Travelling Among the Stars, Relais Blu, Massa Lubrense (Na)

Have you ever heard the expression ‘An invitation you can't refuse?’ Well I received one from my friend Guido who invited me along with a small group of friends to join him for dinner. But not just any dinner. Dinner at the Michelin starred restaurant Relais Blu in Massa Lubrense. Wow! was my first response. Ok! was my second. 

The dinner, scheduled for last Tuesday evening would feature Relais Blu’s resident Chef Roberto Allocca and his special guest,  Chef Eugenio Boer ( Bu:r in Milan). 

We decided to arrive just before sunset, that way we could enjoy one of the best shows on earth while sipping a glass of sparkling wine and enjoying the music provided by the DJ.
I went to the bar for a glass of Kettmeir Alto Adige Metedo Classico Brut Athesis 2015. 

And with that glass and my camera I headed to the kitchen to hello and get a sneak peek and what was about to go down.

Chef Allocca (left), Chef Boer (far right)

Chef Allocca took the chance to show me around the kitchen, which has changed since my last visit in 2015. It is now a control center - not only for Relais Blu’s starred restaurant, but a new restaurant that opened up a little more than a week before. SAL, a restaurant has a more traditional menu in respect to Relais Blu’s gourmet cuisine. one kitchen one kitchen brigade two passes and an area for the pastry chef. It was a quick look, which included an invitation to come back and check out the new menus for both restaurants. 

But tonight. Tonight I was there to check out what Allocca and Boer had in store for the guests that evening.  Allocca explained to me that it would be a viaggio…a journey.  We’d be travelling among the stars seated comfortably on wicker couches with soft cozy pillows or wicker easy chairs enjoying the cool breeze a glass of wine and lounge music. Ok then, I said.  I was ready to take my seat and enjoy the evening.
The evening began with an aperitif: 

a crispy cannolo with robiola cheese and raw prawns alongside a lamb croquette with Cetara anchovies. .

Next up – gli sfizi, the appetizers.

                             Amberjack tartare with crunchy celery and citrus aromas
                                                           Chef Allocca

Next...

Tomato, watermelon, basil, and buffalo milk mozzarella

Chef Boer

Let's continue...

Roasted eggplant with beef (raw/cooked) alla pizzaiola

Chef Allocca

then... 

Arancino (rice ball) filled with an octopus ragù and a saffron rice cream

Chef Boer

Ready for the first courses? I sure was!  Take a look...

Risotto acquerello with lobster, zucchini flowers, and salted orange

Chef Allocca

Mixed pasta with fish, frutti di mare and glasswort

Chef Boer

The main courses...

Fish ikebana in  tempura with lemon jam

Chef Allocca

and...

Pork shoulder with creamy grilled peppers and stuffed escarole

Chef Boer

Time for the sweet part of the serata! 

Predessert- Crunchy lemon sorbet with pistachio and candied orange almonds, coffee powder and capers

Chef Boer

and...

 Soft and velvety coffee, star anise biscuit, creamy moscovado, hazelnut bubbles and Sambuca ice cream

Chef Allocca

The evening was magical, as to be expected. Allocca who I hadn't seen several years did not disappoint with his gourmet southern style Campania dishes and flavors. While on the other hand,  Boer fused his Dutch roots with his Italian upbringing, which invited me, a Campania girl at heart, to try combinations that were diverse and delicious.
After dessert, tons of chitchat, smiles, and a whole lot of laughter, it was time to head back home.

Thanks Guido!

 A Presto Allocca. 

A presto Boer. 

A presto Relais Blu!

Sweet Summer at Relais Blu, Massa Lubrense, (Na)

I've known chef Roberto Allocca for several years, but it wasn't until a couple of weeks ago during lunch at Relais Blu  that I discovered that he has a sweet passion for making desserts.

I caught up with the chef in the kitchen as he prepared two dynamic desserts with forte flavors of summer...

• A tart with coconut mousse, a cool slice of watermelon accompanied by a watermelon soup, and lemon sorbet.

• Meringue stuffed with a white chocolate and basil  mousse with peaches in red wine.

Summer doesn't get any sweeter than this...

