Here is another imaginative and interesting presentation of a pretty traditional italian dish. the focus is the use of traditional and local products, but with a sweet and sour element to it that is strictly italian. what do we have on this plate: beautifully tender sliced and grilled swordfish with a drizzle of olive oil; in the little copper ramekin sautéed eggplant; and surprise, in the central position is a glass of fig syrup that is not to be poured over the fish immediately, but slowly and intermittently as the fish is being eaten. this doesn’t allow the fig syrup to takeover the flavor of the fish as it isn’t soaking into the flesh. rather it remains, as does the eggplant, an external flavor. the diner brings the three elements of this dish together ideated by the chef. this is a subtle but yet effective layering of flavors that is not necessarily traditional but are all within the realm of local cooking. basilicata is mainly mountainous and is certainly less delicate than flavors to be found in campania, especially along the amalfi coast or the islands. this is heartier food, but maratea is a town that is on the sea, although surrounded by mountains, so fish is a prominent element in its culinary repertoire.