Vive las verduras

Water in the allotment

Genaro Esposito, from the Torre de Saracino restaurant in Vico Equense (Italy)

Genaro Esposito taught the great Alain Ducasse to cook pasta which gives you an idea of his culinary standing, a level that he demonstrates every day in his restaurant and in the dishes into which he pours his obsession: combining products from the sea (he is close to Naples and Capri) and the land, something he has experienced at first hand because his family has always “passionately” tended an allotment. “Putting products from the sea and the land on the same plate is a very sensual combination”, says Esposito, who in his creations marries tomatoes, peppers, cheese and cuttlefish, and in one of his ideas, which he brought to the conference, he united green and white asparagus, borage, oysters, basil and sea urchins.

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