Sunday, December 4, 2016

The Breakfast Club - Romeo Hotel (Na)

Breakfast is the most important meal of the day.  So why is it the meal that most of us have a tendency to skip?  Or maybe partake of only when we are on vacation?  I, for one, love the idea of a hotel’s breakfast buffet.  An endless array of breakfast goodies waiting to become a part of your day.  I decided to check out the spread at HotelRomeo one sunny Napoli Sunday.  And, no, you don’t have to be a guest at the hotel!

My experience began as soon as I walked into the luxurious lobby – but my destination was the 9th floor – the Beluga Skybar.
A hotel such as Romeo with international guests has the challenge/opportunity to provide their guests a wide range of breakfast options to 1) make them feel at home with familiar choices and 2) provide Campania classics loved and treasured by the city around them. 

Let’s take a look at the some of the sweet….

And the some of the savory…

Hard to choose? 😃

Finish it all off with an espresso under the watchful eye of Mount Vesuvius.


Tuesday, November 29, 2016

Neapolitan Roccoco' 2016/2017, Chef Lino Scarallo, Palazzo Petrucci (Na)

It's less than a month away from Natale  but the Christmas spirit has already been spotted in some of the top restaurants throughout Campania.  Like at Palazzo Petrucci, the Michelin starred restaurant located on the beach in Posillipo.  It's here where Chef Lino Scarallo shared his latest twist on the Neapolitan Christmas classic - his Roccoco'2016/2017.

Roccoco' is a Christmas cookie unlike the ones I grew up with.  It looks like a flat doughnut.  It can also be very hard, requiring one to break off small pieces and eat them slowly. It does, however, contain certain flavors that are warm and comforting. A fusion of pisto; spices such as cloves, cinnamon, nutmeg, and star anise.  Almonds, honey, and lemon/orange peel are also added to the cookie dough.

At quick glance at Scarallo's 2016/2017 version of this classic reminded me instantly of Saturn surrounded by a thin crunchy cookie ring.  I broke open the celestial sphere and found a creamy roccoco' mousse.

And what were those yellow cosmic creations??

A combination of velvety foam made with Strega liqueur and tiny gel limoncello droplets.

Complimenti, Chef!

The second in my series #adottaunochef #chicchef with Chef Lino Scarallo and CHIC.

Monday, November 28, 2016

Na Tazzulella 'e Café, Romeo Hotel (Na), Snapshot of the Day

In Naples, that coffee moment is a must.  Add an amazing view like this one from the 10th floor terrace of the Romeo Hotel in Naples, Italy featuring Mount Vesuvius in the background... well, 'nuff said!.  This tazzulella, cup of coffee concluded my spectacular breakfast one sunny Sunday morning. Details soon.

In the meantime - enjoy a coffe break.

Thursday, November 24, 2016

Amazing Appetizers, Chef Oliver Glowig, La Tavola, Il Vino, La Dispensa, (Rm)

Chef Oliver Glowig

I decided to take a little train trip last weekend.  A day trip from Naples to Rome, a trip that would take a little more than an hour.  
My trip was not designed to visit any of the museums, fountains, churches, or amazing sights around the eternal city.   I actually had no intention of leaving the Rome Terminal train station at all!
Reason?  I wanted to check out 2 starred Michelin Chef Oliver Glowig’s new adventure – a restaurant name La Tavola, Il Vino, La Dispensa (Table, Wine, Pantry).  A restaurant located in Mercato Centrale Roma – a refined food court featuring  some of Rome’s (and Italy’s)  top foodie stops. 

 This would be my first visit to check out the chef’s cuisine so I as full of nervous excitement as I walked up the stairs, sat down, and looked over the menu.
Nerves calmed down thanks to the casual ambiance,  a glass of champagne and an aperitif with Glowig as he helped me pick out his specialties – beginning with the appetizers.

Cooked and raw fruit and vegetables.  A piece of art!

Anchovies alla colatura with chicory and ricotta.  

Simple exciting flavors – 

I’ve never had anchovies and ricotta together.

Scottona beef (knife beaten) with buffalo mozzarella and anchovies.  

This beef had a nutty favor thanks to the cattle’s hazelnut diet.


Sunday, November 20, 2016

In an Easy chair with the Chef – Chef Lino Scarallo, Palazzo Petrucci (Na)

Maurizio De Giovanni and Chef Lino Scarallo

There had been a particular event circled on my calendar for quite some time.  Thursday, 17 November – In Poltrona con lo Chef.  An evening in which I could not only have the opportunity to observe Michelin starred Chef Lino Scarallo  in action – but grab the chance to see him away from the stove tops and pass at Palazzo Petrucci.  He temporarily transferred some of his brigade and dining room staff to Hart Cinema in Naples for the first night of a five evening series entitled In Poltrona con lo Chef/ In an Easy chair with the Chef.

An evening organized by Wine And The City  – Napoli to pair up chefs, authors, cinema and of course food and wine!
As the lights went down, I sat down as well…in an easy chair – row B, poltrona 12.  A seat in a sold out crowd to watch, listen, laugh, taste and enjoy an evening out  in Naples. 

The serata/evening began with a Neapolitan film (produced by Garofolo pasta -a sponsor of the evening).  Short, entertaining, and starring a cameo by a young Gennaro Esposito (2 starred Michelin chef and Founder of Festa a Vico).  Then a reading by Neapolitan writer Maurizio De Giovanni, who in his simpatico style, poked fun at the trend of gourmet restaurants who focus on small portions and high profit margins. 

Throughout all of this foreplay, the audience and I munched on tarallo, drank a hot octopus broth, and snacked on appetizers prepared previously by the Palazzo Petrucci team.

Then it was time to hear from Scarallo himself.  He spoke of his experiences, his roots, his love for the cucina Campania, napoletana …the audience and I ate it up alongside his squid, endive salad, smoked buffalo milk cheese, toasted pine nuts, and candied lemons.

No Coke or Fanta for this tasting.  The wine was provided by Joaquin! A blend of three grape varieties from Capri - greco, falanghina, and biancolella.

The chef then conclude the evening with a smile and his latest creation - a very very traditional Neapolitan dessert that the chef revisited for a second time (the first time 20 years ago).  This time the classic dessert is in the shape of a lollipop!

Grande, chef! Grande evening!

The first in my series #adottaunochef #chicchef with Chef Lino Scarallo and CHIC.