The last time I visited Chef Antonino Montefusco was last December, right before Christmas. I had a chance to spend sveral hours with the Michelin starred chef of Terrazza Bosquet and taste some of his recipes for Natale in Sorrento.
I decided to head back last weekend to see what the Spring had in store for Montfusco. I was treated to an amazing tasting menu which featured some appetizers like the three below - all seated at the comfort of his new chef's table.
A Gillardeau Speciale Oyster served with a salad made of frozen cucumbers, a marine sea sauce and salty fingers. A closer look...
Next up, three thin sheets of fassona which is a prized beef from the Piedmont region, served wth an oyster tomato tartare, a pesto made with salicornia (glasswort), and balsamic vinegar ice cream.
And you can't have two without three...so they say.
Red mullet, Controne beans, and Tropea onions.