Don Alfonso – Sorrento, Italy

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I awoke to a gorgeous sunrise and prepared for what was to be one of the most profound experiences I’ve encountered in Sorrento.  We proceeded to leave Anacapri for the ferry, which is always a stunning treat as the view from the convertible taxis are breathtaking.  Minus the little traffic jam at the roundabout in Capri  all was in order and right with the world as we made our way to the ferry.  As we approached the ferry huge throngs of tourists were leaving the ferry to spend the day in Capri – – perfect timing.  On board and all excited, our appetites grew larger by the minute.

After what seemed to be forever, we arrived in Sorrento, met our driver and then proceeded to be driven several miles to Sant’Agata sui Due Golfi.  We arrived to this quaint, warm and inviting village that was quintessential authentic Italian.  This was paradise, complete with century old buildings, the Church of Santa Maria delle Grazie marking the center of town and a distant landscape that tested the notion of “suspension of disbelief,” this was the view from the garden of Don Alfonso.

Stepping out of the car we were greeted by warm and engaging personalities that totally transformed us.  All I kept thinking was – – if the food is as amazing as the gracious and hospitable  hosts – – we’ve found a new spot in Sorrento.  We were then escorted to the stunning, well manicured garden with heavenly views of a vivid mountain range that appeared to float in mid-air.  Turing my attention to something so American would appear to be out of place, but this American treasure was none other than the vocals of Ms. Sarah Vaughn.  Her silky vocals riding the cool Italian breeze through the garden was unreal as I slowly relaxed and awaited to experience the ultimate.

There was something magical and very soothing about the energy and people we’d just encountered – – Paradise Found!!!!  And then came the pre-amuse bouche and a little bubbly

This was my introduction to restaurant Don Alfonso.

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

With Nicola Pignatelli, Sous-Chef
With Nicola Pignatelli, Sous-Chef

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Derbusco Cives Franciacorta Extra Brut 2009
Derbusco Cives Franciacorta Extra Brut 2009

 

Derbusco Cives Franciacorta Extra Brut 2009
Derbusco Cives Franciacorta Extra Brut 2009

 

Derbusco Cives Franciacorta Extra Brut 2009
Derbusco Cives Franciacorta Extra Brut 2009

 

Don Alfonso
Don Alfonso

 

Amuse-bouche & Bubbly
Amuse-bouche & Bubbly

 

Amuse-bouche
Amuse-bouche

 

After several glasses of bubbly we were then escorted into the main dining room where a private yet inviting corner table awaited us.  The menu arrived and I saw the one dish that absolutely made my head spin – – Rose Petal Pasta with Eel Ice Cream and Caviar.  Three words – –  YES, YES, YES!!!  We proceeded to have the Chef’s tasting menu.  And the rest is Italian Cuisine Bliss……….

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Fresh Baked Bread
Fresh Baked Bread

 

Terradei Ischia - Bianco D.O.C. - Tommasone
Terradei Ischia – Bianco D.O.C. – Tommasone

 

Don Alfonso
Don Alfonso

 

Tony anticipating Chef's surprise Amuse-bouche
Tony anticipating Chef’s surprise Amuse-bouche

 

Compliments of Chef Ernesto
Compliments of Chef Ernesto

 

Compliments of Chef Ernesto
Compliments of Chef Ernesto

 

When the much anticipated “Rose Petal Pasta with Eel Ice Cream and Caviar” arrived we had the pleasure of meeting Mrs. Livia Iaccarino who not only welcomed us to her wonderful home (restaurant), but insisted we have a complimentary glass of the Italian Sparkling Rosé — Ca’del Bosco.  I took a sip of the Ca’del Bosco Rosé and was totally blown away by the pairing.  The rose scented pasta exploded with aromatics that were as intense as rose petal extract.  This was truly off to an amazing start.

 

Mrs. Livia Iaccarino
Mrs. Livia Iaccarino

 

Ca'del Bosco Rosé
Ca’del Bosco Rosé

 

Eel ice cream, Oscietra caviar, Pasta scented with rose and a mince of wild herbs
Eel ice cream, Oscietra caviar, Pasta scented with rose and a mince of wild herbs

 

Eel ice cream, Oscietra caviar, Pasta scented with rose and a mince of wild herbs
Eel ice cream, Oscietra caviar, Pasta scented with rose and a mince of wild herbs

 

Ca'del Bosco Rosé
Ca’del Bosco Rosé

 

Eel ice cream, Oscietra caviar, Pasta scented with rose and a mince of wild herbs with Ca'del Bosco Rosé
Eel ice cream, Oscietra caviar, Pasta scented with rose and a mince of wild herbs with Ca’del Bosco Rosé

 

San Salvatore 'Jungano' Aglianico Paestum IGT
San Salvatore ‘Jungano’ Aglianico Paestum IGT

 

Duck breast scented with cinnamon, borage, apple preserve and reduction of balsamic vinegar
Duck breast scented with cinnamon, borage, apple preserve and reduction of balsamic vinegar

 

