andiamotrips - campania, italy with karen phillips

Wikipedia :   Serendipity  means   a "happy accident" or "pleasant surprise"; specifically, the accident of finding something good or useful without looking for it. Have you decide which  wine would you like with lunch? I looked up from Kresios's impressive wine list/book at Alessandro Sacco , the restaurant's maitre d'. I wasn't really sure how to answer.  I was at Kresios to check out the restaurant, the bistrot, speak with Chef Giuseppe Iannotti and his staff and walk the vineyards.  Surprisingly I had too much running through my mind to pick out a wine that afternoon.  But I did know that I wanted something local and something easy .   How about a nice Barbera ?  I asked. Barbera del Sannio . Sacco returned with a bottle of Armonico 2010 Barbera Sannio Doc from  Az. Vitivinicola Anna Bosco .  A small winery just 10 minutes up the road in Castelvenere (Bn).  He poured as I was jotting a few notes down about my appetizer.  Out of the cor

It was a  Fat Tuesday.nearly 20 years ago when I was told that in Naples during Carnival season, particularly on Martedi' Grasso , you have to cook lasagna.   You're not Neapolitan if you don't!  I was told. Well, I;m not...but I did get caught up with the spirit of it all. I love a good lasagna and every year since then I make sure that there is lasgana on the menu.  All without asking why?   perche'? Until this year, until this week.  I decided to visit Chef Pietro Parisi at his retaurant Era Ora in Palma Campania (Na).    Parisi, known also as the c hef contandino /farmer, is deeply rooted in tradition.  And he was more than happy to share with me a little background on this dish as well as other carnevale menu musts. First of all, I had to think back to a time when a baked lasagna was not a common menu item.  A dish rich in tomato sauce with meat was something that only the rich could afford.  So to have this dish on the table was something s

When I walked into Kresios in Telese, part of the Benevento province, Chef Giuseppe Iannotti was on the phone.   One moment he gestured with a smile.  No problem , I whispered.  Iannotti was busy.  I expected that. It was Saturday afternoon 15 minutes before lunch service. A  week after his grand opening of Kresios Bistrot , Kresios's gourmet annex.  It was Saturday afternoon 15 minutes before lunch service.  A week before Identita' Golose where he would be participating in three events in two days. Chef Giuseppe Iannotti No problem, I whispered again. This time looking past Iannotti. You see, Kresios is much more than just a place to have lunch or dinner by one of Italy's hottest young chefs of the moment. Surrounding the property is the family's  vineyards...and I wanted to have a look.   It was the perfect time, right after the winter pruning.  Barbera and Falanghina vines stripped down.   Vine cuttings on the ground... As the wind picked up,