![]() ![]() The chefs here are proud of the fact that it’s only freshly cooked meals that come out of the Caffe Positano kitchen: nothing prepackaged or pre-cooked is used in the dishes that are prepared on the premises every day. The desserts are just as exquisite as the other dishes: Jack Daniels Cake, Tiramisu, and New York Cheesecake all feature on the menu along with a selection of other sweet delights. Diners can also opt for one of the chickens, veal, or seafood dishes or the generously topped pizzas that the restaurant is known for. ‘Light Plates’ of Market Grilled Fish, Ahi Tuna with Arugula Salad, or Chicken Primavera make for delicious smaller-sized meals.įor mains, there’s a tempting selection of specialty pasta, such as Penne alla Vodka, Baked Eggplant Rollatini, and Penne Aum Aum. ![]() Appetizers include Prosciutto with Homemade Mozzarella, Fresh Black Mussels in Garlic, and Portobello Battara. Of course, the star of the show is the food itself. The tiled floor and simple wooden restaurant chairs and tables promote a vintage, rustic vibe, which is perfectly in harmony with the authentic Italian dishes that the chefs create for their diners. Ambiance and authenticityīefore diners have ordered a single dish, they’ll already be enjoying the gentle, intimate, and cozy atmosphere of the restaurant the owners are keen for every guest to have a relaxed experience and enjoy their food in comfortable, welcoming surroundings. Along with his brother and cousins, Pasquale has been serving up fine Italian dining at the Caffe since 1997. Head Chef Pasquale Barbra was born and raised in Positano and spent years developing and fine-tuning his culinary skills across various regions of Europe. A family affairĬaffe Positano is owned by four family members: two brothers and two cousins, who remain committed to offering their guests the freshest ingredients and flavors to be found on the Amalfi Coast. We take a look inside this wildly popular eatery to discover just what it is they’re getting so right and what you can expect from a trip to this very special venue. And a "quick" chocolate souffle ($6.95), a version of an oozing lava cake, would satisfy any chocolate cravings.When it comes to sampling Italian cuisine, it doesn’t get much better than a visit to Caffe Positano in Apopka the self-confessed watchwords of this establishment are Passion and Perfection - which pretty much sums up a meal here. The sprinkling of orange was a surprise, though not an unpleasant one. ![]() I also liked the Italian cheesecake ($4.50), which gets its coarse texture from ricotta cheese. On the dessert end the cannoli ($4.25) was a favorite, a crispy pastry tube filled with a rich cream. New Zealand mussels fra diavolo ($8.25) were nicely done, the tiny mussels simmered in a not-too-spicy marinara with bits of tomatoes. The carpaccio ($8.75) was served a little too much like a salad, the thinly sliced beef draped over a mound of fresh greens. The eggplant was cut into long, thin strips and rolled with a filling of creamy textured ricotta cheese, baked, then covered with a slightly piquant tomato sauce. The soup's broth was a thick puree and filled with white beans and bits of pasta.įrom the list of antipasti, the eggplant rollatini ($7.25) was a favorite. It required a healthy dose of salt and a sprinkling of freshly grated Parmesan cheese to bring the taste out.ĭinners come with a choice of soup or salad - the pasta e fagioli wins out over the simple bowl of greens. ![]() Risotto al funghi ($15.95) was well-executed in the mechanical sense - the rice was cooked to a perfect al dente and the consistency was thick without being gloppy. ![]()
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