Relais Blu located in Massa Lubrense to try the dynamic dishes prepared by Michelin star chef Roberto Allocca. I did just that earlier this week in a day that I affectionately nicknamed blu Tuesday, due to the amazing blu/blue panorama from the restaurant's terrace of the sea and the Island of Capri. With all that blu around, one may expect a menu rich with seafood specialties. It is. But Chef Allocca has also included several meat items to satisfy those who prefer to prefer a little turf instead of surf. Allocca, originally from Irpinia where lamb is key presented his version of a luscious Laticauda lamb dish. He included a rib whose meat practically fell off the bone, lamb sausage, and pancetta. All draped in a ricotta cheese and hazelnut sauce. On the side, escarole stuffed with roasted pear.
What a marevlous main course!