I have always been a big fan of the benvenuto. Those special little starters presented by the chef as a way to help you settle in, relax as you sip a glass of spumante and absorb the surroundings. That particular Saturday was my first visit to Le Trabe, my first time at Chef Peppe Stanzione’s table, my first time to taste his welcome packages.
Puffed salted cod tripe with garlic, extra virgin olive oil and red chili pepper. Hot, hot, hot!
Roasted buffalo caciocavallo cheese with a marmalade of apricots from nearby Eboli and Arabic coffee powder.
A mini Parmigiano frittellina with a datterino cherry tomato mayonnaise.
A scallop fried in a tight black squid tempura and a avocado and lime mayonnaise.
And to finish off,
a steamed sandwich filled with a black pork prosciutto mousse.