andiamotrips - campania, italy with karen phillips

My recent trip to Capri gave me a chance to try a super summer pre dessert by Michelin starred chef Salvatore La Ragione  of Ristorante Mammà .  Every pre-dessert is designed to refresh your palate after a meal of savory dishes and prepare you for the sweet that lies ahead. Here's his yogurt mousse and citris crumble... Starring cool cubes of tangy green apple confit. Super!

The summer season, in my opinion, is an exciting one for pre-desserts.  Like this one I tried at Divina Ischia in Sant' Angelo, Ischia.  It's called the  Virgin Moscow Mule . Ingredients? Ginger, brown sugar, lime juice, ginger ale, and frozen summer fruit. Super!

A little over a month ago, one of my dozen escursions to my adopted homeland, Ischia. I was in the company of my amicone Giuseppe (aka Giu) Iacono  who suggested we have our pre lunch aperitif at an interesting place- le fumarole. Le fumarole, hot springs, a small slice of Ischia where the sands are so hot that a portion is cordoned off! A sign signalling danger- the sands can reach up to 100 degrees Celsius/ 212 degrees Fahrenheit. Too hot to walk on, spread out a beach towel, catch some rays- the perfect spot to cook an entire meal - sotto la sabbia- underneath the sand. Our appointment was 1200 pm ish with Fernanda Iacano of Hotel Ferdinando on the beach. Timing was the key- so Giu and I hopped on one of Sant Angelo electric taxis and headed for Maronti. I could feel the temperature change in that short 5 minute ride.  The cool sea breeze had disappeared.  I'm sure that the temperature rose at least 5 degrees Celsius as...

It was a steamy Saturday evening in Ischia. To be more precise - Ristorante Indaco, Michelin starred restaurant in the heart of the 5 star Luxury hotel Hotel Regina Isabella located in Lacco Ameno.  Chef Pasquale Palamaro served me a soup as part of his tasting menu that evening.  A soup!   A soup, which for the chef, was inspired by a dish that his mother often prepared for him, his 2 brothers and 1 sister when he was a child.  His mom would take advantage of any leftover mozzarella or fior di latte and prepare a meal by adding tomatoes and basil. Palamaro took this memory a step further – he gave it a gourmet touch.  Fresh basil leaves were placed in a ceramic dish.  Then ,table side,, our server added tepid water- not for show, but to release the spectacular summer aromas that only a basilica napoletano can give. Afterwards, a simple t omato soup with mozzarella, shrimp joined us at the table for an experience rich in flavors...

Chef Pasquale Palamaro and Chef Roberto Petza Friday night, June 16th, Chef Pasquale Palamaro , Ristorante Indaco ,   Hotel Regina Isabella ' s Michelin starred restaurant, kicked off the  Summer Dinners 2017  The Cuisine of the Islands series.  Chef Palamaro invited fellow Michelin starred chef Roberto Petza of S'Apposentu in Sardegna. Here's a look at how the evening went beginning with the appetizers - Impressioni ed emozioni/ Impressions and emotions. (Palamaro and Petza) Entrée/starter  Fried soft shelled crab and tartar. (Palamaro) Appetizer Oyster, onion and sea lettuce. (Petza) First Course Fregola soup with gifts from the garden, basil and citrus scents (Petza) Main Course A thousand colors for a turbot fish in a savory  English cream sauce (Palamaro) Pre dessert Amaro Dolce/ Bittersweet (Palamaro) Dessert A stroll through the garden...

Chef Salvatore La Ragione Finally!   An exclamation made by  Chef Salvatore La Ragione  and myself. Finally,  we both expressed since the chef and I have known each other for a few years, but I have never ever visited him here, at the Michelin starred  Ristorante Mamma ' tucked away in a tiny little alley near Capri's most busiest piazza. Here, at a table with an amazing view and a light gentle breeze. It was a perfect opportunity, then, for the chef and I to make up for lost time.  La Ragione sent out  four   primi piatti,  pasta dishes,  for me to try. Take a look! Gnochetti al profumo di limone con vongole e broccoli.. Potato dumplings, lemon, clams and broccoli greens.... Delicate and  profumatissimo! !! Then, the chef's vermicilli ai ricci del mare... Vermicelli pasta and sea urchins. And then, a dish that I tried for the first time  a year ago during  Festa a V...