andiamotrips - campania, italy with karen phillips

Chef's table - Dani' Maison .  A chance to sit down to lunch with C hef Nino Di Costanzo , 2 Michelin stars, in his tiny kitchen of the restaurant that he transformed out of his grandfather's house is something that I still have to pinch myself every now and then to believe.  A weekend in Ischia, a chance to try Di Costanzo's new dishes for the second season of his dream on this fantastic island. Di Costanzo loves tradition.  He loves simple ingredients.  He loves his childhood memories.  Ask any Neapolitan child of a classic dish prepared by their mother or grandmother and I can bet that minestra maritata is high on the list.   Minestra maritata - or wedding soup is a typical dish prepared in Campania which marries meat and vegetables in a time consuming, yet labor of love.  It prepared just right, it not only produces an amazing broth, it also produces amazing flavors and and of course, memories. I believe that is exactly what Chef Di Costanzo had in

Sunday afternoon on the island of Ischia.  A domenica divina , as I like to remember it.  A sunny day, a light breeze, the waves of the tiny exclusive fisherman town all accompanied me as I sat down to a lunch prepared by Chef Enzo David , chef of Divina Ischia . A lunch that began with this benvenuto ... A pasta shell filled with Provolone del Monaco cheese. The chef added fava beans, peas, crunchy pancetta, and foamy lemon! A welcome  with  wow  written all over it!

Seated at the chef's table at Dani' Maison is an amazing opportunity to observe Chef Nino Di Costanzo at work.  But maybe  work is not the correct term to describe the 2 Starred Michelin chef.  Di Costanzo and his brigade are creating.   They are creating  mini-masterpieces for his diners one spectacular dish at a time. It was hard not to notice -and appreciate- the silence and concentration on the other side of the miniwall that separated my small table from the kitchen. My friend Ivano and I chose the Up to You, Chef! tasting menu which featured this fantastic first - a Neapolitan risotto carbonara style . I'm a big fan of Di Costanzo's first courses and have always admired how he transforms pasta shaped rice into something special.  Di Costanzo prepared this dish as if preparing a classic carbonara - however... he added lime to degrease - take away some of the fat - but not the fantastic flavors. A creamy sauce made with parmigiano reggiano cheese,

Just a couple of more weeks and the wait will be over.   Festa a Vico 2017 , 4 - 6 June promises to be sweeter than ever this year.  The 15th edition of 2 Star Michelin chef,  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 outsid

A Mother's Day lunch with my son was the perfect excuse to hit the road towards Ravello, a medieval town high above the Amalfi Coast.  A perfect excuse to visit C hef Crescenzo Scotti of Il Flauto di Pan in the picturesque Villa Cimbrone Hotel.  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 confi

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 Restauran t 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 re

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 un

There's a saying - g ood things come in threes .  That's probably one of the reasons why I enjoy a restaurant's tasting menu.  There's  usually  a chance to try three first course pasta dishes.  Like last evening in Positano (Sa).  It was my first visit to Rada Restaurant - a spectacular spot on one of the hottest beaches on the Amalfi Coast.   Rada, in the capable hands of Chef Emilio Desiderio  who shared a taste of his Spring 2017 menu with me. 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. Asparagus spears, edible silver leaves, and a spectacular view of the beach/glass of white wine all combined to make this dish a memorable experience. Next, the chef sent out his bottoni alla nerano . Pasta buttons stuffed with cacio e pepe/pecorino cheese and pepper.