Last Friday Night - 8 Hands Dinner, Ristorante Il Principe, Pompei (na)

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What are you guys up to?  I asked Chef Gian Marco Carli – a message that I sent to Chef Carli after I noticed a post on ig stories.  Carli, along with Francesco Sodano, Lorenzo Montoro, and Crescenzo Scotti shared a picture of themselves having lunch and planning an 8 hands dinner less than 2 weeks away…
You guys are crazy- I thought.  But I was very very very curious...
As the days went by, my curiosity gt the better of me – I mean –come on, Carli – who  I havd visited in the past, decided to host 3 ‘brand spanking new’ Michelin stared chefs in his kitchen. Chefs that I have grown to admire over the years – I had to attend!
Karma had other plans – however.  The date planned was for Friday the 13t, it was a full moon, and there was even a weather advisory that had affected the areas surrounding I Principe in Pompeii. 
My car had even decided to ‘throw away’ a windshield wiper on my way to the dinner.
That is probably one of the reasons why I appreciated this incontro between the chefs, friends, amici. 
After my arrival, I took a quick tour in the kitchen, caught up on the latest news, and then sat down at my table next to the bar.






 Time to eat!  Wines provided by Omna Romania

Aperitif – of course.  Each chef contributed…..

Chef Gian Marco Carli's Cesar salad




Chef Crescenzo Scotti's Fried montanara pizza with a rabbit sausage and friarielli greens...




Chef Francesco Sodano's cornmeal pasta disc, sheep cheese ricotta, herring eggs and anchovies.




Chef Lorenzo Montoro's steamed baba', goat milk ricotta cheese and herring.




Then the appetizers…

Montoro's vegetable soup which traveled through the gardens and Campanian seas.



Sodano's  roasted marango tartare, fermented certriolo, egg yolk and toasted onion.





First course…
Resident chef Carli's  capelletti pasta filled with codfish tripe and provola, roasted tomato sauce crispy codfish skin, olive oil and parsely.




Second course….
Chef Scotti's slow cooked  suckling pig with figs and escarole.




Dessert…
Montoro' s annurca apple sorbet cinnamon crumble and mandarin orange compote alongside Scotti's Roccoco' in a glass. 


Carli's Almond and carrot cake, custard with curry, paprika and creme fraiche.




 Sodano's Ammazzacaffe'



With a special surprise by Chef Gaetano Torrente…from his beloved hometown of Cetara (Sa). Spaghetti with anchovy sauce...




E allora???


Last Friday night?  An evening fantasticaaa!  

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