Taverna del Capitano's dining room was cool and comfortable last Tuesday evening. Much cooler than the heat I felt as I walked into the kitchen to see what Michelin star chef Alfonso Caputo was preparing next as part of his Chef's Surprise menu.
It is always extremely warm in a restaurant kitchen particularly during the summer months, but the thermometer bumped up several notches as Caputo warmed up several sea stones for the next dish.
The stones are heated up directly on the stove top, then carefully placed on leaves and part of an olive tree trunk. The chef then added a couple of strips of raw red mullet to the stone and we both watched as it cooked in front of us. Tomatoes from the Vesuvius area, black olives and a light drizzle of olive oil.
There you have it.
Red mullet on a hot rock...
Does it get any hotter than this?