Parlato's Catering

Acqua Pazza

Sonia — Mon, 14 Oct 2019 16:06:43 +0000

Cooking fish in Acqua Pazza, or "insane water" is an incredible method to guarantee you end up with a moist, delicious dish. This formula was brought back from my island of Capri, where the little tomatoes, or pomodorini are utilized in the sauce to cook the fish. We utilized cod in this formula, however you could utilize any substantial whitefish fillets.

INGREDIENTS

3 Tablespoons Olive Oil
1 Small Onion, Finely Chopped
2 Garlic Clove, Minced
1 Carrot, Finely Chopped
1 Celery Stick, Finely Chopped
2 Cups Cherry Tomatoes, Halved
1 1/2 Cups Dry White Wine
3 Tablespoons Finely Chopped Fresh Parsly
2 Tablespoons Finely Chopped Fresh Basil
3 Tablespoons Capers
Salt & Pepper
Dash Of Red Pepper Flakes (Or 1/2 Hot Red Pepper Finely Chopped)
2 Pounds Whitefish Fillets (See Notes Above)

TO GARNISH:

1/4 Cup Fresh, Chopped Parsley
2 Teaspoons Coarsely Grated Lemon Zest

INSTRUCTIONS

Heat the oven to 400 degrees F.
In a heavy, ovenproof pan, heat the oil.
Add the onion, celery, carrot and garlic, and cook until it is tender.
Add the wine, parsely, basil, seasonings, capers and tomatoes, and bring to a boil.
Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked.
Taste once more, and adjust seasonings if needed.
Serve the fillets in individual bowls, and spoon a good helping of the tomato mixture into each bowl.
Sprinkle each dish with the fresh parsley and lemon, and serve with some good crusty bread to soak up the tasty juices.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1 fillet plus veggies

Amount Per Serving:

CALORIES: 589

TOTAL FAT: 28g

SATURATED FAT: 4g

TRANS FAT: 0g

UNSATURATED FAT: 21g

CHOLESTEROL: 175mg

SODIUM: 400mg

CARBOHYDRATES: 11g

FIBER: 2g

SUGAR: 5g

PROTEIN: 57g

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Traditional Dishes on Capri

Sonia — Mon, 14 Oct 2019 15:53:03 +0000

It is safe to say that you are arranging an excursion to Capri and aren't sure what island dishes to test? Here's a short manual for the customary food on Capri, with a couple of our own proposals! The most renowned dish on Capri is ravioli capresi, made with a basic pasta batter utilizing a balance of flour and water, bringing about an especially light pasta. The filling is made with parmigiano and matured caciotta cheddar, and marjoram, and the cooked ravioli are hurled with a crisp tomato and basil sauce. It's a light and delightful first course, ideal for vegans, and served in for all intents and purposes each café on the island of Capri. A variety of ravioli capresi: rather than bubbling them like pasta, the filled ravioli can be singed and are tasty filled in as a starter or nibble nearby a night mixed drink. Other of the island's conventional first courses are scialatielli, a new strip pasta, thicker than tagliatelle, produced using a mixture of flour, water, parmigiano, hacked new basil, and salt, and regularly presented with fish or sautéed vegetables, and spaghetti alla Nerano, hurled with zucchini and cheddar. After a first course of pasta, take a stab at requesting neighborhood pezzogna (red seabream) or your subsequent course, a sort of fish all the time got along the shores of Capri and set all'acqua up pazza, or in a sauce made of cherry tomatoes, parsley, garlic, and additional virgin olive oil. Other fish ordinarily served on Capri are saraghi (united seabream), dentici (dentex), octopus, and totani (a kind of calamari). Fish sweethearts visiting the island wil additionally find fantastic neighborhood shrimp got on the ocean bottom among Capri and Massa Lubrense, which are served sautéed or eaten crude with a tad of olive oil. They are likewise frequently hurled with pasta or served in a risotto. One of the most adored dishes on the island is l'impepata di cozze, which is a mussel dish regularly filled in as a canapé, put at the focal point of the table to me eaten by everybody in the gathering. All these neighborhood claims to fame are best combined with a light white wine; on the off chance that you are feasting close Migliera at Anacapri, attempt the nearby great wine, or request a container of Falanghina del Sannio or a white wine from Vesuvius, for example, Lacrima Christi. There is no better method to end your dinner than with a liberal cut of torta caprese, a nearby chocolate and almond cake, which is customarily presented with a little, cold glass of limoncello. As per legend, this lemon-based sweet alcohol, served after dinners, was developed on the island of Capri (however close by Sorrento and Amalfi make a similar case!). What we can be sure of is that the brand name "limoncello" was first enrolled by an islander, grandson of Maria Antonia Farnace, leader of a little, memorable hotel in the focal point of Anacapri, who might offer this stomach related produced using natural product from the motel's own lemon woods. Shouldn't something be said about a bite? On Capri, you need to attempt a panino caprese! This straightforward sandwich is made with crisp tomato cuts, fior di latte mozzarella cheddar from Agerola, basil, and additional virgin olive oil. It is set up toward the beginning of the day and had at lunch, so the bread has the opportunity to retain the flavors, and is best devoured on the sea shore or on board a boat...if you get a touch of salty ocean splash on it, all the better to upgrade the flavor!

