andiamotrips - campania, italy with karen phillips

Solopaca in Benevento will be the host for this wine festival in its 33rd edition. Eight evenings of concerts, events, prodotti tipici , and of course the best wines from Solopaca. For more information, visit www.festadelluvasolopaca.it.

( La Bifora-Bacoli )   Malazè has paired up several of Campi Flegrei’s restaurants with some of the areas wineries to give you two evenings to see how well they blend together. September 8, 1900 hrs Cena in Vigna con…il ristorante /Dinner in the vineyards with…the restaurant. You can visit the winery and vineyards, then sit down to a dinner prepared by some of the top chefs around. The cost is 30 Euro, and reservations can be made by calling the restaurants directly. Phone numbers and addresses can be found on the web site link here . Cantina Piscina Mirabile (Bacoli) and Ristorante Il Paolanto (Bacoli) Cantina La Sibilla (Bacoli) and Ristorante La Bifora (Bacoli) Cantine Astroni (Napoli) and Ristorante La Campagnia del Ragù (Giugliano in Campania) Cantina Grotte del Sole (Quarto) and Ristorante Sud (Quarto) September 9 2100 La Cantina Amica This time we will meet the winery in the comfort of the host restaurant. Ais Napoli sommeliers will also be on hand to guide

So there I sat, one Friday evening. Surrounded by tall ceramic tiled pillars. Pillars that proudly displayed the grapes from the Campania region; falanghina, aglianico, piedirosso… Above me, long green vines rich and heavy with grapes almost ready for the fall harvest. And in front of me…five glasses. Five wine glasses ready for Il Palio della Barbera Contadina , a wine tasting that would introduce me to Barbera del Sannio. Five glasses ready for five wines from small local producers. Contadina means farmer in Italian, so we would taste the real local stuff. Wine made by the residents of Castelvenere, a town in the Benevento province; Mario Verrrillo, Anna Verrillo, Salvatore Romanelli, Barbato Romanelli and Fillipo Simone. Luciano Pignataro ( Luciano Pigataro Wine Blog , vino Slow Food Campania), Mauro Erro , (sommelier, il viandante bevitore ), and Pasquale Carlo ( Pro Loco Castelvenere President) guided us through this casual relaxed wine tasting. As the wines were poured

If you have never stopped by Azienda Agricola La Sibilla in Bacoli for a wine tasting or visit, there will be plenty opportunities during Malazè. Here’s the breakdown… September 4 – 14 La Cicerchia dei Campi Flegrei A chance to visit La Sibilla and learn about this particular bean grown in the area through the delicious dishes prepared by the Di Meo family. Call La Sibilla at 081 868 8778 for info and reservations. September 8 Cena in Vigna Con il Ristorante A chance to have dinner in the vineyard with dishes prepared by La Bifora (Bacoli). The cost is 30 Euro, wine included. Call La Bifora at 081 868 7324 for reservations. September 9 La Cantina Amica This time La Sibilla’s wines will be present at La Bifora (Bacoli). For info and cost contact La Bifora at 081 868 7324 September 10 Pagina da Gustare The book Giallo Tufo by Francesco Escalona discusses in great detail the recipes, traditions and culture of Campi Flegrei. Along with the presentation of his

Cool, breezy, relaxing. Another evening in Campania…another wine festival…another opportunity to try wines under the stars. This time it was Castelvenere in Benevento. This time it was Grandi Vini da Piccole Vigne, a wine festival to celebrate the "little guys". All casual here…A small piazza in a small Benevento town…simple tables, plain yellow tablecloths, white garden furniture…almost as if you were on your front porch, your garden, your terrace. An occasion to sit back, try wines from some of the top “little” producers from Southern Italy. Azienda Agricola Ciro Picariello – Capriglia Irpina (Avellino) … Cantina Contrada Salandra – Pozzuoli (Napoli)... Azienda Agricola La Sibilla – Bacoli (Napoli)… Cantina Bambinuto – Santa Paolina (Avellino)… Cantine Luigi Tecce – Paternopoli (Avellino)… Azienda Agricola Salvatore Magnoni – Rutino (Salerno)… Nanni Copè – Vitulazio (Caserta)… A Vita di Vigna De Franco – Cirò Marina (Crotone)… Azienda Agricola Bonavita – F

