For those who do not want to give up the scents and flavors of the Mediterranean once back in the city, a fish menu and a table with the unmistakable scent of Mediterranean scrub
Have you just left the umbrella to go back to the city and already miss the sea? A fish menu and the right atmosphere can soothe melancholy and bring relief. At least for a few hours.
Whether a romantic occasion or a meeting between friends, dinner is a ritual made not only of cooked dishes but of atmospheres, forgotten and rediscovered sensations. Every detail contributes to recreating this magic.
The table
The care that goes into preparing it is as fundamental as the commitment made for the preparation of the dishes: it is always and in any case the sign of a particular attention for the guests, who will immediately feel pampered.
Organizing dinner in an open space would give an extra touch to the evening: if not possible, place vases with fresh and fragrant flowers in every corner of the house, they will immediately create an atmosphere. The tremulous light of a candle will refer to the sprawling motion of the sea, the intense and heady scent of rosemary and myrtle bound together with a string of string to fill an old metal watering can, transformed into a vase and placed in the center of a romantic garden table dressed in white linen, will give the feeling of being still on a distant island. On the table, dishes from the forgotten family service, and on napkins, vintage silver cutlery, more chic if different ages.
A welcome
While waiting to savor the scent of the sea, serve a glass of Falanghina dei Campi Flegrei, a native Campania wine, delicately fruity, fresh, soft and slightly savory, given the volcanic nature of the place where it develops. In background the unforgettable notes of Pino Daniele: you just have to relax and enjoy the menu.
The menu
The beginning will be a surprise for the delicacy of the combination: an appetizer made with avocado and red prawn salad, oranges and julienne with fennel. All seasoned with an emulsion of extra virgin olive oil and orange juice.
The first course, like a Beethoven sonata, will overwhelm you with all the flavors of the Mediterranean, in a mix of intense colors: bronze drawn spaghetti seasoned with a marinated swordfish cut into cubes, dipped in a sauce of cherry tomatoes and aubergines, enriched with desalted capers, pine nuts and mint leaves. An enveloping yearning of Sicily, for the most nostalgic.
For the second, expect turbot rolls in crumbled bread crust and sautéed in extra virgin olive oil with the addition of untreated lemon zest. All served on a bed of baby spinach seasoned with a little oil and a handful of peeled almond slices.
Finally, as sweet, a tarte tatin with white peaches, garnished with sprigs of fresh thyme. It can be served in individual cocotte for a more tasty presentation.
The wines
With the appetizer and the second dish, both with a delicate flavor, you can propose a Ligurian Vermentino as the Flgono, straw-yellow in color, with an intense bouquet of white flowers and fruit. The taste is quite warm, fresh and tasty.
For spaghetti instead, more intense and decisive, choose a more structured and sapid wine, like a Grillo in purity, originally from the province of Trapani. It has fragrant nose notes, with a certain minerality and flavor in the mouth, deriving from the type of soil typical of that area. It is a persistent wine, suitable for more structured dishes.
For the dessert you can choose a Trentino Superiore Moscato Giallo Vendemmia Tardiva, wine with aromatic notes and moderate sweetness, fresh and very pleasant.
At the end of the dinner, for those who wish, a glass of limoncello or a rosolio, more delicate for the ladies, cannot be missing. And then a last toast, remembering the sea breeze on a warm summer evening.
