andiamotrips - campania, italy with karen phillips

Chef Vito Bardaro Not too early to start thinking about a New Year’s Eve dinner menu. This time I asked Chef Vito Bardaro of Mise En Place for suggestions… He suggested that as an apperitivo I start off with a raw seafood salad with shrimp and prawns, zeppoline, and salmon tartine. Then I should move on to lobster in a sweet and sour sauce as an appetizer. seafood salad First course? Spaghetti with clams and piennolo tomatoes of course…The holiday season would be empty without them. spaghetti with clams and fresh tomatoes For my second course, I could have baked sea bass, eel and fried cod. I should side it with insalata di rinforzo and broccoli. fried eel Time for dessert. Stick with tradition…struffoli, rococo, and panettone! panettone Happy New Year!

Ristorante Morabianca  in Mastroberadino’s Radici Resort invites you to celebrate the arrival of the New Year in style. The menu is as follows: Benvenuto /Welcome Crocchetta di gambero e crauti (shrimp and sauerkraut crocchettes) Morabianca Falanghina Irpinia DOC '09 I due crudi ...Scampi in salsa rossa e ostrica su insalata di avocado e mango con tuorlo liquid (Prawns and cocktail sauce with oysters on an avocado and mango salad) Radici Fiano di Avellino DOCG '09 Appetizer Sfoglie di baccalà nella bietola in ristretto di porro e latte (Cod with beets in a leek and milk sauce) Novaserra Greek di Tufo DOCG '09 Pastas Tubetti in zuppa di patate cremose e frutti di mare (pasta in a creamy seafood and potato soup) Paccheri all’astice e pomodoro piennilo con spuma verde al prezzemolo (paccheri pasta with lobster and piennilo tomatoes) Novaserra Greek di Tufo '09 Main courses Filetto di spada al forno e pistacchio croccante (Baked f

Armando Palmieri Armando Palmieri , from Misen En Place , suggested a few Christmas menu items on his site that I am more than happy to pass along.  In addition to the usual Neapolitan menu items, he has added a few alternatives.  One option is  a salad with chickpeas, fried salmon, cut into small pieces, rucola and balsamic vinegar.   Another idea is making a salad using granchio a roundelle (or surimi), chopped celery, and shrimp tossed in a dressing of olive oil, lemon juice, and black pepper. Or a simple dish made with anchovies, also includes those who are fresh on the market already marinated in oil and vinegar and cut inhalf.  Put each strip on a lettuce leaf or, if you wish, layering them with diced tomatoes Or shrimp with an avocado dip.  A dip made with avocado, shrimp, mayonaise, lemon, olive oil, and parsley. For the first course, rissoto with artichokes and shrimp. For the second course, black sea bass cooked al cartoccio in the oven with

This year for Christmas (weather permitting) I’ll be sitting down to a traditional Christmas dinner in Lorton, Virginia with my family. You know, turkey, stuffing, candied yams…   Chef Francesco Rizzuti I couldn’t help but think, however, if I was in Italy, what choices I would have for Christmas Eve and Christmas Day. I decided to ask a few chefs. One chef was CHIC chef Francesco Rizzuti , Antica Osteria Marconi in Potenza. He shared with me a menu that was rich in fish. On Christmas Eve he suggested spaghetti with clams, oysters, and lobsters. His Cucina lucana is not complete without baccala…cod. Batter fried cod. Appetizers would include baccala with scarpedde di pasta which are fried together with anchovies or peppers. Cod can also be served a ciuadedda; onions, tomatoes, olive di ferrandina…all stewed together. The sauce can be used for a rich plate of spaghetti saving the cod for the second course. Cod that has been joined by crunchy peppers and pepperoni crusch

Gaetano Bove November 2009...the 3rd of November to be exact. I remember that particular day because it was one of my first outings as a ‘blogger’. It was Tintore Day , hosted by Cantine Astroni. Hosted by Campi Flegrei, but starring Tramonti’s wineries. And seated behind a long cherry wood table was Gaetano Bove from Tenuta San Francesco . Since then I have seen Gaetano (and his family) on numerous occasions. I have heard him speak about his Tramonti, high on the Amalfi Coast. I know the stories well, but never grow tired hearing about his territory or his wines. The latest opportunity came just a couple of weeks ago at a wine tasting in Sorrento. A sunny day in Sorrento…a crisp December day. It had been a busy one for Gaetano. He had spent the day showing buyers from China around…didn’t have time to stop by the house like he wanted…didn’t have time to pick up a dvd with photos of his Tramonti. So he had to describe it with his words…from his heart. Our first glass was poured

