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.
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