<\/p>\n\n\n\n
This small dish is offered by the “Zass”\nrestaurant of the Hotel “Il San Pietro di Positano Relais & Chateaux\nAmalfi Coast”, a 5-star luxury hotel, a unique location in the world.<\/p>\n\n\n\n
Zass is the new starred restaurant that took the place\nof the “il San Pietro” restaurant, after a technical design phase\nthat lasted two years. The restaurant seats 120 people. A 70 meter room joins\nthe restaurant hall offering a wonderful view of the medieval village of\nVettica Maggiore a Praiano.<\/p>\n\n\n\n
The main room is approximately 300m2 and the flooring\nis made up of 51,300 pieces of Neapolitan terracotta from Ogliara. The Hotel\nlogo is the representation of two dolphins and the key of San Pietro. All the\nrich and varied furnishings have their own interesting history. It is a magical\nand unique place. Carlino Cinque is the founder of the hotel which has been\nrevised over the years by his nephew Vito Cinque.<\/p>\n\n\n\n
The chef of the restaurant is Alois Vanlangenaeker,\nwhose objective in carrying out his work is to enhance the product at its\norigin while respecting the ingredients. Most of the products used by the\n32-strong kitchen team come from the hotel’s organic gardens or from local\nfarmers and suppliers.<\/p>\n\n\n\n
The talented sommelier Salvatore Marrone has created a\ncellar of over 600 national and international wine labels.<\/p>\n\n\n\n
We now come to the dish “mullet with spinach\nsaut\u00e9ed with king crab and sweet and sour apricots, aubergine tartare”\npaired with Trebbiano Montepulciano d’Abruzzo wine, 2016 vintage, from the\nValentini company.<\/p>\n\n\n\n
Mullet fillet<\/p>\n\n\n\n
saut\u00e9ed spinach with a clove of garlic removed<\/p>\n\n\n\n
pureed sweet and sour apricots<\/p>\n\n\n\n
450 g of apricots<\/p>\n\n\n\n
15 g of vinegar<\/p>\n\n\n\n
6 g of ginger<\/p>\n\n\n\n
60 g of cane sugar<\/p>\n\n\n\n
3 g of salt<\/p>\n\n\n\n
reduce weight to 350 g and store<\/p>\n\n\n\n
Sauce:<\/p>\n\n\n\n
base:<\/p>\n\n\n\n
140 g of fresh fish soup<\/p>\n\n\n\n
20 g of oil<\/p>\n\n\n\n
20 g of white wine<\/p>\n\n\n\n
100 g of clam juice<\/p>\n\n\n\n
lime juice<\/p>\n\n\n\n
20 g almond cream <\/p>\n\n\n\n
Final soup:<\/p>\n\n\n\n
250 g of base<\/p>\n\n\n\n
40 g of clam juice<\/p>\n\n\n\n
10 g of almond cream<\/p>\n\n\n\n
20 g of oil<\/p>\n\n\n\n
Orange juice<\/p>\n\n\n\n
saffron<\/p>\n\n\n\n
lime juice<\/p>\n\n\n\n
reduce and cream with butter<\/p>\n\n\n\n
king crab with salad…<\/p>\n\n\n\n
aubergine tartare:<\/p>\n\n\n\n
shallot: 1 (cut into pieces, wash once in cold water\nand keep)<\/p>\n\n\n\n
aubergines: n. 4 (aubergines, bread, violets)\n(melanzane, pane, viole<\/p>\n\n\n\n
garlic: n. 1 (to lard aubergines first and cook in the\npizza oven)<\/p>\n\n\n\n
basil: 4 leaves<\/p>\n\n\n\n
confit tomatoes: 4 petals<\/p>\n\n\n\n
capers: n 5 small tears<\/p>\n\n\n\n
2 anchovy fillets<\/p>\n\n\n\n
olive oil: 1dl – 1-1\/2 dl vit. C<\/p>\n\n\n\n
aubergines in aluminum foil with oil and 1 blanched\nclove of garlic, bake the pizza in the oven for +- 1 hour (leave the aubergines\nwhole)<\/p>\n\n\n\n
cut the aubergine pulp from the skin and mince with a\nknife (do not add the garlic)… also keep the skin of an aubergine and cut\ninto brunoise.. mix with the first<\/p>\n\n\n\n
dissolve the 2 anchovy fillets in a little oil, then\nadd the aubergines, oil and the rest of the ingredients off the heat.. add, if\nnecessary, a little red vinegar, salt and pepper.<\/p>\n\n\n\n
Cut the shallot into pieces and reserve, adding at the\nlast moment to the aubergine tartare.<\/p>\n\n\n\n
Cut the confit tomatoes into chunks and the basil\nleaves into julienne strips.<\/p>\n\n\n\n
The Zass restaurant is located in Via Laurito n. 2 –\n84017 Positano (SA\/+ 39 \/812080), email: agostino@ilsanpietro.it<\/p>\n\n\n\n
I now come to talk about the Azienda Agricola\nValentini, a niche company that only produces wines when Francesco Paolo,\nEdoardo’s son, decides that a wine is worthy of being put on the market. The\ncompany is located in Loreto Aprutino in the province of Pescara.<\/p>\n\n\n\n