Duck breast scented with cinnamon, borage, apple preserve and reduction of balsamic vinegar
Duck breast scented with cinnamon, borage, apple preserve and reduction of balsamic vinegar

 

Duck breast scented with cinnamon, borage, apple preserve and reduction of balsamic vinegar
Duck breast scented with cinnamon, borage, apple preserve and reduction of balsamic vinegar

 

POLITO - - Elixir di Bacco
POLITO – – Elixir di Bacco

 

POLITO - - Elixir di Bacco
POLITO – – Elixir di Bacco

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Squid ravioli stuffed with catch of the day on a light Mediterranean Pesto
Squid ravioli stuffed with catch of the day on a light Mediterranean Pesto

 

Cappelli filled with overcooked black pork, Amatriciana sauce made with yellow tomato, Parmigiano and black truffle
Cappelli filled with overcooked black pork, Amatriciana sauce made with yellow tomato, Parmigiano and black truffle

 

Cappelli filled with overcooked black pork, Amatriciana sauce made with yellow tomato, Parmigiano and black truffle
Cappelli filled with overcooked black pork, Amatriciana sauce made with yellow tomato, Parmigiano and black truffle

 

Red mullet gratinated with caper powder from our organic farm, black garlic cream, reduction of red wine and rocket
Red mullet gratinated with caper powder from our organic farm, black garlic cream, reduction of red wine and rocket

 

Red mullet gratinated with caper powder from our organic farm, black garlic cream, reduction of red wine and rocket
Red mullet gratinated with caper powder from our organic farm, black garlic cream, reduction of red wine and rocket

 

Don Alfonso
Don Alfonso

 

Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles….acidulous and spicy and a potato purée flavored with saffron and wild fennel brittle
Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles….acidulous and spicy and a potato purée flavored with saffron and wild fennel brittle

 

Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles….acidulous and spicy and a potato purée flavored with saffron and wild fennel brittle
Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles….acidulous and spicy and a potato purée flavored with saffron and wild fennel brittle

 

Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles….acidulous and spicy and a potato purée flavored with saffron and wild fennel brittle
Guinea-fowl stuffed with Bronte pistachios, a sauce of sweet pepper of Senise in two different styles….acidulous and spicy and a potato purée flavored with saffron and wild fennel brittle

 

Don Alfonso's Liquore Crema di Limone Biologico & POLITO - - Elixir di Bacco
Don Alfonso’s Liquore Crema di Limone Biologico & POLITO – – Elixir di Bacco

 

Don Alfonso's Liquore Crema di Limone Biologico & POLITO - - Elixir di Bacco
Don Alfonso’s Liquore Crema di Limone Biologico & POLITO – – Elixir di Bacco

 

Desserts
Desserts

 

Desserts
Desserts

 

Desserts
Desserts

 

Desserts, Liquore Crema di Limone Biologico & POLITO - - Elixir di Bacco
Desserts, Liquore Crema di Limone Biologico & POLITO – – Elixir di Bacco

 

Desserts
Desserts

 

Chef Ernesto Iaccarino
Chef Ernesto Iaccarino

 

In La Cucina
In La Cucina

 

In La Cucina
In La Cucina

 

In La Cucina
In La Cucina

 

In La Cucina
In La Cucina

 

In La Cucina
In La Cucina

 

After lunch we had the opportunity to visit one of the most amazing wine cellars I’ve laid eyes on.  Carved from volcanic rock dating back to sixth century B.C., this cellar was a goldmine. With 1,300 labels represented and over 25,000 bottles, you are sure to find the perfect wine to have with what I can best describe as perfection personified – – the cuisine of Don Alfonso.

 

The Cellar
The Cellar

 

The Cellar
The Cellar

 

The Cellar
The Cellar

 

The Cellar
The Cellar

 

The Cellar
The Cellar

 

After the tour of the cellar, we were greeted again by Chef Ernesto and Nicola outside near the garden.  It was truly an amazing experience as they treated us like old friends, chatting about life and their love of great cuisine.  If not for the need to catch the ferry back to Capri, we could have went on for hours which would have been perfect as dinner would have been the right thing to do.  Next Time!!!!

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Don Alfonso
Don Alfonso

 

Nicola & Chef Ernesto
Nicola & Chef Ernesto

 

Nicola & Chef Ernesto
Nicola & Chef Ernesto

 

Nicola & Chef Ernesto
Nicola & Chef Ernesto

 

From La Cucina
From La Cucina

 

Our time at Don Alfonso was so incredible, plans are being made to return for overnight accommodations, a cooking class and yes, more indulging as Chef Ernesto has welcomed us back home with more amazing and wonderful cuisine to keep our palates excited and overwhelmed.

Grazie Mille to all of you and we hope to see you soon – – “2017”!!!!!

 

Don Alfonso 1890
di Don Alfonso Gestioni s.r.l.

Corso Sant’Agata, 11/13
80061 Sant’Agata Sui Due Golfi, Naples (IT)

tel. 0039 081.878.00.26 – 081.878.05.61
fax 0039 081.533.02.26
e-mail info@donalfonso.com;
donalfonso@relaischateaux.com