Jolly Hotel Delle Palme

, Salerno, Italy
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Jolly Hotel Delle Palme

, Salerno
4 star

Rooms: 104

Lungomare Trieste 1 - Salerno - 84100 - Italy 89225222
14 Traveller

Reviews - Jolly Hotel Delle Palme

Top Local Tips for Salerno

Dining on the Amalfi coast A place I can recommend is the Ristorante San Pietro in Cetara, a pretty little fishing village on the Amalfi coast which spills messily down the hill into the sea. The fishing boats go mainly in search of bluefin tuna (much more highly prized by gourmets than the more common yellowfin variety) and anchovies for which Cetara is rightly famous . Cetara’s gastronomic delights, besides the daily fresh fish, include Limoncello made from the local thick skinned knobbly lemons, and colatura di alici - a condiment made from liquid that drains from the anchovies when they are salted and cured - a distant relative of garum - the condiment made from fermented fish in ancient Roman times and used liberally to flavour just about everything and sometimes mask the flavour of rotting food! The wonderful anchovies are, of course, available in tins and jars as well as the Mediterranean bluefin tuna even though a local told me the boats have to venture ever further afield to source this prized fish. Ventresca di tonno is meat from the belly and considered by gourmets as the most delicious part of the fish and quite expensive while bottarga, the cured roe, is often served simply on a nice plate of vermicelli with olive oil, garlic and parsley.Nice. We settled down with a Greco di Tufo from Cantina Benito Ferrara, a full bodied white from nearby Avellino province while the gracious young waiter recommended some dishes for lunch. As we had a plane to catch in Naples we kept it light. Farro con colatura d'alici - this little soupy dish was made from spelt, a type of grain eaten in the area since the Romans, and the aforementioned colatura d’alici. It was redolent of past times and hinted at ancient flavours and textures I had not experienced before. Altogether a very intriguing start to lunch. Our Antipasto had 4 small tasters to get us going. Salted and cured tuna with mild and very fresh ricotta was a perfect balance of feather light creaminess and a savoury, piquant firm dark red fish. The marinated anchovy and tuna ventresca were served very simply with a thread of oil, and some smoked tuna with fennel and maize panzanella (bread salad) was another great dish which I shall be recreating myself! We shared a frittura di seppie, deep fried cuttlefish served in a cone of absorbent paper while we waited for our second course. The chef came out to tell us we could have some lemon if we wanted but explained that it was usually eaten just with salt to enjoy the delicate flavour of this tasty little cephalopod. The paccheri,a typical Neapolitain pasta was with a sauce made from a slow cooked local harbour fish (coccio?) that looked like a large gurnard and was served by the chef who earlier explained that he could cook the fish quicker if he sliced it first but obviously it tastes much better if allowed to cook on the bone slowly. It was up to us as we had the plane to catch he said. I’m glad we told him to just do as he saw fit as the pasta, shaped like a giant smooth tube, was delicately flavoured with a light Sauce from the fish which had been stewed in its own juices with just a little fresh tomato and garlic. While we ate these the chef, Bruno Milano, boned and served the fish, a firm, delicate sweet thing with the freshness shining through Superb. The fact that Bruno took the time to leave his kitchen and talk to us about different aspects of the meal and his passion for cooking local produce really did make the meal extra special and memorable. There was no time for pud so we finished with a complimentary local limoncello before heading to the airport and back to blighty.


Other names for Jolly Hotel Delle Palme

  • salerno jolly hotel
  • Address: Lungomare Trieste 1 - Salerno - 84100 - Italy
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