Lunch con Alfonso Prisco-Living Food-San Giuseppe Vesuviano

-

This weekend, I had the desire for a no frills lunch. Something simple, something that I could throw together, something quick-yet slow. One of the things that I love about Italy and particularly Campania is that I can enter into a ‘salumeria’, look at the vast array of salami, cheeses, etc. Choose a few items for lunch, a piece of bread, a bottle of wine or beer, and then off to my house.


This Saturday, though, was a little different. This time, the ‘salumeria’ was Living Food. The owner, Alfonso Prisco. The location, San Giuseppe Vesuviano.

I walked in at 1410 ish. I was greeted  by Alfonso, his wife Feliciana, and his daughter Chiara. Handed a glass of Manabrea, then I took a little tour.


Pastas, cheeses, salami, oils, wine...all handpicked by Alfonso…all, that when you walk in, you are bombarded by an immense selection of the best products from throughout Italy.

Da Alfonso…at Alfonso’s Lliving Food,  there is something extra. You may choose to ‘take away’ or an option that I chose, to eat at the few tables that Alfonso and Feliciana have in the back. A small kitchen, ready to prepare pasta from Gragnano with tomatoes, or a selection of items from behind the counter.

Alfonso chose the simple life---the type of products that are easy to throw together…the dishes that Saturdays are made of.


Prosciutto di Parma, eggplant parmagiana, green peppers with tomatoes, mozzarella from Presenzano (very soft ..morbido), braesola di Toro, tomatoes with basil. Simplice...buono---

After lunch, a quick tour of Alfonso’s place. We talked about his love for food, wine, and beer.

How he searches for the best pasta...like the wheel pasta from Benedetta Cavalierieri. Each one different, how it basically hugs whatever ever sauce you may pair it with…Rice-Aquerella, the rice that THE best chefs use for their famous risottos…

The wines…a pleasant surprise to see Irpinia proudly represented…Feudi di San Gregorio, Terradora, Mastroberardino, Villa Raino…Beers such as Super, and Manabrea. Alfonso, fellow sommelier student, enjoys offering his clientele his discoveries…

Cheeses such as Parmaggiano di Reggiano di Giorgio Carvero from Piemonte-a very intense aroma and flavor. Auricchio- born in San Giuseppe Vesuviano (Giovanni Auricchio)...Pecorino di Fossa, produced in Emilia Romania, aged in a big well---put in in July, taken out in November... great with honey...Provolone di Monaco DOP...:-)

Tomatoes from Vesuvius—pomodorino a Piennolo....

Mortadella...but a Mortadella that is very croccante-almost like a prosciutto cotto, this one is not as gummy, not as soft as the typical Mortadella you may find in your supermarkets…

Prosciutto di Parma---sweet, soft, just the right amount of ‘grasso’ to give it flavor…

Olive oil-Cilento, Tuscany, Avellino well represented…

Balsamic vinegar from Modena, the best for his customers...

What did I enjoy about my lunch da Alfonso?

The time spent with him, his wife, Feliciano and daughter Chiara…their genuine hospitality…Persone per bene…Real people….Campania...




Alfonso Living Food
Via Cabonari, 89San Giuseppe Vesuviano (Na) 80047
081 529-6666
Open Monday through Thursday: 0830-1500..1700-2100
Sunday : 0830-1330

Comments

Post a Comment

Popular posts from this blog

Welcome to My Home - Lunch at Antica Osteria Nonna Rosa with Chef Peppe Guida

-
Image
I've lost count as to how many times I have seen Chef Peppe Guida since we met for the first time last April .  On every occasion, from dinners at Pastifcio dei Campi to visits to Marina Yacht Club , we always ended our conversations agreeing that I needed to visit him a casa sua ...his home, his restaurant, Antica Osteria Nonna Rosa in Vico Equense (Na). I chose a Saturday afternoon to visit the chef's home, which really was just that...a home.  A renovated house dating back to the 17th century.  Chef Guida took me on a little tour pointing out where the pizza oven used to be, for example, which now is a small corner intimate dining room/wine cellar.  My eyes, however, were drawn to the family room where among antique furniture and plants hanging from the ceiling was a comfortable couch. I sat down for a while to relax,  discuss the latest news from Napoli, and talk about Guida's menu over a glass of spumante and a soft warm slice of casatiello with walnuts.  M
Read more

La Scarpetta, Pepe in Grani, Caiazzo (Ce)

-
Image
Scarpetta. ..the word alone makes one's taste buds jump for joy.  Scarpetta, little shoe, is an act of love at the end of a meal. A show of respect and admiration performedw ith a piece of great bread and the remnants of a fantastic sauce left on the plate at the end a a course. That is the spirit behind Franco Pepe' s latest pizza - La Scarpetta.   Pepe's soft pizza dough paired with an amazing ragu tomato sauce.  For the sauce, Pepe chose three tomato varieties and slow cooked them so that they fused together to make an incredible tomato sauce. This sauce is not cooked in the oven with the pizza dough, but added on top afterwards.  Then a couple of shavings of Grana Padano cheese (aged 12 and 24 months) Just one more taste of happiness courtesy of Pepe in Grani.. .
Read more

The Trailer for Episode 1 of "In the Kitchen Campania" is Out Featuring Chef Luigi Coppola of Casa Coloni, Paestum (Sa)

-
Image
If you're a foodie, then "In the Kitchen Campania" is the perfect show to satisfy your cravings. This upcoming culinary series will feature some of the most talented chefs in the Campania region of Italy and is a celebration of the rich flavors and traditions of Italian cuisine.    You won't want to miss Chef Luigi Coppola of Casa Coloni Restaurant in this episode, which premieres on my YouTube channel on January 30th .  Be sure to save the date, watch the trailer, and subscribe to our channel to stay up-to-date with all the latest culinary excitement.  Ci vediamo in the kitchen!
Read more