Malazè has a great program for those who are interested in discovering Campi Flegrei through the recipes of the area’s remarkable restaurants. From the 4th through the 14th of September a program entitled Menu di Malaze will be presented at over 40 restaurants in Pozzuoli, Bacoli, Giugliano in Campania, Monte di Procida, and Quarto. The deal is this…a fixed menu available for lunch or dinner for only 25 Euro (wine excluded). A great chance to discover the tastes of Campi Flegrei… For a list of which locations are participating, phone numbers and emails, go click here . Reservations are necessary.

The second edition of Mercati al Borgo will be held on Sunday, September 5th in Taurasi's centro storico .  Like back in August, you can tour the medieval center while you taste wines and other local products.  The day begins around 1100 ish .  For more iformation, visit the web site at www.mercatialborgo.it

Daniele De Michele I discovered a new philosophy the other day.  A gastrophilosophy .  My teacher?  His name is Daniele. Daniele De Michele …but most people know him as Donpasta .  Donpasta-poet, cook, storyteller, gastrophilosopher . I met Donpasta last week.  He was our   simpatico guide through the streets of Ariano Irpino as part of the Folkintour series. A philiosophy that took us on a stroll, a passaggiata .  We stopped here and there to learn a little about history and culture asseen through the eyes of Donpasta. From the courtyard of a Norman Castle; the tale of why he believes Bob Dylan is from Puglia…From a staircase of an ancient building; the legend of why rucola has a bitter taste…and from the window of Ariano’s town hall ;the origin of Ulysess. All amusing, entertaining, and very very creative. Our journey took us to a small stage set un in a piccolo piazzetta . It is here where Donpasta took the arena and put on his show. A show where he shared with us his

Calling all "archeonogastronauts "!!  (i.e., those of us who love archaeology, good wine, and good food) Here is an event in Campi Flegrei that is not to miss.  11 days of events programmed around a territory that is rich in culture, history and traditions.  11 days of programs geared around the excellent wine and food that embraces the Campi Flegrei territory.  For the full schedule, click on to the web site here . See you there!

Mark your calendar for this one…The 8th edition of The Fiano Music Festival in Aiello del Sabato(Av). Two evenings of music, food, and Campania’s fabulous Fiano will be celebrated here. Each evening starts at 1930 ish with stands run by the Associazione Italiana Sommeliers di Avellino offering the best Fiano from all over the region…. Each evening will have a seminar and guided tastings discussing …what else?…Fiano at 2015 ish (reservation only…you can reserve by calling 380 51 03151)… Each evening will feature live music to include artists Antonella Ruggiero (Saturday) and Ray Gelato (Sunday)… Each evening will present the Irpinia’s finest food brought to you by the Federazione Italiania Couchi di Avellino, Slow Food Avellino, Havana (Lapio, Av), and Pro Loco di Aiello del Sabato … For more info, how to get there, and anything else you may want to know, visit the site http://www.fianomusicfestival.com/

At first glance it’s just a piece of bread…a staple in our kitchen, part of our diet, especially in Italy. In the morning with jam or nutella. At lunch or dinner to perform the famous ‘ scarpetta’ , where you use your bread to soak up any traces of leftover sauce on your plate, the serving dish, or even the pot. Bread…not much to get excited about, maybe, at first. Taking a closer look, however, at this particular bread called pane di Montecalvo , one might be led to change their mind. Montecalvo is a town located in the Avellino province and this bread is famous all throughout Irpinia. I spoke with Antonio Russolillo of  Soc. Coop. La Pacchiana to satisfy my curiosity. The first thing I noticed was the color of the bread once it has been sliced …a light yellow color due to the durum wheat that is used to make the dough. A dough that uses natural yeasts and lievito madre . Lievito madre is a term used when bakers conserve a certain percentage of the dough from the night before

