Nero D'Avola ripening in the sun. Ready for Morgante and Don Antonio.
Sunday, January 31, 2010
Slow Cooking in Campania is a series of cooking classes at Terre del Principe (see earlier post for details). If you are interested in the firts class on February 27th, signup no later than Monday, 22 February. You can signup by contacting firstname.lastname@example.org or email@example.com.
Journalist Paolo De Cristofaro will lead the tasting.
Click here to reserve on line
Friday, January 29, 2010
- Scagliuozzoli con ciccioli e ricotta
- Tortino di melanzane con ricotta, provola e pomodorini
- Fusilli avellinesi con fonduta di lariano speziato,
noci e cinghiale
- Tagliere di formaggi pecorini
(Vastedda del Belice, Pecorino di Laticauda, Fiore Sardo
DOP, Conciato Romano) abbinati a confetture o miele
- Torta ricotta e pera
l Maestro Assaggiatore Salvatore Varrella, from Delegazione ONAF di Napoli, will also lead a demonstration on cheesemaking I had the opportunity to see him at work back in October at Enoteca Mercadante.
Wednesday, January 27, 2010
Two events to choose from to celebrate St Valentines Day in style.
· Villa Matilde, Cellole (CE), has a special package for the special couple. One night (February 14) with dinner, breakfast and a tour through the vineyards for 240 Euro a couple. (Those who are interested in lunch only can contact the winery directly for prices)
· Mastroberardino Winery,Atripalda (Av), is hosting a special weekend as well. It consists of dinner on the 13th of February, a night in Radici Resort, and breakfast the next morning for 125 Euro a person in their junior suite.
For more info, click on the links to contact the wineries directly.
The wine list is set for Winerdì’s Head to Head
The wine list is set for Winerdì’s Head to Head
Vietti Piemonte ( Perbacco )
Nino Negri Lombardia ( Sfursat )
Nero d'Avola Firriato ( Chiaramonte )
Nero d'Avola Morgante ( Don Antonio)
Our Winerdì buffet will include Pizza from Antica Panetteria dei Buoni Sapori ( Melito )
Lasagne di Nonna Wanda
Sfizi (finger foods) from Scairdac (Bacoli)
Don’t miss it!! The fun starts at 8pm…ish.
Ciao Vino, Via Madanno del Pantano, 50
To sign up, call 348 590 7349 or 081 509 0425.
Tuesday, January 26, 2010
The first time I saw Nando Salemme (owner of Abraxas) was at Terre Madre Day at Cantina Astroni last December.(here). I was quite impressed about what he had to say about Slow Food, the importance of local products, and how important it is to teach the younger generation healthy cooking and eating habits. Since then, I said to myself, “If I ever get the chance to get out to Abraxas….” That opportunity came last weekend.
Saturday night, the place was packed with a mixture of American and Italian clientele. Two levels and a terrace, we found our table next to a comfortable woodburning stove. Their menu is seasonal, representing the best that Campania, particularly Campi Flegrei has to offer. Nando suggested we try the appetizers. We agreed and were treated to a parade of specialties proudly brought to our table by a simpatico staff.
· Bruschetta with lardo nostrano
· Tagliere con cacio ricotta e salami dei Campi Flegrei
· Zuppa di fagioli (!!!!!)
· Panpata con salsiccia e friarielli (a pastry with cheese, sausauge and the famous friarielli greens baked together!!!!)
· Crepes di ricotta con fonduta di noce di Sorrento(!!!!ricotta cheese crepes with cheese and nuts from Sorrento!!!!)
· Zucca e salsiccia ( creamy pumpkin cooked to perfection with hints of sausage, garlic, and olive oil!!!)
· Pancotto di broccoli con crema di patate (!!!!)
Then it was time to move on to something else. I chose to skip the first course and go for beef braised in (what else?) aglianico with mashed potatoes. Very tender…..
Wine list? Basically a book featuring almost every wine imaginable. Our choice….Montegauro –Piedirosso Riserva 2007 DOC from Grotte del Sole.
