus in San Paolo Bel Sito. His dish was 'burnt pasta' stuffed with buffalo milk ricotta, coffee, spicy jelly a burnt crispy egg wafer , and a Montoro onion sauce cooked under ashes.
Served with Vigna Lapillo Prodivi 2012 Lacryma Christi del Vesuvio bianco Doc – Sorrentino Vini.
Next up, The Thing - their grumpy but benevolent friend, a former college football star and Mr. Fantastic's college roommate as well as a good pilot, who possesses superhuman strength and endurance due to the nature of his stone-like flesh. This evening, Chef Guiseppe Di Martino of La Torre del Saracino in Seiano (Na). The Thing presented what may have been the plate of the night; Stewed rabbit with caramelized onion from Nocerino, corn biscuits and black olives.
Served with one, no two wines.. Tintore 2007 and 2005 Rosso – Monte di Grazia.
Dessert left us with one more surprise. It was time for The Invisible Woman, who can render herself invisible and later project powerful force fields, to show herself. Chef Faby Scarica of Terrazza Bosquet in Sorrento(Na). Her dish: air of the sea; creamy basil and salicornia with notes of musk, vaniglia flavored lemon and olive oil.
This was paired with Elixir Falernum from Antica Distilleria Petrone.
A fantastic evening? I think so. A fantastic idea that kept the crowd intrigued throughout the entire evening. A fantastic opportunity to get to know four young Campania chefs based on their dishes only. And a fantastic chance for us all to feel a little superhero ish...
even if only for one night.