andiamotrips - campania, italy with karen phillips

I may have skipped a little as I exited the garage where I left my car about 50 meters or so from Piazza Sannazzaro in Mergellina (Na).  From a distance I saw the sign, the umbrellas, the tables.  But wait, maybe I'm jumping head, going too quickly.  Let me back up just a bit. Let me explain what put that spring in my step as I headed to the sunny side of the street. The 'official' announcement was made little over a month ago.  Probably the biggest announcement in Naples enogastronomic history in a long long time.  Expected and desired by many, myself included. Pizzaolio Ciro Salvo would be opening his new pizzeria 50 Kalo' in Naples on the 13th of February. Those outside of Napoli may not understand the excitement.  So here's a  little background in a nutshell. Salvo is from Portici, about 25 minutes from Naples.  His family has been making some of the best Neapolitan pizza for three generations, ever since his grandmother opened up a small but respectable

A few weeks ago,  I received an invitation to participate in “Pasta Bufala e Fantasia! Reinventa la tradizione” this year's food blogger recipe contest sponsored by Le Strade della Mozzarella and Pastificio dei Campi  .  This year, the contest looked assai interesting because besides being asked to use pasta and mozzarella di bufala DOP in our recipes, we were asked to incorporate 'the latest technology'.  After a little research and some creative daydreaming, I came up with my entry: Calle dei Campi di Gragnano, Tomato / Basil Gelee and Buffalo Milk Mozzarella DOP Fonduta Difficulty: 2 (In a range from 1-4) Ingredients for 4 people 200 gr Calle dei Campi di Gragnano pasta . 260 g of  sliced San Marzano tomatoes ( Since they are out of season, I used canned and drained the extra juice) 75 gr of chopped basil  350 grams of mozzarella di bufalo dop 200 ml of cream 350 ml of milk 150 ml of water 22 g (4 1/5 teaspoons) of agar agar powd

Una serata dedicata al gusto dell'amicizia ... That is what the invite said. 6 talented chefs.  6 talented friends who promised us an evening out  , with amici for una serata of good food wine and good company. I stepped out last Monday evening an headed to  Piazzetta Milu' in Castellamare Di Stabia, about forty minutes ish from Naples.  I stepped out on a  cold Monday night in February  to celebrate  friendship.   Amici per Le Padelle is what this band of brothers calls themselves.  An idea thrown around one late evening via WhatsApp .  An idea to share their passion for cooking,  to get together in one kitchen and stir it up, so to speak... The evening began with an appetizer from Chef Antonio Petrone ... Totanetto di paranza stuffed with friarielli greens, smoked provolone cheese, and fondue with poatatoes from Montoro. Next, Chef Rocco De Santis.... A crispy fried egg with a whisper of cauliflower, truffles and a creamy caciocavallo cheese sauce

I remember that afternoon as if it were yesterday.  A Sunday afternoon in Salza Irpina (Av), late October 2013.  After a few hours in Roberto Di Meo's Fiano vineyards 'helping out' with the harvest and taking photos, it was time to sit down and relax.  Relax with a glass of wine and enjoy a buffet potluck pranzo prepared by Di Meo, his wife Rossella, and their friends.   It was over a glass of one Di Meo's latest creations, a Fiano spumante metodo charmat  that the idea hit.  And without missing a beat I asked Roberto if we could do a Snapshot together...his Fiano in Naples.  And I knew just the place. Veritas Restaurant. Veritas, besides being one of the top restaurants in Naples,  had the right ambiance, I felt, to recreate that afternoon in Avellino.   Cozy, compassionate, comfortable .  In the kitchen, Gianluca D'Agostino a young chef with a sack load of experience.  A Neapolitan with strong ties to Irpinia. I was more than confident that Gianlu' cou