|Chef Antonino Maresca and Chef Giulio Coppola|
And so there I sat, and stood, and watched, and tasted, and quietly asked questions, and tasted again as the evening went from the aperitif to the final dessert.
Here's what went down....
Potato croquettes, fried puffed packages of ricotta and cigoli, rice sartu' with pumpkin squash, and cream of tompimabur and gorgonzola with dark chocolate shavings.
Potatoes, anchovies, and white truffles.
An amazing spread of breads: whole-wheat sourdough focaccia with tomatoes, thyme and spring onions; a 'rustic' baba' with salami and provolone del monaco cheese; a puffed pastry pizzetta with potatoes and onions, a savory cornetto with olives and anchovies, classic ciabatta bread, and chestnut honey bread sticks with olive salt.
Rosso di Sicilia red shrimp with escarole, zolfino beans and cotechino sausage.
Ravioli with turnips, cuttlefish, caviar, and fennel consomme.
Pasta al Pomo
Steamed cod with celery, annurca apples, and walnuts.
If it's bubbly I'll take otherwise I'll desist...
a tarallo made with yellow tomatoes
Granita made with lighlty fermented strawberry grapes and muscat.
If you forget me...sfogliatella.
Cannoli sfogliatella style, ricotta, citrus jelly, puffed semolina, cinnamon ice cream, cherries and candied fruit.
Zeppole di San Giuseppe
Chef Maresca also prepared a delizia di limone, which I was unable to get a shot of, but I did get a shot of his amazing goodie bag of his caprese cake and pastieria.
The kitchen? I chose well. The place to be, with other amici such as chefs Giacomo De Simone, Dominico Stile, and Vincenzo Piacento.
|Chefs Giacomo De Simone, Domenico Stile, and Vincenzo Stile|
The place to be to hang out, see what it takes to put together a serata diversa like this one.
The place to be to absorb all the action...and maybe, just maybe...snag another piece of focaccia....