|Chef Alfonso Caputo|
|Snapper terrine with broccoli.|
|Shrimp with fresh spring peas and cuttlefish roe.|
|Sea snail au gratin with a sweet caramelized spring onion.|
|Lemon chicken and vegetables with a tomato and ricotta sauce.|
Pasta for my first course. The chef sent me these two dishes, which I was told to 'mix it up' with my fork to let the flavors meld together. I did. :-)
|Pasta with clams on a bed of tomato and ricotta sauce.|
|Spaghetti with squid and fresh tomato.|
Second course. Two flavorful dishes that embraced the territory.
|Aluzzo imperiale (local white fish) with fresh peas and asparagus with red beet and squid ink sauce on the side.|
|Fried mullet and fried artichokes.|
It was time to slow things down. Time for dessert-well predessert.
|Kiwi and apple sorbet.|
And last, but certainly not least. Dessert. A preview to Easter with a typical Neapolitan Easter dessert. Pasteria. A tray of this particular dessert was served in four variations...ice cream, classic, cookie, and in a glass to drink.
After lunch, an obligatory stop by the beach...to say goodbye, better, see you later. Maybe the next time with a beach towel, sunglasses and a good book.