Travel Diary- Indian Summer Tour 2016 Part 3...Amazing Appetizers, Chef Francesco Sposito, Taverna Estia, Brusciano (Na)
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| Chef Francesco Sposito |
Over a year had passed since I sat down at a table at Taverna Estia in Brusciano, in the suburbs of Naples, Italy. Needless to say that I as excited and curious
as to what the 2 Starred Michelin Restaurant has been up to since my last visit.
I glanced quickly at the menu, even though I had already
decided days earlier what I wanted after checking out the menu online. I decided that Chef Francesco Sposito's CaMpARE seafood based tasting menu would serve as my travel itinerar, maybe including a detour or t
Beginning with the beginning..
The bread basket featured this slice of sour dough pane cafone) leavened for 72
hours and a touch of bran in the flour mixture)
Next stop, Sposito’s famous finger foods.
His starter plate had some familiar faces
such as his version of bread, butter, and anchovies…
His green pea sponge cake…
And his algae chips…
Grande surprises were definitely the new entries…
Fried ravioli stuffed with lobster…
Cucumber cube with amberjack, wasabi, and nori seaweed…
A whole wheat pate brisée cone filled with parmesan mousse, meat
carpaccio and powdered paprika.
Then a fuori menu – one I’d like to call the oyster bar is
open.
What an oyster!
Topped
with tomato water foam, Campari soda granite, and spring onions.
Sposito then brought me back to the menu and sent out his classic
appetizer that the world has been talking about. Now it was my turn to try…
Squid tagliatelle and dried black squid ink. Probably, no definitely
one of the best dishes I have ever tasted. Why did I wait so long???
As I was savoring over that dish, sipping a glass of wine
and out of the kitchen came fuori menu number two –
Sposito’s eggplant parmigiana topped with baby eggplants and
candied tomatoes.
A tazza of eggplant cappuccino
on the side.
I've always had an
enormous amount of respect for Chef Francesco Sposito and the entire Sposito family. But during lunch
Saturday, at around 1407, that respect blossomed into something stronger -
admiration/adoration…
And these were only the
appetizers…
Amazing…
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