Alfonso and Livia Iaccarino grow herbs, lemons and peaches, artichokes and eggplants and, of course prize tomatoes, plus the olives for their own tangy, fruity oil, in a sun-kissed garden facing the isle of Capri near their restaurant on the Sorrento peninsula. In their lovely pastel dining room, they serve fresh, understated, unmistakably Italian food in great profusion - ravioli with caciotta, wild marjoram, barely heated chopped tomatoes and basil, or rolls of baby sirloin filled with raisins, pine-nuts, parsley and garlic, atop a ragout of wild endive. The tufa cellar, first excavated by the Etruscans, is stocked with wines from all around the world.
@MissJoanHeatherway thanks for the comment !!!
alfpositano 7 months ago
Great upload - thanks so much !
MissJoanHeatherway 7 months ago