Excellent choice of desserts, I chose the chocolate flan. This is basically a chocolate brownie covered with powdered sugar oozing with melted chocolate. A warm, toasty way to end an amazing meal before we stepped out into the cold night air.
Abraxas is located on Via Scaldrone, 15 in Lucrino. Closed on Tuesdays, open for lunch on Sundays. Call 081-8549347for a reservation or to find out about upcoming events.
I've added a new link to the blog. Campi Flegrei a Tavola is in Italian but is an excellent source that lists the top restaurants, pizzerias, wine bars, pubs, etc in the Campi Flegrei area. Other items on the site include recipes, wines, sagras, and events. Check it out.
Monday, January 25, 2010
Sunday morning, I took advantage of a sunny day in Naples and headed to Pozzuoli. More specifically to Enoteca Arcante located at Via Pergolesi, 86. The occasion, an opportunity to meet Antonio Papa from Azienda Agricola Gennaro Papa. I like to take advantage of these occasions; an opportunity to meet the people behind the wine. The men and women who basically pour their lives in a bottle. A chance to discuss their methods, learn their history, taste their wine.
Antonio, alongside Angelo Di Costanzo (owner of Arcante) led our group in a wide variety of topics. We discussed the history of his winery, going back 4 generations. His winery is located in Falciano del Massico, near Mondragone , so we learned about the territory. The soil, rich in clay and stony, with vineyards anywhere from 100 to 150 m above sea level. Obviously we discussed the two wines Antonio brought to share with us. Conclave IGT 2007 and Campantuono DOC 2006. Both wines are Falerno del Massico. I’ll do my best….
Conclave IGT 2007: 100% primitive grape, mid September harvest, traditional maceration anywhere from 15-18 days in stainless steel. Antonio continues to experiment with the aging process of his wines. This wine spends about 6 months in the bottle and 6 months in French oak barriques (the little ones). Another few months of aging in a bottle, then the wine is ready to put on the market. The color is intense, a dark ruby red. I was able to smell red fruit. The taste, piacevole, dry, full, well balanced. Ready to drink today. 14% alcohol content
Campantuono DOC 2006: Once again 100% primitive, late September harvest, traditional maceration anywhere from 15-18 days in stainless steel. This wine, however, spends up to 18 months in French oak , then almost a year in the bottle before it is ready to go on sale. We noticed an intense ruby red color, full, deep aromas of red fruit, herbs, toasted nuts. Taste? I am a big fan of Campania reds which are full bodied, mature, well balanced, and smooth. This one has become one of my favorites…but be careful…15% alcohol content. I picture myself with a glass in front of the fireplace on a cold Naples evening.
I enjoyed meeting Antonio and will definitely make his winery one for our andiamotrips tours early spring.
Azienda Agricola G. Papa
Piazza Limata, 2 81030
Falciano del Massico (Ce)
Love for the land, wine, and each other are just a few of the reasons that Terre del Principe began. Peppe Mancini left his law practice to return to his roots in Castel Campagnano, (Ce). There he began his journey down the long road to revive three forgotten grapes, Pallagrello Nero, Pallagrello Bianco and Casavecchia. Manuela Piancastelli, writer and journalist, left her position as an editor at Il Mattino Caserta (an Italian newspaper) to work side by side with Peppe in the winery. In addition, she has opened a bed and breakfast, conducts winery tours, wine tastings and cooking courses. I first met this couple last spring at Cantina Aperta. Their winery opened up their doors and their hearts to a small intimate group for lunch. Their events are particular, different, interesting, exciting. Imagine having lunch on the terrace after a 16th century harpsichord concert or welcoming in the harvest with Celtic harps. How about dinner as you watch the shooting stars on a hot August night? These are just a few of the events I’ve had the pleasure of attending this past year.
Their wines are award winning. Their web site is a great source of information to learn more. If you haven’t visited their winery, Manuela will be offering monthly cooking courses starting next month. Take a look, try them out and enter into their fairy tale.
