Agrosud 2011-The Buffet is Open !

-

I took the opportunity last weekend to travel through southern Italy….well, sort of. I visited Mostra D’Oltramare in Fuorigrotta (Na) during Agrosud 2011. From the 25th-27th of February, this exhibition hall was full of stands with gastronomical products from not just Campania, but other southern regions as well such as Basilicata and Calabria. An excellent opportunity to taste cheeses, salamis, olive oils, and other prodotti tipici. An excellent opportunity to have a pizza prepared by Gino Sorbillo and by As Pizziaouli Napolitani. Snacking and shopping…does it get any better?




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...
Read more

Vun Andrea Aprea, Chef Andrea Aprea, Milan (Mi)

-
Image
I first met Chef Andrea Aprea 4 years ago and have been following his career from a distance ever since. Chef Andrea Aprea of the 2 Michelin starred restaurant Vun Andrea Aprea located inside the Park Hyatt Hotel in Milan.  Absence makes the heart grow fonder, or so they say – but you can’t taste a photograph!   My appointment with the chef was for 6:45 pm, I arrived at 6:40.  I didn’t want be late and miss a chance to chat with him before a busy Saturday night dinner service.  The chef joined me in the La Cupola Lounge and began to share with me his story which includes his thoughts and philosophies on his type of cooking – his Italian Contemporary Cuisine . Chef Andrea Aprea He took me back to the beginning of his career, to the mid/late 90s.  A period where he, born and raised in Naples, decided that he wanted to travel.  To explore.  A period where – he shared – there weren’t as many restaurant icons as there are today.  May...
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