Thursday, June 16, 2016

Amazing Appetizers, Chef Nino Di Costanzo, Dani' Maison, Ischia, (Na)


The scene - a sunny Saturday afternoon on the isle of Ischia.  I followed Chef Nino Di Costanzo down the small trail through the garden that led to his brand new restaurant Dani’Maison.
Dani’ Maison, an exclusive restaurant in the chef’s home – one that he opened up less than a month ago after ten years at Il Mosaico – where he earned 2 Michelin stars.



A total of six tables-two located right in the kitchen.  And it must have been my lucky day since one of them was set for me.  It was there in the kitchen where I was handed a glass of champagne...



and given strict instructions for the day from the chef…

Divertiti! Enjoy yourself!

Chef Nino Di Costanzo
And with a quick smile, Di Costanzo joined his young brigade and went to work.

It wasn't long that an exciting array of dishes took the short trip from the pass to my table.  Beginning with Di Costanzo's corral reef filled with crunchy color.  



Snacks such as basil chips and fried red shrimp - the head only, though, because that's the best part!



To crunchy color - I'll think I'll also add cool . Imagine this tray being set before you.
Divertente !


Cool  courses like braided zucchini stuffed with a bonito tartare...


Or a mini caprese...


Fake mozzarella including instructions such as pick them up with your fingers and pop them in your mouth...divertente!


Beetroot  sponge with creamy tuna and sprouts...



Purple potato chips topped with a pizzaiolo tomato sauce...divertente!


Next up - Di Costanzo's crudo...his fresh seafood platter. A giant puzzle packed with color, coolness, and complex flavors. Each piece of this seafood platter puzzle  was placed down in front of me in a particular order.  An order which I should so all the pieces would play perfectly on my palate...

The first piece - scampi, lemon pasta, and mini micro vegetables...


Next,  white shrimp with ginger wrapped in a clear cool cornstarch sheet...



Red shrimp, frisella, mandarin, and a cream made with buffalo milk...


Caramote prawns, black olives, caper powder and tomatoes cooked at a very low temperature...




Cuttlefish with squid, lime, chives with crunchy carrots...divertente!



Bonito with cesar sauce, black croutons, parmigiano cheese and cucumber...





Amazing..

and as confirmed by the paintings the carnevale characters on the wall...in particular the one behind me...divertente!


No comments:

Post a Comment