andiamotrips - campania, italy with karen phillips

If I make a list of my top ‘wine-world experiences’ over the past 12 months, this past Vinitaly would rank among the top. Vinitaly 2011 wasn’t my first visit to Verona, but it was one that was full of memories. Memories that began with a phone call last fall from my friend Manuela Piancastelli . Manuela, along with her husband Peppe Mancini , are the owners of a winery called Terre del Principe located in Castel Campagnano in the province of Caserta. Manuela asked me if I would be willing to help out in their booth during Vinitaly. My knowledge of their winery and their wines would be useful, she said, when non-Italians came to the booth, or during meetings with buyers. It took about 5 seconds to respond in the affirmative. But about 5 months for it to sink in. On the 7th of April, however, I was ready to pour… pour Pallagrello . Terre del Principe makes wine using 3 grapes that are not widely known; Pallagrello Nero, Pallagrello Bianco, and Casavecchia , so it was an honor to

Last year’s event was spectacular ), and this one should not be any different. An event celebrating archeology, art, history, food, and wine. The event begins at 1630 in the Sala Consiliare of the Comune di Sant Anastasia (Na) in Piazza Siano with a discussion about the grapes that Alfonso I of Aragon planted on Monte Somma. At 1830. There will be a guided tour of the Santa Maria Del Pozzo Church ( Via Santa Maria Del Pozzo 114, Somma Vesuviana) which was constructed in 1333 by King Roberto d’Angio. This church is famous for its underground frescoes and other wonders. Afterwards, a wine tasting provided by Cantine Olivella as well as a meal prepared by Europe’s youngest Michelin star chef, Francesco Sposito of Ristorante Taverna Estia in Brusciano (Na). Plus music, music, and more music! This fusion of archeology, culture and wine is free, but space is limited and reservations are necessary. They can be made by contacting Cantine Olivella at 081 5311388 or 340 7469126 info@can

The next Accademia Del Gust o at Nautilus Enoristorante will be held this Friday, April 29th . This month’s menu is La Primavera nel Mare : Spring in the Sea accompanied by wines from A.A:. Quartum .Then afterwards, Micheangelo Di Toma will lead a tasting on grappa and aquavita. The evening begins at 2030 and the cost is 35 Euro. For more information, or to reserve a spot, contact Nautilus Via Ripuaria 259, Varcaturo Giugliano in Campania 80014 (Na) 081 839 2006

Vinitaly 2011...Record attendance.  Record high temperatures. But as stifling and hectic as it was, I was able to find a moment of refreshing solitude in the Magistavini booth, pavilion 7B.  Because there, over in the corner, was a young artist.  She sat alone, with her paintbrush, her paper, her three glasses of wine...her thoughts.  Primitivo...Negroamaro...and Taurasi Riserva , she told me.  I watched for awhile as she continued, not wanting to break her concentration, not wanting to disprupt her creativity. I watched as she dipped her paintbrush into each glass containing a wine with stunning ruby red coloring. I observed  as she, with careful strokes, transformed that beauty in a glass to beauty on paper.  And for a few moments, I forgot about the heat, forgot about the crowd, and enjoyed a moment of refreshing solitude...

Part 2 of my visit with wine maker Vincenzo Mercurio at Vinitaly . The Puglia that I am familiar with is that of Alberobello with its white trulli houses, Zoo Safari amusement Park, and La Grotta del Castellano . A Puglia where rusty red iron rich soil hosts wheat fields and olive trees as far as the eye can see. And vineyards….vineyards…vineyards. Negroamaro…Primitivo…guyot and freestanding training systems. It is a Puglia that I visited a couple of summers ago. Puglia…a region that I wanted a deeper understanding of, so during Vinitaly , I decided to try some wines from this sizzling southern Italian region. And that is where Vincenzo Mercurio came in. It wasn’t easy keeping up with Mercurio as we left Pavilion B and headed towards a crowded Pavilion 7B, but I did my best. We found a quiet table in the corner of stand F3 where Vincenzo introduced me to an anima, a spirit of Puglia - Tenuta di Eméra . A winery located in Southern Puglia-Salento to be exact. From my sommelier

