Two standouts of Italian cuisine are Alfonso and Ernesto Iaccarino of the restaurant Don Alfonso of Sant’Agata sui Due Golfi in the province of Naples, awarded two stars by Michelin. For them, the real innovation is to focus on Mediterranean products. A true exaltation of the ingredient in search of essence


Ingredients for 4 people

  • beignets
  • lemon cream
  • lemon frittelle
  • lemons


  • water 50 g

  • milk 50 g

  • softened butter 25 g

  • 00 flour 75 g

  • eggs 9-11

  • bay leaf 1

  • pinch of salt 1

Bring the water to a boil with soft butter in small pieces, a pinch of salt, and the bay leaf. As soon as it starts to boil, add the sifted flour. Stir vigorously until the batter detaches from the bottom of the pan. Transfer the mix into the planetary mixer and allow to cool.
Then add one egg at a time, waiting for each to be well blended before adding the next one. Put the batter in a pastry bag and squeeze a number of small balls on a sheet lined with baking paper.
Bake in an oven that has been preheated to 170°C for 10-15 minutes.


  •  lemons 5
  • sugar 80 g
  • lemon-flavored pastry cream 120 g
  • milk 5 cl
  • candied lemon peel 4
  • mint sprigs 4
  • caramel
  • caramelized sugar (optional)

Cut the top off of 4 lemons and empty them completely.
Squeeze the pulp, strain and pour it into a saucepan. Add the sugar and cook over a low heat until achieving a syrupy consistency. Prepare a lemon sauce by incorporating the milk and the grated rind of a lemon to the pastry cream.


  • lemon 1

  • flour 60 g

  • beer 4 cl

  • cold water 2 cl

  • egg whites 1

  • spoon of sugar 1

  • extra virgin olive oil

Put the flour in a bowl and then add the beer and cold water. Whisk to mix the ingredients well.
Add sugar, incorporate the beaten egg whites, dip the peeled slices of a lemon, fry them in hot oil and place them on absorbent paper.


  • milk 100 g
  • yogurt 100 g
  • fresh cream 200 g
  • egg yolks 4
  • sugar 70 g
  • grated zest of one lemon

Beat the egg yolks with the sugar and add the yogurt. Bring the milk to a boil with the cream and lemon peel. Add the mixes and heat to 85°C for about 2 minutes. Pour into a container and allow to cool.


Stuff the emptied lemons with lemon cream and place them in the centre of the dishes.
Stuff 12 beignets (use the rest for other preparations) with the lemon-flavoured cream and place them next to the stuffed lemon. Garnish the lemon with a frittella, a peel, and a mint sprig, add the lemon sauce and the caramel and serve by decorating with caramelized sugar.

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