Friday, December 30, 2016

My Fantastic Firsts for 2016


Looking back at 2016, I had the chance to try some fantastic first courses by some of the top chefs in Campania and beyond. I wrote about many but I'd like to highlight some of my favs.  

February 2016 
Chef Massimo Bottura , Osteria Francescana- There I tried two fantastic firsts - his pasta e fagioli



....and his classic crunchy part of the lasagna.




April 2016 
Chef Cristian Torsiello, Osteria Arbustico's spaghetti with roasted artichokes and tuna bottarga.



May 2016
Lunch on the beach, Osteria 1860 and Chef Antonio Tarfuro's  vermiciello cacio-cavallo and pepper and buffalo tartare on the side.





June 2016 

In June, I wrote about Chef Ernesto Iaccarino, Don Alfonso 1890 and his rice with scampi and caviar.  I still remember the fresh macedonia salad underneath.



I also had the chance to try an exciting risotto by Chef Salvatore La Ragione, Ristorante Mamma.  During Festa a Vico, he presented his risotto with mussel soup,  creamed garlic and oil.



Chef Alfonso Caputo, Taverno del Capitano and his  assaggino/ taste of spaghetti with zucchini and fresh shrimp.



Chef Nino Di Costanzo, Dani Maison  rice, lemons (5 different varieties), zucchini, shrimp.  





risotto napoletano starring stuffed bell peppers.



Chef Domenico Stile, Enoteca La Torregreen bean pesto gnocchi, provolone del monaco fondue, marinated bonito.




July 2016

Chef Paolo Barrale, Marenna', and his black squid rice with thinly sliced cuttlefish...peas, coconut milk, oranges, and coriander.



Chef Lino Scarallo, Palazzo PetrucciPotato gnocchi  with cappuccio cabbage,  oysters and lime.



August 2016

I enoyed a couple of dishes from Rossellini's presented by Chef Michele Deleo - The chef's Il Riso Acquerello/Acquerello Rice...




and his Pasta with Clams and "Arrabbiata' Sauce.  






November 2016

Chef Oliver Glowig, La Tavola, Il Vino, La Dispensa - risotto all'amatriciana.




December 2016

Chef Gennaro Esposito, Torre del Saracino spaghetti with salted anchovies, squid and a creamy sauce from its fifth quarterpistachio and lemon!



A fantastic year!






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