A Mouth - Watering Masterpiece a Tavola, Il Faro Di Capo D'Orso, Maiori (Sa)

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Chef Francesco Sodano

About  a year ago, I sat down with Chef Francesco Sodano.  As I enjoyed dessert, the chef shared with me his thoughts and reflections of his first season at the Michelin starred Il Faro di Capo D’Orso.  Sodano also shared with me his plans for his ‘time off’.  Sodano loves to travel, and one of the many trips he had scheduled was a trip to Madrid – for work and pleasure.  It was on that trip to Madrid where Sodano, a contemporary art lover, visited the Museo Nacional Centro de Arte Reina Sofía.  There he saw, up close and personal, Pablo Picasso’s Trois têtes de mouton (Three Lamb's Heads).  His inspiration for a dish that was a highlight for me last weekend during lunch. 


3 pm, Saturday afternoon.  Chef Sodano was at my table when a mini version of Picasso’s masterpiece arrived.  He explained to me that this dish, his Three Lambs Heads, would be served in three parts.  

Let’s take a look…

Sodano's lamb loin. Loin aged 2 months in beeswax with sesame tofu, barbequed endive,  and oxidized cauliflower powder.  



Sodano's lacquered lamb belly, with  bergamot gel,  and sorrel.  This piece of lamb practically melts in your mouth.  I am still dreaming about that mesmerizing citrus aroma!


Sodano's lamb’s head.  And he means head in every sense of the word.  Everything that can be found in the head of the lamb, accompanied by an emulsion of pecorino and salsa verde all enclosed in soft bread fermented 48 hours in a siphon.


As I enjoyed the last bite of this third head, I looked to my right.  There was Sodano – reflecting.  Then he looked over at me to share memories of home.  Though Sodano’s version is for his gourmet diners, the flavors ofthis dish brought him back home, where it wasn’t uncommon to serve baked lamb’s head with herbs and spices. 



 So, a chef’s love for travel and art inspired this dish.  I couldn’t help but wonder  what other museum visits would would show up on his table in the future.

Well, said Sodano.....

We are going to have to wait until next season for that mouth-watering masterpiece.

 

 

 

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