When it comes to Mediterranean cuisine, the mind immediately drifts to the sea, the intense aromas of herbs and citrus, the bold flavors that tell ancient traditions, and the warmth of convivial gatherings. Yet, the true magic of this cuisine arises when these elements meet the richness of the land, when the freshness of the catch intertwines with the abundance of local produce, creating dishes that are stories of flavor and culture.
It is in this spirit that one of the most celebrated dishes of the new menu at Da Gemma in Capri was born, crafted by Chef Emiliano Neri: Paccheri with Lobster and Friarielli.
The preparation of this dish follows a clear and precise philosophy: nothing goes to waste. The lobster is valued not only for its prized meat but also for its shells, which are transformed into a rich and aromatic bisque, the true soul of the dish, capable of enhancing every bite with its depth of flavor. The friarielli, a seasonal vegetable, are carefully blanched and then sautéed: this technique softens their natural bitterness while amplifying their characteristic aroma. The result is a perfect balance, a contrast between the delicate sweetness of the crustacean and the slightly bitter intensity of the greens, surprising with the first bite and winning over the palate with every forkful.
Despite its apparent simplicity, the dish is a model of elegance and precision, offering a contemporary interpretation of Campanian tradition. Every ingredient is chosen with respect for seasonality and sustainability, two principles that guide the chef’s work. “For me, lobster with friarielli perfectly represents the meeting of sea and land,” explains the chef. “I love the idea of wasting nothing: even scraps can become a precious ingredient, as in the bisque. For me, cooking should be not only delicious but also responsible. This dish is elegant and straightforward at the same time: it tells the story of who we are, our land and our sea, our philosophy.”
Thus, Paccheri with Lobster and Friarielli becomes much more than a simple dish: it is a surprising encounter between sea and land, a celebration of the lobster’s sweetness and the unmistakable bitterness of the friarielli, a harmony of flavors that honors seasonal produce and a commitment to sustainability. A gastronomic experience that delights not only the palate but also the eyes and the heart, confirming once again the role of cuisine as a narrative of culture, territory, and passion.