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.
Amazing...
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