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GRILLED SWORDFISH WITH OREGANO

Sonia — Mon, 14 Oct 2019 15:26:33 +0000

Parlato's Catering usually likes to grill our swordfish steak after lightly breading them and cutting the slices thinly, but these steaks were so gorgeous we decided to leave them be. We also found some of the first locally grown, ripe tomatoes that I decided to serve with the grilled swordfish steaks. This is an effortless dish that shows you when your ingredients are top quality and very fresh, that you do not need too many extras. We like to add Calabrian peppers and just enough to the dressing for this dish that it added just a little heat. This swordfish meal is perfect with a bottle of Umbrian white wine from Peppucci cantina.

INGREDIENTS

1/2 Cup Extra Virgin Olive Oil, Divided
2 (6-8 Ounce) Swordfish Steaks At Room Temperature
Salt & Pepper
1 Pound Ripe Tomatoes, Thickly Sliced
1/4 Cup Red Wine Vinegar
2 Tablespoons Salted Capers, Rinsed & Chopped
1 Tablespoon Fresh Oregano, Chopped
1/2 Teaspoon Honey
1/2 to 1 Teaspoon Calabrian Pepper Pesto (Optional)
2 Tablespoons Lightly Toasted Pine Nuts

INSTRUCTIONS

1. Preheat grill to medium-high heat, and lightly oil the grill.
2. Brush the swordfish steaks with olive oil and season with salt and pepper.
3. Arrange the tomato slices on a platter.

Whisk together the remaining olive oil, vinegar, capers, oregano, honey, and Calabrian pepper pesto.
Grill the swordfish steaks about 4 minutes on each side, until the flesh is opaque.
Arrange the steaks on top of the tomatoes, and spoon the dressing on top.
Scatter the pine nuts over the swordfish and tomatoes and serve immediately.

Nutrition Information: YIELD: 2 SERVING SIZE: 1 steak Amount Per Serving: CALORIES: 1486 TOTAL FAT: 110g SATURATED FAT: 19g TRANS FAT: 0g UNSATURATED FAT: 82g CHOLESTEROL: 338mg SODIUM: 834mg CARBOHYDRATES: 16g FIBER: 5g SUGAR: 8g PROTEIN: 106g

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Welcome To Capri

Sonia — Fri, 23 Aug 2019 01:58:39 +0000

Maybe Capri is one of the most famous islands in all the world. Charming and elegant, this island has enchanted writers, poets, musicians, painters and has been a backdrop for films for many actors and actresses, directors and producers. The first person recorded that admired the beauty of Capri was the Emperor Tiberius, who lived here for the last years of his life. In the 18th century the island became an important destination for young gentlemen on the Grand Tour. Alexandre Dumas said about the famous blue grotto the following in 1835; 'I suddenly found myself in an extraordinary grotto (the Blue Grotto) and gave out an involuntary cry of delight. In front of me, around, above and behind, I saw things too marvellous to describe. Imagine a completely blue cavern, as though God was amusing himself making a tent with pieces of firmament'. Every time I have been in Capri, I have discovered something new and amazing. There are many tourist guides able to take you around the Island to see the most important things or you can just explore it on your own. In case you need a guide, click here to the official website Capri.com. Once you arrive on the island by boat at Marina Grande, you can either take a taxi, bus or the funicular to the legendary piazzetta, one of the most important centres of life in Capri. Here there are many shops and bars for any kind of tourist. In this square there is the baroque church of Santo Stefano, Palazzo Cerio (dated 1372) and the complex of the convent Certosa di San Giacomo, where there is an amazing view of the Faraglioni. Another stunning view is from the belvedere of the Gardens of Augustus, a lovely garden oasis. From here is, via Krupp, a tortuous steep street that will take you to where the beaches are. The real star of the island is, of course, the famous Blue Grotto, accessible only with small boats. Situated in Anacapri, the grotto was discovered by the ancient Romans. The only light coming into the grotto creates an incredible effect that words can't explain. The sea water is a deep aqua blue. When you arrive at the port of Capri you will find the tourist information office for further advice on how to get there, or visit the official website for Capri. At the port you will also find many tour boats that can take you to the Grotto, or also on a trip around the island. if you are staying for a day, a week, or a month, Capri can always surprise you! Where to eat?. I must be honest with you, I don't go to restaurants in Capri, as I always take my own food with me, as I tend to go on daytrips. Most of the restaurants as you can imagine are 5 star, however, there are also cheaper restaurants which are less crowded, like Ristorante e Pizzeria Verginiello. Watch out for boat tour offers which have a stop at a local restaurant.