Chef Carmine Mazza has prepared a menu to kick the year off right. Variazione di mare : (Seafood) Insalatina di polipetti su finocchi croccanti e salsa all'arancia (Octopus salad with fennel and an orange sauce) Veli di orata marinata allo zucchero di canna e salsa acida al limone (Orata marinated in brown sugar with a lemon sauce) Alici e pesce bandiera marinati agl'agrumi(anchovies and pesce banderiera marinated in a lemon and orange sauce) Minestra di patate e funghi porcini (Minestrone with potatoes and porcini mushrooms)  filetto di spigola di lenza all'alloro (bass fillet) Risotto ai carciofi con gallinella di mare e alghe croccanti (Risotto with artichokes, fish, and seaweed) Ravioli ripieni di ricotta e scampi su crema di zucca piccante ed emulsione al nero di seppia (Ravioli filled with ricotta and prawns on a bed of spicy pumpkin and nero di seppia) Filetto di dentice scottato su insalatina di scarole e spuma di cavolfiori (Seared snapper fillet

By popular demand, Le Tre Arcate in Piano di Sorrento has organized a lunch rich in tradition for Capodanno prepared exclusively by chef Salvatore Accietto .  You can choose from his specialties such as: Antipasti Il Piatto dei Fumè (Seafood) Salmone con Burro, Tonno con Burro Salato, Spada con Ricotta al Limone Il Piatto degli Insaccati : (Salamis) Salame Nostrano, Pancetta, Lardo di Colonnata, Soppressata di Gioi (Presidio Slow Food), Capicollo di Martina Franca (Presiio Slow Food) e Crostini Caldi Il Piatto dei Formaggi : (Cheeses) Treccia Sorrentina, Ricotta Essiccata alle Erbette, Caciocavallo Sorrentino, Provolone del Monaco e Caciocavallo Podolico – Miele e Confetture Il Piatto Caldo :(Warm dishes) Sformatino di Patate e Broccoli con Lamelle di Tartufo Nero Il Fritto della Tradizione :(Fried treats) Panzarotto, Arancino, Mozzarellina, Frittatina, Fiore Ripieno, Scagnozzo, Pizzella di Cavolfiore Primi:(First Courses) Tortelloni in Brodo di Carne Le Candele

Italian Spakling Wines---Spumante!!! Here is a chance to try some of Italy's best during this holiday season... Feudi di San Gregorio - Piera Martellozzo - Barone Pizzini - Guido Berlucchi & C   - Ferghettina - Keeping Bouquet - Monte Rossa - Enrico Serafino - Cantine Due Palme - Sella & Mosca - Cavit - Astoria Vini - Desiderio Bisol & Figli - Carpenè Malvolti - Canella - Borgoluce - Villa Sandi - and many more ... No Citta' del Gusto is complete without their famous appetizers prepared by their chefs and pizza makers.  There will also be an opportunity to try torrone by Di Iorio and chocolate by Domori. The evening starts at 2000 hrs ish , and after 2300 hrs, Radio Capri will broadcast live. The price is 18 Euro (15 Euro for Gambero Rosso subscribers,  members of SLOW FOOD, AIS, FISAR, ONAV andASPI , Cartapiù Feltrinelli card holders ,and iassociate members of Cral TLC). Reservations are necessary and can be made in the following manner: Mail: napo

It was THE party to kick off the holiday season.  Mise en Place's Christmas Dinner took place last night at Le Arcate on Via Aniello Falcone in Vomero (Na).  A festive menu prepared by the Mise En Place staff Antipasti by Chef Vito Bardaro :   Cannolo Brise' con Broccoli alla Monachine e Mousse di Capitone.  Polipo ai Profumi Mediterranei Chef Armando Palmieri :  Mini cheesecake di Gorgonzola e Mostardo i Pera,  Caprese rivisitata in bombon di pasta fillo e ragù napoletano Chef Claudio Campanile : Variazionii di Baccala:  Sfogiatelle di Baccala' in Cassuola, Baccala' Mantecato al Peperoncino, Baccala in Tempura con Granita di Asprinio  ziti Spezzati con Genovese di Tonno al Profumo di Finocchietto Chef Giuseppe Guiliano : Rollatura di Pesce Spada al Pistacchio con Caponatina di Ortaggi in AGrodolce Profumata alla Cannella Chef Maurizio Santin: Grolla e Golosita di Cioccolato Luciano Pignataro presented his new book, Guida alle

