Don Alfonso, Campania, 2004 Harvest

Michelin 2-star Ristorante Don Alfonso 1890 is one of Italy’s best restaurants, and chef-owner Alfonso Iaccarino (the fourth generation of the Iaccarino family to operate the restaurant) was named Italy’s Chef of the Year for 1999. The restaurant is in Sant'Agata sui due Golfi on the Sorrentine Peninsula just south of Naples.The Iaccarinos grow olives, lemons, tomatoes, and all sorts of produce for use in the restaurant on their farm, called Le Peracciole, that looks out over the Gulf of Naples and the Isle of Capri . The farm is certified organic under Italian law, which requires 3 years of operation without the application of chemical fertilizer or pesticides.

The Don Alfonso oil is pressed from three olive varieties: Minucciola, Rotondella and Frantoio. The olives are harvested by hand directly from the trees, not collected from the ground, and are pressed within 24 hours of being picked. The oil is not filtered, but instead undergoes a natural decanting process. This is fruity, full-flavored oil best used a condiment. Drizzle it over roasted vegetables, add it to any oil-based pasta dish, use it for salads, or start the day like Alfonso Iaccarino by pouring it over a slice of toasted bread.

Faith Willinger writing in Epicurious...this one about tomatoes includes her friend Gianni, aka R.W. "Johnny" Apple of the New York Times...Apple also wrote about tomatoes and Don Alfonso in the Jan 5, 2000 Times...Faith also writes about the restaurant in this older column.

Capri from Le Peracciole

painted by Alfonso Iaacarino