26-08-2013
Saltimbocca with marinated mackerel, Mediterranean salad, caper mayonnaise and smoked ricotta by Giuseppe D'Agostino, chef at Veritas restaurant in Naples, +39.081.660585. The establishment is recommended by Enzo Coccia because of its creative cuisine, mixing countryside and sea in a fusion of tradition and modernity (photo credits veritasrestaurant.it)
see part one
When I go out with my family I try to select the right place in which I can taste something truly unique and of the highest quality. Here’s where: Veritas This is a creative establishment mixing countryside and sea, sweet and savoury, in a fusion of tradition and modernity, of technique and personality. There’s a comforting style. Flavours are clear and there are also some moments of high creativity thanks to chef Gianluca D’Agostino, sided in the dining room by star performer Pasquale Marzano, previously at Colonna. This is the right place where you can taste some dishes that have already become “classics” such as the Mozzarella millefoglie with torzelle cabbage and anchovies and tomato water and oil with hazelnuts or Saltimbocca (small pieces of bread made with pizza dough) with marinated mackerel, Mediterranean salad, caper mayonnaise and smoked ricotta. La Fattoria del Campiglione This is a “braceria” (char-grilling restaurant) that is very successful in creating a variation to Pozzuoli’s very strong tradition of marine cuisine. Among the most appreciated meats, you can find the 5 Italian breeds, namely Chianina, Romagnola, Podalica, Marchigiana, Maremmana. But there are excellent meats from abroad too, such as Kentucky Black Angus or Australian Wagyu. And then ostrich, kangaroo, reindeer, antelope, to be matched with a nice selection of wines.
Pastisserie Motus
Antonio Tubelli in front of his Timpani e Tempura (photo by dissapore.com)
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
From Western concert flute to cakes