A new menu item; Don Alfonso's Gnocco acqua e farina.
It was this dish that I decided to ask Iaccarino for more dettagli...more details. These simple dumplings- made with flour and water - were filled oh so delicately with smoked scamorza cheese. Scamorza cheese that flowed like a river from two little pillows resting in a tomato sauce.
And what a tomato sauce!! It was that sauce that I wanted to know more about. Because it was that sauce, that rich sugo, that made the dish special for me. Iaccarino told me that the sauce was a blend of tomato puree made from the tomatoes from his family's organic farm in Punta Campanella (Na) as well as those from Maida - Azienda Agricola Francesco Vastola - located in Paestum (Sa). These two types of pomodori from two very different parts of Campania produced a mix that made me reach for the bread basket and swipe the plate several times. Not to mention the potato/oregano wafer that gave this soft dish that crunchy crispy contrast.