Wednesday, May 3, 2017

Amazing Appetizers, Chef Antonio Mellino, Quattro Passi, Nerano (Na)

A sip or two of a cool glass of water infused with fresh fruit, a glass of champagne, and a casual conversation with Chef Antonio Mellino on the terrace of his 2 Michelin Starred restaurant Quattro Passi was just what I needed to help me relax that Saturday afternoon.  It was a longer than usual drive to get to Nerano, located on the Sorrento Peninsula, being a holiday weekend, but that was soon forgotten as the first round of dishes arrived to my table, one after flavorful one.
Beginning with the benvenuto - welcome.

 Apple tagliatelle, asparagus, crunchy toasted bread, almonds, and pistacchio oil.

Then a series of spring 2017 appetizers beginning with...

Thinly sliced cuttlefish with baby fava beans, and chive blossoms.


Octopus, ginger gel,  soy foam and borage flowers.

And last, but certainly not least...

Crispy wafers filled with red mullet...

Chef Mellino served it with a creamy mandarin sauce just perfect for dipping!


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