Three Fantastic Firsts, Chef Gioacchino Attianese, Casa Rispoli (Sa)
A recent visit to Cava Dei Tirreni (Sa) gave me an opportunity to check out Gioacchino Attianese in his new role as head chef at Casa Rispoli. It also gave me a chance to try some pasta dishes - three to be exact! Take a look.
Tagliolini Cacio e Pepe with fresh raw shrimp.
Then, a tasty play on sweet and savory...
Eliche pasta, pumpkin and Caserta black pork sausage and conciato romano cheese.
And last, but definitely not least, a fuori menu, a dish that is not on the chef's menu.
Risotto napaletano, which is not rice, actually, but rice shaped pasta. The chef added fennel, ginger and placed an anchovy and anchovy beads on top.