Gennaro Esposito's party on the peninsula with the sole purpose of raising money for charities such as ALTS ( Association for the fight against breast tumors), Fondazione Pro ( Tumor research and prevention), Never Give Up (Prevention and treatment of nutrition and eating disorders), Noi con Voi per le Mici (School camps for children with chronic intestinal inflammatory diseases) and Santobono Onlus (Operative microscope project).
Last year, Festa a Vico raised nearly 190,000 Euro! How? By hosting a series of events featuring over 400 chefs and pizza makers.
Here's a quick glance at the program.
On Sunday, June 4, the "Republic of Food" will be on stage. Approximately 200 young chefs will animate the streets of Vico Equense's center by cooking dishes inside and outside of the nearby shops. You can enjoy their dishes in front of the florist, in the clothing boutiques or simply on the various tasting stations that will color the streets. Here's how to participate: a simple offer of 20 euros at one of the Onlus collection points will allow you to taste 5 dishes as well as a bottle of water and a coffee or to taste 4 dishes, taste a glass of wine and have a bottle of water and a coffee.
On Monday, June 5, there will be the "Charity Dinner" Over 20 star chefs will prepare a dinner for 200 diners. The great names from some of Italy's top restaurants will take guests on an unforgettable journey with classic dishes of their own restaurants. The dessert buffet will be made by the Accademia Maestri Pasticceri Italiani. This event is sold out!
On Tuesday, June 6, it will simply be the "Night of the Stars." In the beautiful scenery of the Seiano Marina, over 100 Michelin star chefs will delight participants with their street food. There will be a wonderful opportunity - just to say it - to taste the "Pizza of the Stars" of the Pizzaioli Masters and then conclude the evening in the tourist complex Le Axidie with the "Dessert Storm", a sweet moment starring over 20 of the best Italian pastry chefs. Here's how to attend: you can take part in the evening with a minimum bid of 120 € that will be allocated to the Onlus Associations. It is possible to make the donation the evening at the bank of the Onlus which you will find at the entrance (also with credit card) but, since the places are limited, it is advisable to make the donation by bank transfer (as it has a value of Reservation) to be made by 27/05/2017
Further info can be found on the Festa a Vico' site here -
See you at Vico!
Friday, May 19, 2017
Thursday, May 18, 2017
After a relaxing cocktail prepared by Baldo Durazzo (coming soon) my son and I sat down at the table an tried three of Scotti's starters-
Beginning with an appetizer that gives us a sneak peek of the summer season. Il Pomodoro; the tomato.
A reconstructed caponata featuring the classic ingredients such as tomatoes, mozzarella cheese, freselle, all stuffed inside Scotti's tomato casa.
Next, the chef's signature dish that has been a part of his menu for several years. A cappuccino-
one made with potatoes, lobster and a sprinkling of black squid powder on top.
Then a montanarina.
A little fried pizza Scotti style starring some amazing ingredients. Scampi, corbarino tomato confit, and caviar. The chef stuffed the pizza dough with burrata and basil.
Tuesday, May 9, 2017
Confession. I have a love/hate relationship with Positano.
Love- an amazing hot spot on the Amalfi Coast. Great shops, restaurants, spectacular views, and a beautiful beach that welcomes travelers from all over the world. Really, all over.
Hate – traffic, parking, and did I mention the traffic?
But as they say, love conquers all, so last Saturday afternoon I hopped in my car and headed out to Positano. The drive was amazing, practically no traffic thanks to a little cloudy weather and a Naples soccer game. I arrived early enough to window shop as I headed down the alleyways from the garage to Rada Restaurant located on the rocks. On the beach.
Fitting this on the rocks, on the beach. Fitting because when I arrived, Chef Emilio Desiderio was ready to take me on a little passeggiata sulla spiaggia.
|Chef Emilio Desiderio|
A walk on the beach, the affectionate name he has given to his aperitif starring his take on the sea that he sees from the restaurant’s kitchen window.
A little bubbly from Franciacorta...
Then, the chefs version of sea algae, reminiscent of the greenery that often washes up on the beach. Here in version 'crunchy chip'.
Next, sitting on a starfish, a smooth stone. Or is it? Look closely. The chef's fake stone is actually stuffed with sauro fish, dried tomatoes and oregano.
Algae is back, this time as a soft sponge topped with a salmon mousse.
