"Positano Gourmet": the third night with Chef Michelino Gioia

17 Settembre 2018

 

Summer is coming to an end, but in the Amalfi Coast time goes always slow. The season has already much to offer: long hours on the beach, walks around the villages, trekking in the nature. Without forgetting authentic experiences of taste, like the third appointment of the culinary event Positano Gourmet at the Hotel Le Agavi in ​​Positano.

The 4-hands dinner on Thursday 13 September was a celebration of Mediterranean cuisine in its versatility: tradition is renewed meeting international flavors. The special guest of our chef Luigi Tramontano was Michelino Gioia, executive chef at the Hotel il Pellicano in Porto Ercole (Tuscany). Gioia has always promoted a type of cuisine respecting local products and the seasonality of flavors, in fact he was in perfect harmony with our chef Tramontano, designing together an innovative menu.

In the dining room and on the fabolous terrace of the La Serra Restaurant the creations of the two chefs, both recipient of a Michelin star, gave pure moments of ecstasy to the lucky guests. Michelino Gioia, after 13 years as executive chef at The Cesar restaurant at La Posta Vecchia, in 2018 came back to Il Pellicano's kitchens. In every dish the Italian gastronomy rises to contemporary experience, concerning tastes and hints. In the same way, the exaltation of local raw materials mixing with the international ones is a main feature of Chef Tramontano's recipes.

As in the previous dinners, the surprising and studied dishes are only a prelude to really satisfying tastings for the taste buds. Beginning with the aperitif where the anchovy stuffed with cod wrapped in the lard of Chef Gioia softens with hints of cocoa and a pinch of tomato. Chef Tramontano has amazed the audience with small cuttlefish noodles seasoned with salted lemon, cucumber gel and mint.

Then, a triumph of colors in the dishes prepared the palates to gourmet bites: in the appetizer of Chef Gioia the blue lobster is combined with the pappa al pomodoro, crowned by white ricotta with green basil. In the first course, however, Chef Tramontano plays with contrasts between beetroot fettuccine, green tea and light nuances of spring onion and oysters. An inimitable dessert is the perfect end of the night on the blue of Positano: soft ganache with bergamot, liquorice "Amarelli" and ice cream of capers.

The event Positano Gourmet closes on Monday, October 8th with chef Nino di Costanzo, two Michelin stars, of the "Da Nì Maison" restaurant in Ischia. Do not miss the chance to take part in this special closing night at La Serra Restaurant:  https://www.leagavi.it/en/book-a-table

A dive into deepest blue water.
And the sky a hair’s breath away.

Remmese Beach House:

Each dip is like a new experience

Your own private beach. In Positano

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Remmese Restaurant: a taste of the sea

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La Serra Restaurant

The way to paradise for the palate

Explore the restaurant

POSITANO LIFESTYLE

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