Perfectly in line with the beauty of the Tenuta C'est la Vie, the gourmet cuisine is the cuddle to be enjoyed while admiring the last descent into the sea of the setting sun. The cuisine is linked to the Ischian tradition and the fresh products are revisited with creativity and innovation by the young chef Antonio Monti. U Cala Cala, a dish to remember, a mix of products of the earth (vegetables and herbs) and tris of fish (fried alice, marinated ombrina and bonito ham), edible flowers and... pollen! All for a very special flavor, games of textures and taste that made the beginning of the dinner really interesting and pleasant. Other dishes tasted: mackerel, tris of zucchini with different cooking and mackerel garum (what flavors!); spaghetti Pietro Massi, creamed with red vermouth and served with kefir, chamomile and beaten scampi (what a goodness!); ‘mesca francesca’ by Gerardo di Nola (it is the pasta that collects every remnant of the many formats after the sale) which is prepared with pork head, oyster carpaccio and an oyster leaf.
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August 2021
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