14-Course Tour of the Amalfi Coast
Nob Hill, San Francisco
Banquet (20+ Guests)
When people speak about the Amalfi Coast, there is a glint in their eyes and nostalgia in their voice. The dramatic cliffs plunging into the Mediterranean Sea, the narrow winding roads, the colorful buildings, and the flavors unique to the Amalfi Coast. Chef Mama Bucci is preparing a luxurious tasting menu, sampling delicacies from Naples, Amalfi, and Capri. This 14-course meal will be an unforgettable experience of authentic Southern Italian Cuisine -- the menu will also be paired with Southern Italian wines.
FRITTATA DI PASTA
Frittata is an egg-based Italian dish. This frittata is made with organic eggs and pasta and enriched with Italian ham, pepper, pancetta and imported provola and parmesan cheese and imported extra virgin olive oil.
FRITTATA DI CIPOLLE
Frittata is an egg-based Italian dish. This frittata is made with organic eggs, onions and scallions, pepper, imported extra virgin olive oil.
GATEU DI PATATE
This is an example of the French Bourbon legacy in Neapolitan cooking. The gateau—is a savory potato ‘cake’ made of mashed potatoes enriched with eggs, butter, and grated cheese. The filling for this cake is a combination of cooked ham, bacon, mortadella, mozzarella and provola.
A definite taste that you will not forget easily: peppers stuffed with tuna, capers, olives, tomatoes, bread and parmesan cheese.
POMODORI ALLA PULCINELLA
The name of the dish reflects that the tomatoes are hidden behind the mask of very finely minced vegetables and herbs (peppers, celery, carrots, garlic), just like the mask worn by the Neapolitanean comic character Pulcinella.
This is a delightful dish prepared in Southern Italy and served in summer and it is made with zucchini, mint, basil, vinegar and imported extra virgin oilve oil.
Basic grilled eggplant is a simple side dish that lets the vegetable's flavor shine through. The eggplants are garnished with garlic, oregano, basil, parsley, oil, vinegar, chili.
SARTU di RISO
When we think of Neapolitan cooking we think of pasta and pizza. So it may come as a surprise that one of the most emblematic dishes of Neapolitan cooking is actually a rice timbale, the sartù di riso. The word sartù is an Italianized version of the French "sur tout", which means ‘above all’—a reference to the rice that covers the rich filling of peas, meatballs, ham and provola.
PASTA FAGIOLI E COZZE
Spaghetti with beans and mussels are a first dish that combines the flavors of surf and turf. The combination of mussels, tomatoes, and beans is a classic, in particular of the Neapolitan cuisine all dressed with imported EVO.
FRIARELLI E SALSICCE
Sausages and Friarielli is a very typical Neapolitan dish. The friarelli (broccoli rabe) and sausages are sauteed with garlic, chili pepper and imported EVO.
POLPO ALLA LUCIANA
The Luciana octopus is so named because of the ancient fishing district of Santa Lucia, in Naples. On the sea in front of Santa Lucia the octopuses were caught dipping terracotta amphorae into the water, among the rocks overnight, then were simmered with tomatoes, Gaeta olives, garlic, parsley, chili and olive oil in a crock pot covered and served with croutons.
PIZZA DI SCAROLA
Scarola pizza is a rustic typical of Neapolitan cuisine. It is prepared with a filling of scarola (chicory) stuffed in oil with garlic, Gaeta black olives, capers, pine nuts, raisins, anchovies in salt, all in a pizza crust simply made of flour, water, and yeast.
Torta Caprese is a traditional Italian chocolate and almond cake named after the island of Capri from which it originates. The cake is made with almonds, eggs, butter, sugar, cocoa, and cream and is served with whipped cream.
DELIZIE AL LIMONE
The lemon delights (delizie al limone) are delicious mini sponge cakes filled and topped with a smooth lemon custard made with limoncello and cream, a traditional recipe of the Amalfi coast... you'll fall in love with them!
14-Course Tour of the Amalfi Coast
(Exact Address will be shared upon purchase.)