Il Buco

Located in the heart of Sorrento, this establishment run by Jueseppe Aversa – a passionate man, as much for his native land as its products and culinary tradition – employs a young team of chefs to transmit his enthusiasm to his guests. At its core, this is Mother Earth cuisine – passionate, unmistakable, conveying delightful sensations and a great amount of pleasure, with a measured amount of modernity thrown in. The client is moved by the nobility, authenticity and efficacy of the dishes.
Impressive hors d’oeuvres: sfogliatella stuffed with broccoli leaves – crispy pasta that offers sensual textures while bursting with bitter, rural flavor. The raw shellfish and fish formulas are also interesting: clams served over tangerine sorbet, tuna-apple tartar and sea bream carpaccio – a composition in perfect consonance with local gastronomic customs. The langoustine brochette wrapped in zucchini with three Asian rices impregnated with a light crustacean emulsion is an easy formula with great results that would be even better if they employed Italian rice varieties, which are far superior to imported ones. The potato gnocchi alla sorrentina with tomato sauce, basil and smoked scamorza cheese is an emblematic manifestation that expresses the idiosyncrasy of the land and its people. What succulence! What southern Italian delight! The paccheri are very well resolved, carrying the signature of Gerardo di Nola (the finest pasta in southern Italy), they are impeccably cooked, truly al dente, dressed with a Genovese sauce enriched with pork of the black pig species. The red mullet was served just opaque, juicy and bursting with marine flavors, accompanied by sour fruits, nettles and a variety of small shellfish, yet the essence of the red mullet still prevailed over the complements.
In short, cuisine that deeply connected to the land and its traditions, viewed with a dynamic “possibilist” gastronomic perspective.