Ogni Piatto È Un Viaggio - Don Alfonso 1890, Sant'Agata Sui Due Golfi (Na)

I remember that Saturday, it was a Saturday similar to today -only a few months ago.  It was the beginning of Don Alfonso 1890's 2019 season, and like every year since 2011, I travelled the nearly 90 minute drive from my house to Sant'Agata Sui Due Golfi for lunch.  A visit to this 2 Michelin Star Restaurant is always a dazzling dining experience and after 8 years I can safely say that I have seen Chef Ernesto Iaccarino's cuisine embark on many awesome adventures.

Ogni piatto è un viaggio - every dish is a journey, Chef Iaccarino told me. 

Chef Ernesto Iaccarino

A journey led by Iaccarino, who shares with each diner his years of experience, travels, and flavors all combined in tasty dishes for each season.  That Saturday afternoon, one of those diners was me!

My journey began in the kitchen with a quick chit chat with the chef.  Would you like to try some of the new dishes for 2019?, he asked.  My smile was my response.

I tried many dishes that afternoon - these four, however, are the ones that I'd like to have stamped in my gastranomic passport.

This first course pasta dish, for example.  Iaccarino's fresh pasta filled with snapper marinated with lemons.  Underneath, a carrot cream with ginger and - wait for it - a spicy pumpkin broth.

Then Iaccarino brought me into his mondo del pesce- second course dishes that featured treasures from the sea.  Beginning with this cod dish.

 Cod cooked at low temperature served on top of a cauliflower cream,  black truffles, black olives and grilled leek.

Next, probably my favorite dish of the year, Iaccarino's dentice.  He cooks his grouper fish at a low temperature, vacuum sealed with lemon and vanilla. 

 Grouper is not an easy fish to cook - when fresh, it can be quite tenacious, firm. Iaccarino's cooking method helps to ease it up a bit - making it tasty and tender.  Then it is paired with Don Alfonso's famous creamy potatoes, lemon, and spring onions. His anchovy sauce zabaglione is fantasticaaa!

Another dish that I stamped in my passport Iaccarino's tuna with a black sesame seed crust.

This dish is a revisitation on his tuna from last year where he used pistachios.  Iaccarino chose to pair his tuna with 4 different types of sauces.

A red wine sauce, onion sauce, a sauce made with horseradish, and finally one with Italian parsely.

After my viaggio was over, I had a chance to sit down with Iaccarino.  This is always a magic moment.  A chance for me to chat with the chef about the meal and just about anything else that comes to mind as he relaxes between services with his cigar.  As he thinks about his next menu, his next season, his next viaggio.

I can't wait to taste it!