Most-loved dishes
AI summary of what 5 dish mentions say about the food
“This is a classic meatball with pine nuts, basil, parsley, bread, ground beef, and tomato sauce. They put a parmesan fondue base underneath, then top it with parmesan sauce, basil sauce, Provolone del Monaco, and basil pesto. It's meant to remind you of a Sunday at home with family. The meatball is juicy — the hardest thing to get right — and it's so soft. I love meatballs and I'd need four to be happy. The fondue, parmesan, caciocavallo — I like everything. The only tiny flaw is the sauce acidity is a bit too low, almost as if it's intentional to contrast with the cheeses, which works. It's a top meatball.”
What creators say
1 creator has covered a-Ma-Re Capri. Most active: Piattoriccomicificco
- PiattoriccomicificcoLoved
FRANCO PEPE A CAPRI 🍕🐟 Pizza e una GRANDE cucina tradizionale da aMaRe Capri con vista mozzafiato. · @ 03:09
Restaurant Amare in Capri offers a unique fine dining experience combining Franco Pepe's renowned pizza with local cuisine in a stunning cliffside location.
Dishes mentioned
- Pizza
- Polpette
Spaghetto aglio, olio e peperoncino con noci, nocciole, acciughe e limone
This is a spaghetti with garlic, oil, and chili, but with black and green olives, walnuts, hazelnuts, Cetara anchovies, and a touch of lemon. It's a childhood memory dish. The smell is fabulous. This is my spaghetti — perfectly cooked. It's delicious. I'm amazed because with a foreigner you'd risk it — the menu says what's inside and they might not understand — but the balance is incredible. The nuttiness, the anchovy, the garlic, the chili, and the lemon as a counterpoint — it all works. A great dish.
Pesce spada in crosta con zucchine alla scapece e salsa di pecorino e menta
This is a swordfish cutlet with marinated zucchini scapece and a pecorino and mint sauce. The breading is a mix of bread, lemon, thyme, and homemade breadcrumbs. The fish is treated simply — it's a Mediterranean blue fish. Despite the breading, the fish is juicy inside. I never buy swordfish because it never satisfies me, but this is cooked perfectly — look how high it is and still perfectly cooked inside. It's succulent. A real dish, a 'piattone'.
Millefoglie
This is a mille-feuille with wild strawberries and 72% dark chocolate. The pastry chef mixes vanilla chantilly cream with the strawberries, then layers three sheets of puff pastry elegantly, finishing with dark chocolate and powdered sugar. It's the queen of the restaurant. We're always skeptical about desserts, but this one promises well — the preparation was beautiful. It's a classic diplomatic cake, like grandma's. Simple but done to perfection. It's light, but with 6 kg of pastry cream — you know it's good. A perfect ending.