Fate che volete! Do whatever you want! Those were the words said by Cinzia from Feudi di San Gregorio’s marketing department to a group of children who visited  last Thursday. After all it was their day. So why not? A day to run through the vineyards, if that’s what you want…a day to pet a beautiful black pony…if that’s what you want. ..A day to design and color your own wine label for a bottle of Fiano di Avellino…if that’s what you want. But more importantly, a day to be outside in the fresh air, surrounded by nature. Taking in the beautiful greenery of the vineyards, the amazing view of the hillside surrounding Sorbo Serpico, Feudi’s backyard….A day to learn about grapes, grapevines, wine and the amazing job that people who work the land perform. … Seated on the grass, next to the vines, up close and personal by a man who knows… Pierpaolo Sirch ,Feudi’s general manager Enjoying a snack prepared especially for kids by Marenna’ ; a sandwich with ricotta and fresh peanut but

I love traditions, especially when it comes to recipes and local cuisine. Here is a specialty passed to me by Alessandro Russo of Le Tre Arcate using Mastantuono pears. This is a classic during the Ferragosto period in Piano di Sorrento and surroundings. Ingredients: 10 Mastantuono pears; 300g ricotta 100/150g cocoa paste or alternatively 70% cocoa powder; 100g macaroons; 30 g pine nuts; 300g of chocolate a little cinnamon, sugar to taste, 1 liter white wine and some cloves. Preparation: Cut the pears in the upper part to create a hat with the stem. Scoop out the pulp and conserve it.Prepare the filling by mixing the ricotta, crumbled macaroons, pine nuts, pear pulp and cocoa in a stainless steel bowl. Mix well and stuff the pears almost to the top. Pour the wine into a deep baking sheer, add the sugar and cloves, arrange the stuffed pears and bake at 180 ° C for about 2 hours until the wine has reduced and has formed a dense sauce. Serve by spooning over melted dark c

Summer in Campania. Full of sagras, festivals, and street fairs. Full of stands, bancho di assaggi , full of tasty specialties from the local area. Prodotti tipici …At a recent event in Taurasi, I stumbled upon a something a little, well…atypical. At the end of a side street in Taurasi’s centro storico was a table full of colorful jars and a very elegant signora. La Signora Fiorenza Giselico and her homemade jams, jellies, and marmalades from her Azienda Agricola Il Poggio del Picchio . Poggio del Picchio, The Woodpecker’s Knoll. I am not one to get excited about jam…but these weren’t your usual ‘ spread on a piece of toast on a Saturday morning’ jellies. After closer investigation (and about a dozen taste tests!) I will never look at marmalade the same way again. Here are some cool and creative concoctions that my friends and I were treated with… Milk jam…yes jam, plain or with chocolate…this would be great to have in the morning, spread on sweet bread or used to sweeten you

After a break…it’s back …it’s definitely back… Taurasi’s 11th Annual Wine Fair August 13-15 Every day from 10am to 12.30pm and from 15 to 18 visits to wineries and vineyards with lunch in the agriturismos and restaurants of Taurasi (contact 388.7001516 - info@thewinebus.it ). Every evening , wine tastings and conferences in the Enoteca Regional in the heart of Taurasi’s centro storico. Every evening , stands with wine and other local products will be sprinkled throughout the vicos and vias. And every evening , there will be live music to help you celebrate summer. For more information and a complete schedule contact Tel 320.4332561 - 339.8685903 - 392.9866587  E-mail: fieraenologica2010@libero.it   http://www.prolocotaurasi.it/ Not To Miss!!!!

