I reserved a table for lunch online nearly two weeks in advance. So the countdown began as soon as I received my confirmation minutes later. There were many reasons that I was excited about returning to Caracol for lunch; an extremely talented chef, a location fantasticaaa, a newly awarded Michelin star, one of Campania's top Maitre Sommeliers...the list could go on forever.
So, as I sat down at my table two weeks later, my eyes quickly skimmed the menu for something particular. Sure, I definitely was going to get the chef's tasting menu, but I wanted to make sure that it included...there it was! Chef Angelo Carannante's pasta dish. His spaghetti iodato.
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| Chef Angelo Carannante |
This pasta dish was created by Carannante who was looking to create a pasta moderna - a modern pasta dish. Something without toppings such as shellfish or other types of seafood. Something, sleek, black, bare, with just a touch seaweed salad and lemon on top.
So Carannante got his brigade together and began trying out ideas - .
Oyster sauce...mussel sauce...sea urchin pulp, anenome, then finally cuttlefish ink.
Along the way a series of tasting, testing and tasting again - to get the right balance.
After trying it for myself I can definitely say that he succeeded.
Fantasticaaa!
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