Da Vincenzo had pretty solid reviews. Some fellow hotel guests even told us it was the BEST meal they’ve had in Positano. I was glad I made reservations in advance. The place was full and had quite a few parties waiting. We just waltzed right in.
Mozarella di Bufala pomodori di sorrento e basilico
Paestum is famous for producing wonderful buffalo mozzarella. I had contemplated a day trip visit to one of the farms, but leaving our amazing hotel was a sacrifice I wasn’t willing to take for cheese and an inconvenient journey. The mozzarella was so fresh, creamy, and light. It was October so I can’t say it was prime tomato season, but the tomatoes were generally better than any of the crap we have at home any time of the year.
Risotto alla Pescatora
The risotto was al dente, but lacked that extra creaminess from starch of the rice. The seafood was no doubt fresh.
Taglione con Gamberi Rossi scorzetta di limone
If there is one food lesson I learned in Italian, it is the true meaning of al dente. I always thought I knew what that meant, but Italians really like their pasta with a bit of toothsome bite. The taglione here was totally past al dente, making it the most disappointing pasta dish we had in Italy. The lemon and shrimps made for light and bright flavors.
I’m not sure if we came to Da Vincenzo on an off night. I would not echo the rave reviews given to it by our fellow hotel guests. Service, like everywhere in Positano, was friendly and attentive. Food could have been better, though I quite enjoyed the mozzarella from Paestum.
10 – You NEED to eat here
9 – Awesome
8 – Very good
7 – Good
6 – OK
5 – Average
4 – Not bad
3 – Not good
2 – Terrible
1 – Do NOT eat here