Not long after arriving in Positano that afternoon I entered into the lobby of Hotel Villa Gabrisa - home to Gabrisa Restaurant. Not long after that I was greeted with a friendly smile/hug/double kiss by Chef Emilio Desiderio. We hadn't seen each other in about 2 years, so we had a lot of catching up to do. And what better way to catch up than over a long leisurely lunch! One of my few requests? To be present in the kitchen as Desiderio prepared my pasta dish. His spaghettone alla positanese. Spaghettone alla Positano.
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| Chef Emilio Desiderio |
When that time came, I headed down to the kitcen with the chef to check out the action. I wanted to see up close as the chef prepared his version of Positano on a plate. The dish includes seafood that Desiderio hand picks on his daily visits to the market - sconcigli and lupini clams. There are also roasted tomatoes and crunch toasted crostini (bread cubes).
Fantasticaaa!
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