A menu with all the typical products of the island and traditional seafood dishes: it is the homage that Adelaide, the gourmet restaurant of the exclusive Hotel Vilon in Rome, member of the Small Luxury Hotel of the World, entered in the 2019 Travel&Leisure list of the most beautiful new hotels in the world, makes Procida newly named Italian Capital of Culture.
It is no coincidence that he is in charge of the kitchen Gabriel Wall, one of the most prominent emerging chefs in the capital originally from Procida.
“I am so happy and excited that my little Procida has been chosen as the capital of culture 2022. Procida for me is a vision, a landscape that I have in my eyes and in my heart since I left the island and that every time I return I relive live. That's why I decided to dedicate a entire tasting menu starting Monday 25 January, present from Adelaide every day, both for lunch and dinner.
A menu – he specifies – full of colors. Even what I ate as a child was yellow, orange like citrus fruits, red like tomatoes in jars and above all the strong blue of the sea, with a salty taste”.
'The island that does not isolate' is the message of Procida Capitale, and so the proposal of chef Gabriele Muro in this still so difficult moment for everyone, is to open with his kitchen an ideal window, on the island of Arturo, giving for its guests hours to share, the emotion of a short getaway, the warmth and colors of this small piece of land in the Gulf of Naples while remaining in Rome.
On the island of Gabriel is the name of the menu that includes 5 courses: 'O pesce fujuto', the fisherman's breakfast, the naked cicarella, the scorpionfish joking underwater, the gold of Procida.
For those who want to recreate the gastronomic atmosphere of the island of Il Postino at home with the never forgotten Massimo Troisi, we present two recipes from the menu that Gabriele Muro has dedicated to his island
The recipe: The fisherman's breakfast
Ingredients for 4 people:
– 320 g fresh boned anchovies
– 4 slices of bread
– 200 g fresh tomato sauce
– 10 mint leaves
– 1 red onion
– Raspberry vinegar 50 gr
– 300 g tomatoes
– 100 g anchovy sauce
– 100 g baked ricotta
Procedure:
marinate the onion with the raspberry vinegar and cook it in a vacuum at 65 degrees for 2 hours.
Debone the anchovies well and marinate them with salt, oil, mint and vinegar. Cup the bread with a 10 cm pastry cutter. Sponge it in the tomato sauce seasoned with salt and oil.
Serve by placing the bread in the center of the plate, arrange the anchovies on the bread, the marinated onion wedges, the baked ricotta and the mint leaves.
The recipe for naked cicarella (opening photo)
Ingredients for 4 people:
– 320 g spaghetti
– 500 g cicarelle
- 1 clove of garlic
– 10 dried and powdered lemon leaves
– 2 cloves of garlic
– 300 g tomatoes
– 100 gr celery carrot and onion mix
– 1 bunch basil
Procedure:
prepare a bisque with the cicarelle heads, toasting them in a pan with oil, celery, carrot and onion, once well toasted add the tomatoes 200 g of cold water and leave to reduce by 2/3. Blend, pass through a sieve and put back on the heat until you get a shellfish concentrate. Shell the cicarelle with the help of scissors, marinate them with basil oil and a clove of garlic.
Sauté the remaining carapace in a pan with garlic and oil, add a ladle of pasta cooking and cook for about 15 minutes. filter and obtain a white sauce. Cook the pasta, drain it al dente, stir it in the cicarelle sauce and finally add the marinated cicarelle. Serve and complete with the shellfish reduction and lemon powder.
But those who want to savor the pleasure of totally immersing themselves in an atmosphere full of Procidan flavours, colors and sensations while remaining in Rome, here is specifically the proposal "A Casa tua al Vilòn" in two Night & Day versions, which is declined with two packages, one for the night time slot, one for the day time slot.
The Stayvilòn package includes the night away from home: you arrive in the early afternoon, take possession of the room, relax perhaps by ordering an aperitif in your room or on the terrace or in the Cocktail Bar lounge to then proceed with dinner.
Or the Smart Working&Eating package: you arrive in the morning, choose a room where you can stay from 9 in the morning to 18, work in smart working as if you were at home, go down for a coffee or an aperitif, stop for lunch and come back in the room to work or stop with the computer in the living room or on the patio.
And in the kitchen, Gabriele Muro interprets the culture of the table with the love and passion that the chef of an aristocratic family of yesteryear could have. He is the "house cook", of a large house, a dwelling where hours are dedicated to the kitchen and where the Chef can also be asked for a "heart" dish of family tradition. Dishes that refer to the cuisine of the monzù, that all-Neapolitan culinary art although of French ancestry, which offers iconic dishes such as sartù, gâteau, ragù, crocchè.