Fantastic Firsts - Chef Roberto Allocca's Stuffed Fagotti Pasta, Relais Blu, Massa Lubrense (Na)

One can talk about the view at Relais Blu for days.  It is a popular choice for international travelers, wedding parties, and diners looking for great cuisine or an exclusive location for an aperitif with a spectacular sunset.  It doesn't matter how many times you visit, the view is amazing.  During my last visit, I too, found myself roaming around the terrace between dishes. But when I returned to my table, I saw a view just as breathtaking as that around me.

Michelin chef Roberto Allocca's primo piatto...

Fagotti pasta ...

Stuffed fagotti pasta with escarole and burrata cheese....

with a broadtail shortfin squid ragu sauce.

A first course dish designed to be enjoyed slowly.  With a comfortable stuffing that makes you sit back and smile to yourself before you take another bite.  A sauce that shares with you the flavors of the sea. That same sea that is part of that beautiful view at Relais Blu.  One that, like this dish, you can talk about for days...

Fantastic

Snapshot ot the Day - Chef Roberto Allocca's Laticauda Lamb, Relais Blu, Massa Lubrense (Na)

A must on any eno-gastronomic tour of the Sorrento Peninsula is a visit to Relais Blu located in Massa Lubrense to try the dynamic dishes prepared by Michelin star chef Roberto Allocca.  I did just that earlier this week in a day that I affectionately nicknamed blu Tuesday, due to the amazing blu/blue panorama from the restaurant's terrace of the sea and the Island of Capri.  With all that blu around, one may expect a menu rich with seafood specialties.  It is.  But Chef Allocca has also included several meat items to satisfy  those who prefer to prefer a little turf instead of surf.  Allocca, originally from Irpinia where lamb is key presented his version of a luscious Laticauda lamb dish.  He included a rib whose meat practically fell off the bone, lamb sausage,  and pancetta.  All draped in a ricotta cheese and hazelnut sauce.  On the side, escarole stuffed with roasted pear.

What a marevlous main course!

Snapshot of the Day - Tuna Carpaccio - Chef Roberto Allocca - Relais Blu (Na)

Tuna carpaccio with fennel, citrus, and vanilla salt maldon.  An amazing appetizer by Chef Roberto Allocca of Relais Blu, Massa Lubrense (Na).

Mastroberardino Winery at Relais Blu - Snapshot of a Territory with a View

Wednesday night, June 25, a few days after the summer solstice. The evening of my photo exhibit featuring snapshots taken over a four year period vineyard hopping with Mastroberardino Winery. It had rained pretty hard that morning, but as I drove towards Relais Blu I was pretty confident that the evening would go smoothly.  

As the staff and I placed the photos along the spacious entrance way which leads out to their breathtaking terrace, the clouds that had blocked the view of Capri seemed to lift slowly.  Just in time for aperitifs prepared by Chef Roberto Alloca and his team paired with   Morabianca Falanghina 2013.  

Then it was time to officially begin.  I had the pleasure of presenting winery owner Piero Mastroberardino who, through his words, took us on a journey through his family's history as well as the selection of the wines that we had chosen for the evening.  Mastroberadino's crus along with 2 older vintages as well as their fiano passito (produced with noble rot grapes).  

The dinner, then, continued with dishes chosen by the chef and his head sommelier to pair with each wine.


Octopus with roasted potatoes, Ligurian olives , candied tomatoes and lemons from Massa Lubrense: Novaserra Greco di Tufo 2013

Carnaroli rice with zucchini, Nocerino onions and gelato made from Parmigiano Reggiano cheese (aged 24 months) : Radici Fiano di Avellino 2013

Bundles of pasta stuffed with redfish with a ragout of peppers and basil: Vintage Fiano di Avellino 2008

Almond -crusted yellowtail fish, eggplant caviar and tomato gazpacho : Vintage Greco di Tufo 2007

Bianco mangiare,almond cookies and frozen zabaglione : Melizie Fiano di Avellino Passito 2011.

Between courses was an excellent opportunity to mingle with the dinner guests, talk about the wines, the food. 

The end of the evening was an excellent opportunity to talk with the dinner guests about  my photos. My photos that were displayed photos along the spacious entrance way of Relais Blu which leds out to their breathtaking terrace.

There was no view of Capri, it was too dark.  But that didn't matter.  There was a cool summer breeze and about a dozen new memories that would stay with me for quite some time.