The piazzetta.

The lovely Augustus Gardens.

The Augustus Gardens.

HOW TO GET TO CAPRI

Another way to get around Capri.

Boats or mini cruises are a great way to see Capri from another stunning perspective.

The entrance to one of the many grottos along the coast.

Some people enjoy the rocky beach.

Another cool way to see Capri that I found and that was great fun was the chairlift, from Piazza Vittoria to the peak of Monte Solaro. It is a chairlift that is for one person at a time where you get a breathtaking view. The cost is € 11 (with return) or € 8 (without return), free for children. Not suitable if you don't like heights, or for small children.

The best way in my opinion to see the island is just by walking!. It's really good exercise if you are brave enough. From Capri to Anacapri, which is on the opposite side of the port, it takes one hour by foot and the street is very steep. However, you might find secret shortcuts along the way. If you are not an adventurous person or you just want to take it easy there are many taxis that the drivers are sometimes are more than happy to take you around and show you some spots of the island for a fee. The cost from the port to Capri by taxi is € 20 including luggage and can take up to 6 people. I really enjoyed going around the island by boat. There is a huge choice for every type of budget: mini cruises, canoes, rubber dinghies, traditional wooden gozzo fishing boats or speedboats.

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The Cultural Influences On Italian Cuisine From Classical To Exhibit Day

Sonia — Tue, 09 Apr 2019 19:53:16 +0000

Italian cooking is particular and eminent, following back a thousands of years ago. Similarly as with every single incredible food of the world, Italian cooking is a composite of impacts from a wide range of societies over a huge region of time. Today, we investigate the social effects on Italian food – from classical times to exhibit day.

THE BEGINNINGS OF ITALIAN CUISINE

The beginnings of Italian cooking can be followed back to ancient Rome – both the food itself and the soul of eating. The Roman Empire extended over a huge territory of the old world, from the Middle East to North Africa to the Mediterranean. As the Roman Empire vanquished distinctive zones, the flavors and elements of these terrains were joined into Roman food.

Dishes of the Roman Empire incorporated the extraordinary and the commonplace. Staples of the regular Mediterranean eating routine can be found in these early beginnings, with things, for example, wine, olive oil, bread, vegetables, vegetables, and cheeses. Romans likewise tried different things such as, ostrich meat, fish sauces, and broiled amusement.

Pasta, a standout amongst Italy's most acclaimed food, is followed back to the Etruscans who vanquished Rome in 800 BC. Sustenance history specialists have distinguished a wall painting in an Etruscan tomb which portrays the creation of pasta: cooks are demonstrated blending flour and water, with apparatuses, for example, a moving pin and a cutting machine. Other early impacts on pasta incorporate the Greeks, who presented makrios – maybe an antecedent of macaroni, and the Arabs, who presented ittrya, an early predecessor of fusilli.

In the 1st century AD, we discover one of the world's most established known cookbooks, De re coquinaria (On Cookery), aggregated by Marcus Gavius Apicius. This cookbook gathers antiquated Roman recipes. In these early years, bread making was introduced to Romans by the Greeks, and maturation of grapes turned grape juice to wine.

ITALIAN CUISINE IN THE MIDDLE AGES

After the fall of the Roman Empire, the area was vanquished by a wide range of gatherings, from the Visigoths to the Byzantines to the Arabs to the Normans to the Huns. Until the reunification of Italy in 1860, the numerous gatherings traveling through left a permanent imprint on Italian life, yet additionally Italian cooking.

Amid the Middle Ages, Sicily was involved by Arab Muslims. Amid this period, a wide range of flavors and natural products were brought into the promontory. Moreover, amid this time of ocean travel, inventive cooking systems were created to safeguard nourishment for long voyages. From this time, we discover the advancement of dried pasta.

