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?

Fantastic Firsts, Chef Ciro Sicignano, Lorelei Restaurant, Sorrento (Na)

Chef Ciro Sicignano

It was a windy rainy afternoon in Sorrento, but in the kitchen of Lorelei Ristorante, things had been heating up just nicely. Lorelei Ristorante, part of Hotel Lorelei Londres - a small 5 star hotel that opened its doors under new management last March after being closed for  nearly 18 years.  So a new look, a new cucina, and a talented young Michelin star chef at the helm.  Worth the stormy weather?  Let's take a look and see.

 I was half of the way into Chef Ciro Sicignano's tasting menu and it was time for the first course pasta dishes.  Chef Sicignano had two in mind, and he began with a spaghetti dish. 

A spaghetto from Sicignano's hometown of Gragnano - known for its top pasta factories.  Sicignano describes this dish as a simple spaghetto, garlic, olive oil and chili pepper pasta dish.  

Simple with an  European drum fish tartar, a fondue made with Sorrento lemons and buffalo milk yogurt.

His second dish I'd like to describe as smoky and silky.  Capelletto pasta filled with smoked mozzarella cheese and basil.  The dish arrived  to my table smokin'

The pasta was served on top of a creamy cauliflower and saffron sauce, a drizzle of Genovese sauce, and topped with black truffles.

Fantastic!