Snapshot of a Territory - Falerno del Massico, April 29, 2014, SUD Ristorante, Quarto (Na)

There are few things more exhilarating  to me than walking around a vineyard with my little Nikon in hand.   My latest adventure took me to the Caserta province to learn as much as I could about Falerno del Massico...and take a few snapshots.
Falerno/Falernum- a wine that often found itself of the banquet tables of emperors will find its way to SUD Ristorante in Quarto for a special evening on the 29th of April, 2014 at 8:30 pm.
Villa Matilde, Masseria Felicia, Az. Agricola Gennaro Papa and Viticoltori Migliozzi will present their latest vintages of their top wines during a tasting that will focus on the many faces of Falerno.
A snapshot dressed in Falanghina white.  A snapshot wearing red with Aglianico, Piedirosso, or Primitivo.

Villa Matilde
Falerno del Massico bianco classico doc 2013
Vigna Camarato 2006 Falerno del Massico doc Riserva

Masseria Felicia
Etichetta Bronzo Falerno del Massico 2009

Gennaro Papa

Campantuono Falerno del Massico 2008

Fastignano Roccamonfina 2009

Viticoltori Migliozzi
Rampaniuci Falerno del Massico 2009

A snapshot of Falerno del Massico paired with a meal prepared by Michelin star chef Marianna Vitale.

A snapshot of Falerno del Massico which includes, well...snapshots taken by me.

The cost of the evening is 55 Euro.  Reservations are necessary and can be made by email to andiamotrips@gmail.com or info@sudristorante.it or by calling  081 020 2708

A Star in Cantina -Chef Peppe Guida at Quartum Store, Quarto (Na)

Chef Peppe Guida

It was my friend Joseph who first told me about a top Michelin star chef located not far from Naples in a small town called Vico Equense.  "Chef Giuseppe Guida, he said, of Antica Osteria Nonna Rosa".  A not to miss restaurant.  Months passed and unfortunately I never made it to Giuda's doorstep in Vico.  Needless to say then,  that I was more than thrilled when I read the news that Guida would be the 4th chef in a series of serate at Quartum store- Una Stella in Cantina.
I made my reservation.
I showed up fashionably late, but still earlier than the majority of the sold-out crowd.  A chit chat in the kitchen with the chef, as well as a quick snack before showtime.  His fried cauliflower zeppola with butter and an anchovy on top.

If this was any indication of the evening ahead then my friend Joseph was correct.  And I said so with a quick text message. (Sono con Peppe Guida :-) )

The evening officially began with a glass of Asprinio Spumante brut V.S.Q whose acidity paired well with the chef's benvenuto.
If the zeppola showed the chef's savoury side, then his next two dishes showed that this grande chef with the big smile also has a light delicate touch.
Fresh shrimp, delicately chopped/beaten with ricotta and mandarin...

Briciole of wheat pasta with lime and shellfish juice...

Another pleasant surprise came when we were served Guida's zuppa di pesce.  A soup starring bluefish, an inexpensive pesce which was transformed into a meal worthy of a Michelin star.  Potatoes. lemon, olive oil...need I say more? 

 Paired with Quartum's Falanghina dei Campi Flegrei 2013 (world premiere).

Time for dessert.  And since we are approaching the Easter season, what better dessert than pasteria? The chef served his with a light but flavorful citrus sauce.

So was my friend Joseph right? Did I just have a chance to enjoy a meal by one of Campania's top chefs?

I think so.

Quartum Store

Via Giorgio De Falco, 7/9

Quarto (NA)

Antica Osteria Nonna Rosa

Via Privata Bonea 4

80069 Vico Equense (Na)
081 8799055

Taverna del Capitano - Mare in the Spring

Chef Alfonso Caputo

Around March, many  of us in Campania are ready for a change in temperature.  Tired of the rain, and we had a quite a bit this year, and ready for the sun.  So when the sun arrives, we're ready for the beach...ready for mare.  Not so much for a swim, but definitely a leisurely lunch in the sun overlooking the water.  So for my first mare-outing, I decided to head towards a familiar friendly ristorante in Nerano - Taverna del Capitano.  I was curious to see what Chef Alfonso Caputo had added to his menu for the spring.  Curious to see  how he teamed up  easonal specialties with fresh seafood from the mare that he loves so much.

Appetizers:

Snapper terrine with broccoli.

Shrimp with fresh spring peas and cuttlefish roe.

Sea  snail au gratin with a sweet caramelized spring onion. 

Lemon chicken and vegetables with a tomato and ricotta sauce.

Pasta for my first course.  The chef sent me these two dishes, which I was told to 'mix it up' with my fork to let the flavors meld together.  I did. :-)

Pasta with clams on a bed of tomato and ricotta sauce.

Spaghetti with squid and fresh tomato.

Second course.  Two flavorful dishes that embraced the territory.

Aluzzo imperiale (local white fish) with fresh peas and asparagus with red beet and squid ink sauce on the side. 

Fried mullet and fried artichokes.

It was time to slow things down. Time for dessert-well predessert.

Kiwi and apple sorbet.

And last, but certainly not least.  Dessert.  A preview to Easter with a typical Neapolitan Easter dessert.  Pasteria.  A tray of this particular dessert was served in four variations...ice cream, classic, cookie, and in a glass to drink.

After lunch, an obligatory stop by the beach...to say goodbye, better, see you later.  Maybe the next time with a beach towel, sunglasses and a good book.