After looking over
Sancta Sanctorum's menu, my eye caught one particular item in the Antipasti section.
Fresella, or also known as friselle bread. Hard circular shaped bread prepared with durum wheat is pretty popular in Campania. It's not uncommon to have a bag around the house, since they are great hunger busters, particularly in the summer when I often top them with tomatoes, garlic, and a drizzle of olive oil.
I must say, then, seeing it on a menu prepared by 2 Michelin starred chef
Francesco Sposito alongside a brigade headed up by Chef
Raffaele Dell'Aria spiked my curiosity.
Here's why/take a look.
A single fresella made with pasta brisè topped with sashimi...scallops, salmon, swordfish, and red shrimp.
Foamy provola cheese and flax seed...
and basil extra virgin olive oil.
Amazing!
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