On the Island of Ventotene: Palate Poetry

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:

Tortino di baccala’ mantecato con cuore filante

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 agli agrumi con pesto di rucola

Polpo pressato su burrata e panzanella

Saute’ di cozze (a Pino favorite)

Zuppa di lenticchie con crostini

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

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

Mezzi paccheri rigati con rana pescatrice e zucchine croccanti

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

Vermicelli alle vongole veraci

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

Grigliata di pesce mista

Gamberoni croccanti alla nocciola

Filetto di orata in crosta di zucchine, menta e limone

Frittura mista “Bar Verde”

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

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

Cecilia serves up our paccheri pasta and grilled seafood

…..with tasty vegetables on the side:

Scarola ripassata

Insalata mista

Zucchine alla scapece

…and what dolci…!

Macedonia con gelato

Semifreddo alla nocciola con frutta sabbiata e crema inglese

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

Da Verde owner, Francesca, serves us sorbetto al limone

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.”

Chef Fabrizio at the burners

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

Marco making the grissini (breadsticks)

Bread-baking time

Lunchtime goodness ready for customers

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

Cecilia

Danilo,Genny and Giuseppe

Daniele

Genny with Carlo

Francesca – with Pino

Ginevra

Daniele, Carlo and Francesca

…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