Excellence in Paestum
In Paestum, in the marvellous Cilento region, between the sea and the hills overlooking Capri, the Pagano family’s facilities are among the jewels of our peninsula. With an 8 million eurorenovation by architect Giampiero Panepinto, the Savoy Club is a dream structure with restaurants, including the red bistar ”Tre Olivi”, headed by chef Oliver Glowig, the Holos Spa, the Beach Club 93, with a private beach and multifunctional spaces for conferences, weddings andevents, and 44 elegant rooms. A place for all-round well-being that recalls
that which has existed since the times of the ancient Greeks. 700 square metres in which there is no lack of swimming pools, Turkish baths, and a salt pool reminiscent of the Dead Sea.
The new summer season at the Savoy Club is also an opportunity to visit the Paestum archaeological park and promote Cilento and its thousand-year history of myths and beauty, little known to international travelers. A sort of village thatlooks to history and excellence, especially culinary excellence, the latest menu at the Tre Olivi pays homage to Mediterranean cuisine and tradition by relying on organic ingredients produced by Giuseppe Pagano’s estate, San Salvatore 1988, known for its wines, but also cheeses and oil. The Mediterranean diet is the only way forward, which in this oasis is offered 10 months a year to a foreign clientele, with the American target
The cuisine of chef Oliver
German by origin but extremely involved with the flavors of Italian cuisine, chef Oliver Glowi show his expression of Cilento cuisine through two tasting menus: “My Signature” with its iconic dishes and “Paestum Tale”, the cost of both is €160 per person. Guests can also choose 3 dishes from both menus composed by 8 courses each. Emphasis is placed on land rather than sea dishes, as this is the way of tradition in the Cilento region. Local meats and vegetables from the garden. The courses are rich, varied, yet light, with definite and mouthwatering flavors. Like the Animelle di vitello, ricotta e spugnole or the Bottoni ripieni di salsiccia di Noglia with raw red shrimp from Acciaroli and onion essence.
To close, the trend of offering non-sweet desserts is confirmed, Oliver flaunts “The Artichoke Ode” , with artichoke baba with olive oil ice cream and bread.
Among the commendable dishes, to be tried at least once in a lifetime, are the Eliche cacio e pepe with sea urchins and the Pigeon with goose foie gras sauce, white fig carpaccio and Menaica anchovies.
