I had ordered the France' pensaci tu tasting menu which meant I confidently placed myself in the hands of the 2 Michelin Starred chef.
Though I could see him in the kitchen from my table, I was pleasantly surprised when Sposito accompanied a brightly colored dish of pasta across the dining room. It was hard not to notice the candle in his right hand and the aroma that arose from it.
|Chef Francesco Sposito|
The candele pasta, cooked very al dente, was cooked in tomato water. It was plated along with a sauce made of lobster coral and a garlic and Italian parsley cream and fresh shrimp.
That's not all - Sposito, drizzled some of the candle wax on the pasta. He then blew out the candle and set it beside my plate for a little aromatherapy.
Here's a look, including my exclamation at the end....