Chef Massimo Bottura , Osteria Francescana- There I tried two fantastic firsts - his pasta e fagioli
Chef Cristian Torsiello, Osteria Arbustico's spaghetti with roasted artichokes and tuna bottarga.
Lunch on the beach, Osteria 1860 and Chef Antonio Tarfuro's vermiciello cacio-cavallo and pepper and buffalo tartare on the side.
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.
risotto napoletano starring stuffed bell peppers.
Chef Domenico Stile, Enoteca La Torre - green bean pesto gnocchi, provolone del monaco fondue, marinated bonito.
Chef Paolo Barrale, Marenna', and his black squid rice with thinly sliced cuttlefish...peas, coconut milk, oranges, and coriander.
Chef Lino Scarallo, Palazzo Petrucci - Potato gnocchi with cappuccio cabbage, oysters and lime.
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.
Chef Oliver Glowig, La Tavola, Il Vino, La Dispensa - risotto all'amatriciana.
Chef Gennaro Esposito, Torre del Saracino - spaghetti with salted anchovies, squid and a creamy sauce from its fifth quarter, pistachio and lemon!
A fantastic year!