In the wonderful land of Cilento, and precisely in Capaccio Paestum in via Magna Graecia, spring is tinged with colors, scents, but also with intriguing surprises right around the Easter holidays, thanks to the initiative of the award-winning master pizza chef Agostino Landi.
In truth, the talented Landi had already spoken to us about it the day after his umpteenth performance at Casa Sanremo during the Festival, where he is "at home" given that for four years, and consecutively, he has been appointed official pizza chef: "I hope to have a chef with consolidated experience at my side in the spring, in the daily work of our restaurant - he confided to us - together we will be able to make the most of the most characteristic dishes of the Cilento culinary tradition".
And, in fact, a few weeks ago chef Angelo De Rosa joined the team of the Del Corso pizzeria restaurant, an authoritative figure in the restaurant scene with over thirty years of experience under his belt both in the most popular restaurants on the Cilento coast and in those of Northern Italy, in particular the city of Turin. “With Angelo, also a son of our wonderful land, the menu has been further enriched – explains Landi – with an eye to dishes based on fish and seafood, in the creation of which chef De Rosa is truly a master. We remain extremely faithful to the traditions of local cuisine and to the valorisation of our products; for this reason, even in seafood specialties there will never be a lack of that creative flair that enhances the combination with the typical features of the Cilento land".
And Agostino Landi's words are perfectly in tune with the new dishes offered to customers, suffice it to mention the "Del Corso misto mare" an appetizer that can best be defined as "a delicious masterpiece": cuttlefish alla scapece, anchovies stuffed with eggs, goat and colonnata lard, marinated salmon and tuna, poached octopus with rosemary, stuffed Paestum artichoke, in short, a mix of delights that really takes your breath away. And then a wonderful Mediterranean-style stuffed squid on a parmesan wafer, or the scialatiello with monkfish, clams and cherry tomatoes on broad bean cream, or finally a superlative swirl of veal strips with borage, carrots, celery and onion, because even the Meat has a prominent place at the Landi family restaurant.
The choice, therefore, becomes very stimulating, and is obviously completed by the delicious pizzas, always the protagonists here in the renowned Capaccio restaurant (in the photo: Agostino Landi, Angelo De Rosa, Monica Landi).
Alberto DeRogatis
