andiamotrips - campania, italy with karen phillips

It's less than a month away from Natale  but  the Christmas spirit has already been spotted in some of the top restaurants throughout Campania.  Like at Palazzo Petrucci , the Michelin starred restaurant located on the beach in Posillipo.  It's here where Chef Lino Scarallo shared his latest twist on the Neapolitan Christmas classic - his Roccoco'2016/2017. Roccoco' is a Christmas cookie unlike the ones I grew up with.  It looks like a flat doughnut .  It can also be very hard, requiring one to break off small pieces and eat them slowly. It does, however, contain certain flavors that are warm and comforting. A fusion of pisto ; spices such as cloves, cinnamon, nutmeg, and star anise.  Almonds, honey, and lemon/orange peel are also added to the cookie dough. At quick glance at Scarallo's 2016/2017 version of this classic reminded me instantly of Saturn surrounded by a thin crunchy cookie ring.  I broke open the celestial sphere and found a cream

In Naples, that coffee moment is a must.  Add an amazing view like this one from the 10th floor terrace of the Romeo Hotel in Naples, Italy featuring Mount Vesuvius in the background... well, 'nuff said!.  This tazzulella,  cup of coffee concluded my spectacular breakfast one sunny Sunday morning. Details soon. In the meantime - enjoy a coffe break.

Chef Oliver Glowig I decided to take a little train trip last weekend.  A day trip from Naples to Rome, a trip that would take a little more than an hour.   My trip was not designed to visit any of the museums, fountains, churches, or amazing sights around the eternal city.   I actually had no intention of leaving the Rome Terminal train station at all! Reason?  I wanted to check out 2 starred Michelin Chef  Oliver Glowig’ s new adventure – a restaurant name  La Tavola, Il Vino, La Dispens a (Table, Wine, Pantry).  A restaurant located in  Mercato Centrale Roma  – a refined  food court  featuring  some of Rome’s (and Italy’s)  top foodie stops.   This would be my first visit to check out the chef’s cuisine so I as full of nervous excitement as I walked up the stairs, sat down, and looked over the menu. Nerves calmed down thanks to the casual ambiance,  a glass of champagne and an aperitif with Glowig as he helped me pick out his specialties – beginning with the ap

Maurizio De Giovanni and Chef Lino Scarallo There had been a particular event circled on my calendar for quite some time.  Thursday, 17 November – In Poltrona con lo Chef.   An evening in which I could not only have the opportunity to observe Michelin starred Chef Lino Scarallo  in action – but grab the chance to see him away from the stove tops and pass at Palazzo Petrucci .  He temporarily transferred some of his brigade and dining room staff to Hart Cinema in Naples for the first night of a five evening series entitled In Poltrona con lo Chef/ In an Easy chair with the Chef . An evening organized by  Wine And The City   – Napoli to pair up chefs, authors, cinema and of course food and wine! As the lights went down, I sat down as well…in an easy chair – row B, poltrona 12.  A seat in a sold out crowd to watch, listen, laugh, taste and enjoy an evening out  in Naples.  The serata/evening began with a Neapolitan film (produced by Garofolo pasta -a spo

Only a few weeks have passed since my visit to Pastificio Gentile’s newly renovated location along Windmill Valley in Gragnano.  I wrote about it here .  It was during that visit that I made plans to come back during the day, maybe with a notebook to take a few notes, and maybe with a few friends to share the experience.  That’s what happened last Saturday.  I returned with a few friends…chefs from restaurants that I’ve visited in the past.  I invited them to step out of the kitchen so to speak, so that they can look at here their products come from/ho they are made. What do chefs notice when they enter a pasta factory?  The aromas, the heat/calore… They touch, taste, and ask questions, share experiences, ideas.   In the company of five chefs and a 7 year old opened up my mind (and taste buds :-D ) . A full on five senses experience!

I’d like to begin this post by saying that I’ve been in a love/hate relationship with panettone for over 20 years.  Panettone, historically known as a ‘Christmas Cake’ in Italian,  is traditionally made with candied fruits and nuts and not a part of my childhood growing up in the suburbs of the USA.  Yet, living in Italy for over 20 years hasn’t helped much either.  Maybe because my first introduction to a panettone was during a family Christmas gathering.  The economical store bought cake was cut and shared after a loooong meal. I didn’t like it all, primarily due to the very low quality of the ingredients. Fast forward, about 20 years or so…here, thanks to the blog, I began trying panettone made by top pastry chefs, particularly those from southern Italy.  Artisans, I should say,who have opted for quality ingredients, focused on levitation processes, and a variety of flavors has opened my eyes and palate to a completely new world.  Artisans and bakeries like Forno Guarino