CONTAMINATIONS, THE RESTAURANT OF GIUSEPPE MOLARO IN SOMMA VESUVIANA
The dictionary definition of "Contamination" is "fusion of elements of different origins".
And the cuisine of the restaurant Contaminazioni of Somma Vesuviana that's it: the harmonious meeting point between Mediterranean inspirations and Japanese suggestions.
The project is a synthesis of the chef's experiences Giuseppe Molaro, than in 2019 brought back with him to the native slopes of Vesuvius atmospheres and ingredients of Tokyo, place where he won the Michelin star as Executive Chef of the restaurant of Heinz Beck.
THE LOCAL
The structure is not that of a traditional restaurant, but it is an entire geometric and ultramodern building, in whose vicinity it operates Ziomì, the pub of Mimmo Molaro, father of chef Giuseppe and historic sandwich maker from Somma Vesuviana (we had met which).
The open kitchen occupies the ground floor, while the tables are located on the first floor, about twenty seats.
The room is half paneled with wood and the other made up of stained glass windows.
The logo of the restaurant, the dragonfly - symbol of freedom, of courage, of transformation - recurs in the mise en place, composed of objects of different shapes and materials; a choice that recalls the aesthetics of the Japanese table, which provides for non-uniformity and the presence of elements of counterpoint.
THE PROPOSAL
The Contaminations menu is a leap in the dark, which requires a spirit of adventure: it is not written on paper, therefore the guest must be completely carried away by unexpected flavors, as well as from unusual combinations.
You just need to choose the length of the route, and welcome every sensory stimulus with a predisposed soul.
Three tasting menus proposed:
– Says (The wind), 9 courses € 50
– Us (The Wave), 11 dishes € 70
– Omakase (I trust you), circa 15 courses € 100
We have chosen the last path, to fully delve into the world of the chef (although we must admit that the duration is quite demanding).
THE DISHES
We will not go into too much detail of the various preparations, so as not to spoil the surprise effect.
Perciò, here are some scattered observations.
The aperitif of hibiscus and chilli-flavored bitters at the opening is now a classic of the house, as well as the mini sandwich in finger size, homage to the chef's father and his profession (but the filling changes periodically).
Bold the combinations of fried aubergine with hot dashi broth to drink, and that of fried scales with sesame sauce, mirin e miele.
After the first snacks, the accompaniments arrive: burro di bufala, salt of Guerande, extra virgin olive oil (that day there was a 100% peran), and then bread, music paper and homemade breadsticks, really delicious. A "basket" of all respect.
Many internationally inspired preparations scattered throughout the various dishes, like Thai Tom kha kai sauce. The chef's cuisine also involves the use of fermentations and vinegars.
Of course, the first course could not include the classic pasta, but instead we find cold noodles with Nori and Wakame seaweed (widely used in Asia) and ravioli with an unusual horseradish filling, with some particularly good mint chips for the dish!
Between the seconds, pesce, game and endive with carrot juice, fermented blueberries and crusty bread.
Matcha - Japanese green tea we love very much, as well as one of the most famous Japanese ingredients outside the national borders - it appears here only in the final pralines.
Personalmente, I would have appreciated the possibility of food pairing with tea, or that it was served at the end of the meal, given the type of cuisine; but this is purely a matter of taste.
From the setting of the table to the goodness of each dish, each element of Contaminations contributes to an all-encompassing experience.
A creative cuisine restaurant in a city particularly linked to cod: Contamination is a good bet.
Contaminazioni
Via San Sossio 2 / a bis - Somma Vesuviana, Naples
such. 081/18748325
www.molaroconcept.com/informazioni