|Chef Peppe Guida|
I made my reservation.
I showed up fashionably late, but still earlier than the majority of the sold-out crowd. A chit chat in the kitchen with the chef, as well as a quick snack before showtime. His fried cauliflower zeppola with butter and an anchovy on top.
The evening officially began with a glass of Asprinio Spumante brut V.S.Q whose acidity paired well with the chef's benvenuto.
If the zeppola showed the chef's savoury side, then his next two dishes showed that this grande chef with the big smile also has a light delicate touch.
Fresh shrimp, delicately chopped/beaten with ricotta and mandarin...
Briciole of wheat pasta with lime and shellfish juice...
Another pleasant surprise came when we were served Guida's zuppa di pesce. A soup starring bluefish, an inexpensive pesce which was transformed into a meal worthy of a Michelin star. Potatoes. lemon, olive oil...need I say more?
Paired with Quartum's Falanghina dei Campi Flegrei 2013 (world premiere).
Time for dessert. And since we are approaching the Easter season, what better dessert than pasteria? The chef served his with a light but flavorful citrus sauce.
So was my friend Joseph right? Did I just have a chance to enjoy a meal by one of Campania's top chefs?
I think so.
Via Giorgio De Falco, 7/9
Via Privata Bonea 4
80069 Vico Equense (Na)