D'Antonio tells us about
SIRIO, a charming restaurant
Let's go away for a day, from our
beloved Costiera Amalfitana, and
let's go towards Rome, not by the
main autostrada, but along the
road very close to the sea - our
Tirrenian Sea. After Naples, with
the sea on our left side, driving
north for about an hour, we arrive
Formia, a very nice seaside town,
is midway between Naples and Rome.
It's a harbour for the ferry boats
that cross between two small, wonderful
islands, named Ponza and Ventotene.
May and September are the best
months to visit these two jewels
of Archipelago Ponziano, so don't
It's lunch time and there's only
one place to go: SIRIO.
Sirio is the name of a star, (Sirius)
and really, this restaurant is
a focal point to enjoy good sea
food and good wine. Several years
ago it was larger than now and
it was a good place for marriages
and banqueting. Now SIRIO has survived
a downsizing process and the actual
restaurant has only twelve tables
for 50 guests: to reserve is mandatory.
We began with insalata of calamaretti
and sconcigli. Calamaretti is the
small size for calamari and sconcigli
are a rare kind of sea fruits,
they look a bit like a round hat.
Even with this appetizer, you can
understand the care for every part
of the dish: oil is excellent,
a Tuscan oil (although we prefer
our Sannio oil!)
The first course is ravioli with
sauce of vongole. The inner part
of ravioli is pezzogna ( a very
good fish ) and borrage (a rare
herb, not sweet ). We award an
Oscar for this first course.
The Chef and patron are brothers.
And the chef, very nice, brings
dishes to the tables and he likes
very much, coming again after you've
eaten, to listen your opinion.
The second course was ricciola
with sauce of carciofi. Ricciola
is a big fish, very good to eat
and carciofi are our vegetables,
always here by the Easter holidays.
We had one kind of white wine,
good to marry with every dish: Castel
del Monte Bianco by Torrevento,
coming from Puglia, our South region
along Adriatic Sea.
Sirio has a high awareness for
cheese: there is Stilton, too!
But we choose an old Pecorino
di Fossa from Sogliano, a Tuscan
cheese made only from sheeps' milk.
And cakes ? What about cakes ?
OK: warm torroncino swimming in
chocolate cream. Very difficult
to choose dessert wine; anyway
we decide on Muffato della
Sala but only one small glass;
OK two; really three, enough, stop!
Our bill comes to 70,000 italian
lire per person; not cheap, but
not very expensive either - and
we had a lunch to remember.
Vincenzo D'Antonio - May 2000
Via Unità d'Italia
Phone 0039 0771 790047
Closed on Monday, Tuesday and Wednesday