Chef Andrea Migliaccio @ The Capri Palace!

Capri!  My first visit of the season to Capri always takes my breath away! 

And Friday night was no different. The occasion,- a very special invitation to Capri Palace Hotel & Spa for the inauguration of their wine dinner series at the 5 star deluxe property in Anacapri. 

Executive Chef Andrea Migliaccio at the 2 Michelin Star Ristorante L’ Olivo welcomed Chef Paolo Barrale of the Ristorante Marenna, for the L’Olivo DiVino-Grandi etichette e chef a confronto a La Dolce Vite, the summer series of wine dinners at the Capri Palace & Spa.

The evening started at 7:30pm in the property’s wine cellar, La Dolce Vite, with Antonio Capaldo president of Feudi di San Gregorio. He explained the story of the property, the wines being showcased, then corks popped and spumanti white and brut rose DUBL were passed. Mignon stuzzichini, small bites of shrimp on a skewer laid over fresh pea salad, raw scallops served in tables spoons topped with sea urchins and crunchy sea salt along with filo dough tubes stuffed with eggplant were served accompanying the first tasting of wine.

The menu intertwined the two Chef’s interpretations on classics with a twist. The first course, a fresh spring salad, was prepared by Chef Migliaccio. Palamita marinata e lingua di vitello salmistrata, fave, piselli cipollotti, pancetta e caviale,-local marinated fish laid on a salad of fresh fava beans, peas and onion bed layered with thinly sliced pieces of veal served on an elongated transparent plate was served with Feudi di San Gregorio’s Companaro 2010.

Chef Barrale’s risotto followed blending riso, manteca, colatura di alici e the affumicato, a white risotto with fish oil and smoked black tea powder, served with Sirica 2008.

The main course included, Braciola di bufala con involtino di scarola e calzoncini fritti, thinly sliced buffalo rolled with escarole and pine nuts served with an Italian dumpling, prepared by Chef Migliaccio paired with Taurasi Riserva Piano di Montevergine 2004

A pre dessert included a semi-frozen rose fruit juice with a layer of ice that held up one strawberry that was topped with cream.

Chef Barrale prepared caffe e nocciola a semifreddo or half frozen ice cream stuffed in an meringue tube shell paired with a Privilegio 2012, a sweet rose colored dessert wine.

A delicate dessert tray ended the dinner filled with mignon cannoli, chocolate truffles, macarons, brioche. And lastly an elegant carozza, carriage of exotic plants, including mint, sage, basil was hand cut by the tea maker and each guest was able to select their own herbs. The guests dined on until after midnight in great company!

A special thanks to Chef Andrea Migliaccio and Marita Rivas of the Capri Palace Hotel & Spa! Grazie Mille for an extraordinary evening!

When you are in Anacapri, treat yourself to an unbelievable experience,

The Capri Palace & Spa, www.capripalace.com

Ciao Lauren

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