Page 22 - Italian-American Herald - November 2022

22 ITALIANAMERICANHERALD.COM | NOVEMBER2022 ITALIAN-AMERICANHERALD THE CHEF’S PERSPECTIVE
Continued from page 17
server waiting on us. Whoever happened to be coming in our direction delivered food. Notice I didn’t say our meal. That is because this restaurant offered no menu and no options. Basically, you ate what they served. The entire experience was in the agricoltori culture. Every morsel of meal came directly from the family farm to this family restaurant. It was fascinating and amazing.
Small plates began to arrive at the table. Each plate was a hand-painted work of
art. On these beautiful plates we received pickled vegetables, bean salad, and a lineup of assorted delicacies. All were accompanied with freshly baked breads, house olive oil and house balsamic. Next came the pasta course. One of the family members cleared the small plates and another member of the team arrived with a huge platter of various pasta dishes. The platter was placed on the table with the intent that we would try everything offered. Each pasta dish was made with freshly prepared pasta.
We tried pumpkin ravioli with a pumpkin puree, tagliatelle with pork ragout, cannellini stuffed with cheese and spinach and served with fresh tomato sauce and rigatoni with Bolognese sauce. The entire platter was
topped with a generous helping of shaved Parmesan cheese and fresh herbs. Each of
the pasta selections was unique and more delicious than the last. Once this course was cleared and we had a moment to relax and sip the outstanding house wine, the meat course arrived. Again, there was a variety of meats cooked on the traditional open flame with olive oil and herbs. This was presented on another of those beautiful hand-painted platters. This course included pork, lamb, duck, chicken, beef and sausage. The blending of the wood smoke with the olive oil, herbs and those amazing Positano lemons is something that I will never forget. This course came to an end, the wine bottles were empty and I couldn’t imagine that there could possibly be much more.
Yet again, another member of the family arrived with yet another gorgeous platter filled with a spectacular assortment of hand- made sweets. Liz’s reaction was “how is this possible?” We weren’t offered to select one dessert from that platter. The entire platter was placed on our table for us to sample at our leisure. Right behind the desserts, yet another member of the team came to the table with coffee or espresso quickly followed by tall thin iced glassed filled to the brim with their house-made limoncello.
Liz and I sat for a moment contemplating this spectacular dessert display. A young
girl approached the table to describe each dessert. She was the youngest family member working in the restaurant. She proceeded to describe the first as “grandmama’s favorite cream cake. Next was papa’s lemon cake, another was custard pastry and the last she described as “the staff’s favorite” and regional specialty lemon torte. Nearly every restaurant in Positano serves their own version of lemon tart. This was the family secret recipe and was the pride of the family. I took one bite and immediately understood why. The flavor was so delicious that it literally brought tears to my eyes.
By the time this phenomenal culinary experience had drawn to a close, we could not have taken another bite. I paid the check, and the entire family came by to thank us for coming and enjoying the meal. I explained that as I am in the culinary business, this
was a very special treat for me. I requested to stop in the kitchen to pay my respects to the chef and the culinary team. Liz and I were escorted into a tiny kitchen where the chef was Papa and his staff consisted of Mama who made all the desserts and an uncle
who helped with prep and such. In that kitchen we were treated like long-lost family.
Handshakes and hugs were exchanged.
They could feel our love and appreciation of their food. In turn, we could feel the pride and passion that these simple but brilliant people had for their craft. This is the standout memory that I have of our time in Positano. Writing about it some five or six years later, the personalities and the food are as vivid as that night on the mountain at La Tagliata. IAH
Serpe’s Bakery
Your Italian baked goods specialist | Since 1952
On November 11 Serpe’s will salute our vets with free coffee and a donut and that day in celebration of the 4-year Anniversary Postfire Reopening, our loyal customers will be offered 25% off coffee and a donut.
Freshly Baked Rolls & Bread
Tomato Pie (Sicilian Pizza)
Large Variety of Cakes, Pastries & Cookies (Available in trays or by the pound)
Stuffed Breads with your choice of Pepperoni, Spinach or Sausage
1411 Kirkwood Hwy. Elsmere, DE (Next to VA Hospital)
302-994-1868
www.serpesbakery.com
Baptism, Confirmation and Communion Gifts
Catholic Bibles • Books • Rosaries
Statues • Medals • Holy Cards
Music & Wholesome DVDs • Fontanini by Roman
550 S. Colonial Ave., Elsmere, DE 19805 • (302) 654-3232
Hours: Tue - Fri 10am - 4pm • Saturday 10am - 3pm • Closed Sunday & Monday
VIAGGIO MUSICALE
SUNDAYS AT 2 P.M. WWDB-AM 860 SUNDAYS AT 6 P.M. CRUISIN’ 92.1 FM WVLT
Featuring well known host
Melissa Cannavo-Marino
and her co-host Nick Alessandrini
Each program is an hour of Italian classics plus the most current sounds of Italy
STREAMING LIVE ON TUNEIN.COM
For inquires:
302-525-9928
or email jtciaprm@yahoo.com
Programming production under the auspices of
L’Associazione Regionale Abruzzese Delco
PO Box 902, Brookhaven, PA 19015