andiamotrips - campania, italy with karen phillips

Carmine Valentino I try to take advantages of opportunities like this. An enoteca, a Friday evening, a wine tasting. A couple of weeks ago was an excellent chance to appreciate Campania and its diversity in a glass when wine maker Carmine Valentino stopped by Stefano Pagliuca's Enoteca. That evening we were treated to a wine tasting journey, a sort of vineyard hopping in the comfort of Stefano's enoteca. 1st Stop: Carmine took us to Vesuvius where we met Giuseppe Sorrentino of Azienda Vinicola Sorrentino . Vineyards with a front row view of the volcano, rich in potassium.  Vineyards that produce two of the wines that he brought that evening. One white; Natì IGT 2009 , Coda del Volpe or Caprettone grape. An elegant white, with lovely fruit aromas.  An amazing acidity. Fresh, flavorful.  He brought an Aglianico; Don Paolo IGT 2008 . A young aglianico, not as tannic as its cousins in Irpinia.  Sweet spice aroma, mature red fruits...with a beautifu...

I remember the first time I visited Feud de San Gregorio .  It was a few summers ago.  I remember the jaw dropping moment as I walked through the red elevator doors that lead  into an immaculate piazza  I have been back several times since then, and each time I go, however, I learn something new about one of Campania's largets wineries.  Last Friday evening,  I took a group of wine lovers to visit  Feudi dei San Gregorio in Sorbo Serpico (Av), less than an hour from Naples.  After a visit and tour with Chef Paolo Barrale of his Michelen Star Restaurant, we sat down with a glass of DUBL Aglianico Rosè , a sparkling wine.  Then down, down, down to the cantina.  300 stainless steel vats.  3,000 French oak barrels.   A glass of DUBL Falanghina sparkling wine, Rubrato Aglianico 2009 , Privelegio 2008 , a dessert wine made with a blend of Fiano di Avellino and Falanghina  and an amazing buffet prepared by Marenn...

During a recent trip to Città del Gusto Napoli , I tried this dish prepared by chef Giovanni Pastore . He used Canadian lobsters alongside piennolo tomatoes to come up with a fantastic  internationa l first course. Here is the recipe. Ingredients for 4 people : Paccheri di Gragnano (pasta) 400 gr. Piennolo tomatoes with organic sauce 300 gr. Canadian lobster nr. 2 Extra virgin olive oil 2 cloves of garlic Red pepper Parsley White wine (falanghina is reccomended) 1 glass Salt to taste Procedure: First, brown the garlic in extra virgin olive oil along with the red pepper flakes.. Add the lobster which has beencut in half and cook well. Deglaze with white wine, add the tomatoes (diced), salt and cook for 10 minutes. In the meantime, cook the pasta al dente in salted boiling water. Toss the paccheri in the lobster sauce.. Serve with half a lobster for each serving along with chopped parsley.. Enjoy!

They said "No!"   to chemicals   in the vineyard and winery and "Yes!" to nature. In this way they are able to present to  fans and the public artisan wines produced from natural, organic and biodynamic farming,   respecting the land and using environmentally friendly products.   The second edition of Parlano i Vignaioli (The Winegrowers Speak), a wine   show featuring southern organic wine producers   and artisans, returns.   The event is on Sunday  and Monday, March  20-21, 2011 at Ostrichina and Casina Vanvitelliana on Lake Fusaro, in Bacoli (NA).   It will be a full two day program, jam packed with   activities including wine tasting laboratories which will focus on   key issues in the world of natural wines.   An excellent opportunity to learn about   and appreciate the efforts of farmers who are   continuously searching   for solutions that provide that perfect balance between food and natu...

Road trip. Back on the bus. This time to Villa Raiano. A beatufil winery loacated in the heart of Irpinia. Our wine bus will depart from outside the JFC (Bagnoli, Na) gate at 0930 on Saturday, March 19th. We will tour Villa Raiano and have a wine tasting of Irpinia classics; Aglianico, Greco di Tufo and Fiano. Then it is off to lunch at La Buona Novella where Chef Francesco Landi will be waiting for us with a menu that proudly represents the Irpinia area. The cost of our Irpinian adventure is 57 Euro which includes transportation, winery tour and guided tasting (in English), and lunch. Sign up (including payment) is due by March 14th. Space is limited. For more information call 348 590 7349 or email me at andiamotrips@gmail.com.. See you on the bus! www.villaraiano.it www.labuonanovella.it

September. I hadn’t been in Taurasi since September. So I was more than happy to bump into my friends Sandro Lonardo , his daughter Antonella, and her husband Flavio Castaldo during a visit to their town-Taurasi during Anteprima 2007. Three sets of handshakes, three hugs, and three double-cheek kisses . Unfortunately there wasn’t much time to catch up that evening. I was on a tight schedule and would be leaving for home the next morning.              Why don't you swing by tomorrow morning?  Flavio asked.  There are a few foreign journalist coming and I may need help translating.  Ok…tomorrow it is. I can’t turn down an opportunity for vineyard hopping . Sunday morning-11 am ish. Cantine Lonardo . I’m here to share the morning with Antonella and Flavio, as well as wine critic from Sweden, another from Poland, and a writer from Japan. The steady January rain limited our visit to indoors, but n...

