Agostino Iacobucci's cooked and raw seafood

These are Agostino Iacobucci's new dishes for spring. He is the chef of the Cantinella restaurant. These dishes are full of imagination and based on the tastes of the Mediterranean cuisine. The raw food is very good, I am crazy about it. The first courses are excellent, the amberjack is delicate and the dessert is good and based on different tastes and consistencies. Giorgio Rosolino's restaurant has got the Michelin Star again. It is one of the best restaurants in Campania.

Marina Alaimo

La Cantinella. Calf's tongue with red prawns, dried cod, pieces of pork and lemons from Sorrento

La Cantinella. Crisp mullet with foie gras, peasant bread, aubergine caviar, cucumber and chocolate ice-cream

La Cantinella. Cooked and raw seafood

La Cantinella. Fusilli with scorpion-fish sauce, tartars with scorpion-fish, ginger, pine-nuts, raisins and green olives

La Cantinella. Mixed pasta with broad beans and king prawns

La Cantinella. Slice of with dried cod, razor-clams and broad beans

Cantinella.The dish before the dessert

La Cantinella. Red fruits and Xeres vinegar, walnut sponge cake, walnut mousse, tonka broad bean ice-cream and caramelized walnuts

Via Cuma, 42 - Via N. Sauro Lungomare di S. Lucia
Phone +39 081 764.86.84 | Fax: +39 081 764.87.69
lacantinella@lacantinella.it
www.lacantinella.it
Open all year, closed on Sundays

Traduzione in italiano su http://www.lucianopignataro.it/a/napoli-la-cantinella-di-giorgio-rosolino-i-nuovi-piatti-di-agostino-iacobucci/22534/