We pursued a recommendation from our good friend Chef Wolfgang Puck and made the multi-leg trek first by boat, followed by water taxi, and finally by wiki-wiki shuttle to the culinary parthenon of Quattro Passi in the seaside town of Nerano.

Set on the hillside high above the rugged Mediterranean coastline, the restaurant was a brilliant jewel that offers sweeping ocean vistas and waves of warm breezes and sunlight. Our lunch, prepared by Chef Antonio Mellino, was nothing short of masterful.

The delicious, bright flavors and textures of the meal perfectly complemented the stunning character and flavors of the premier vintage Barolos and Brunellos Thomas personally selected from the cellar.

Friday, August 2, 2013 - 00:45

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