Sunday, July 16, 2017

Fantastic Firsts, Chef Peppe Stanzione, Le Trabe, Capaccio (Sa)

Chef Peppe Stanzione

A summer Saturday in the heart of Cilento.  Le Trabe Restaurant, located on the lush grounds of Tenuta Capodifiume was my latest delicious destination.  I was there to try the dishes prepared by Michelin starred Chef Peppe Stanzione, and I couldn’t wait.

I tried many dishes that day including these two pasta dishes –
Ready?

Mischiato delicate/delicate mixed pasta with two types of tomatoes from the Cilento region – yellow and pacchetelle…




Burrata cheese…



And a mussel marinara sauce with fresh oregano and a touch of anchovy to give the dish a natural sapidity, Peppe explained.



I asked to be present in the kitchen as Stanzione and his brigade plated up his next dish – which was an excellent opportunity to see team at work.






Guitar spaghetti pasta in an amberjack ragù sauce…



Verbena and ginger fragrance…


Served with an amberjack sashimi, miso, lemon seasoned buffalo milk cream, and black olive charcoal…







Fantastic!



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