Amazing Appetizers - Chef Ciro Sicignano, Lorelei Ristorante, Sorrento (Na)

An appetizer can be defined not only as something to tie you over before the main dish arrives, but as Oxford Dictionary puts it as something that arouses or increases anticipation for what is to follow. That is just what Chef Ciro Sicignano's dishes did.  Last Saturday's lunch at Lorelei Ristorante in Sorrento included his aperitif and four appetizers to arouse and increase anticipation for what was to follow.  Let's take a look.

Maitre Sommelier Sascha Fausto began by serving me a glass of Franciacorta DOCG Brut Doppio Erre Di - Derbusco Cives

Then the aperitifs - here which included a wide array of specialties such as a taco with bonito tartare, a panzerotti filled with smoked mozzerella cheese,  and  a mini fried pizza,

  As well as a flatbread filled with the famous nero Casertano suckling pig.

Then the appetizers- first up, Sicignano's millefogie with raw shrimp and broccoli.

On top, a creamy sauce made with sea urchins.

 Sicignano loves to serve up seafood platters, and here is one that reflects the freshness of the sea.

Raw roasted prawns served alongside braided cuttlefish. 

Sicignano's tuna appetizer is coated in a crumble made with vegetable charcoal.

He then adds artichokes served three ways, stewed, fried and grilled.

The last appetizer was pigeon and included a potato gnocchi...

and even a slice of banana bread!

Amazing, giusto?