A hot August Tuesday morning. Cilento –Salerno province. I’m having a caffè with Bruno De Conciliis in a bar in Torchia, a 5 minute drive from his winery, Viticoltori De Conciliis . We are about to begin my Vineyard Hopping, Cilento edition. Bruno began our tour by stopping next to a church high on a hill where I could see his family’s various vineyards from a distance. Under the shade of an enormous tiglio tree, I saw how his vineyards are spread throughout the territory. And from this vantage point and throughout our visit to the vineyards, I imagined what it must be like to be a grapevine in the hands of De Conciliis. If I were an aglianico grape, I could find myself growing in several of Bruno’s vineyards. Cuddled within the arms of a chain of mountains...enjoying the greenery.. the olive trees…the sea…I may have my home alongside an abandoned villa in his oldest vineyard (planted in 1979). My vines would go down deep into a compact, clayey soil with sparkling quartz. Sandy…sil

Its hard to go shopping without seeing rows of fresh zucchini. Here is a recipe from  Chef Carmine Mazza of Il Poeta Vesuviano that really celebrates this vegetable…. Variazione di Zucchini/Variation of Zucchini 6 medium zucchini 250 g provola di Agerola basil Slice 4 zucchini lengthwise and fry in abundant oil. Line a pan with the zucchini slices and fill with chopped provola and basil leaves. Close the ‘package’ with slices of zucchini and bake at 180 degrees for 8 minutes. Cut 1 zucchini in a brunoise (cubes of half cm per side) and blanch slightly in the pan. Season with salt and few drops of balsamic vinegar. Cut the remaining zucchini into cubes, sauté with a clove of garlic and emulsify everything with extra virgin olive oil and basil until it becomes creamy smooth. Serve garnished with a basil sauce (made with fresh basil, sparkling water-so the basil maintains its beautiful green color.salt, and olive oil) , a dried zucchini flower and a fresh basil leaf.

Grandi Vini da Piccole Vigne/Big Wines from Small Vines Castelvenere, Sannio Friday August 27 2010 1800 hrs Palio of the “Barbera Contadina” . A wine tasting with Slow Wine Campania Space is limited – Reservations necessary* 2000 hrs Opening of the wine tasting stands with the following wineries: Azienda Agricola Ciro Picariello – Capriglia Irpina (Avellino) / Cantina Contrada Salandra – Pozzuoli (Napoli) / Azienda Agricola La Sibilla – Pozzuoli (Napoli) / Cantina Bambinuto – Santa Paolina (Avellino) / Cantine Luigi Tecce – Paternopoli (Avellino) / Azienda Agricola Salvatore Magnoni – Rutino (Salerno) / Nanni Copè – Vitulazio (Caserta) / A Vita di Vigna De Franco – Cirò Marina (Krotone) / Azienda Agricola Bonavita – Faro Superiore (Messina) / Azienda Agricola Gennaro Papa – Falciano del Massico (Caserta) / Cantina dei Monaci – Santa Paolina (Avellino) / Cantina del Barone – Cesinali (Avellino) / Azienda Agricola Pasquale Petrera – Fatalone – Gioia del Colle (

June 5 2010, close to noon, I entered Lapio (Av) for the first time. I was with a group of journalists and bloggers on a wine bus headed by Paolo De Cristofaro (Gambero Rosso). I remember that morning…we weren’t there long, but I got a glimpse of a territory that I knew that I wanted to come back and investigate further. Lapio…a town in the Avellino province in the shadow of Mount Tore. Lapio…known for dishes such as “i fusilli ed i mogliatielli”, “a pizza e menesta , a menesta ‘mmaritata”,”fagioli con le cotiche” “pizze chiene”, “taralli. Lapio…home of Fiano di Avellino,  Ercole Zarrela and Rocca del Principe . Rocca del Principe is a young winery that has been around since 2004. Before that though, Ercole’s father and grandfather grew grapes,sold them to wineries, as well as made wine for themselves. Their badge of honor is their Fiano di Avellino DOCG; in fact they have been awarded the prestigious Gambero Rosso’s Tre Bicchiere award in 2007 and 2008 and are awaiting wo

