Friday, June 3, 2016

Amazing Appetizers, Chef Alfonso Caputo, Taverna del Capitano (Na)

The dining room of Taverna del Capitano in Marina del Cantone (Na) has become one of my favorite places to pass a Saturday afternoon.  A view of  the marina and the soft background sounds of the waves splashing on the rocks blend perfectly with sand soft jazz/neapolitan classics on the stereo.  I try to arrive a little early to visit the kitchen, say hello to Chef Alfonso Caputo and his brigade, and maybe...just maybe get a sneak peek on what surprises will come my way.  On this particular Saturday I arrived in time to watch the chef cleaning a few fresh European spider crabs.  Did I say watch? I was soon handed an apron and a nutcracker and invited to help out.

Later I had a chance to enjoy that crab, in Italian known as granseola, served simply in its shell with a drizzle of olive oil.

Chef Caputo loves to mix terra e mare, land and sea, in his dishes.  He did so with this zuppa di fagioli - his bean soup featuring canary beans (from Gragnano), Caputo's dried pasta with aromatic herbs, and mussels.


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