|Chef Lorenzo Cuomo|
Twenty minutes later I was sitting at my table looking over the menu. It wasn't easy to choose, especially since I hadn't been in over a year - but after speaking with the chef, I decided on the tasting menu, with the addition of a second pasta. So, after a vodka martini, an aperitif, and amazing appetizer (soon on the blog), the fantastic firsts arrived.
Cuomo's pasta and beans arrived first.
This is the chef's twist on a classic Campania pasta and beans dish. A poor man's dish that the chef made regal. Pasta and beans is usually made with pasta mista - mixd pasta formats. Cuomo, instead, opted for seven different varieties of beans.
Next a dish that I picked out from the a la carte menu.
Minestra di Mare or Seafood minestrone.
This is also a play on a classic Campania dish - Minestra Maritata or wedding soup. A dish dear to the chef that he crated alongside his maestro Chef Oliver Glowig.
Instead of chicken and beef, Cuomo uses the treasures from the sea. Tesori such as redfish, mullet, cuttlefish, octopus, sea truffles and cod tripe.. Vegetables include escarole, toasted fennel, and red algae.
Note to self - don't wait a year to head back to Re Mauri!