Folkintour is a section of the Ariano Folk Festival dedicated to the promotion and enhancement of the scenic and culinary territory of Irpinia. Avid hikers, history, and nature lovers are invited to discover the corners of Irpinia and the flavors of southern cuisine. Wednesday, August 18 0900 hrs Departure from Piazza Plebiscito (Ariano Irpino) ‘Urban trekking’ in Mirabella Eclano (av) A visit to the archealogical ruins of Aeclanum, and a visit to the Museo del Carro e dei Misteri. Apperitif in piazza ‘Urban trekking’ in Gesualdo (Av) A stroll through the centro storico and visit to the churches and Palazzi Gesualdini, as well as a visit to the Cappuccini church. Lunch 1700 Return to Ariano Irpino Friday August 20 1800 hrs Villa Comunale (Ariano Irpino) Enogastronomical stroll with Donpasta A visit to Castello Normanno, the ceramic museum, a visit to the cocce di morto , and a climb up to the bell tower of the Duomo Dell'Assunta. 2000 hrs End of

Una passaggiata a Nusco...a stroll...a camminata ...a walk after lunch at La Locanda di Bu to help with the digestion. I recruited a guide who knows the area well... Chef Antonio (Tonino) Pisaniello and off we went. A stroll through the vicos, alleyways, angles that make Nusco in the Avellino Province one of the 400 most beautiful medieval centro storicos in Italy. Irpinia’s balcony with a beautiful view of the neighboring communities of Montella, Ariano Irpino, Taurasi…Cool, fresh air…we are almost 1000 meters above sea level. A wave, a smile, a laugh to those who pass by. A ‘sit down, have something cool to drink and homemade cookies’ with la Signora Tommasina in her magnificent garden in one of the side streets. Peace, quiet, tranquilità …if that is what you like…and I do.

Walking through Taurasi’s centro storico last weekend, I was introduced to Azienda Agricola Maria Ianniciello where owner Antonio Minichiello , his daughter Ilaria , and Angelo Lo Conte from Slow Food condotta Irpinia Taurasi Colline dell’Ufita walked me through my first guided oil tasting. In Irpinia, the olive king is the variety Ravece which recently received the DOP classification. Other two varieties that the company produces are Ogliarola and Olivella . Before we began, the tasting process was explained to me as follows: 1) I needed to place my hands on under the small cup which contained the oil with one hand and cover the top of the cup with the other. 2) Rotating both hands, I needed to warm the oil using my body temperature. This did not require too much effort due to the temperature that warm August Sunday. 3) Next, a procedure similar to a wine tasting, I needed to smell the oil and identify what aromas I noted. 4) Then…taste. This was done by putting a t

You don’t have to be big to make a big impression… Sometimes it’s good to be small. This past weekend, Mercati al Borgo in Taurasi presented a smattering of piccolo wine producers spread throughout Taurasi’s centro storico. Ready to talk about their wines to whoever was willing to listen. I was.  I had the time to perform a visual examination of my aglianico…version Taurasi, Taurasi reserve or base. Dark ruby red color I was able to inhale and enjoy the aromas that an aglianico has to share---spices, red fruits, Then taste…not gulp down…but really taste the wine. Enjoy the tannins, or not. Enjoy its balance, its smoothness, or maybe not. But more importantly…take advantage of an opportunity that one does not get every day. Talk with the producer. Express opinions, ideas, and my thoughts about the wines. Ask questions about anything and everything from location of the vineyard to the vinification process. Have them explain, for example, as Luigi Tecce did.  His harv

The magic night of San Lorenzo,  a shower of shooting stars, the fireworks in honor of the patron saint of Bacoli, Saint Anna… That is the backdrop for Roof and Sky’s latest event. Add dinner and live music while cruising Lake Miseno..the perfect formula for a special summer evening. Menu - Peppered Mussels; .- Octopus salad with potatoes; - Fish parmesan - Rice timballo  with seafood - Grouper meatballs in a cream of zucchini - Watermelon - Peaches in white wine - Ricotta nougat mousse Wine- Il Campanaro -Feudi di San Gregorio The ship sails at 2100 hrs!! Price per person 50 euro, reservations are necessary http://www.roofandsky.it/ 333.2761608 - info@astecoecielo.it Note: Wine can also be ordered a la carte. Raw seafood is available on order during the time of the reservation.