My Pappa al Pomodoro, Chef Vincenzo Guarino, Il Pievano Ristorante (Si)
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I went to Tuscany a few weeks back. Maybe you remember. I spent some time with Michelin starred Chef Vincenzo Guarino nearly a month after he took the reigns at Il Pievano Ristorante. There, in the kitchen, and then at the table I had the chance to try some of his new dishes for the spring. Like this amazing appetizer - My Pappa al Pomodoro. His bread and tomato soup. His, because this dish is a Tuscan classic but Guarino is from Campania. So he gave his twist on the dish surely thinking about the flavors and colors of home...his twist on the dish with different textures and his famoso hot/cold temperature play. A Tuscan classic Guarino style.
Let's take a closer look!
Fried sardines...
yellow cherry tomato stuffed with bread and tomato soup
purple potato crisp, creamy caprino goat cheese and pappa al pomodoro...tomato and bread soup...
Also on the block - a tomato sorbet and lots and lots of flavor.
I've lost count as to how many times I have seen Chef Peppe Guida since we met for the first time last April . On every occasion, from dinners at Pastifcio dei Campi to visits to Marina Yacht Club , we always ended our conversations agreeing that I needed to visit him a casa sua ...his home, his restaurant, Antica Osteria Nonna Rosa in Vico Equense (Na). I chose a Saturday afternoon to visit the chef's home, which really was just that...a home. A renovated house dating back to the 17th century. Chef Guida took me on a little tour pointing out where the pizza oven used to be, for example, which now is a small corner intimate dining room/wine cellar. My eyes, however, were drawn to the family room where among antique furniture and plants hanging from the ceiling was a comfortable couch. I sat down for a while to relax, discuss the latest news from Napoli, and talk about Guida's menu over a glass of spumante and a soft warm slice of casatiello with...
Scarpetta. ..the word alone makes one's taste buds jump for joy. Scarpetta, little shoe, is an act of love at the end of a meal. A show of respect and admiration performedw ith a piece of great bread and the remnants of a fantastic sauce left on the plate at the end a a course. That is the spirit behind Franco Pepe' s latest pizza - La Scarpetta. Pepe's soft pizza dough paired with an amazing ragu tomato sauce. For the sauce, Pepe chose three tomato varieties and slow cooked them so that they fused together to make an incredible tomato sauce. This sauce is not cooked in the oven with the pizza dough, but added on top afterwards. Then a couple of shavings of Grana Padano cheese (aged 12 and 24 months) Just one more taste of happiness courtesy of Pepe in Grani.. .
If you're a foodie, then "In the Kitchen Campania" is the perfect show to satisfy your cravings. This upcoming culinary series will feature some of the most talented chefs in the Campania region of Italy and is a celebration of the rich flavors and traditions of Italian cuisine. You won't want to miss Chef Luigi Coppola of Casa Coloni Restaurant in this episode, which premieres on my YouTube channel on January 30th . Be sure to save the date, watch the trailer, and subscribe to our channel to stay up-to-date with all the latest culinary excitement. Ci vediamo in the kitchen!
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