'Are You Ready to Rombo? ' - Casa a Tre Pizzi, Mergellina (Na)

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Thursday evening, Casa a Tre Pizzi in Mergellina, Naples.  A small, chic young restaurant not too far from one of the most popular boardwalks in Campania.  Around 10:20 pm my second course arrived at my table.  A fish dish that caught my attention – pun intended.  Chef Gianluca Farina’s rombo.  Rombo in English is turbot.  A fish, Farina shared with me, that is not served often in Neapolitan cooking.  Farina’s version is prepared al vapore – steam cooked.  Steam cooked and dressed in beautiful fall colors.  Let’s take a closer look –


Earthy flavorful celeriac root in two versions/textures - raw and puree…


Razor clams…




And a sauce made with three types of Japanese seaweed.



If I remember correctly, I even reached for a piece of bread to  perform one of my favorite Neapolitan rituals – the scarpetta, which means using bread to soak up the remaining bit of sauce on your plate.

A fish dish fantasticaaa!

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