Sunday, January 24, 2010
Thursday night, January 28, Abraxas Osteria ,Scalandrone 15, pozzuoli, will host a guided wine tasting featuring the winery Casebianche from Cilento. The winery's owner Pasquale Miltrano and enologist Fortunato Sebastiano will lead the evening. The wines up for tasting are:
- Cumalè Fiano 2008
- Iscadoro 2008
- Delle More 2008
- Coupersito 2008
These wines will be paired with Abraxas’s Campanian menu presented below:
bruschetta con ricotta di bufala e pesto di acciughe
polpettine di panbroccolo
polenta con salsiccia e friarielli
crocchette di baccalà su crema di patata aromatizzata al limone e olive nere del vesuvio
tagliere cacioricotta e pancetta stagionata
fusilloni di Gragnano con broccoli e alici di Cetara su letto di patate
spagnetti con noci di Sorrento, pinoli, olive e broccoli neri
cuore di scamone di marchigiana con riduzione di pomodoro del piennolo al profumo di olive e cavolfiore gratinato
crostatina con confettura di mandarini del nostro giardino
The cost of the evening is 35 euro.
For more info or to reserve your spot, call 081-8549347
Thursday, January 21, 2010
January is not necessarily the best time to visit a winery’s vineyards. The soil is wet; it can be windy and cold. I was not discouraged however, so one afternoon I called Emanuela Russo, and arranged a visit to Cantina Astroni.
Astroni is located a few minutes off the Agnano exit. I had been there on two previous occasions, Tintore Day in November and Terra Madre Day last month. Didn’t get a chance, however to ‘check it out’. Even on a cold windy afternoon, I was impressed with the views from the vineyard. Views of Naples, the islands, and the WWF Oasis. The Piedirosso and Falanghina vines were bare, naturally at this time of year, but Emanuela showed me how the Astroni staff has been pruning their vines in an effort to get them to about knee-high height. Why? Closer to the land, the soil, the rich minerals that give life to the vine to the grapes and eventually to the wine. A wine’s life begins in the vineyard. You can’t just pick a grape and expect it to make a great wine. As Emanuela showed me, they, as well as many great wineries monitor their wines in the vats on a daily basis. In fact, while she was showing me the cantina, her husband, and noted enologist, Geraldo Vernazzaro was doing just that.
Astroni produces the typical Campi Flegrei wines from their vineyards in the area, Piedirosso and Falanghina. I also learned that they do have vineyards in the Irpinia area so they also produce Fiano di Avellino and Greco di Tufo. A selection of sparkling wines and grappa also round out their inventory.
One wine that caught my attention was a Falanghina, Strione, which is quite particular. You may know that white wines usually ferment without the skins. Their brochure states, ‘The grapes, macerated with the peels for the whole of fermentation, express the characteristics of the Phlegraean area at their best’. I picked up a bottle while I was there and am still waiting for the right opportunity to try it.
I’ll share with you the scheda tecnica, though,
Type: Campi Flegrei D.O.C.
Vine variety: Falanghina Campi Flegrei 100%
Production area: slopes of the Astroni Crater
exposure southeast, 216 meters on the
level of the sea
Type of growth: guyot
Production per hectare: 60 quintals
Harvest Time: Second ten days of
Maceration with peels during the
whole alcoholic fermentation.
Fermentation: steel and 5 hl
Tonneaux for two weeks
14° - 16° C
Refinement: “sur lies” in
steel and wood for 9 months
and 6 months in bottle
Alcohol content: 13 %
Clear with a full golden yellow
color; complex, intense,
persisting scent with a very
wide bouquet which reveals
itself slowly in the glass. Floral
notes prevail, followed by
those of ripe fruit like apricot
and yellow peach and of
citrus notes in the slightly
Freshness, structure and
persistence are clear in the
mouthfeel, just like the typical
minerality and sapidity, almost
tending to salty.
After this visit, I am sure that Andiamotrips will come back in the early spring for a group tour, wine tasting and meal….What do you think?