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| Chef Peppe Stanzione |
A summer Saturday in the heart of Cilento. Le Trabe Restaurant, located on the lush
grounds of Tenuta Capodifiume was my latest delicious destination. I was there to try the dishes prepared by
Michelin starred Chef Peppe Stanzione, and I couldn’t wait.
I tried many dishes that day including these two pasta
dishes –
Ready?
Mischiato delicate/delicate mixed pasta with two types of
tomatoes from the Cilento region – yellow and pacchetelle…
Burrata cheese…
And a mussel marinara sauce with fresh oregano and a touch
of anchovy to give the dish a natural sapidity, Peppe explained.
I asked to be present in the kitchen as Stanzione and his brigade
plated up his next dish – which was an excellent opportunity to see team at work.
Guitar spaghetti
pasta in an amberjack ragù sauce…
Verbena and
ginger fragrance…
Served with an amberjack sashimi, miso, lemon seasoned buffalo
milk cream, and black olive charcoal…
Fantastic!
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