CapriReview_30_a.20100708104435.pdf

[Gourmet]Mia D’Alessio con ilmarito Franco Aversadel ristorante Aurora.Sotto, uno scorciodi Villa Verde.Mia D’Alessio with herhusband Franco Aversaat the Aurora restaurant.Below, a viewof Villa Verde.SHUTTERSTOCKrante di Francolino Lembo, uno dei localitrendy dell’isola, dove puoi incontrare MariahCarey. Sul sito web la photo gallery concentinaia di personaggi celebri. Bella cantina,ottime specialità di pesce. Il pizzaiolo sichiama Giuseppe, tanti anni al Trianon diNapoli; pizza sette giorni su sette, sia apranzo che a cena. Qui la pizza della casa sichiama, manco a dirlo “caprese”, con basilico,mozzarella e pomodori a crudo.Chiudiamo il nostro giro ad Anacapri, all’AummAumm, classica pizzeria con fornoa legna, molto giovanile e un po’ caciarona.Il menu propone alcuni piatti tipici dellacucina locale preparati solo con prodottifreschi di qualità. Le pizze più richieste sonoquelle “green”, più leggere e vegetariane,come quella al pesto; con crema di carciofioppure di asparagi. Il pizzaiolo si chiamaUmberto e prepara ogni sera anche gustosisaltimbocca: piccoli panzerotti ripieni preparaticon la pasta della pizza farciti concarne o verdure, oppure con la parmigianadi melanzane. Aperto solo la sera, fino anotte inoltrata. ■Valentino, of the most famous fashion designers inthe world who never turned down a show on theisland, and the light pizza became a hit. It is called“with water“ not because of the preparation butbecause there is so much chilli pepper that youfeel as though you’re on fire, so customers ask forlots of water to put out the fire. Now it is served upin the centre of the table – for lunch or dinner – asa welcome dish.Then we come to Gemma, open every day exceptMondays, with pizza served at lunch and dinner.The pizzaiolo is called Silvio and his speciality isPizza Marinara, always made with fresh cherrytomatoes instead of tomato sauce.Inside the restaurant is the pizzeria, the classicCapri tavernetta with a copper saucepan hangingup, the original one once used by Gemma and herhusband Raffaele in the kitchen. Legend has itthat the restaurant has the oldest wood-firedoven on the island (it is about 600 years old),formerly used to prepare bread.Close to the Arco Naturale – a uniquephenomenon of rock erosion – is the Grottellepizzeria-restaurant. Outside the season, pizza isonly made at the weekends, while in summer it isalways available. The pizzaiolo is called Gregorioand the pizzas most in demand are the “classics“.Excellent focaccio with rosemary also comes outof the wood-fired oven, often served to customersinstead of bread. Le Grottelle is the perfect placeto stop and eat before setting off on a walk alongthe Pizzolungo where you can enjoy wonderfulviews of the Grotta Matermania, Villa Malaparte,the Scoglio del Monacone and the Faraglionibefore arriving at Punta Tragara. The restaurantwas created out of caves excavated from the rock,and in summer guests can enjoy the cool of theevening sitting on the beautiful panoramic terracewith a unique view over Punta Campanella, theAmalfi Coast, and the Li Galli islands.The Zodiaco is a good fish restaurant, just twometres away from where the boats beach at thepier, and it is also a pizzeria. The restaurant isalways open and Peppe, the acrobatic pizzaiolo iswell-known for his sfilatino, a sort of baguettemade with pizza dough, stuffed with mozzarella,ricotta and cooked ham, or with sausages andfriarielli (fried vegetables).Villa Verde offers the fashion pizza. Just a fewmetres from the Capri Piazzetta, this restaurant,owned by Francolino Lembo, is one of thetrendiest restaurants on the island where youmight bump into Mariah Carey. The website has aphoto gallery with hundreds of celebrities. It has afine cellar as well as excellent fish specialities. Thepizzaiolo is called Giuseppe and he spent manyyears at the Trianon in Naples; pizza is servedevery day, at lunch or dinner. It goes withoutsaying that the house pizza here is “PizzaCaprese”, with basil, mozzarella and raw tomatoes.We’ll end our tour at Anacapri, at Aumm Aumm,the classic pizzeria with a wood-fired oven, with ayoung and rather rowdy crowd. The menu offerssome typical local dishes, all prepared using onlyfresh, quality products. The pizzas most indemand are the “green” pizzas, light, vegetariandishes such as the pizza with pesto, or withcream of artichoke or asparagus. The pizzaiolo iscalled Umberto and every evening he preparestasty saltimbocca as well: small stuffed pizzasmade with the same pizza dough and stuffed withmeat or vegetables, or with parmesanaubergines. It is open only in the evenings, untillate into the night.■108