Taverna del Capitano. I stopped in the kitchen to say hello to Chef Alfonso Caputo and try to get a sneak peek on what would be in store for lunch. Yes, I was curious what was on the new spring menu, but also interested in what Caputo had in mind for my benvenuto. The Benvenuto is an off menu item that is served at the beginning of the meal. A bite, morsel, mini appetizer if you will, that changes daily. A fusion of fresh seasonal products and the chef's creativity. A glance around the kitchen with stainless steel countertops, I noticed a tray of brightly colored freshly washed zucchini flowers. My mind went immediately to memories Spaghetti with Zucchini alla Nerano, but Caputo told me that with these were the first zucchini of the season - for that dish it was better to wait. He had other plans for those zucchini. Those zucchini and their bright colorful flowers would be part of that day's benevenuto filled with a slice of mozzarella a drizzle of olive oil and gently steamed cooked.
Those zucchini would be placed on a platter alongside a meatball made with bluefish as well as a squid presented in the form soft, morbidissimo wafer and a little squid ink drizzled around the sides of the plate...cosi'.
Those zucchini were the beginning of a colorful, flavorful springtime lunch.