Il Caminetto Restaurant – Terracina
When food becomes art, entertainment, emotion.
Creative cuisine is the guest of honour at a dinner organised for lovers of a daring sensual culinary exploration.
No more than 4 to 6 people sitting at a table for what is much more than a tasty gourmet dinner.
The chef has been working for hours to create a menu that will be a pleasure for eyes, nose, palate, and heart. Spirit and matter come together in a series of dishes created by combining typical products, spices, and ethnic aromas.
He invests all in extravagant cooking and imaginative processes to cause misunderstandings, amazement, smiles. It’s a sensory intelligence challenge. A tête-à-tete between the master and his apprentices, eager to learn and have fun.
Over the years, ‘Il Caminetto’ has done nothing but focus on exploration and experimentation, drawing inspiration from local flavours for its creative dishes.
Every morning we wake up smelling the sea breeze, then we wander among the stalls of local markets with their abundance of vegetables, legumes, greens and fresh fruit from Agro Pontino. We walk the hills and stroll in the mountains surrounding Terracina to reach an amazing herb garden.
This routine is what helps me make each of my culinary creations an original and highly personal interpretation of Mediterranean cuisine.
Here the scents and colours of a land kissed by the sun and the sea are the real protagonists and conviviality is a family tradition.
Over the years, ‘Il Caminetto’ has done nothing but focus on exploration and experimentation, drawing inspiration from local flavours for its creative dishes.
Every morning we wake up smelling the sea breeze, then we wander among the stalls of local markets with their abundance of vegetables, legumes, greens and fresh fruit from Agro Pontino. We walk the hills and stroll in the mountains surrounding Terracina to reach an amazing herb garden.
This routine is what helps me make each of my culinary creations an original and highly personal interpretation of Mediterranean cuisine.
Here the scents and colours of a land kissed by the sun and the sea are the real protagonists and conviviality is a family tradition.
A good cook knows how to amaze and flatter his guests even with just a hint of innovation.
The prerogative of innovative cuisine is to interpret even the most popular recipes with a flair.
To do this, one must have a thorough understanding of the expressive potential of each single ingredient used, imagine aromas, flavours and textures and create new combinations. The result comes from study and reasoning and is perfected during execution, with small experiments and great sensory experiences.
A journey through the almost scientific principles of culinary creativity, dictating the rules of a more mature taste, aware of the fine contrasts between hot and cold, sweet and savoury, delicate and strong flavours. An almost imperceptible modernisation of the ancient food traditions of our Bel Paese.
Seafood restaurant and wine bar since 1981.
Fresh fish from Terracina, Gaeta and the Pontine islands, fine meats, local and zero-mile products, wine cellar with over 1000 French and Italian labels. We also have rooms and apartments a stone’s throw from the beach.
From the earliest years of my career as a chef, I have always had the ambition to combine the distinctive characteristics of my homeland to create unique dishes: the sea with its many types of fish and the hills with its delicious fruits.
I was lucky in that I could always find inspiration by attending fish auctions and visiting vegetable markets. My creativity was fuelled by the challenge of combining seemingly distant elements, as in the case of my stuffed squid.
As a youngster, I was fascinated by the tales of fishermen as they lovingly and passionately repaired their nets. Although some of those tales seemed surreal, they vividly evoked the life and adventures of a profession that has now inevitably changed.
These fishermen were real characters, living in contact with and breathing the sea almost 24 hours a day, even on stormy nights. The stories they told were detailed and intense, as the local dialect offered linguistic nuances that allowed them to be extremely precise.
Their stories were about life at sea and often ended up directly in the frying pan. For many years, fish was an essential nutrient for entire families and generations . While meat was an unattainable luxury due to its high cost, fish was the only daily alternative. In humble beach huts, fish was prepared in such a way as to make it resemble, if only in taste, the more expensive and desirable
meat.
There were numerous attempts, but few of them really succeeded. If we compare these experiments with today’s cuisine, where these two elements coexist in many combinations, we cannot help but smile. Those afternoons spent at the harbour listening to grotesque episodes and abs tract recipes inspired my stuffed squid. This dish is a combination of tradition and creativity and has a flavour that did not exist before but has long been part of our cuisine.
The idea for this dish came like the wind . Like many other nights, as I tried to fall asleep, I used to think a lot, trying to recall memories of my life in and out of the kitchen. I would think back to the intense moments spent in the markets near my restaurant, the tales of fishermen and farmer s, or simply recall the days before and the ingredients I had bought or harvested.
That night, I had bought some beautiful squid at the fish market. I was tired of simply serving it with a sauce, even though it was good like that. A few days earlier, I ha d harvested Moscato grapes, a variety grown in the Terracina countryside, along with bundles of escarole from the family garden.
At my workbench, early that morning, I arranged all the ingredients I had chosen during the night, and I decide d to add Gaeta olives, another local product we are particularly proud of, and Antico Pomodoro I immediately realised that I was about to serve a dish that was not part of the local culinary tradition, but one that brought together different aspects of our food culture. The result was surprising and I can say it for the first time even beyond my expectations The flavour of my squid and the filling I had prepared was particularly distinctive: a new taste that
had also something to do with the past.
My recipe may soun d simple, but it is certainly unique and has been an essential part of my menu for years.