It was time to go back…or up, I should say. Up about 941 meters above sea level to Nusco. Nusco in Alta Irpinia (Av). To this small and beautiful centro storico with a fantastic view of Irpinia. Back to Vico dello Spagnuolo, 1 . Back to Chef Antonio Pisaniello , his wife Jenny Auriemma , and their restaurant La Locanda di Bu . It was unusually warm this December afternoon, but as soon as I opened the doors, I felt the spirit of Natale …The usual red and white interior was joined by a team of dancing reindeer. Reindeer who reminded me that maybe it’s time to write a letter to Santa Claus…to Babbo Natale …A letter like this one… Dear Santa, I’ve been a good girl this year. I’ve worked hard. For Christmas, I’m not asking for much…just a few items that coincidently are found on La Locanda di Bu’s menu. 1) A bowl of bean soup…Warm, creamy bean soup with a small vegetable ball on top. 2) Pumpkin bruschetta. Pumpkin from Jenny’s mother’s garden. Pumpkin that has been marinated i

pane a canestrelli Il Sapore della Tradizione is Stefano Pagliuca's new location. Stefano comes from a family of passionate bakers who have been producing Canestrelli bread for generations. The new location is 200square meters, which is divided on two floors. On the ground floor, in addition to the large laboratory for the production of breads, pizzas and a rich tradition of take away food to satisfy the taste of the finest gourmet, we find a room occupied by an inviting window-bench, where , beyond the bread and pizza, you can find fresh pasta and typical products of craftsmanship of the best regional and national traditions. But if you go down in the basement you run into something singular and unique. A real wine vault: 100 square meter cellar occupied by wooden shelves in which, laid in strict canonical position, are more than 5,000 bottles, which benefit from an integrated controlled climate, at a fixed temperature of 18 ° and a constant rate of 75% humidity. H

Sorrento in December is spectacular. The streets are decorated with Christmas lights…window shopping is a must, and this past weekend, the Hilton Sorrento Palace hosted a vertical wine tasting that was not to miss…From the Pompeii room on the second floor, with an amazing view of the coast, I found a seat in the front row. The winery- Marisa Cuomo ...located in Fuore (Sa). Andrea Ferraioli brought with him 1 wine... 6 vintages. 6 years of Marisa Cuomo's beloved Fior D'Uva 2000-2005. Wines to observe, breathe in, taste, and discuss. As beautiful images of the vineyards and cantina were displayed in the background, Andrea shared the background of this wine, which is now made with 3 grape varieties; fenile, ginestra, and ripoli. These grapes that grow in a rocky chalky soil, and are kissed by the salty sea breezes of the coast. Three grapes that produce a wine that has won numerous awards and recognition. This wine that would play part in a wine tasting that, on this part

I quickly skimmed over an email from a friend of mine inviting me to a wine tasting…another wine tasting. Naples has had more than its fair share the past few months. But something about this one was different. I looked closer. No…no…this one would be different. This one would take me to Irpinia by way of Sannio and Caserta. This one would be held in the warm, inviting PDM della Gran Caffetteria in Napoli’s living room…Piazza dei Martidei. This one would be personal, intimate. Three wineries…5 wines, all under the umbrella of enologist Vincenzo Mercurio . Three wineries, each coincidently recipients of Duemilavini 2011 5 grappoli awards. 5 grappoli-the highest recognition given to a wine by Ais (Association of Italian Sommeliers). Campania received 13…3 belong to wineries that work with Vincenzo Mercurio . I grabbed my copy of Duemilavini to take a look at what I would be in for that cool rainy evening, and then I was out the door. I Favati -Irpinia…Cesinali to be exact. I

Chef Carmine Mazza from Il Poeta Vesuviano in Torre del Greco has tempted me again...This time with this tuna dish perfect for the season. Ingredients A fillet of tuna, 500 g 50 g of salt 50 g brown sugar Sesame seeds Orange zest 2 yellow peppers 100 g of capers Pine nuts Fresh mint Extra virgin olive oil Procedure Marinate the tuna with salt, sugar, and orange peel for 24 hours ... Toast the sesame seeds in a pan until they become crunchy. Sear the tuna in a pan for 15 seconds on all 4 sides then let cool. Roll in the toasted sesame seeds and set aside. Cut the peppers into julienne strips and season with olive oil, a little salt, capers, chopped fresh mint leaves, pine nuts and a pinch of curry Emulsify the mint leaves with the extra virgin olive oil Place the peppers in the center of the salad plateplace the slices of tuna on top. Drizzle on the olive oil/mint mixture. Garnish with fresh mint. Italian Version