Fantastic First, Chef Francesco Sposito, Taverna Estia, Brusciano (Na)
After checking out the new dining room and wine cellar, I sat down to look over the menu. To slowly look over every page before deciding on which tasting menu I wanted to try. The decision was easy.
Mario (Sposito), I said. Today I'd like to try this one - CampAnia.
CampAnia - Chef Francesco Sposito's tasting menu which feautred a particular dish that caught my eye. Sposito's vision/version of the classic pasta alla genovese. Pasta alla genovese, for those who don't know, is a classic Neapolitan pasta dish featuring a sauce of beef and onions that have been slow cooked together for hours. It's probably one of my favorite dishes to prepare since the aromas that fill the house are comforting. A fine example of slow cooking Campania style.
So what would Sposito - the youngest chef in Europe to receive 2 Michelin stars share with me that afternoon? What would arrive from the pass and join me at my favorite table by the window?
Fresh homemade tortelloni pasta filled with onions. Each package of pasta was placed on top a circle shaped battuta di manzo, which is raw beef finely chopped by hand. The chef added a juice made from flavorful Piennolo tomatoes as well as tart green apple spheres and a cream made from Parmigiano Reggiano cheese.
Fantasticaaa!!!
Mario (Sposito), I said. Today I'd like to try this one - CampAnia.
CampAnia - Chef Francesco Sposito's tasting menu which feautred a particular dish that caught my eye. Sposito's vision/version of the classic pasta alla genovese. Pasta alla genovese, for those who don't know, is a classic Neapolitan pasta dish featuring a sauce of beef and onions that have been slow cooked together for hours. It's probably one of my favorite dishes to prepare since the aromas that fill the house are comforting. A fine example of slow cooking Campania style.
So what would Sposito - the youngest chef in Europe to receive 2 Michelin stars share with me that afternoon? What would arrive from the pass and join me at my favorite table by the window?
Fresh homemade tortelloni pasta filled with onions. Each package of pasta was placed on top a circle shaped battuta di manzo, which is raw beef finely chopped by hand. The chef added a juice made from flavorful Piennolo tomatoes as well as tart green apple spheres and a cream made from Parmigiano Reggiano cheese.
Fantasticaaa!!!
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