When Veritas , fan and supporter of indigenous grapes, heard about an association by the evocative name of "Anima" (Associazione Nazionale Italiana Metodo classico Autoctono ) which brings together some thirty sparkling wine producers, they couldn’t wait for the opportunity to organize an event. An evening with sparkling wines completely different from the norm, from the four corners of the boot was an opportunity too good to pass up. Francesco Martusciello of Grotte del Sole , along with his Asprinio D’Aversa metedo classico will lead the sparking tour. A total of five sparkling wines paired with a brand new menu created for the occasion by chef   Gianluca D'Agostino . The menu: O’musso e l’ostriche”, salsa di cipolla, foglie di shiso Mantecato di baccalà, puntarelle con vinaigrette all’acciughe Mezzi paccheri con pomodorini del piennolo, totanetti e pesce di scoglio Merluzzo dorato con maionese alle olive nere Semifreddo al torrone, salsa al cio...

Mise en Place Cooking School invites us to learn how to make THE best pizza with Gino Sorbillo ,   Pizzeria Sorbillo  Gino will teach the basics of his pasta dough .....  invaluable to the success of his pizza that is driving the world crazy. H will reveal the secrets  toppings of his Pizzeria Sorbillo  including fried pizza and pizza fritta montanara! Special guest .... Giovanna Voria  will teach us how pizza is made in her region, Cilento, as well as other specialties. The course is divided into a theoretical and practical lesson lasting  about 4 hours. The class schedule is from 18:00 to 22:00. Each participant will receive a Mise En Place kit, complete with apron, recipes, and other surprises Class participants will be accompanied by a sommelier on a  path that will lead them to discover the wonderful world of wine to accompany our pizza The course fee is € 75.00. If you'd like to participate in the tasting only at 20:30 it cost...

Carmine Valentino is one of those winemakers who does not like to be in the spotlight ... He prefers to let his wines express his philosophy. Friday, February 18th at   Stefano Pagliuca’s Enopanetteria ,there will be an interesting opportunity for discussion and sharing of experiences with wineries from Irpinia, the Amalfi coast and Vesuvius . On hand will be wine producers Luciano Gregorio , Colli di Castelfranci ; Gaetano Bove , Tenuta San Francesco and Giuseppe Sorrentino , Sorrentino. The following wines will be part of the degustazione presented by AIS Napoli : Cantine Colli di Castelfranci Fiano Paladino Vendemmia Tardiva 2009 and Taurasi Docg 2006 Gagliardo; Tenuta San Francesco, Per Eva 2009 and E’Iss 2008, Az. Vinicola Sorrentino, Natì 2008 and Don Paolo 2008 After the tasting, stick around for Stefano’s famous buffet and for the traditional buffet of pizza and migliaccio along with : Piedirosso Vivace (premiere) and Fiori di Ginestre from Sorrentino; Tramonti ...

The idea is not a new one...pairing a different cocktail with each course of a 5 course dinner.  But it sure was an enteraining/informative evening at Quod Libet in Nocera Inferiore (Sa), about an hour's drive from Naples.  Bartender Francesco Cibelli  – and Chef Raffaele Pappalardo combined low-alcohol cocktails with dishes featuring local ingredients. Here is a look at my evening in their culinary laboratory . Quod Libet Via Vescovado, 27/29 84014 Nocera Inferiore (Sa) Phone: 081 0130822 - 334 7378580 http://www.quod-libet.eu/ Closed: Monday Italian Version

  A pre-Valenetine's Day dinner in the heart of Pozzuoli. Join Associazione Marvin di Giugliano and Tenuta Matilde Zasso winery at I Sapori del Golfo . Here is the menu Wine: Falanghina Stuzzichini Zatterine di sfoglia - Tocchetti al limone - Tarallini Tris di Antipasti Mozzarella di bufala Cestino di parmigiano con speck e fagiolini Involtino di salmone Wine: Piedirosso First Course: Lasagna di mare Second Course Uccelletti (involtini di carne) con funghi e crema di patate Wine: Passito Dessert Coppa alle mandorle. Child’s Menu Stuzichini Antipasto Mozzarella e prosciutto First Course Pennette al pomodoro Second Course Cotoletta di pollo con patatine fritte Desset Torta al cioccolato Water and Coca Cola. The cost of the evening is 30 Euro. The fun starts at 2000 hrs ish.  For more information, or to reserve a spot, contact 3336356545 or asso_marvin@hotmail.com I Sapore del Golfo Via Solfatara 157 Pozzuoli 3388957...