Religion additionally assumed a huge job on Italian food amid this time. In the Christian confidence, numerous dietary limitations were set, as various sustenances were related with wrongdoing and sexuality (for example the apple of Adam and Eve). Meat was eaten sparingly for religious reasons, and in this manner the fame of fish, bread, cheddar, egg, vegetables, and organic product started to rise.

CULINARY REBIRTH IN THE RENAISSANCE

The Renaissance extraordinarily affected food in Italy, with expanded correspondence between neighboring nations in Europe. With thick urban focuses the site of exchange and business, the job of cooking changed inside Italy, moving far from disengaged horticultural conventions. Presently, sustenance turned into a wellspring of pleasure and social trade. Amid this time, a wide range of flavors and fixings went through Italy's ports, and kitchens of the well off were staffed with expert cooking staff.

Amid this time, the tomato was acquainted with Italy by the Spanish, who was administering Naples. Tomatoes were local to Peru, and the inception of the word originates from the Mayan xtomatl. It didn't take long for tomatoes to turn into a staple in Italian cooking. Different sustenances from "the New World" incorporate zucchini, peppers, squash, beans, corn, and chocolate. These nourishments have now advanced into staples of Italian cooking.

ITALY REUNIFIED IN 1860

At the point when Italy brought together in the mid-nineteenth century, the particular kinds of various topographical areas of the landmass wound up Italian cooking. The areas of Italy, right up 'til the present time, feature the different exhibit of ingredients and flavors.

In a consistently developing globalization, Italian food has been shared far and wide, taking on territorial flavors in nations around the globe and itself turning into a social impact. In Canada, for instance, you will discover the impact of Italian cooking in spots, for example, Toronto with the muffuletta.

Furthermore, in our little corner of the world in Oakville, you'll discover the absolute best Italian food at Parlato's Catering....Click here!

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6 Great Italian Wines And Exactly What You Should Pair Them With

Sonia — Thu, 04 Apr 2019 02:00:49 +0000

Foodies are attached to stating, "On the off chance that it develops together, it goes together." The announcement couldn't be all the more valid for Italian wines. Italy's across the board vineyards produce some really astonishing red and white wines from premium quality grapes. These wines pair well with every single distinctive kind of Italian dishes just as some other ethnic food. Chianti Chianti is a ground-breaking, strong red wine. It is best presented with dishes that are substantial on flavor. Request a glass of Chianti with a dish that includes a rich sauce to make the ideal blend of sustenance and drink. Chianti combines well with pretty much any kind of pasta dish. In spite of the fact that many case that this wine tastes best with a tomato based sauce, it can combine with cream sauces also. Chianti has an especially abnormal state of acridity that preferences incredible with greasy meats, for example, steak and diversion meat. Prosecco The Vento locale of Italy creates this dazzling starting wine. A glass of Prosecco is the ideal method to begin your feast. Drink it close by a fish (like our Chilean Sea Bass!) and your taste buds will be flooded with the ideal blend of flavors. Prosecco tastes particularly great with shellfish. This wine likewise matches pleasantly with shrimp, prosciutto, chorizo and Marcona almonds. Vin Santo On the off chance that you are lurking here and there for an especially sweet wine, Vin Santo is the appropriate response. This wine is made with grapes from the Malvasia and Trebbiano segments of Italy that have been completely dried. Take a taste and you will promptly see the significant measure of sugar and corrosive in Vin Santo. The extraordinary flavor jives pleasantly with biscotti, dried natural product, cheddar, tarts and pies. Sangiovese On the off chance that you cherish Italian nourishment with a kick, a solid red wine like Sangiovese is the ideal method to wash down each forkful. It works particularly well with Italian dishes that have hamburger, cheddar or red sauces. However a few foodies are resolute that Sangiovese additionally matches pleasantly with cream sauces and oil based sauces. Soave Soave is a standout amongst the most adaptable white wines around. It tastes extraordinary with pretty much any kind of sustenance. Request a glass of Soave with your plate of mixed greens, pasta or flame broiled vegetables and you will love it. The main kinds of nourishment that it doesn't jive with are those that are particularly rich or substantial. Barolo and Barbaresco Italy's Piedmont district makes one of the nation's best grapes, the Nebbiolo. This grape is the establishment of two of the world's most delectable red wines: Barolo and Barbaresco. These wines are best delighted in with dishes that have a lot of protein or potentially fat, for example, pot meal, ribs or meat stew.

