andiamotrips - campania, italy with karen phillips

It's almost impossible not to feel right at home when you sit down at one of the rustic, yet polished tables at Osteria Famiglia 1968 in Nocera Superiore (Sa)  I sat down and and just knew that this would be a lunch that would feature quality local products served with a smile - southern style. I was right, beginning with the appetizers. I had two that were just, well, amazing... Il peperoncino verde friariello.. A green sweet pepper which was lightly sauteed, potato   Robertina style with caciocavallo podolico cheese, and a flavorful slice of pancetta bacon. Il vasocottura... This dish, cooked in a vacuum sealed glass jar was presented to me on a plate so that I could see and appreciate all that it had to offer.  Bounty from the Principe family's garden such as basil, eggplant, and tomatoes that they bottle themselves.   Nonno Ernesto 's sausage played an important role as well. We had only just begun...

When I pulled into the entrance of Caseificio Aurora that Saturday afternoon, I had no idea what the next couple of hours had in store for me.  There was no way, or so I believed, that a visit to a cheese factory would be a gastronomical life changing moment . But yet, there I was, standing quietly inside, slightly to the right of the entrance observing a small, orderly line of customers awaiting their turn to be served by a smiling helpful staff at the counter. Behind the counter - a large window with a full view of the backstage area where the Aurora team was just finishing up the days production of mozzarella and fior di latte. It was there when I spotted Paolo Amato, owner of the factory and the gentleman who would be my cheese guru for the morning.  I quickly hopped in line to announce my arrival. A few minutes later, I found myself in front of stainless steel tubs of young warm mozzarella cheese. Paolo Amato  And after a quick lesson on mozzarell...

It's official.  Octopus  played a key role in my list of favorite dishes/summer 2015.  Like this one by Chef Giacomo De Simone of Punta Scutolo Ristorante in Seiano *Na).  A fantastic first served right on the beach.  Polpo e lingiuine/Octopus and linguine. The chef first cooked the octopus vacuum packed at a temperature of 85 degrees Celsius/185 degrees Farenheight for about and hour and a half.  He conserved the juices , added some water and used that to cook the pasta. Notice the pasta's color?  All octopus.  After the pasta was cooked al dente, he drained it, added some extra virgin olive oil, and the cooked octopus which he had cut into small pieces. A first course that was.... fantastic.