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18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
http://andiamotrips.blogspot.it/2015/05/backtobelugaskybaraperitivo.html 1/7
andiamotrips
Home Vineyard Hopping Snapshot of the Day Diary of a Sommelier Student
SUNDAY, MAY 17, 2015
Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
Back to Beluga Skybar for aperitivo hour. Back for something a little extra ordinary. Something different from the usual cocktail/glass of wine/peanuts and and olives. In an earlier post I spoke about an amazing club sandwich that I enjoyed/devoured. Butman does not live on club sandwiches alone, so what does one do when craving anamazing array of appetizers prepared by Michelin star Chef Salvatore Bianco before thehotel's restaurant Il Comandante opens? Simple. Visit Beluga.I found out that at Beluga, guests can order something diversa, different from the usualsnack menu and discover amazing appetizers with that special view.
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18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
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A view that you may forget for a short while when a tray like this one arrives. Full of color,full of flavor...an aperitivo speciale...
I started here with a crunchy rice cake made with black squid ink. The chef added hisputtanesca sauce a twist on the classic tomato sauce with olives, capers. Droplets ofanchovy butter casually placed around this croccante di riso not only add to this appetizervisually, but give it a burst of flavor as well.
Also on the well polished wooden tray was this...
A small tart made with parmigiano cheese, a mortadella mousse, and a gelatin made withbalsamic vinegar.
Tipicamente (Italian)
volevo fare lo chef (English/Italian)
Karen Phillips
After living in Naples for over20 years, I feel like theCampania region is my home.As any good hostess, I love
‘inviting’ people over. I invite you to getout and learn the language. I invite you tomingle with the locals. I invite you to visitthe museums and galleries. I invite you totry the wine and local cuisine. I invite youto learn the history and visit the localfestivals. That is the spirit behind myAndiamotrips blog. I hope you like it!
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18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
http://andiamotrips.blogspot.it/2015/05/backtobelugaskybaraperitivo.html 3/7
Crunchy on the outside...
Sausage and friarielli greens on the inside.
From crunchy to smooth...a creamy butter...
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18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
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...to pair with this freshly baked cornetto topped with sesame seeds.
And this? The presentation makes you stop to admire it for a short while. The chefexplained that it was reminiscent of the stereotypical laundry lines that Naples is famousfor. Clotheslines full of laundry drying in the Neapolitan sun.
This appetizer, however, was a soft pliable taco made with beet. Inside? Soft provolonedel monoco cheese.
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18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
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To the left, what seemed to be a shiny stone that you would find on the beach.
Instead, the chefs version of cod with potatoes. On the outside, soft, morbido...insidesavory.
18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
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I continued my clockwise tour with this spongy creation...Basically a whisper of sage...
18/5/2015 andiamotrips: Back to Beluga Skybar An Aperitivo Speciale, Romeo Hotel (Na)
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Posted by Karen Phillips at 5:02 PM
Labels: amazing appetizers, aperitivo, chef, romeo
I finished up my aperitivo speciale with this little treat with a potato crocche' filled with bluebuffalo milk cheese.
Beluga Skybar & RestaurantBreakfast: from Monday to Friday from 7:00 am to 10:30 am.Saturday and Sunday from 7:00 am to 11:00 am.Bar & Lunch: from 12:30 pm to 02:30 pmBar & Snack: from 02:30 pm to 08:00 pm
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