andiamotrips - campania, italy with karen phillips

My octopus obsession continues this hot Neapolitan summer with this appetizer by Chef Gianluca D'Agostino of Veritas Restaurant   in downtown Naples.  The chef put together three ingredients that were not only pleasing to the eye, but to the palate as well. Octopus- together with cherries and a puree made with red beets...  amazing...  

My server silently placed the dish in front of me with care and professionalism.  She was silent because she knew that right behind her the chef was on his way and he wanted to present this amazing appetizer to me, explain the details, and answer any questions I might have. I looked at the dish.  A delicate colorful presentation.  I looked up at the chef.  Chef   Paolo Barrale  of Marenna' Ristorante . Barrale. Larger than life, smiling, ready to describe this amazing appetizer... A version, his version of a Bloody Mary .  No alcohol here, but packed with the ingredients that make that popular cocktail a hit. But first he explained the base.  Fish. I usually use tuna, but the catch of the day was amberjack, he said. He presented it in two ways. Slightly sauteed with his bloody mary mix -  a tasty tomato gelatin and cucumbers. A tartar version inside a spring roll. Add a little garlic mayo, and here it is... ...

Somehow, someway baccala' (salt  cod) with escarole has become one of my favorite dishes.  I recently had a chance to try this version by Michelin star chef Paolo Barrale at Marenna Ristorante in Sorbo Serpico (Av). The baccala' was cooked confit ( slowly in extra virgin oil). And if that wasn't tasty enough, along with escarole, the chef added a basil seed caviar and set it on top of a smooth sauce made with almond milk. And there it is... amazing...

Karen, guarda qui... Look over here... Those were the words of Lorenzo Montoro as he accompanied me on my recent trip to Montoroerbe in Lavorate di Sarno.  I was back 2 weeks after my first visit trying to satisfy my San Marzano tomato infatuation that has been increasing at a baffling rate since my first visit.  The more I learn, the more I love... So maybe that is why I didn't notice the heat as I explored the tomato garden that had changed dramatically since my previous visit. We can't harvest yet, Dario Montoro told me.   We just sprayed the plants with copper .   We'll harvest in a couple of weeks he said with a smile. A couple of weeks with the hope that this incredible heatwave that has hit Italy will ease up just a bit. I strolled the the farm with Lorenzo, Dario, and their father, Giuseppe Montoro .  And as I did, I thought back to what I have learned lately... The San Marzano tomato is one of the popular ones for many chefs in Campan...

Conciato romano cheese and Agriturismo Le Campestre.  I was introduced to both examples of Campania quality for the first  back in March of 2011.   Conciato romano is a pickled cheese- dating back to the Samnite civilization.    It's produced in Alto Casertano, home to Agritursimo Le Campestre and the Lombardi family who has nearly single handedly brought this cheese back to life by promoting it on a national level and helping it to become a Slow Food Presidia .  Le Campestre's web site describes this particular cheese like this... Vorremmo raccontare il  Conciato Romano  ma non è facile farne una semplice descrizione in quanto non è solo un formaggio ma una vera esperienza antropologica. E’ quell’insieme di sensazioni che investe il palato, travolge i sensi, rievoca trascorsi imprimendo il ricordo... We would like to talk about Conciato Romano but it isn't easy to give a simple description since it isn't just a cheese but a real ...

Aperitif hour and its time to go back to the Romeo Hotel and the Beluga Skybar . Yes, go back, as I've written about this spectacular terrace overlooking the Porto di Napoli here and here . This time, however, the 5 star luxury hotel had a new formula that they wished to try out on one of the hottest days of the summer so far. GioveDrink - a play on the word giovedi , which means Thursday, saw its premier on July 16th.  A Thursday night aperitif which included: a plateful of finger food fusion with appetizers from the hotel's Romeo Sushi Bar and Michelin star Il Comandante Restaurant   and  Romeo Sushi Bar & Restaurant... a cocktail or a glass of wine - I chose a glass of Falanghina del Sannio Bianco 2014 IGT from Cantine Mustilli... and a voucher to use at the hotel's Dogana del Sale Luxury Spa . Add a DJ with some cool music and you have the perfect formula to beat the summer heat. With positive fee...

Pompeii is one of Campania's top tourists spots.  Known for its famous ancient ruins such as the ampitheater, the Faun's house and Villa dei Misteri.  Known for  its breathtaking    sanctuary of the  Beata Vergine del Rosario /Blessed Virgin of the Rosary. As far as places to eat, there has always been a wide range of places with tourist menus to please the crowds who are in town for the sights and are looking for a quick bite to eat.   So it was a pleasure to finally make it out to Vincanto - Wine & Food , the enogastronamical adventure that Yuri Buono began several years ago.  A passionate adventure that I soon got caught up in as Buono greeted me at the door and led me to my seat.   My intention was to have a quick aperitif, having seen an advertisement for his Viniziamo la Serata featuring a buffet and a glass or two of wine from a small but robust wine list. But as Buono pulled out the menu, and we began to talk, I...