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Amalfi, La Caravella restaurant and Antonio Dipino's new dishes
Via Matteo Camera 31
Recently I visited the Caravella in Amalfi, the first Michelin starred restaurant in Campania.
La Caravella, the bread
Antonio Dipino's restaurant proposes traditional seafood dishes which are updated with technical notes about products and pairings. All the best dishes were born here.
The biodynamic 1997 Champagne produced by Andrč Beaufort
Selosse is moving from avant-garde to mass production whereas Beaufort is still a niche product in Italy. Antonio and his brother in law Tonino have been managing the wine list for twenty years and this is one of the best in Italy. The products from Campania are extraordinary but those who manage the wineries haven't commercial abilities.
The starter: fried ravioli with tomatoes and ricotta
This dish includes the great dishes of the tradition from the Amalfi Coast and Naples. It shows great products and well studied techniques.
Bread from Agerola with raw prawns, dentex and tuna
This dish includes the extraordinary oil produced by La Torretta in Battipaglia.
The modern version of prawn cocktail with prawns and pink sauce
In the past dad Franchino's pink sauce drove the international jet set crazy.
Tocai 2001 by Simcic
Scialatielli pasta with pumpkin sauce and fresh tuna
Scialatielli pasta was born just here at the end of the Sixties thanks to Enrico Cosentino's intuition. This kind of pasta was invented for strong sauces like the ones with sausage.
This dish is carachterized by a pumpkin and raw tuna sauce. It was tasty and satisfying.
Risotto with lemon, prawns and cooked and raw scampi
There is also the risotto with seafood which was a must dish in the Seventies when the Italian middle class started to have lunch at restaurant. This dish includes three kinds of cooking and the taste is really intense. They used the vialone nano rice.
Tuna, a very tasty dish
Tuna and fresh ricotta
The chicken in a lemon leaf
The chicken from Tramonti cooked in a lemon leaf was really delicious.
The chicken in a lemon leaf
Sorbet and lemon jam
Here you will find traditional assorted pastries like lemon sorbet, fried doughnuts and chocolate aubergines which, almost certainly, were invented in a convent on the Amalfi Coast.
Pozzillo Masseria Parisi, Passito Lengua de femmina 2010
Aubergine with chocolate
This restaurant is a symbol of a good catering and a warm welcome. It is a journey through memories. It was opened more than half a century ago and is still quivering and creative. It can't be missed.