Journal I | Palazzo Paradiso Italy 2024
An ode to European Summer.
After living the Italian way we feel it is our obligation to share with you the best of what we ate, drank and danced along the way to…
A wedding invitation this year took us to the jewel of Nerano – a tiny fishing village on the bay of Marina del Cantone, the northernmost point of the famous Amalfi Coast. Whilst close to the Amalfi coast Nerano is an unspoiled window into the simple beauty of Italy with all who visit enjoying the pristine waters and incredible food. A visit to the town would not be complete without a meal at Lo Scoglio, which has been run with love by De Simone family since 1956.
Lo Scoglio is a place for people who appreciate quality and simplicity showcasing the best of Italian cooking, and eating the town’s namesake pasta is a must.
SPAGHETTI ALLA NERANO
Spaghetti alla Nerano is a true ode to summer wherever you make and eat it. If you aren’t planning a trip to the Amalfi Coast anytime soon, we have the full recipe for you from Tommasso Lo Scoglio here, courtesy of the De Simone family.
The recipe calls for a few simple and delicious ingredients:
SPAGHETTI, ZUCCHINI & CHEESE
INGREDIENTS
320g spaghetti
600g zucchini (president zucchini is best)
60g Parmigiano Reggiano, grated
20g pecorino, grated
30g butter
1 bunch basil
Extra virgin olive oil, for frying
Salt and pepper, to taste
PREPARATION
Wash and slice zucchini into thin rounds (about 3 mm). If they are too thick, they absorb too much oil. Fry zucchini in oil until they are golden in color. Drain on paper towels and rest, ideally for one day. Boil the spaghetti in well-salted water.
While the pasta is cooking, make the sauce. Add butter, fried zucchini, 6 leaves of shredded basil, a ladle of pasta cooking water, and salt and pepper to a deep sauté pan over medium heat. After 4-5 minutes, the ingredients will have blended into a watery sauce.
Drain the pasta a minute before it’s al dente; it will continue cooking in the sauce. Add the spaghetti to the pan with zucchini and toss vigorously.
Over low heat, slowly add the grated cheeses, tossing continuously to ensure everything is creamy and well blended.
Serve the pasta immediately with a dusting of grated parmigiano and a small bunch of basil for decoration.
APERITIVO: NEGRONI BIANCO
An afternoon spent at Splendido in Portofino is the stuff of dreams and an experience we wont every forget (and can hopefully do again) taking the magnificent views from the hotel’s perch in the Portofino hills. There was no reason not to try the local aperitif and so we were introduced to the Negroni Bianco
Equal Parts: Fords Gin, Noilly Prat dry vermouth, ITALICUS Rosolio di Bergamotto.
Serve stirred on the rocks, in Old Fashioned Glass. Green Nocellara Olives OR Slice of Blood Orange to garnish.
DISCOTHEQUE
Our final destination of Panarea for a celebration of love. An unequivocally beautiful island off the coast of Sicily honours our family heritage and bore witness to a new generation of love. A chic summer haven to bask in the Italian sun, swim in the Mediterranean sea, wander the bougainvillea filled streets and savour a taste of dolce far niente. When the sun sets, the island becomes an idyllic playground to dance the night away.
Curated by the talented Imero Studio, enjoy the sounds of
Italian summer and Palazzo Paradiso
