andiamotrips - campania, italy with karen phillips

Those of you who follow my blog know that I love to go out to eat at some of Campania's top restaurants.  Those who follow me on social media, however, know that I love to cook as well.  Can't eat out always! Summer is one of my favorite times to cook because, let's be honest, I have more time.  More time to prepare an Italian staple - pasta.  I remember when I first moved to Italy over 25 years ago, I was surprised at how many different pasta formats there were and how many different ways it can be prepared. And because of that, pasta has basically become my best friend... Recently friend and pasta maker Giovanni Assante  of Gerardo di Nola sent me a surprise package.  The postman did ring twice! A package full of pasta and tomatoes to last me quite awhile and maybe spark some creativity in my kitchen as summer starts to wind down. One of the packages that caught my attention was his scialatielli al nero di seppia .  Scialiatelli is a thick...

I chose the dining room on the 2nd floor of 3 Piani restaurant.  Piani means floors or stories and the restaurant has, well, 3. :-) I chose the 2nd floor for its air conditioning - ( the 3rd floor is a spectacular terrace overlooking the city, but it was just way too hot that evening) So sure, I admit that I preferred the a/c,  but that didn't stop me when Chef Carlo Spina invited me into the kitchen to observe him as he was in the final stages of preparing me his spaghetti dish.  Chef Carlo Spina The chef uses spaghetti from Monograno Felicetti for this particular dish and as I joined him at the pass, it was nearly ready. He gently swirls the pasta in a ladle and places it down on a bed of shrimp tartare. A touch of plankton powder and sea urchin... And lemon zest... Then back to my seat in the dining room to enjoy my spaghetti summer - fantasticaaa !

What happens when a young Italian chef gets inspiration from an American fast food favorite?  Maybe it was during  one of those early morning visits to the local fishmarket that Chef Valentino Buonincontri got his idea for what would soon become his amazing appetizer.  His octopus hot do g. Bertie's Bistrot in Nola, a small town about 30 km from Naples was where I sat down to have lunch one afternoon.  There were many dishes that the chef had in mind for me to try and I was more than a willing participant. As long as one of those dishes included his...well, you know...hot dog. After his aperitivo, which you can check out here , Bounincontri called me to the kitchen when it was time to plate up.   Chef Valentino Buonincontri For his hot dog - the chef uses octopus tentacles that have been sauteed in Sprite !  Then wrapped in a bun.  Lime mayonnaise and octopus ketchup complete the dish. Amazing!...

Only a few weeks to go until the XIV edition of Malazè , the event that showcases the excellence of the Phlegraean area. Dozens of appointments scheduled in the busy schedule from September 14th to 24th. Three hubs will characterize this edition: Rione Terra in Pozzuoli (Saturday 14 September), Lake Averno and Monte Nuovo (Sunday 15) and the  Astroni Crater (Saturday 21). In addition to the initiatives concentrated in the hubs,  on Sunday 22nd check out  “Fringe” with initiatives throughout the territory. For the entire duration of Malazè "Taste"   activities  are planned from Pozzuoli to Monte di Procida. Activities such as  walks, bike tours, guided tours, dramatized visits, diving, tastings and meetings. Wednesday the 18th, one of the most significant events of the event with  "Galeotta Night: taste evasions": evening in the Female Circumarial House of Pozzuoli with  chefs and pizza makers who will offer a special dinner ...

Nearly two summer seasons had past since my last visit to Taverna del Capitano.   Or was it three.  Anyway, as I drove the last few minutes or so downhill towards Piazza delle Sirene nestled on the marina, I couldn't help but wonder what Chef Alfonso Caputo would have in store for me that day.   Chef Alfonso Caputo Taverna del Capitano sits right on Marina del Cantone's small stony beach.  From the dining room's large windows you can hear the sounds of the crystal clear water blending in with the small talk of the sunbathers below.  You can also see the small dock where the chef often goes fishing during the off season as well as where the fishermen bring in their catch of the day.   And that is why a visit to this Michelin starred restaurant is so exciting.  It's a an opportunity to not only try some of Caputo's classics, but a chance to see what has inspired him at the moment.   Beginning with an amazing appe...

So it went down like this - after trying two, well three slices of his pizza in Ravello (see here ) I decided.  I decided that I would make that 30/40 minute drive out to Caserta and try hi pizza made in his wood burning oven in his pizzeria.  I'm talking about a decision to have lunch with Salvatore Martucci - better known as Sasà Martucci.  The pizzeria?  I Masanielli  -  S asà Martucci . Pizza maker Sasà Martucci A little over two years had past since my last visit.  You've got a lot of catching up to do - Martucci joked with his signature smile.  So we looked over the menu and narrowed my pizza lunch to just 4 pizzas.  Not an easy task! First up was a pizza that Martucci named after himself - the  Sasà Martucci.   A white pizza with tuna foam, crispy Giarratana onions, baked black olives, fior di latte , Kione extra virgin olive oil (Slow Food Presidio) and edible flowers showered on top. A pizz...

Ravello is a small peaceful medieval town which is a popular stop for international tourists during the summer.  It's pedestrian friendly with narrow cobblestone streets, small clothing boutiques, ceramic shops, restaurants and bars.  From Piazza Duomo - the main square - it is just a 7 or 8 minute stroll down one of those cobblestone streets to Piazza San Giovanni del Toro which houses the exclusive Belmond Hotel Caruso. It was there that I decided to have lunch - at the Belvedere Restaurant.    The hotel's Executive Chef  Mimmo Di Raffaele shared with me the philosophy of his menu.  His guests, primarily tourists from all over the world, are looking for tradition.  A majority crave authentic regional dishes with products that can only be found here - in Campania.  So that is one of the key reasons that his lunch menu has choices that include mozzarella di bufala , anchovies from nearby Cetara, pizza cooked in a wood burning oven, and ...