andiamotrips - campania, italy with karen phillips

Eduardo Estatico:Let's meet at Piazza dei Martiri -Tuesday night what do you think?  What do I think, well…hmmmm…Let’s see - it’s a weeknight -second of all – it’s a weeknight.   Something that I try to avoid during the winter season. On a positive note, Piazza dei Martiri is located in downtown Naples, one of hottest neighborhoods in the city.    I’m in! Estatico led me down Vico Santa Maria Cappella Vecchia. I was very curious about this new adventure that my caro amico Eduardo Estatico was about to embark on. This time, not just as a consultant but also as a partner. After a few minutes, we finally arrived at the end of the Vico.   We arrived to Metis - a play on words - a mix of this and that.  Estatico lead me to the double glass doors, opened them, and I finally got a chance to see what he had been talking about.   Here - a s mall comfy chic elegant /cocktail/oyster bar  Chef Eduardo Estatico ...

It's a part of my past that I can't deny.  As a child, I, along with millions of American kids, enjoyed  SpaghettiOs ®  for lunch at least once a week. And if not that it was spaghetti with the famous jar of  RAGÚ® sauce.   Yes, a part of my past - a young American girl growing up in the suburbs.  My Italian connection came in a jar or a metal can.  It is because of that past - that #spaghettimadness that I, many many years later have grown to appreciate a great plate of spaghetti with tomato sauce - spaghetti al pomodoro .   Like the one that I had awhile back prepared by Chef Domenico Candela of George Restaurant in Naples, Italy.  Candela uses a wid variety of tomatoes for his sauce -  Piennolo, Corbarino, Pendolino, Lampadina, San Marzano, Pachino giallo  and Pizzutello .   Candela's spaghetti has plenty of sauce that can be soaked up with basil spong...

One of the reasons that I feel lucky to live in Campania since there are plenty of pizzerias to choose from, each offering  more that just a good pizza, but a pleasurable evening out.  My recent trip to Pizzeria da Lioniello is one example.  I went on a Wednesday evening- early - just as it was opening to ensure I got a table and a chance to chat with Salvatore Lioniello - pizzamaker and owner. alongside his brother Michele.  Lioniello is  young with a dynamic and magnetic personality.  His signature fedora hat was not only on his head, but throughout the pizzeria as well, included the plateware, napkins, glasses and-yes- the pizza ovens.  Lioniello picked up the menu and we had a chat about some of the newest pizzas.  Pizzas such as  'A cas' r'a nonn' which in dialect is translated as 'G randma's house. ' What's on top?  creamy beans, sausage, provola cheese, and fried parsely.  Or his limited edition Aria d'inverno - Win...