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You Say Tomato – I Say Superfood!

Sonia — Thu, 04 Apr 2019 01:43:16 +0000

The tomato has been called numerous things from the beginning of time: Peruvian apple, love apple, and even, by Americans no less than, a vegetable. Today, notwithstanding, this flawless organic product is quickly getting to be known as Superfood! While not ready to jump tall structures in a solitary bound, this hero of the nourishment world can do some entirely astounding things. For instance, a few investigations demonstrate the tomato may help decline the danger of prostate malignant growth, just as bosom, lung and stomach diseases. Furthermore, the Herald Sun revealed in 2003 that the yellow jam around the seeds have one more advantage: They may prevent platelets from amassing together, which here and there prompts strokes and heart assaults. What is it about this little red natural product that makes it so stunning? Answer: Lycopene. Alright, so the word lycopene doesn't sound extremely tantalizing, however this ground-breaking cancer prevention agent is the concoction in tomatoes that not exclusively is in charge of it's red shading, yet additionally in charge of its sickness battling powers. Simply ask an Italian. Italian cooking depends all around vigorously on tomatoes and tomato items. Furthermore, a few investigations have proposed that this substantial admission of tomatoes by Italians has brought about a bringing down of malignancy of the stomach related tract. Do I need to eat tomatoes by the truckload? Presently, you're most likely reasoning you need to devour tons and huge amounts of crisp tomatoes to appreciate any medical advantages. False. In one research consider it was accounted for that individuals who ate tomatoes no less than each other day had more prominent lung limit. Furthermore, the tomatoes don't need to be new! Once more, explore demonstrates that the lycopene in tomatoes is all the more effectively consumed by the body whenever prepared into ketchup, sauce and glue. Thus, not exclusively are tomatoes a superfood, they're a simple superfood to incorporate into your eating routine. Obviously, new tomatoes are as yet advantageous, and stuffed with awesome supplements (also delectable). Simply recall the one principle of crisp tomatoes: don't place them in the fridge. The cooler demolishes not just the flavor, it additionally devastates the supplements. Along these lines, proceed, accomplish something useful for your well being this evening. Have a tomato!

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4 Interesting Things Italians Do Differently Than You Think

Sonia — Tue, 26 Mar 2019 03:15:43 +0000

Pizza, pasta, wine – the list can go on forever when it's in regards to delicious, true Italian food. In any case, while a great many people love to eat these dishes, there are a few things you may not know. Are you interested by the Italian culture and food? if that's the case, you are in the right spot. Here you can become familiar with Italian food, and even discover a couple of things you may have never knew. Keep reading to learn more. 1. Italians Don't Drink Coffee the Way You Think They Do For the vast majority in North Americans, beginning their day, then finishing their day and a few times in between – coffee is an absolute necessity. Not just any type of coffee – sweet, milky, delicious coffee. Be that as it may, Italians will just drink the milky coffee, such as cappuccino or cafe latte first thing when they get up bright and early in the morning. A lot of Italians don't drink any other coffee for the duration of the day. 2. Never Walk While Eating In excess of 70 percent of Italian people eat their meals at home. They don't have the on-the-go snacks that typical North Americans consume on a regular basis. Cooking is something to appreciate and eating a meal is a pleasurable experience for Italians. The act of not eating or drinking while walking is something that is imbued in kids at an exceptionally youthful age. So whenever you visit Italy, don't walk down the road eating a croissant and sipping on your coffee. 3. Real Authentic Italian Pizza is a Lot Simpler than You Think There are a few people believe that for a pizza to be authentic, it ought to have a thick crust. Be that as it may, in Italy, this is not the case. Truth be told, thicker crust is kept for a focaccia. In Italy, pizza is a mix of thin dough, toppings, tomato sauce and the correct cheese. The primary focus isn't the bread. This method makes it possible to taste every one of the ingredients that are added. Most of pizzas served in North America are made to fill you up with all the bread – all things considered, this is less expensive than the different toppings. However, this isn't the situation with authentic Italian pizza. 4. Serving Salad Comes toward the End of the Meal The salad, along with the roughage that is found in the salad, will help you digest everything after you eat a big meal. It is all about the digestion process in Italy, and salad really helps with this. You won’t find too many restaurants that even offer a side salad with your regular meal. When it comes to eating in Italy, there are more than a few things you need to consider. These food rules will ensure you eat the “right” way if you are planning to visit this country.

