A Taste of Spring Times Three - Taverna del Capitano, Marina del Cantone (Na)
Taverna del Capitano's spring menu is packed with not only new and colorful dishes, but the creativity and the passion of Michelin star Chef Alfonso Caputo as well. Here's a look at the appetizers that I tried last weekend.
A taste of spring - times three.
Antipasto number one - Fresh red shrimp served with seabream eggs and a splash of 25 year old balsamic vinegar. A shot glass full of the flavors of the sea.
Here's a plate where the chef enjoyed himself not only in the preparation, but in the presentation as well. A tasty fried mozzarella disguised as an unidentified sea creature on a bed of creamy potatoes, asparagus, and red bell peppers.
And since good things come in threes, I received the honor of being one of the first to taste Caputo's latest creation. Something, he told me later, that has been knocking around in his head for quite sometime. Totano squid served with dark chocolate.
A dish that made me walk back into the kitchen, not to take photographs.
But to say thanks...not once, but three times.
A taste of spring - times three.
Here's a plate where the chef enjoyed himself not only in the preparation, but in the presentation as well. A tasty fried mozzarella disguised as an unidentified sea creature on a bed of creamy potatoes, asparagus, and red bell peppers.
And since good things come in threes, I received the honor of being one of the first to taste Caputo's latest creation. Something, he told me later, that has been knocking around in his head for quite sometime. Totano squid served with dark chocolate.
A dish that made me walk back into the kitchen, not to take photographs.
But to say thanks...not once, but three times.
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