Ristorante Caruso
Ravello
As Featured In...
From Food & Wine, Dec 2005
“Ristorante Caruso has had a makeover too. Padua-born chef Franco Luise, formerly at Lisbon's Lapa Palace, is using regional staples every way he can: raw shrimp marinated in olive oil and citrus; chilled zucchini soup with Parmesan ice cream; glazed duck breast with licorice honey; and a simple but perfect spaghetti with pomodoro sauce and basil....” MORE>>
lastArticle = 12/2005 and lastAward =
