Amalfi coast and Capri

[luxeat]

I'm off to Capri and the Amalfi coast in June. Anyone have any new ideas for lunch/dinner.

I'll be in Capri, Anacapri, Praiano, Ravello and any town in between. Ravello is my prime concern. Il Flauto de Pan looks interesting but I have never dined there. How does it compare with the two starred Michelin rated Rossellinis ? I usually frequent the likes of Cumpa' Cosimo and Trattoria Lorenzo.

[SBHjunkie]

Anyone ever been to La Conca del Sogno on the Sorrentine peninsula?

[pastahound]

No, but have friends who raved about it -- and also Da Adolfo. We stayed in Amalfi and loved Da Gemma (ate there twice), and also the restaurant in Hotel Santa Catarina (most gorgeous view ever).

We also really liked Da Teresa on a beach near Amalfi (they send a little boat to pick you up and bring you back). Very casual beach place, but the pasta al limone was to die for.

[ekc]

A second vote for Da Adolfo! We stayed there for a night on our way from Rome to Raito and had a fantastic lunch. What a charming place!

[ekc]

Lux, have you been to Acquapazza in Cetara? If not, it is worth a stop. Their colatura is fantastic.

[luxeat]

It looks like a promising spot to try, thank you for the tip!

[ekc]

No problem! I am going to be in Positano in June and am planning on having dinner there again - and bringing their colatura back home with me!

I will also be having at least one lunch at Da Adolfo on Laurito Beach - one of my favorite spots on the AC!!

[erica]

Curious as to how their colatura compares with others from Cetara or Pisciotta....I've often brought the product, we well as anchovies, home with me, and also have bought it in NYC, at Buon Italia, and cannot say that I detect a whole lot of difference between the various brands. I've had the pasta with garum at Aquapazza and agree that it is sublime.....but just wonder how their garum differs from other brands available in the area. I know they reportedly make it themselves, and I am a big fan of the restaurant, as well as of San Pietro, but is it really so different than others made by local purveyors when used by a home cook in a simple pasta dish?

[ekc]

I honestly don't know Erica, as I have only had Acuapazza's colatura. It is true that Gennaro does make his own colatura, which is one of the reasons I am so loyal.

But I agree that to a cook without extensive knowledge of colatura, there may not be that much difference between different brands.

[erica]

thanks, EKC! One of these days we will have to have a taste test. I could not agree more that that pasta with colatura at Acquapazza, was the distillation of a few perfect ingedients, simply cooked and worth a very long detour! (our neighbors at a nearby table make the drive from Benevento every weekend to feast there!!)

Somehow when I try to make the dish at home, even with great pasta, it pales by comparison! I guess another trip is in order...we still have not planned anything for fall, so maybe begin in Cetera and move south and east (??)

[ekc]

Erica, that sounds like a great trip - after camping in Cetara for a couple of days, picking up mozzarella and yogurt at Vannulo on your way to Puglia! Since I am going to be at Acquapazza in June and will be with my friend who lives in Raito and eats at the restaurant regularly, I will see if Gennaro will tell me his secret to the dish! :-)

[erica]

We need to have a chowmeet someday soon! LOVED that restaurant; see if you can snatch Gennaro's cool glasses and give them up only if he gives you the recipe! I always enjoy your posts...now trying to plan another interesting trip so will be checking back soon!

[gmcguireinrome]

I spend a lot of time in Positano. My absolute favorite place is Da Adolfo. A laid back beach spot with a restaurant that you reach by boat.

http://www.daadolfo.com

I have had lovely meals on spring sunday afternoons in Praiano here:

Ristorante Da Armandino di Praiano
Via Marina di Praia 1
089 874087

www.gillianslists.com

[luxeat]

Thank you for the reply.

I too like Da Armandino, last time I was there was 2008. Some recent diners indicated it has become a bit 'touristy'. I doubt it, I tend to think you either fit in or you don't.

[gdonnersc1]

The cheesecake at Armandino's (made by his wife) is the best I have ever had. Enjoy it.

[SBHjunkie]

In Ravello been to Rossellini's and Cumpa Cosimo. For us the later was more fun, delicious and authentic. As far as Capri, Aurora and da Giorgio were the most enjoyable in terms of food and experience. We also like Max in Positano. Lastly, one of the best nights (in Positano) we ever had was at the raw bar at Le Sirenuse. The freshest fish (raw & cooked) along with some really cold martini's. Did not disappoint.

[luxeat]

the raw bar is a great idea, I'll give that a try. Thanks for the reply.