Torre del Saracino and Gennaro Esposito’s delicacies

A visit to this restaurant is a jolt to the senses composed of clear, precise and decidedly territorial flavors: the sea in your mouth.

It is particularly easy for me to talk about this restaurant and its very great chef/owner. I used to eat often at Torre del Saracino and recently, after being away for too many years, I decided it was time to go back.

Gennaro Esposito, aka Gennarino, despite being a big as me, is one of those chefs who has made mark on the cuisine along a lovely stretch of the Sorrento Peninsula.

I don’t remember exactly what day it was, but the world was introduced to Gennarino and his restaurant by the late, great and never-to-be-forgotten Stefano Bonilli, the mastermind behind, founder and director of Gambero Rosso. His enthusiasm in talking and writing about it, in the first years of the new millennium, convince an ever-growing army of gourmets from around the world to make a pilgrimage there.

My first visit was a jolt to the senses composed of clear, precise and decidedly territorial flavors: the sea in your mouth. But the food was also lovely to look at thanks to the colors, plate composition and the multi-sensorial feel of joy and lightness. Gennarino was very friendly and smiling, almost taken aback by so much success, while remaining with his feet on the ground.

Then, as today, it is the very talented sommelier Gianni Piezzo who runs the floor and creates one of the most interesting wine lists around, a wine itinerary. Take his advice without hesitation: in all the times I’ve been there I have never selected a wine myself and always let him choose for me.

I returned on a rainy day last November for lunch. After pouring all morning, when we arrived, as often occurs in this area, the sun broke through and shone down to illuminate the beautiful surrounding landscape, one of the loveliest in the world. We were offered an aperitif ss soon as we arrive, which we enjoyed on couches set up outside by the tower: two glasses of Champagne plus some tidbit delicacies which gave us an idea of what was in store for us.

After stopping in the kitchen to give a hug to Gennarino (after seven years) we sat down at a table overlooking the sea. The menu offers three tasting selections of six, eight and 11 courses, which can be modified with the waiter. The same is true for the wines. As usual, I decided not to decide and used my stock phrase: “Gennarino, you choose!” I did the same for the wine since Gianni knows I’m always interested in his latest discoveries from the area.

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