andiamotrips - campania, italy with karen phillips

There’s a town in Southern Japan known as the Naples of the Orient.   That to w n is Kagoshima.   Kagoshima is also Naples’s sister city and has many things in common with Italia 's lively city  .   Both cities have a mild climate, boast palm tree lined streets, are port cities, and are home to active volcanoes. In fact, the name of Kagoshima’s volcano is also the name of Napoli’s latest Japanese fusion lab – Sakurajima located on Via Tasso.  Sakurajima Fusion Lab is the dream of four Neapolitan amici - A lfredo Liguori, Danilo Cortimiglia, Maurizio Masala and Chef Stefano Esposito .  Esposito, aka – Chef Stef – with experience in top restaurants such as Tender One and J apan One , now is at the helm of this tiny, stylish, Neapolitan reality that is less than a month old.  I paid a visit last Thursday evening and made sure I had one of the seats at the counter so that I could observe the action. This being my first visit, I decided to place myself in the hands of C

I did a little studying before my visit to Taverna Estia (two-starred Michelin Restaurant) last weekend.  I read the menu online, chose what I wanted, and was determined not to be swayed by tasty temping words such as new menu or the like. Or so I thought.  Not more than a couple of minutes after Maître Sommelier Mario Sposito shared with me a list of spring sensations that were coming soon, I broke down.  I happily broke down right after Chef Francesco Sposito popped his head out of the kitchen door to say hello and patiently wait for my order. I looked at the menu.  I looked at Mario, then I looked back at the chef with a sigh and said France’, pensaci tu! Loosely translated as Francesco, you decide for me. So let us begin at the beginning.  The aperitifs and appetizers hand stamped Taverna Estia! New entries in the finger food department: Whole wheat pasta brisee with herb ice cream, fresh mint leaves, and Maldon salt.  Cannoli stuffed with ric

One of the best things about hopping around for a post for my blog, is that magical moments pop out  of nowhere.  Like last month while I was rolling  in Ischia with Ivano Veccia to meet our Instagram contest winner.  I thought it would be a great opportunity to stop by Chef Ciro Mattera 's restaurant Il Saturnino in Forio d'Ischia. Chef Ciro Mattera Mattera was preparing to open for the season so he figured it would be a great opportunity to warm up the stove tops!  Here's a look at what went down! Silver scabbardfish filled with hake roe and marinated red cabbage. Bonito fish with oil, lemon and mint emulsion. Crunch cod on, velvety onion and fava beans. Fish fillet on cold fennel fondue and friarielli. Mattera's dishes delicately represented the spring season teamed up with the sea that could be seen outside the restaurant's window.  It was a great afternoon, I must admit.  A chance to relax a bit before I ne