Sitting inside this ceramic sea urchin, the chef served up creamed hake fish with a potato foam and Lapsang souchong black tea.
Inside this seashell, I not only heard the sea, but was treated to Chef Desiderio's fusillo alla carbonara. A puffy fusillo pasta with a carbonara mousse and Ossetra caviar.
Desiderio's bread, butter, and anchovy alongside an Italian classic - finger food style. Spaghetti, garlic, olive oil, and chili flakes.
Our stroll continued and led us to a small fried mozzarella ball with a sprinkling of crustacean powder.
Next, onto the appetizers – brand new for the 2017 season, which for Rada opened up just a couple of weeks ago.
I think it's safe to say that my love for a great artichoke has spread throughout the region. Desiderio's smoked version includes shrimp and a black squid chip on the side!
Shrimp bisque dripped around the side.
I hae a special name for this next dish. I've nicknamed it my presunset seppia. An appetizer starring grilled cuttlefish.
Blessed with an amazing backdrop that only Positano knows how to give, the chef paired his cuttlefish with a creamy spring pea sauce, fake peas made with ricotta cheese and lemons, pea srouts, and an amazing sauce made with the the cuttlefish's 5th quarter.
The chef lightly fried the mullet in bread crumbs, and accompanied it with a sort of deconstructed parmigiana. Creamy eggplant, parmigiano cheese,
A basil pesto, and provola cheese.
Our In the Kitchen Contest was a great success! After reading entries from Italy and the United States, the chefs and I have decided on a winner. Congratulations to Andrea from San Potito Ultra in the Avellino Province of Campania.
Here’s what Andrea had to say:
Salve, Per me il piatto della memoria della mia infanzia è il soffritto di maiale. Essendo irpino di nascita, è sempre stata una tradizione della mia famiglia allevare il maiale. Una cura nell'allevamento dell'animale molto curata , anche perché la qualità della carne dello stesso è molto influenzata dalla sua alimentazione. Nei mesi invernali la famiglia tutta si riuniva per l'evento della macellazione. Il piatto prelibato era proprio il soffritto, costituito dal quinto quarto del maiale, parte che non viene sempre utilizzata nella cucina odierna. Bene, quella prelibatezza attirava tutti, dai ragazzi agli adulti , e soprattutto era un punto di unione dove la famiglia si raccoglieva per celebrare una delle famose tradizioni irpine.
Hello, For me the dish of my childhood memory is pork soffritto. Being Irpinian by birth, it has always been a family tradition to breed pig. The care and attention to the animal’s diet is closely connected to the quality of the pork . In the winter months the family would meet to slaughter the animals. One of the delicious dishes produced was pork soffritto consisting of the fifth quarter of the pork, the part that is not always used in today's cuisine. Well, that delicacy attracted everyone, from kids to adults, and above all was a point of union where the family gathered to celebrate one of the most famous Irpinian traditions.
Andrea has won a lunch or dinner in three top Italian restaurants run by three Michelin Starred chefs. Palazzo Petrucci in Naples, Il Pievano Ristorante in Gaiole in Chianti, and Jose’ Restaurant in Torre del Greco!
Sunday, May 7, 2017
Beginning with this rice dish. The chef used carnaroli rice and combined it with a light touch of flavors and color.
Beginning with lemons from the gardens of the Amalfi Coast - hand picked by the chef and his brigade.
Next, the chef sent out his bottoni alla nerano.
Pasta buttons stuffed with cacio e pepe/pecorino cheese and pepper.
The last of the three - served right after the sun had dipped behind the hill.
Black squid fettuccella pasta and a creamy garlic, extra virgin olive oil, chili flakes and sea urchins.
A ginger foam sat high on the top like a crown.
Saturday, May 6, 2017
Here's a look!
First up, plin pasta filled with cacio e pepe - (pecorino cheese and pepper). The chef served in a light clam broth with fennel.
Then - my first alla Nerano of the season.
Pasta alla Nerano is a dish prepared with fried zucchini and Provolone del Monaco cheese. No visit to the area is complete without it.
The dish is usually prepared using spaghetti, but Mellino decided on linguine.
Next, an unexpected treat served on an enormous white serving platter.
A risotto, a lasagna, a risotto lasagna. Chef Mellino took all the ingredients of a Neapolitan lasagna - meatballs, cheese, tomato sauce, hard boiled eggs, and ricotta cheese - and shrunk them down.
Their miniature size was packed with massive flavor.