We are lucky. This morning, the fishermen have given the squid, so for lunch we ordered tasty linguine.
The chef, Michele Ceglia, allows us to repeat just a few shots, because the plate cools and can lose its flavour. No frills. The key is cooking the pasta al dente, like the squid, which are parboiled for a few minutes in a pan with the past and fresh tomatoes, peeled and reassembled as a cherry which decorates the plate. So that, you want to clean the plate with a piece of bread.
Wine: Biancolella or Frassitelli.
We are lucky. This morning, the fishermen have given the squid, so for lunch we ordered tasty linguine.
The chef, Michele Ceglia, allows us to repeat just a few shots, because the plate cools and can lose its flavour. No frills. The key is cooking the pasta al dente, like the squid, which are parboiled for a few minutes in a pan with the past and fresh tomatoes, peeled and reassembled as a cherry which decorates the plate. So that, you want to clean the plate with a piece of bread.
Wine: Biancolella or Frassitelli.
Ristorante Il Delfino
à la carte - € 25,00 / € 60,00
Corso Angelo Rizzoli, 116
80076 - Lacco Ameno
tel.: 081 900252
www.ildelfino.eu
