The colors, the presentation?
The aromas, the flavors?
All of the above?
Let's take this dish I tasted recently at Taverna del Capitano in Marina del Cantone (Na). A super sunny November weekend with an amazing view of the mare was the background for this snapshot. Palamita fish - cotto and crudo (cooked and raw) is a classic here, but this time Chef Alfonso Caputo added a special touch. A special pizzazz to the palate which held it's own next to this tasty steamy fish served on a hot rock and olive tree wood. An orange marmalade prepared with sultanas and cinnamon tossed with black rice made this dish, well, memorable.
The colors, the presentation, the aromas, the flavors...