andiamotrips - campania, italy with karen phillips

It's been my experience that when Chef Michele Grande sets a small glass down in front of me, it is definitely a piccolo package filled with powerful flavors.  It was that way last September with his Vodka and Mussel shot  and it was definitely that way last Saturday afternoon at Roof and Sk y .  This time the featured fish was baccala', codfish.  Grande marinated his and added onions, red chili peppers, and puple basil.  Paired with a cool breeze and a spectacular view of Lake Miseno. Summer is off to a great start!

Among my appointments over the last couple of weeks, I had the opportunity to attend a press conference forthe upcoming edition of Malaze'.   Malaze ' is a privately funded  now in its 10th year which focuses a spotlight on   treasures such as  art, archeaology, tourism, food and wine found in Campi Flegrei.  I've lived at the doorstep of Campi Flegrei, the Phlegrean Fields ,  for over 20 years and it has always been a territory that has not only fascinated me with its secrets, but welcomed me as one of their own. Back to Malaze'  and the press conference held on breezy summer evening at Blu Yachting Club  in Lucrino.  A press conference where Rosario Matera (il presidente) spoke briefly about the series of events in September and  also gave an opportunity for the territory to speak.  A territory that spoke from the heart from those who know it best.  Those who have toiled the land, the sea, and produced what many of us take for granted.  They spoke of their strugg

Wikipedia :   Serendipity  means   a "happy accident" or "pleasant surprise"; specifically, the accident of finding something good or useful without looking for it.   It had been a long day.  To be honest, the last couple of weeks have been pretty busy. Wednesday, for example, I  delivered a graduation speech in shoes with heels that were probably too high and I was ready too go home and crash.  But I had one more appointment.  A quick drive by appointment with winemaker Gerardo Vernazzaro of Cantine Astroni (Na).  I sent a message to Vernazzaro saying I'd swing by the winery around 5...he suggested I stop by around 6.   Some friends are stopping by, dai...we'll visit the vineyards and have a quick aperitif on the Astroni crater wall.   It had been awhile since I'd visited a vineyard.  Probably too long.  So, sure...why not . A white knuckle ride with Vernazzaro at the wheel who lead us through a busy metropolitan Neapolitan city to

A relaxing afternoon in Irpinia.  Green Irpinia as it's lovingly nicknamed.  And anyone who has been there understands why. The territory in the spring and summer is rich, lush, verde . Halfway through my meal at Il Moera  -Ristorante -Orto in Avella (Av), Chef Francesco Fusco brought this dish to my table.  Colorful, flavorful, rich in fresh ingredients, many from the restaurant's garden. Pasta mista- mixed pasta enveloped in a creamy pea sauce.  The chef added carmelized ramata/copper onions from nearby Montoro.  Fusco sprinkled crushed pistachios on top as well as dried edible flowers. Pasta is a girls best friend...

Night two of Festavico included a special evening at Il Bikini.  The Friends lounge was owner Giorgio Scarselli's idea to highlight some of the areas chefs and local products.  A picture perfect  evening  with good food and great company.  Here are just a few highlights of the evening... il pomodoro del contandino... the farmer's tomato..a dish that looks a lot simplier than it reall is.  A ton of work was put into this tomato, including a little molecular magic to give it an omg amazing flavor and texture.  Courtesy of  Chef  Mimmo Alba ,  Cantina San Teodor o (Na) Chef Marzia Buzzanca 's  "Mezze maniche alla margherita" Percorso di Gusti spaghetti madness - lemon, extra virgin olive oil, provolone del monaco cheese...Chef Peppe Guida, Antica Osteria Nonna Rosa shrimp, provolone del monaco cheese, broccoli greens, and bread crumbs...Chef Giacomo De Simone, Punto Scutolo ragu and fior di latte ice cream - Simone Bonini, Gela

Last week in Vico Equense (Na), the party to end all parties came, saw, and conquered the heart of hundreds of chefs and great food lovers alike.  I was part of that crowd of foodies who headed towards the sleepy Sorrento coastal town at the tip of the peninsula.  I wrote about Festavico a couple of weeks ago here.  I wrote about how this party with a purpose's goal was to raise money for 3 charities.  I'm happy to report that over 140,000 euro was raised over three evenings beginning with night one.  The Food Republic which was  held in downtown Vico, consisted of nearly 100 chefs doing cooking, tasting, and sharing with the thousands who stopped by that evening. 100 chefs means 100 dishes, which was nearly impossible for me to even think of trying.  So here's a look at what caught my eye and palate that evening... Let's begin with this plate, which I will definitely say wasone of my favorites of the evening. Chef    Ciro de Marino   presented his slow cooke