Before I got to Florence & Bologna I had to leave Ischia and go to Naples again because the main train station is in Naples, but before I got on the Eurostar I was ravenous- all I did most mornings was drink espresso or coffee..My friend had suggested this place for lunch called “Il Pomodoro” because his cousin works there. Hungry and tired, I wasn’t going to contest.
One of the first dishes we ordered was a freshly baked (very thin) focaccia with tomato sauce on it. This exemplifies the humble roots of pizza and how it was created, first came the red sauce then the cheese.
Fresh Arugula salad with Pecorino flakes and tomatoes.
This was the “Provola” cheese plate, Provola cheese has nothing to do with Provolone, it’s actually just smoked mozzarella cheese, this cheese is firmer and less milky.
Grilled Shrimp, the HEAD is the best part and has the most flavor.
Mussels & Clams in white wine broth.
A total requirement, dipping crusty bread in some broth.
After we emptied the Mussels I requested some plain rice. I was craving Korean Food and asking for this was the closest I could get to it. It is customary for Koreans to put rice into boiling broths, and then eventually turn this into porridge. Koreans just love to eat everything at its hottest temperature, whether its cooked rice or soup, this is why we love butane stoves so we can continue to eat something even while it is boiling hot! I wasn’t able to request a boiler to turn this into porridge but it was close enough. What I really needed was Sriracha. I knew my chances of getting Sriracha at this restaurant were gravely slim.
Clam pasta with garbanzo beans. The noodles here were thicker and the sauce pastier than what I had, nonetheless very delicious!
Cream puff for dessert.