Anne's Blog

On the Island of Ventotene: Palate Poetry

Date: August 25, 2016 - categories: , - Leave your thoughts

Not just here on Ventotene but all over Italy, cuisine is always a poetic palate-teaser. And not only: the appeal is to the eye as well.
A visual work of art, each dish. And a symphony to the ears, just the names of each culinary creation.

Have a look at these poetic palate-pleasers at our favorite Vantotene restaurant, Ristorante Da Verde. And just listen to the poetry in the dish descriptions. (Translations for you at the very end: I wanted to pair only that “musical” Italian with the poetic palate images)

Let’s just start with the appetizers:

codfish

Tortino di baccala’ mantecato con cuore filante

parmigiana-di-zucchine-e-pistacchi-su-crema-di-patate

Parmigiana di zucchine e pistacchi su crema di patate e finocchietto

smoked-swordfish-in-island-apricots-poppy-seed

Pesce spada fume’ con composta di albicocche locli e sesamo nero

pesce-spada-marinato

Pesce spada marinato agli agrumi con pesto di rucola

polipo-pressato

Polpo pressato su burrata e panzanella

pino-mussels

Saute’ di cozze (a Pino favorite)

zuppa-lenticchie

Zuppa di lenticchie con crostini

….and on to the primi piatti (“first courses”):

melanzane

Gnocchi di patate con seppia bianca, crema di piselli e nocciole

frittura-pesce

Mezzi paccheri rigati con rana pescatrice e zucchine croccanti

tagliolini-neri

Taglierini neri al bianco di pesce spada con pachino, melanzane e basilico

spaghetti-scoglio-2

Vermicelli alle vongole veraci

…and then the secondi (“main courses”):

grigliata-mista

Grigliata di pesce mista

scampi

Gamberoni croccanti alla nocciola

orata

Filetto di orata in crosta di zucchine, menta e limone

frittura-pesce-2

Frittura mista “Bar Verde”

torretta-di-pesce-spada

Torretta di pesce spada con melanzane, pomodoro fresco e provola affumicata su pesto di capperi

fish-second-course

Trancio di ricciola in crosta di olive nere su guazzetto di vongole

paccheri-con-cecilia

Cecilia serves up our paccheri pasta and grilled seafood

…..with tasty vegetables on the side:

endive-pinenuts-riasins

Scarola ripassata

salad

Insalata mista

zucchine-alla-scapece

Zucchine alla scapece

…and what dolci…!

macedonia

Macedonia con gelato

semifreddo-alla-nocciola-con-frutta-sabbiata

Semifreddo alla nocciola con frutta sabbiata e crema inglese

..but sometimes, just a simple sorbetto al limone was the perfect ending to the feast:

sorbetto-al-limone

Da Verde owner, Francesca, serves us sorbetto al limone

sorbetto-pino

Pino enjoys his sorbetto al limone

Who are the “palate poets”?
Chefs Marco and Fabrizio, flanked by eager assistant Rumesc from SriLanka. His Italian is still limited but he’s beginning to master quite a few Ventotene “palate-pleasers.”

fabrizio

Chef Fabrizio at the burners

marco-rumesc-and-fish-of-the-day

Rumesc with Marco and catch-of-the-day to cook up

marco-makes-grissini

Marco making the grissini (breadsticks)

marco-wit-his-bread

Bread-baking time

marco-pasta

Lunchtime goodness ready for customers

…and do meet the bright young staff, there to serve up that “palate poetry”:

staff-6

Cecilia

staff-5

Danilo,Genny and Giuseppe

staff-4

Daniele

staff-3

Genny with Carlo

staff-7

Francesca – with Pino

staff-2

Ginevra

staff-1

Daniele, Carlo and Francesca

staff-8

…and a final hug: until we see you all again next year!

English translation of the dishes follow (but perhaps a bit of “poetry” missing?):

Appetizers
A codfish flan…..
Zucchine/pistachio creamy Parmesan…..
Swordfish marinated with citrus fruits on arugula pesto
Pressed octopus on burrata cheese and cold bread salad
Smoked swordfish with local apricot composte and black sesame seeds

First courses:
Potato dumplings with cuttlefish, cream of peas and hazelunts
Short, fresh pasta with monkfish and crispy zucchini
Black (cuttlefish ink) string-like pasta with baby tomatoes, eggplants, basil
Thin spaghetti with clams

Second courses:
Mixed grilled fish
Crispy shrimp with hazelnuts
Filet of sea bream encrusted in zucchini with mint and lemon
Mixed fried fish
Swordfish “tower” with eggplant, tomatoes, smoked cheese and capers pesto
Mediterranean yellowish in black olive crust over a bed of clams

Side dishes:
Endive of the island with pinenuts, currants, olives
Mixed salad
Zucchini / the way done on the island

Desserts:
Fresh fruit cup with ice cream
Semi-freddo of hazelnuts with cream sauce
Lemon sorbet

Read more here on Ristorante Da Verde
Read about – and see! – pizza goodness (and not only) on Ventotene
See the magical colors of Ventotene
Read more on Santo Stefano and on Ventotene and why we love it
Click here for more on Fabio’s bookstore
Read about another favorite Ventotene eating spot
Read about the island bakery
Read why Ventotene captivates
Read why a return to Venotene is like “coming home”
Read about Ventotene’s many enticements
See the kaleidoscopic colors of Ventotene
Read about Ventotene’s bakery
Read about the European summit on the island of Ventotene, Aug. 22, 2016
Read about good eating at the “scooter truck”

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