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" ... 9. It’s an island, so there’s great seafood. “You can expect fresh fish caught that day and I recommend ordering spaghetti alle vongole along the coast,” says Petrino. ... "
" ... The restaurant’s signature dish is spaghetti all Giuseppe, a heavenly pasta made with baby clams (vongole veraci), Venus clams (tartufi di mare), mussels, San Marzano tomatoes, garlic and oil (you can ask for the recipe). It’s all about the sea at the Locanda —there’s a seven-dish seafood antipasto that includes stuffed mussels and anchovies, and shrimp salad; and other heavenly pastas, like the homemade ravioli di orata (with sea bream); penne with scampi; and main courses that include a mix of grilled fish; lobster salads; and a sumptuous bollito di crostacei, with lobster and shrimp. Add a crisp Ligurian white wine to your order, and sit back and enjoy the sea views of Portovenere—you hope the afterlife looks something like this. If you have room to indulge, for dessert there are fruit tortas (pear and chocolate; apple with pine nuts and raisins); and crostatas di marmellata with apricot, fig or lemon filling. (Basso makes his own marmalade too.) ... "
" ... Think about it this way: Imagine someone has seen a campaign for the launch of an exciting new restaurant in town. They go to the restaurant, order a small bowl of spaghetti vongole and a veal Milanese and find that the food is indeed nice, but the service is nothing special. The waiter doesn't check back once they've dropped off their food, there is no gesture at the end to acknowledge them as new customers and the manager doesn't come over to check how they are doing or introduce themself. ... "