It’s as if I am
rediscovering you and your cuisine, Angelo.
That is how I answered
Angelo Carannante, chef of the Michelin starred restaurant Caracol Gourmet, during our
after lunch chit chat that windy afternoon.
Rediscovering, reliving,
and in some ways -silently celebrating- my latest lunch at one of Campania’s
top restaurants.
My first visit was
back in 2017. I remember as if it were
yesterday. Each yearly visit since then (minus 2020 due to Covid) includes a steep downhill ride in the
restaurant’s 4x4 (the only way to reach Caracol). Colorful, no frills, packed
with flavor dishes. A wine list with international as well as local wines from
Campi Flegrei. And of course- the
fantastic view. Definitely a stellar experience.
Let’s rediscover
together-
My afternoon began with a sparkling wine by
Corte dei Roberto, a sea truffle that had been steamed open on the grill, a
lampuga (translated dolphin fish or mahi-mahi) kebab with teriyaki sauce, a
fried ravioli filled with creamy codfish and a double buckwheat cracker with
porcini mushroom.
Oct-dog...a tasty play on words- The chef's octopus sandwich.
Then on to the appetizers.
Cod cooked in olive oil, centrifuged friarielli broccoli, celery root cream, and clam water.
What do you think about when I saw
cauliflower? I bet you have never had it like this...
Here it is roasted and served with a tahini sauce, anchovy caviar, an almonds. All blanketed with cauliflower foam.
First courses- I was treated to 2.
Spaghettoni with anchovies and mussels.
A pumpkin risotto with horseradish and smoked eel...
Second course. The chef mentioned to me that when one thinks of the cuisine Campi Flegrei, they think of the sea. Many do not realize that the territory's recipe book also features a rich history of meats, vegetables and fowl. Like this second course so flavorfully demonstrates.
Guinea fowl breast with a red mullet champagne and caviar nage.
All throughout the meal, I was treated to a glass of wine (or four) thanks to pairings by maitre sommelier Giannantonio Scotto Di Vetta.
Pre- dessert.
Prickly pear sorbet with cinnamon and bottarga.
Followed by a dessert inspired by the chef's trip to Brazil last year.
In fact the dish is called
Memory of a trip to Brazil-and it features coconut, cachaça and lime.
It was at about this point in the meal when a gentleman at the table to my right spoke to me.
Are you writing a review? he asked.
No, I smiled back.
I'm just rediscovering an old friend.
Rediscovering, reliving, and in some ways -silently celebrating- my latest lunch at one of Campania’s top restaurants.
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| Chef Angelo Carannante and I |
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