I found myself thinking of Ravello this week when I dined at a new restaurant called Bello, here at home in Newport Beach. I found myself thinking about Ravello and the Amalfi Coast because of a dish called acqua pazza, a fillet of branzino steamed in a light broth flavored with lemon and cherry tomatoes and a few thin slices of hot red chili pepper. The simplicity of this dish is brilliant, so pure and honest. I felt like I was back on the Amalfi Coast. This is the very essence of coastal Italian cooking.
This is Ravello, on the Amalfi Coast of Italy. This was taken years ago. I didn’t have much time in Ravello. It was a quick two-day stopover after a weeklong visit to Naples. This is where I changed trains on the way back to Rome.