If you haven't read my previous posts or just want an update, here is the recoup of what we have been up to since we landed in Naples 5 days ago:
A day trip around Sorrento and along Amalfi Coast
A trip to a ghostly ruins of Pompeii and
A boat trip to the island of Capri and a Blue Grotto
We made a reservation to this stunning restaurant months before our actual holiday started, based on what we read about Don Alfonso 1890 via our Internet search for best places to eat when in Amalfi Coast. We both agreed that we should go somewhere special on our last night in Sorrento to say "goodbye" to Italy and to toast our next adventure, as the next morning we were flying to Cuba. And this restaurant fitted the bill perfectly.
The history behind Don Alfonso 1890 is quite remarkable. As the name suggests, it was founded in 1890 by the current owner's great grandfather and his partner as a restaurant-hotel and has remained a family business ever since. Holder of 2 Michelin stars, its cooking philosophy "reflects the philosophy that is innovative while respecting the local food culture and the millennial traditions of the Sorrento Peninsula and the Amalfi Coast". These days it is run by Alfonso Iaccarino, Don Alfonso's grandson and his lovely wife Livia and their children, Mario and Ernesto.
It was filled with bright colours of pink, yellow, orange and lilac which work harmoniously with the bright natural Mediterranean light creating a unique vibe, characteristic to the Southern Italy.
Not a single detail was overlooked, even the pattern on the gorgeous charge plates in front of us was replicated in the colour palette of the upholstery which was chosen for the chases and chairs.
We opted for the La Degustazione (degustation) menu so we would be able to sample as many dishes as possible but first we were treated to a a couple of delectable Amuse Bouche, courtesy and a specialty of the house:
Chips of curcuma (turmeric) and rosemary with crispy eggplant Iaccarino style
The chips were placed in a small porcelain vase and the eggplant was served on an organic shape marble tablet. The second Amuse Bouche was
Parmesan flavoured zucchini with fresh mint and a sauce of basil and mozzarella
Both of these dishes were a perfect accompaniment to our pre-dinner champagne drinks.
Before I proceed with the main dishes that were served to us that evening, I would like to express my gratitude to Fortunato Maresca, the Assistant Manager of Don Alfonso 1890 who, since I'd lost a copy of the menu, not only kindly e-mailed me an English version of it but also helped me to identify the dishes from the pictures that I'd taken. Grazie Mille or thank you so much.
Few minutes later the first dish on the menu was placed in front of us
Eel ice-cream, Oscietra caviar pasta scented with rose and a mince of wild herbs
First created in 2012
Followed by
Duck breast, Annurca apple preserve, reduction of balsamic vinegar, cinnamon and barage powder
Reviewed in 2015
For the duck dish, the sommelier brought to our table two wine glasses filled with ice-cubes and poured over cherry wine (another compliment of the house). We had never tasted wine made out of cherries and I must say it was sublime.
The next dish was
Spaghetti with mackerel, Carpione style, with breadcrumbs, pine nuts and candied onions, on a sauce of turnips and Alalanga tuna
Creation 2013
Followed by
Cappelli filled with veal Genoese style, Grana Padana veloute, dried vegetables and black truffles
Created 2017
After that, we were served
Breaded and fried codfish, served with the bone, sweet and sour of lemon and buffalo yogurt
Creation 2014
Our last savoury dish was
Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles:aciduous and spicy; potato puree flavoured with saffron and wild fennel chips
Creation 2016
As you can see from the images, each dish was served on a the purposely designed plate and looked like a work of art. It is so true that you eat with your eyes first and let me tell you that there was not one course that we didn't like or was just ok. They all not only looked great but tasted superb.
During the course of the dinner we met the lady of the house, Signora Livia. Immaculately dressed in true Italian style, she went from table to table to introduce herself and have a nice chat with each individual guest which made us all feel special.
Once all the savoury dishes had been served, the waiter brought us a palate cleanser. The term was coined by French and was designed to remove any lingering flavours from the mouth so the next course may be enjoyed with fresh perspective. Sorbet is for sure the most frequent palate cleanser and one most adopted worldwide. Ours was lemon-citron sorbet brought from the owner's farm served in a unusually shaped bowl together with a plate full of Petit Fours
Lemon-citron sorbet
which in turn was placed on a small glass bowl filled with some blue colour chemical mixture that upon reaction with dried ice produced a thick fog which enveloped the Petit Fours as if hiding them from us.
But that was just the beginning. The next dessert that appeared on out table looked equally delicious
Neapolitan Sfogliatella pastry perfumed with cinnamon
Historical recipe
And Impressionistic view of the Espresso
Historical recipe
And when we thought that our dinner had come to an end, in the final crescendo the last dessert (also based on a historical recipe) magically appeared in front of us. It was called
A concert of lemon, fragrance and flavours
and was dedicated to the lemons indigenous to Sorrento and Amalfi Coast. Although we were feeling quite full, needless to say that we thoroughly enjoyed the dessert, especially me since I have such a sweet tooth.
My story about this amazing place will not be completed, if I don't tell you about my trip to the bathroom. As I crossed the main area following the directions of the waiter, I came to a delightful room, the walls of which were painted in bright pink and adorned with the lovely artwork featuring lemons and an intricately inlaid mirror.
An antique credenza was placed against the wall right behind me and was decorated with small porcelain figurines and various awards earned by the restaurant over the years and
an absolutely stunning, very old, marble bust of a young woman.
As I entered the bathroom, I was greeted by the kaleidoscope of pink, burgundy, fuchsia and yellow colours that was the extension of the colour palette used in the dining room, projected on the tiles, flowers and small bathroom accessories. Even hand towels were not overlooked.
Under normal circumstances, our evening at any given restaurant would be nearing an end but that was not what Signora Livia had in mind for us. As we were waiting for the bill, she again approached out table to offer us a visit to their wine cellar and the ageing room for cheeses. We felt very honoured and happily agreed.
She then called one of her staff members, a young woman, who escorted us first to the cellar which contained over 25 thousand magnificent bottles from all over the world and then pointed towards the ageing room where the cheese have been kept.
My husband opted to stay in the cellar to admire their extensive collection while I agreed to see the cheeses. Only when I said yes, she told me that in order to do that, I have to take more then 100 steep stoned steps downstairs. Giving the fact that I was wearing high heels, it was not an ideal scenario but at this point it was too late to back out on the offer and so off I went.
I must say that it was one of the strangest things I've done in my life; when I finally got down, I was first met by the very distinctive cheese smell, then I saw them hanging off the hooks. Some of them looked quite bizarre and I believe were made from ancient recipes and are very highly prized among cheese connoisseurs.
When I finally came upstairs and we left the cellar, Signora Livia and her son Mario were outside waiting for us. She first took us to the kitchen where we met her other son, Ernesto and then to show us their cooking school.
As a parting gesture, with true Italian hospitality, she gave us a packet of their home made pappardelle pasta which we cooked as soon as we arrived back to Australia.
It was such a perfect evening that was not just about the food but rather a unique and unforgettable experience that we both will treasure in our memories. It was a high-note and a fitting farewell to our wonderful time in this beautiful part of the world.
And now the time has come to cross the Atlantic and head for Cuba
Until then
Anna
xo
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