My recent visit to Casa A Tre Pizzi included 2 first course dishes that make part of the Innovazione tasting menu. Innovazione - innovation in English - an introduction of new, creative ideas. In this particular case, dishes that use familiar Neapolitan recipies, but with a twist.
Like this first pasta dish that Chef Gianluca Farina served me. Not your typical pasta alla genovese dish. Genovese - is a classic Sunday lunch pasta sauce slow cooked with beef and copper onions.
What makes this dish different? Instead of beef, rabbit is used...and Farina sprinkled crispy crusco peppers. Also the choice of pasta format is a change from the norm. Corkscrew shaped eliche pasta instead of the classic candele pasta.
The second primo piatto was a dish introduced by Executive Chef Francesco Sodano last fall and is back just in time for pumpkin season. Neapoletan pumpkin risotto.
Risotto is not typical in the south, and this dish is even more innovative with the addition of blue cheese, grape must mustard, and a final touch of Italian rosemary spray.
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