A few weeks ago, Cantine Astroni , gave Naples two new opportunites to share Campania with Neapolitans, as well as with travelling cruise ship tourists from all over the world.  Inside the newly opened Stazione Marittima shopping mall, they opened up a wine bar and an enoteca.  In their wine bar, you can relax and try one of their many wines that represent not only the Campi Flegrei area but Campania as well.  A glass of Falanghina with an arancino?  Or how about Piedirosso with a prosciutto or porchetta sandwhich?  And if you really like what you tasted, just go around the corner to their enoteca.  Here you can try more wines and purchase if you wish. Cantine Astroni Wine and Street Food and Cantina Astroni Enoteca are located in the Stazione Marittima Shopping Mall next to Molobeverello.  Their hours are from 0900-2000 7 days a week.  For more info call 348 7685070 or http://www.cantineastroni.com/

 photo:cucina.tema.kataweb.it  There is a tradition in here in Italy around Easter time that we do not celebrate in the States. It is Pasquetta or Easter Monday . The day after Easter. A day to recognize when Jesus appeared to of his disciples who were on their way to Eramus, a few miles from Jerusalem. In Campania, many head to the nearby islands of Capri, Ischia, and Procida with hopes of great weather and the first tan of the season. Many head to the kitchen and to the table…get togethers with families and friends, whether it be a big lunch at home, in a restaurant, or an agriturismo. Then there are those who pack up their cars with food and head towards the many beautiful parks to have a picnic. Not a simple picnic, this is Campania. So I asked my Mise en Place friend Armando Palmieri what kind of menu is typical for a Paqsuetta Picnic . He shared with me a few items that are definite musts for an Easter lunch:   In the kitchen you do not "throw away" any

Every now and then I see one of Sicilian chef Marcello Valentino’s recipes that I have to have for the blog. He was more than happy to share this one. In Sicily, fish is a very popular part of the Easter menu. Pesce azzurro (blue fish such as sardines or mackerel) is divided into  pieces that weigh about 150 g each. He cooks each piece for a few minutes, fully immersed in extra virgin olive oil at  about 45°C. Afterwards, he browns them in a hot pan for a few seconds. The result? Fish that is tender on the inside with a beautiful golden crust on the outside. He accompanied this dish with black beans and a creamy spring vegetable sauce.  Buona Pasqua! Photo: Marcello Valentino

VitignoItalia-WINE REMIX presents a unique format designed by Robert Baron and produced by Radio Capri La Costa Music . WINE-Remix is a new approach to wine tasting that opens up an exploration of the senses,; a new way to   hear   the different notes on each wine. For the first time a sommelier, a DJ and a VJ will lead a wine tasting  combining all our senses to the sounds of music. It is promised to be an extraordinary sensory experience.  A journey through the   sound   of wine. Each wine will be paired with a piece of music, a result of joint research between a sommelier and DJ professionals all with the goal of enhancing your wine tasting experience.  The tastings will be held during the three days of VitignoItalia, in the Tasting Room, from 2000 to 2100. Six wines…six songs…space is limited to 30 people.   Reservations are a must. For more information, or to sign up, contact: www.vitignoitalia.it   tel.   081 4104533 press office Dipinto Studio tel. / fax: 081 681505

As an amazing appetizer, this would look great on your Easter table.  A fave bean salad with smoked provolone cheese, pancetta, and quail eggs with a mimosa sauce.  Here is chef   Giuseppe Daddio ’s recipe Ingredients for 6:   (For fresh fava bean salad)   fave beans (pods) kg.   2   San Marzano tomatoes gr.   500    fresh smoked provolone.   250  gr wrapped pancetta (bacon) gr.   150   6  quail eggs.   .   Extra virgin olive oil   Salt and pepper to taste   Paprika (sweet) to taste       For the mimosa sauce   3 boiled egg yolks.     Salt and pepper to taste   Juice of one lemon   Extra virgin virgin olive Salt and pepper to taste   Wild herbs to taste       Procedure:   Shell the beans and blanch in water for about 2 minutes.   Drain and cool.   Take the skins off the beans and place the beans in a bowl.   Toss with extra virgin olive oil, salt, pepper, diced ( green) tomatoes, and diced provolone cheese. Place the bean salad in a deep dish to mold them.   C

Tortano and Casatiello Easter is approaching, and as with any special holiday, I am always curious about what is going on in the kitchen.  Chef Giuseppe Daddio from Locanda Delle Trame shared with me some of his recipes starting with two classics; Tortano and Casatiello   Ingredients :   flour   (00) 1000 gr ‘American’ flour .   500 gr   water .   700 cl 3 fresh eggs   salt .   50 gr sugar   15 gr lard .   250 gr grated   pecorino .   250 gr pepper .   20 gr yeast   ( compressed )   25 gr sourdough   .   300 gr ___________________________________ For the   filling: cicoli   500 gr High quality   Neapolitan salami     500 gr Procedure : Mix   all   ingredients   in a pastry machine ,   keeping the salt and yeast away from each other .   Add the cheese and pepper. Remove   the   dough   from   the machine when it   is   smooth   and   well   mixed .   Divide the dough into 3 equal parts and braid them.   Place an egg on the top center.   Spread lard