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5 Tools You Will Find in an Italian Kitchen

Sonia — Tue, 26 Mar 2019 02:29:00 +0000

An Italian kitchen is a unique spot. It's loaded up with smells of delicious Italian food cooking on the stovetop or in the oven, alongside beautiful ingredients, like green basil and red tomatoes. Be that as it may, no Italian kitchen is finished without the fundamental Italian cooking tools listed underneath. On the off chance that you need to transform your kitchen into a spot where authentic Italian food is made, consider getting these kitchen tools for yourself. 1. Wooden Spoons Ok, the wooden spoon. No Italian kitchen is finished without a couple of these in all shapes and sizes, with and without holes. Wooden spoons are ideal for blending pasta sauce, cakes blends, and cake cream. The ones with holes are important when making dishes like risotto because the holes in the spoon allow for the rice to flow through it. 2. Rolling Pin Regardless of whether you intend to make your own pasta, pizza crust, or treats like cookies, a rolling pin is a essential tool in the Italian kitchen. There are two styles of pins – rods and rollers. The latter is a thick barrel with little handles while the former is more slender with tapered batons. 3. Pasta Machine Hoping to turn into a overnight Italian culinary specialist? Then you'll absolutely need to figure out how to make your own pasta. It's simple when you have a pasta machine. With a pasta machine, you can make any sort of pasta, for example, linguine, Fettuccine, spaghetti, lasagna noodles, and that's only the tip of the iceberg. You set the ideal thickness or slimness of the pasta you need to make and simply wrench the dough out through the rollers. Most pasta machines also include extra accessories that enable you to make almost any sort of pasta shape you need. 4. Colander Which is also known as a strainer, a colander is essentially the most tool that's in an Italian kitchen. You have to drain your cooked pasta immediately so pick a colander that allows for a quick and effective drainage alternative that also doesn't enable any food to get away. Since the sink is regularly the most filthy spot in the kitchen, ensure the sink is totally clean before draining the pasta and refrain from having the colander tip over with food spilling out into the sink. Yuck! 5. Wine Opener An Italian dinner must have wine to go with it. Red or white, all depends upon what dish you're serving. For this in particular reason, it's important to have no less than one wine bottle opener in your Italian kitchen, however having more is better on the off chance that you misplace it.

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Where Parlato’s Catering Recipes Were Born

Sonia — Sat, 15 Sep 2018 07:35:10 +0000

The lovely Augustus Gardens.

The Augustus Gardens.

HOW TO GET TO CAPRI

Sonia Parlato at Gradola The only way to get to Capri is by the sea unless you're super rich and have your own helicopter. From the port of Napoli Molo Beverello and the Marina Piccola port inSorrento there are ferries that will take you to the island. You can buy the ticket on the day. During the Summer there are also departures from Positano, Amalfi, Salerno and Ischia. The journey can vary according to the type of ferry: with the slow ferry 80 minutes (but it might be cheaper), the normal ferry 50 minutes and the high speed ferry in only 40 minutes. Prices and ferrie schedules are on the official website of Capri.com where you can also buy your ticket online. On the island for most of the year cars and other motor vehicles are not allowed (only for residents) although you can get around by buses which are very frequent while the centre of Capri and Anacapri is easy to walk to. The bus fares are single tickets for € 1,80 or daily € 8,60. The funicular connects the port of Marina Grande and Capri centre in 15 minutes, one way ticket costs € 1,80. Another way to get around Capri. Another way to get around Capri. Boats or mini cruises are a great way to see Capri from another stunning perspective. The entrance to the blue grotto along the coast. Some people enjoy the rocky beach. Another cool way to see Capri that I found and that was great fun was the chairlift, from Piazza Vittoria to the peak of Monte Solaro. It is a chairlift that is for one person at a time where you get a breathtaking view. The cost is € 11 (with return) or € 8 (without return), free for children. Not suitable if you don't like heights, or for small children. The best way in my opinion to see the island is just by walking!. It's really good exercise if you are brave enough. From Capri to Anacapri, which is on the opposite side of the port, it takes one hour by foot and the street is very steep. However, you might find secret shortcuts along the way. If you are not an adventurous person or you just want to take it easy there are many taxis that the drivers are sometimes are more than happy to take you around and show you some spots of the island for a fee. The cost from the port to Capri by taxi is € 20 including luggage and can take up to 6 people. I really enjoyed going around the island by boat. There is a huge choice for every type of budget: mini cruises, canoes, rubber dinghies, traditional wooden gozzo fishing boats or speedboats.

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