Finally stable summer weather. In fact, it's been quite hot after a cool rainy unpredictable July. So I decided to go to the beach. To lunch. To lunch at the beach.
I headed for a familiar spot in Vico Equense, not far from Naples at the beginning of the Sorrentine Peninsula. Le Axidie and in particular, Ristorante Punta Scutolo.
So after awhile of sunbathing, it was time to get down to serious business. Lunch. Executive Chef Giacomo De Simone showed me around the outside dining room and talked to me about changes that the restaurant has made in their lunch menu. Guests who were in a 'hurry' could treat themselves to a lovely buffet with fresh salads and sandwiches prepared on the spot by Chef Antonino Barba.
I, instead, decided to relax with specialties from the restaurant's a la carte menu. But first, a glass of wine. A young fresh Devon Greco di Tufo DOCG 2013 by Cantine Antonio Caggiano.
Then the dance began with a benvenuto from the kitchen staff. A mini montanara pizza with fresh tomato sauce, cheese, and basil. This, as well as the little pizzas on the bread tray set the meal on the right track.
Next up, a series of appetizers that helped paired perfectly with the sea breeze.
Alletterato ( tunny) tuna carpaccio with a summer vegetable relish.
Spollichini bean soup with weeverfish.
Squid stuffed with provolone del monaco cheese and a side of purple potatoes.
Taglioni pasta con tartufo e tartufi di mare (truffles and venus clams).
Tubetti pasta with zuppa di mare.
Pezzogna fish with green peppers, cherry tomatoes, mussels and clams.
|Chef GiacomoDe Simone|
And then for dessert, a lemon caprese cake, fig and apple strudel, fresh fruit, and two different pastry creams on the side. One made with passion fruit, while the other had a splash of vanilla.
A day like this was just what the summer needed.
Punta Scutolo Ristorante.
Ristorante Punta Scutolo
Marina di Equa 29,
80069 Vico Equense
081 802 8562