Over the next three weeks we’ll be sharing some of the great photos taken by Khan and Catherine (RB&G Group Head Chef and Head Pastry Chef respectively) of their recent holiday in Italy..
Part one takes us to the beautiful Sorrentine Peninsula, home of Limoncello and some amazingly fresh seafood…
We’ve come to Italy to eat, walk, rest, drink, and look at broken pottery. We are down on the Sorrentine Peninsula, Massa Lubrense, where the lemons are prized for making Limoncello.
Lemon groves cover the hillsides, battling with the olive trees for space. They are housed under wooden and cloth structures to protect them in the harsher months.
We are heading to Marina del Cantone which sits at the bottom of this hill. Even from up here the water looks crystal clear.
Lo Scoglio da Tommaso - we have been guided here by a line in the River Cafe book about how good the zucchini pasta is.
Tartufo clam and mussel crudo. Can it get any fresher or better?
The zucchini with spaghetti.
Cicala linguine, the best pasta you could possibly hope for. River Cafe didn’t do this place justice by just mentioning the zucchini pasta.
A very small portion from a very large fish stew.
Fresh, delicious strawberries with orange juice.
The best lemon ice cream that had little chips of white chocolate in it.
Chef having a quiet fish after lunch service!
Ristorante Lo Stuzzichino in Sant’ Agata sui Due Golfi.
We saw fresh sardines at the local fish shop during the day and asked Mimmo if they had any – he was only too happy to lightly fry some for us. A crispy taste of the sea.
Scialatielle is a fresh pasta made with milk, olive oil, pecorino and basil. It has very little egg to flour, and therefore the noodles are soft and tender. It is generally served with a seafood sauce. Here it is with sauteed clams, mussels, squid and some very sweet cherry tomatoes. It was so good we almost forgot to take a picture!
Don Alfonso, also in Sant’ Agata sui Due Golfi.
Pacchiere with pea, broad bean, dried tomaoto, anchovy and grated local cheese.
Raw shrimp at Ristorante La Torre, a family run restaurant in piazzetta Annunziata – vista su Capri.
Maria, mum, is in the kitchen; Alessia and her sister running the floor. Alessia recommended dressing the shrimp with lemon juice, olive oil and cracked pepper. A triumph of simplicity.
Fagotino with smoked provola, artichoke and tomato sauce, a crepe filled and baked.
Fresh anchovies pan fried with garlic, oregano and vinegar.
Grilled squid with mint, oil and lemon.