FrankRizzuti – Cucina del Sud Ristorante

I woke up this morning thinking about my most memorable meal in 2013. It was in July during my first visit to the region of Basilicata. The three hour lunch flew by in what seemed like thirty minutes.

FrankRizzuti – Cucina del Sud Ristorante opened its doors in June 2012. At Cucina del Sud, Chef and Owner Frank Rizzuti creates innovative plates using southern Italian ingredients. Not only was I impressed by the mouthwatering food, art-like presentation and brilliant service but also by the chef’s kitchen and dining room presence. And for the coffee obsessed like me, I have to mention the carta del caffè (coffee menu); a rare and appreciated treat.

Here are my favorite dishes from the summer tasting menu.

Filetto di baccalà rafols con panzanella all’aglio nero (salt-cod fillet over panzanella with black garlic).

Gnocchi di piselli, julienne di seppie, il suo nero e il limone candito (pea gnocchi, cuttlefish, ink sauce and candied lemon peel).

Maialino laccato al miele, salsa di aglio nero, gelato alla birra e crumble salato (Honey glazed baby pork, black garlic sauce, beer gelato and salted crumble).

Cremoso alla liquirizia, rocce di cioccolato soffiato, crumble al cacao, biscotti morbido al pralinato, e gelato alla menta (licorice mousse, aerated chocolate, cocoa crumble, soft praline cookies and mint gelato).

Ricotta, confit d’agrumi, crumble alle mandorle e gelato di wild fennel (Ricotta cheese, citrus confit, almond crumble and wild fennel gelato).

100% arabica Misore-India caffè from GustoTop.