andiamotrips - campania, italy with karen phillips

Chef Angelo D'Amico When I walked into the sushi kitchen at Hotel Romeo a couple of weeks ago, he was there.   Angelo D'Amico .   Chef Angelo D'Amico.   His name was familiar.  I heard it for the first time 3 years ago ish when he was named the Best Emerging Chef of The South back in 2010.But we had never met. Our paths crossed for the first time one    Sunday morning... On this particular Sunday morning he was adding the final touches to an appetizer to be served after the official presentation of the CHIC Guide 2013.   A day in which he would officially become part of the Charing Italian Chef Association. Ciao, sono Karen... Ciao, Angelo... . We smiled... We shook hands... Twenty seconds of silence, and then a Would you like to try one? he asked as he handed me a small plate.  His first appetizer as a CHIC . An amazing appetizer... Canollo A crunchy canollo that he made from thinly sliced day old bread. Inside?  Ricotta from Sannio (Benevento), turn

Pizza.  In the Naples area , there is a pizza parlor on every corner.  Sometimes two. But not every neighborhood has a pizzeria run by one of the top instructors from the AVPN -Associzione Verace Pizza Napoletana.  Quarto, a small but busy suburb about 11 km northwest of Naples does.  It was there, at Via Dante Algheri, 6 where I had an appointment one sunny Friday afternoon with pizza maker Salvatore Santucci for a little pizza talk . Salvatore is the owner of his family owned and operated Toto' Sapori Pizzeria.  A small pizzeria with a few small plastic tables that sprinkle the sidewalk out front.  Just a few.  A few for those who wish to sit down in nice weather and enjoy their pizza fresh from the oven.  The rest?  D'asporto ...carry out.  Take away.  Either way, all guaranteed an amazing Santucci pizza. Back in 1984 Salvatore decided that he wanted to make pizza.  A good, no great pizza.  So after years of working around the Naples area, he opened up Toto' Sapo

Wikipedia :   Serendipity  means   a "happy accident" or "pleasant surprise"; specifically, the accident of finding something good or useful without looking for it. Monday April 15.  I was  in Sorbo Serpico (Av) thanks to an invitation by Marenna's man in charge, Chef Paolo Barrale.  He had invited me to attend   CHIC's jam session , and after a few hours of snapping photos and tasting a few dishes, the sommelier/wine blogger in me could not pass up the opportunity to taste a couple of wines.  Specifically the latest rosato from Feudi di San Gregorio .  At the bar, Marenna's, Maitre D', Angelo Nudo ,  handed me a glass (and the bottle :-) ) and I headed out to the terrace.  The afternoon sun with that  spectacular Irpinia panorama was the perfect place to taste Ros'Aura Aglianico Irpinia Rosato DOC 2012.   A dark coppery/intense rose color  reflected nicely in the early afternoon sun.  Nose?  Light fresh fruit.  And though I like m

CHIC chefs-Lino Scarallo, Paolo Barrale, Antonio Tubelli, Rosanna Marziale, Vincenzo Guarino, Angelo D'amico, Gianluca D'Agostino Whoever believes the proverb too many chefs spoil the broth never had the opportunity to spend a couple of days with CHIC .   CHIC? An association of  chefs - CHIC-Charming Italian Chef made up of some of Italy's best ambassadors of Italian cuisine.  President Chef Marco Sacco of Piccolo Lago in Vebania (VB) was in Campania for a couple of days last week to present the new 2013 guide and festiggiare with the association's Campania chefs and anyone else who wanted to join in the action. I wanted to join in. So of the 5 chic events, I managed to make it to two.  Starting with Sunday morning, April 14, Hotel Romeo, Naples. After a presentation of the guide and a quick induction ceremony of Campania's newest CHIC , the party moved to Romeo's Sushi Bar and Restaurant . With a glass of DUBL Aglianico spumante in hand, w

  Last night I opened a bottle of rosato .  I poured myself a glass of Campania    rosé to officially begin my rosato season ...one that begins in April and ends in March .  The wine that I chose for this silent ceremony was Pedirosa IGT 2011  from La Sibilla .  A perfect example of Campania rose' wines.  100 % Piedirosso.  A glass of wine with a dark pink ish color that is brilliant and vibrant. I poured myself a glass of aromas.  Fresh and floral aromas.  Aromas that may lead one to believe that this is more a wine cooler than a wine. But this is not your mother's rosato ... Sapidity and flavor from the first sip. A sip of Campi Flegrei.  And as took a second sip, it was hard not to imagine that soft breeze on my face the dozen or so times that I have been in the La Sibilla vineyards.  I could taste the sea, taste the minerals in the soil... Pairing possibilities?   Almost endless. A wine that is light enough for fish but strong enough for meat dishes.  I