We dine at restaurants along the beach in Positano, focusing on seafood and pasta, and we are treated to incredible locations and meals. Our first dinner, after arrival, is at Chez Black, where we share appetizers of octopus and mozzarella/prosciutto, followed by pesto with lobster and cuttlefish ink pasta.
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Tuesday, January 25, 2022
Dining in Positano
Dining by the beach
Pasta with lobster, cuttlefish ink pasta
For lunch, we have a simple charcuterie and cheese platter (and negronis and a limoncello spritz).
Our next dinner is right on the beach at L'incanto, while the sun sets, where we start with octopus salad and mussel soup, followed by lemon ravioli filled with ricotta and straccchino cheeses and topped with lemon zest (incredibly delicate flavors) and risotto with zucchini flowers, shrimp, and provolone cheese. All accompanied by a Costa D'Amalfi wine (bianco).
View from our table
Mussel soup, octopus salad
Lemon raviolli, risotto with zucchini flowers/shrimp/provolone
We return to Chez Black for another great meal, starting with octopus carpaccio and tomato/burrata, followed by spaghetti and seafood and spaghetti with cuttlefish ink (which we also had the previous visit), all of it incredible.
Back at Chez Black
Octopus carpaccio, tomato/burrata
Seafood spaghetti, spaghetti with cuttlefish ink
For our final meal in Positano, we dine at our hotel, Bucca di Baco, recognized for its seafood dishes cooked in the style of the Amalfi Coast. We start with negronis and a limoncello spritz overlooking the beach.
For appetizers, we choose the grilled octopus on artichoke with burrata cheese and a balsamic reduction, and fried stuffed zucchini flowers.
Octopus on artichoke, zucchini flowers
For our main courses, we have a lemon risotto with shrimp and the calamarata pasta with salted cod, cherry tomatoes, and black olives.
Lemon risotto, calamarata pasta with salted cod
We finish with profiteroles. The profiterole is connected with France, but was invented by Panterelli, an Italian chef in Catherine de' Medici's party that arrived at the French court in the 1530s. Working in the royal French kitchen, Panterelli developed the predecessor of the profiterole, which was then transformed to its current form in the 18th century. It is a great treat in the Mediterranean climate.