andiamotrips - campania, italy with karen phillips

The Christmas holidays are full of traditions, especially in Campania! Especially at the table!!! The perfect opportunity to visit Michelin star chef Antonino Montefusco of Terrazza Bosquet in Sorrento to see what he had in store for those who decided to spend Christmas at his table... Chef Antonino Montefusco The chef invited me into his kitchen to check out  four holiday recipes beginning  with an his appetizer.  Codfish and reinforcement salad. Next, a twist on a classic spaghetti and clams, Montefusco proposes a ravioli stuffed with clams. La minestra maritata or as we say in English, wedding soup ,is a definite must! And for dessert?   Roccoco'!  Montefusco's version is a little different, though it still has the fantastic flavors of Christmas in Campania! Grazie, chef!!!  Buone feste!!!

A glass of sparkling wine is the perfect way to kick off the Christmas season.  Here's a look at Sommelier Francesco Sicignano of Terrazza Bosquet Restaurant  as he opens a bottle for me in the kitchen!

After nearly 24 years in Campania and numerous visits to Vietri Sul Mare, I've always turned left at the exit, never right.  Until that rainy afternoon in which I decided to have lunch at Re Mauri', a small gourmet restaurant that has escaped my radar since its opening in 2014 - even after earning a Michelin star in 2016. I took the exit, just as the light rain turned into a heavy downpour, making me almost miss the entrance to the restaurant. I parked, was escorted into Re Mauri'. Bellissimo ! my first reaction.  A small dining room featuring a lovely rain soaked terrace tiled in Vietri Sul Mare blue. I turned, greeted Chef Lorenzo Cuomo , a quick chat, tour of the kitchen and then I was led to my seat by Maitre Sommelier Roberto Adduono.   Adduono showed me the water list - I chose a natural carbonated bottle from northern Portugal - Vidago. Then, time for an cocktail...an oyster cocktail prepared table side!   ...

Sunday afternoon.  And I decided to head to Caiazzo to try a pizza or three made by Franco Pepe  A familiar pilgrimage that I've made who knows how many times over the last 6 years.  During those years a lot has changed for my amico pizzaiolo.   He opened up Pepe in Grani ...then added a bed and pizza so visitors could have a place to stay-right in the pizzeria!  Then he added a tasting room for those looking for something extra.  He added a second pizza oven. Deepened his wine list. Oh, and did I mention, became one, if not the top, pizza makers in the world. One thing that I love about Pepe, besides the pizza, is his desire to evolve.  To continue to look for ways to make Pepe in Grani not just a pizza place...but a pizza experience.   An authentic experience.   .  I arrived in Franco's little viale right before the crowds. I entered, found Franco, took off my jacket - then Franco sa...

Chefs Lorenzo Cuomo, Oliver Glowig, Ludovico De Vivo, Domenico Iavarone, Valentino Palmisano and Daniele Corona The idea of going out on Halloween usually doesn’t excite me much.  I mean, in the States, it can get pretty crazy, you know, with all the costumes and tricker treaters and such.  However, an invitation from a friend - Domenico Iavarone, Jose Restaurant   (who happens to be one of the top chefs in the Campania region) was impossible to refuse. Chef Domenico Iavarone Karen, the 31 st of October – a dinner to wrap up a series of dinners at Oliver’s (Oliver Glowig).  I won’t take no for an answer. -  Iavarone wrote me a month or so before the cena . And he wouldn’t have to.  A dinner that was not the usual four hands dinner starring 2 top chefs – but a twelve hands dinner starring 6!! !  Wow!! So after a looong day at work, I hopped in my car and headed to Jose Restaurant for dinner. A dinner to celebrate l’amici...