I had already placed my order. I had already discussed with Chef Ernesto Iaccarino my menu choices for the day - a combination of something old, something new...but all items that I hadn't tried before.
While waiting for my benvenuto - I strolled around the kitchen to see what was going on. Then I spotted it. It was a few feet away on one of the prep tables waiting to be placed in the oven.
What's that? I asked out of curiosity.
Sous Chef Nicola Pignatelli responded by smiling and by adding it to my menu.
I'd have to wait and see for myself.
I didn't have to wait too long.
I was at the Chef's table, a small table for one in the corner, right next to the pass when Raffaele brought me Chef Iaccarino's Tomato Soup.
Raffaele helped me break into the crispy crust - the bowl was scorching hot.
It was almost a shame to break it open - but that was the only way to taste what was awaiting inside.
Tomato soup prepared with San Marzano tomatoes from the family's farm in Punta Campanella.
Tomato soup with a chunk of prosciutto cotto.
Tomato soup and then some...