A scene from last year's event Slow Food Irpinia Colline dell’Ufita and Taurasi and Slow Food Foggia and Monti Dauni will host the 4th Annual Disfida del Soffritto …the Soffritto Challenge and the 5th Annual Sapore del Maile, Festa e Rite . A weekend geared around traditions, rites and rituals of the beautiful community of Ariano Irpino – in Valle Ufita…a land based around farmland and farmers whose, in the past, main source of livelihood was pork. A chance to step back in time, celebrate ancient traditions, enjoy local products, food and wine. I attended this event last year and had a blast! The highlight of the weekend will be on Sunday, March 6th when 17 communities will battle to see who makes the best soffritto, a pork based dish. Opportunities are also available to tour the area as well. Here is the schedule: Saturday, March 5 1730 hrs Ceramic Museum “Centro Storico of Ariano Irpino” “Pork culture and the farmer’s diet”, Introduction: Raffaele Coppola , A...

Our next Friday night tasting is a road trip to the winery Feudi dei San Gregorio . We will leave on our Wine Bus from JFC in Bagnoli (Na)  at 1700 and head off to Irpinia. After a tour of their spectacular winery, we will be treated to a guided wine tasting and buffet dinner prepared by their Michelen star restaurant, Marennà. We will head back home at about 2230 ish. The price for this trip is 57 Euro which includes transportation, winery tour and tasting in English as will as an awesome buffet. Sign up (including payment) is due NLT 21 February. For more information, email andiamotrips@gmail.com or call 348 590 7349 after 1530 hrs. See you on the bus!

This was one of the many dishes that I enjoyed last week prepared by Chef Gianluca D’Agostino of Veritas Restaurant in Naples. Saltimbocca with a crunchy Mediterranean salad ,marinated mackerel and baked ricotta cheese. Of course I wanted the recipe...here it is Ingredients for 4 servings 2 mackerel , 250 gr.,salt 250gr., brown sugar 250 gr.,80 g parsley stems, thyme 50 gr., 1pear, pink pepper 40 grains , curly endive lettuce, 12 12 cucunci (fruit of the caper), baked ricotta cheese 60 gr., 1 red onion, 6 confit piennolo tomatoes piennolo (divided into two layers), 1 saltimbocca, oregano, extra virgin olive For the mackerel marinade: Clean, fillet, bone and marinate the mackerel by covering them with salt, sugar , pink pepper, pear( peeled and diced) stalks of parsley and thyme. After an hour and a half, rinse the mackeral quickly under running water and dry with paper towels. Preparation Open the saltimbocca and cut 12 diamonds of approximately 3 cm per side, drizzle w...

Creative cocktails and signature dishes will be the players Thursday, February 10 at 2000 hrs at Quod Libet inf Nocera Inferiore (Sa).  Cibelli – Pappalardo combine low-alcohol cocktail dishes featuring local ingredients, and bring a breath of novelty in food and wine from Campania.   Young, but already with considerable experience, the two souls of Quod Libet are Frank Cibelli , owner and professional bartender, who has worked in some of the most prestigious bars in Europe, including the   Library Bar of The Lanesborough   Hotels in London, winning major awards.  Raffaele Pappalardo ,  chef, who grew up professionally in the kitchens of several restaurants on the Amalfi Coast, then honed his experience in France with Guy Savoy in Paris and Hotel Lutetia . At  Quod Libet, Francesco and Raffaele blend their experience giving birth to what they proudly call a"culinary laboratory", a meeting point between tradition and innovation.   The rest...

The latest Friday Night Wine Tasting brought us to another great winery in Campi Flegrei...Cantine Astroni.  Here we got to touch the territory with a vineyard tour and discussion of Falanghina and Piedirosso led by Giuseppe Pugliese.  Then it was into the cantina for an explanation of the wine making process up close and personal. Then, the moment that we all were waiting for...the guided wine tasting.  Falanghina presented in three spectacular versions;  Astro, (their spumante), Falanghina 2009, and Strione 2007 (aged in barriques).  Then it was time for the reds... Piedirosso 2009 and Rais 2008 (60% Aglianico, 40% Piedirosso). What an experience...see you next time... Cantine Astroni  Via Sartania, 48 80126 Naples Italy 39 081 588 4182