CUCINART IN SANT ‘ ANGELO D’ISCHIA WITH PASQUALE PALAMARO, STAR CHEF TO HOTEL REGINA ISABELLA

The discovery of a new dish, he wrote the French gastronome Anthelme Brillat-Savarin, that for the happiness of mankind than the discovery of a star.
And the last masterpiece of the Michelin-starred chef – Pasquale Palamaro – outdoor decidedly suggestive – was born by chance: a mixture of two seemingly incompatible flavors, clams and rabbit Ischia, the sea, kissing the ground, an unlikely couple born during a taste of contemporary of the one and the other. Because nothing is impossible, in the kitchen, nor the discovery of an explosive coexistence. With the sweetness of the rabbit that meets the flavor and the flavor of the clams: tortelli rabbit sour eggplant and smoked clams were thus among the protagonists of the first evening event of “CucinArt. Food in a workmanlike manner “, the show that embellishes the summer program of Sant’Angelo d’Ischia in the picturesque location of the” Divine. ”
In this old fisherman’s house overlooking the beach, once the seat of the island’s most exclusive night of the eighties, the Black Coral, Joseph Iacono is home to the Michelin-starred chefs and their succulent and delicate creations in an exciting journey through the secrets of Taste .
And there was no better way to start, which rely on the chef to “Indigo”, Ischia DOC, Michelin star since 2013, which has delighted the customers qualified for an evening full of charm with its creations, a synthesis of tradition and creativity , the same on which the family has focused strongly Carriero with the “Queen Isabella”, the result of a long journey starred alongside fellow top-notch, from Ugo Alciati Alfonso Iaccarino, Emanuele Scarello Antonio Cannavacciuolo. A directed path from a single compass, that island has ennobled Palamaro on Saturday evening with a detailed menu started with the spines of sea of ​​potato mousse, continued with the rabbit ravioli sour eggplant and smoked clams, enriched by the hake water and land lemongrass baking potatoes before moving to the delicate taste of a treat with a lemon licorice and saffron. All washed down with a rosé wine from Cantine Tommasone, partner of the summer festival of the “Divine.”
The clientele, arranged – by candlelight – in the most striking of the village of Sant’Angelo and assisted dall’elegantissima Lisa, the owner, has enjoyed a long journey through the paths of taste: among others, has not gone unnoticed Nicola Amoruso, former football player of Juventus and Napoli, with his family, kidnapped by Mediterranean flavors reworked by starred chef.
The next meeting, scheduled for July 8, propose another leading chefs: it is Keisuke Aramaki, who works at the Romeo Sushi Bar & Restaurant, the Japanese restaurant on the ground floor of Romeo Hotel, 5 star luxury and unique Boutique hotels Naples. Its cuisine is expressed in high quality food, the result of a continuous research in the world of flavors, aromas and textures.