Vinitaly can be overwhelming. A lot of wine, a lot of territory. I didn't have a lot of 'free time', so I wanted to make the most of it. I felt I needed someone to show me around. That someone was Vincenzo Mercurio . Vincenzo is a well respected wine maker and works with a fair number of wineries nationally and internationally. He would be the perfect person to take me on a tour of different territories and was more than happy to share a couple of hours with me during his busy Vinitaly  discussing various traditions, terrain, and wine. So, our trip began in Sardinia…an island located off the western coast of Italy. An amusement park for the rich and famous in the summer with its clear blue seas and beautiful beaches. He introduced me to a land smack in the middle of the province of Sassari, at the foot of Mount Santu. A fertile, volcanic area. He presented Cantina Poderosa , a winery with 6 hectares of vineyards nestled in a land rich in antique traditions and culture.

Chef Paolo Barrale Marennà is proud to present ‘Lezioni di Cucina’ ; a series of cooking lessons presented by chef Paolo Barrale . These courses are dedicated to those who are passionate about good food and are in search of new ideas and techniques to impress their guests. Learn, prepare, and enjoy Michelin star dishes alongside Barrale paired with wines from Feudi dei San Gregorio . Here are the next few opportunities on the schedule: “Easter Menu” Wednesday, April 20, 2011 17:30 – 21:00 “May Menu” Wednesday, May 4, 2011 17:30 – 21:00 “Summer has Arrived” Wednesday, July 6, 2011 17:30 – 21:00 “Midsummer Night’s Dinner” Sunday, August 7, 2011 17:30 – 21:00 For more information, or to reserve a spot contact Marennà Località Cerza Grossa Sorbo Serpico (Av) 0825 986666 or marenna@feudi.it

It wasn’t really a promise. More like a comment. A comment made by Antonio Dente , agronomist for Mastroberardino,  last fall after a visit to their vineyards of Montemarano and Santo Stefano in Avellino. Back from a muddy version of Vineyard Hopping where I got a chance to see grapes on the vine that had developed that beautiful muffa nobile . Aglianico and Fiano grapes on their way to becoming Mastroberardino’s dessert wines. That afternoon Antonio mentioned that the next time I visited, we could see what was going on in the winery and taste their Melìzie and Anthères passitos along with Massimo Di Renzo , Mastrobeardino’s winemaker. A couple of weeks ago, that statement came to life. After a few emails, phone calls, and scheduling changes, the day arrived where I could sit down in the comfort of Mastroberardino’s wine tasting room and have a mini wine tasting lesson on passito-Mastroberadino’s muffa nobile in a glass . We began with Melìzie Fiano Pas

I remember the first time I went to Abraxas . I brought a few friends for a real girls' night out…away from the husbands, kids, and boyfriends. It was my choice, I felt a little responsible, but I had only heard positive things about this osteria located in the outskirts of Campi Flegrei. A place that had a great menu…and an amazing and diverse wine list. I remember being handed that list by Nando Salemme , owner of Abraxas. I can still feel the eyes of my girlfriends on me as they expected me to choose a wine from this large carta dei vini . I chose…we wined and dined…it was a great night. Since then, I have bumped into Nando on numerous occasions outside of Abraxas. On the streets of Taurasi’s centro storico on a hot summer evening. At various wine fairs, lunches, dinners and Slow Food events. And each time we bumped into each other, I was always fascinated at his passion for tasting and trying new things; from wines, to cheeses, to salamis and jams. Nando Salemme-always on

AIS Campania has just announced their calendar of events scheduled for Vinitaly in Verona this week.  It is as follows Vigna Campania Area Tecnica  Campania Pavillion Thursday, April 7  15.30:   "Sparkling Campania"        Asprinio d’Aversa brut I Borboni; Greco Spumante Fattoria La Rivolta;Principe Lotario Aglianico rosato Fontanavecchia;Selim viticoltori De Conciilis; Dubl Falanghina Feudi San Gregorio; Blow Aglianico Rosato VSQ Villa Raiano. Friday, April 8 13.00:   Press Conference 15.30:   "Dieta Mediterranea heritage of humanity" discussions with   Alfonso Iaccarino and  Giorgio Calabrese Saturday, April 9           Ore 12,00:   “Dieta Mediterranea heritage of humanity discussions  with   Alfonso Iaccarino   e   Giorgio Calabresi            16.00:   "We are history ... the story continues," tasting of historic Campania red grape varieties  led by   Luigi Moio   and   Nicoletta Gargiulo   .    Taurasi Riserva docg “130” Mastroberardino; Camp