The Valentinis are a noble family, originally from\nSpain, who have lived on site since 1600. The production of wine, oil and wheat\ndates back to that period. The descendants have taken care of the management of\nthe estate to this day. At the beginning of the 1900s it was Edoardo who took\ncare of the company and in particular of making high quality wines. Edoardo\nrightly argued that natural work must be carried out in the cellar without\nchemical interventions, selected yeasts and excessive controls. Follower of the\nGreek philosopher Socrates who claimed: “I watch and let mother nature\ntake its course, everything already exists, we just need to let it\nemerge”.<\/p>\n\n\n\n
The main vine grown on the company is Trebbiano, a\nvine present in these lands for more than 1000 years.<\/p>\n\n\n\n
The wines\nproduced are Trebbiano d’Abruzzo, Montepulciano d’Abruzzo and Cerasuolo.<\/p>\n\n\n\n
The company cultivates 70 hectares of vineyards but markets\na total of only 50,000 bottles per year to obtain and offer only the best\nquality wines.<\/p>\n\n\n\n
The company releases the wines when the desired\nquality is present, otherwise the vintage is skipped.<\/p>\n\n\n\n
It also happens as happened with the Trebbiano 2010,\nwhich was not ready at the time of sale and therefore was released a year after\nthe release of the Trebbiano 2011.<\/p>\n\n\n\n
Being able to own these delicious wines is quite\ndifficult, as they are in demand all over the world.<\/p>\n\n\n\n
Let’s now talk about the\nwine I chose for this dish.<\/p>\n\n\n\n
AZIENDA AGRICOLA VALENTINI<\/strong><\/p>\n\n\n\n Trebbiano d’Abruzzo vintage\n2016 <\/strong><\/p>\n\n\n\n (Grapes: 100% Trebbiano)<\/strong><\/p>\n\n\n\n Straw yellow color with\ngolden hues.<\/p>\n\n\n\n From the glass (Pinot\nNoir glass) intense spicy aromas of white pepper, nutmeg and cloves rise. The\nlong olfactory journey continues with notes of mint, eucalyptus, white peach\npulp, flint minerals, graphite, blond Virginia tobacco and “clan”\npipe tobacco, hard almond shell, wild strawberry, ripe calla florals, broom and\nchamomile. The olfactory examination ends with memories of vanilla, white melon\nand starch of the cotton fabric.<\/p>\n\n\n\n On the palate it is savory and mineral and has a medium body. Citrus flavors of lemon and lemon zest. Well balanced wine with freshness, minerality and flavor that dominate the alcoholic mass. Its flavor persistence is long with a lemon and yellow grapefruit finish. (93\/100)<\/strong><\/p>\n\n\n\n The Azienda Agricola Valentini, is located in Via Baio n. 2, Loreto\nAprutino (Pe), tel. 085\/ 8291138.<\/p>\n\n\n\n I chose this wine\nbecause, in my opinion, it goes perfectly with this tasty dish. The citrus and\nmineral note of the wine creates a unison with the dish, both penetrate each\nother, the wine enhancing the dish and its flavors and the dish enhancing the\nwine. <\/p>\n","protected":false},"excerpt":{"rendered":" This small dish is offered by the “Zass” restaurant of the Hotel “Il San Pietro di Positano Relais & Chateaux Amalfi Coast”, a 5-star luxury hotel, a unique location in the world. Zass is the new starred restaurant that took the place of the “il San Pietro” restaurant, after a technical design phase that lasted […]<\/p>\n","protected":false},"author":3,"featured_media":13529,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[631,137,632],"class_list":["post-13798","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-hotel-il-san-pietro","tag-paolo-baracchino","tag-trebbiano-dabruzzo-2019","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/01\/IMG-20221109-WA0034.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3Ay","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=13798"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13798\/revisions"}],"predecessor-version":[{"id":13801,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13798\/revisions\/13801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/13529"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=13798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=13798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=13798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}