This is a shellfish match very used in Campania, the region that hosts Neaples and the Vesuvio Volcan.
My roots are from this region,where I born, but I grew up in Florence.
The simplicity and the delicate flavour of this menù find a perfect match with a very chilled dry white wine as Gavi, Fiano di Avellino,Verdicchio,Falanghina.
To finish a refreshing lemon delight and a shot of melon spirit creamy liquor.
PEPATA DI COZZE
Steamed mussels served with lemon parsley and fresh ground black pepper.
LINGUINE ALLE VONGOLE VERACI
Flat spaghetti pasta perfectly emulsioned in a rich garlic, touch of chilli, white wine and veraci clams sauce.Finished with fresh parsley and fresh ground black pepper.
You can have it in red with a fresh cherry tomato sauce.
AMALFI LEMON DELIGHT
A delicious genoise cake soaked in limoncello and filled with lemon custard,glazed with a smooth cream and lemon glaze.
HOME MADE MARINATED ANCHOVIES & GAETA OLIVES
Filetted anchovies marinated in extra virgin olive oil, white wine vinegar, black peppercorns garlic and parsley.
Served on a warm and buttered slice of sour bread and purple olives from Gaeta, a little town on the sea on the edges of Lazio.
To finish and leave your mouth beautifully re-freshened I will offer a complimentary shot of Meloncino (a very orange, creamy and fruity spirit liquor from Amalfi) or Limoncello!!