Napul' E'...With Chef Claudio Campanile at Mise En Place
Amidst the traffic, the chaos, the vicos, the vias, the pizza, the music, the history and the art…it’s there.
You can’t miss it. Neapolitan street food. In perfect harmony with the hustle and bustle of the city. The city that brought us O Sole Mio and Christmas Alley (Via San Gregorio Armeno) brought Napoli a culture of spectacular street food. And at Mise En Place, last Monday evening, Chef Claudio Campanile took us strolling through the Spanish Quarter sharing some of the recipes that make his Napoli Bella…
Claudio presented a wide variety of fried foods, many with a particular batter. Mozzarella in carrozza, fried pizza stuffed with cicoli and ricotta, zucchini flowers, frittatina di pasta, fried zucchini, eggplant, cauliflower, and pizzete d’alghe. He also tossed in a surprise...fried polenta with cicoli...in Naples it’s affectionately called e’ scagliuozz.
That wasn’t the only surprise…in a clear glass bowl, it sat. Musso…the snout of pig. This snout that became part of our insalatina di musso. Add trippa (lemon version, or with tomato sauce), a hot spicy octopus broth and we were set…satiated…satisfied. I saved enough space, however, to finish off this stroll through the sidestreets for our mini babà...no Neapolitan meal is complete without this light piece of heaven soaked in sugar water (and in many cases rum) with a side of whipped cream...
This week, our menu was paired with St Mary pale ale artisan beer from B1080, Battipaglia.
Naples…Claudio Campanile’s Naples…a Naples that that evening transformed Le Arcate, where lessons are held, into SpaccaNapoli…Montesanto…or any of the dozens of side streets and alleys in Naples.
Sidestreets full of the aroma of frittura and the laughter of family and friends...
Naples.
You can’t miss it. Neapolitan street food. In perfect harmony with the hustle and bustle of the city. The city that brought us O Sole Mio and Christmas Alley (Via San Gregorio Armeno) brought Napoli a culture of spectacular street food. And at Mise En Place, last Monday evening, Chef Claudio Campanile took us strolling through the Spanish Quarter sharing some of the recipes that make his Napoli Bella…
Claudio presented a wide variety of fried foods, many with a particular batter. Mozzarella in carrozza, fried pizza stuffed with cicoli and ricotta, zucchini flowers, frittatina di pasta, fried zucchini, eggplant, cauliflower, and pizzete d’alghe. He also tossed in a surprise...fried polenta with cicoli...in Naples it’s affectionately called e’ scagliuozz.
That wasn’t the only surprise…in a clear glass bowl, it sat. Musso…the snout of pig. This snout that became part of our insalatina di musso. Add trippa (lemon version, or with tomato sauce), a hot spicy octopus broth and we were set…satiated…satisfied. I saved enough space, however, to finish off this stroll through the sidestreets for our mini babà...no Neapolitan meal is complete without this light piece of heaven soaked in sugar water (and in many cases rum) with a side of whipped cream...
This week, our menu was paired with St Mary pale ale artisan beer from B1080, Battipaglia.
Naples…Claudio Campanile’s Naples…a Naples that that evening transformed Le Arcate, where lessons are held, into SpaccaNapoli…Montesanto…or any of the dozens of side streets and alleys in Naples.
Sidestreets full of the aroma of frittura and the laughter of family and friends...
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