The response was sure and swift. Chef Angelo Carannante, maybe inspired by the spectacular scene from his window at the pass, blending in with his years of experience in several 1 and 2 Michelin starred restaurants.
|Chef Angelo Carannante|
I was ready for the chef's round of pasta dishes.
Candele pasta al genovese with fresh raw tuna, lemon, and cocoa.
Ravioli acqua pazza/crazy water. The ravioli is filled with the catch of the day such as scorpion fish, coccio/sea robin, and sea bass.