andiamotrips - campania, italy with karen phillips

This year marks the 3rd edition of Baccala'Re - the codfish party on Mergellina's beautiful seafront.  This year's event features 11 Michelin star chefs, as well as one of Italy's top pastry chefs, and 2 top Campania pizzerias.  Four days of baccala' - but that's not all.  A full schedule of aperitifs, food and fun!  More info can be found on their website here  or on their Facebook page . See you on the seafront!

I remember that Saturday, it was a Saturday similar to today -only a few months ago.  It was the beginning of Don Alfonso 1890' s 2019 season, and like every year since 2011, I travelled the nearly 90 minute drive from my house to Sant'Agata Sui Due Golfi for lunch.  A visit to this 2 Michelin Star Restaurant is always a dazzling dining experience and after 8 years I can safely say that I have seen Chef Ernesto Iaccarino 's cuisine embark on many awesome adventures. Ogni piatto  è  un viaggio - every dish is a journey , Chef Iaccarino told me.  Chef Ernesto Iaccarino A journey led by Iaccarino, who shares with each diner his years of experience, travels, and flavors all combined in tasty dishes for each season.  That Saturday afternoon, one of those diners was me! My journey began in the kitchen with a quick chit chat with the chef.  Would you like to try some of the new dishes for 2019?, he asked.  My smile was my response. I tried many dishes that afte

Chef Di Costanzo and Chef Palamaro The 5th edition of Ischia Safari is just around the corner - literally.  In just a few days, the big green island of Ischia will be bubbling and bursting with activity with some of the biggest names in food and wine not only in Campania, but throughout Italy as well. Ischia Safari is Chef Nino Di Costanzo ( Dani Maison -2 Michelin Stars)  and Chef Pasquale Palamaro's ( Ristorante Indaco - 1 Michelin Star) baby .  A baby whose intent is to raise money for aspiring and deserving youth in search of scholarships to enter into the restaurant world as well as help provide equipment and supplies needed for training at culinary schools. There are two moments that will contribute to our fundraising with  proceeds of the tickets going  to the Professional Institute for Hotel and Catering Services" Antonio Turi "of Matera. This year, in fact - explains Chef Palamaro - the leading region will be Basilicata, in the year in which Matera is

Notte di Stelle or Night f the Stars will be held  in Lettere (Na) on  Monday 9 September 2019. It is a  charity event created by Scatti di Gusto that combines food, culture and solidarity will take place at the spectacular medieval  castle of the town perched on the Lattari Mountains in the regional park to which it belongs. The ancient vestiges and the panorama of the southern part of the Gulf of Naples will be the backdrop to the group of chefs, pizza makers, artisans of taste and winemakers.  A full list can be found here. The aim of Notte di Stelle is to support the Sogni d’Oro project with donations from lovers of good things, which will make the departments of neurosurgery and day surgery of the Santobono Pausilipon Children's Hospital cheerful, colorful and suitable for their young patients. To attend  Notte di Stelle it is sufficient to make a minimum recommended donation of 50 € per person (30 € for  those under 30) by Thursday 5 September with a bank transfer in f

La Locanda del Testardo - the name alone puts a smile on my face.  Locanda in Italian means inn- so we're talking about a comfortable casual place where you can feel at home away from home.  In this case, describing a restaurant, not a hotel. Testardo in Italian means stubborn.  A word that is not necessarily negative.  Synonyms like persistent, steadfast, unshakeable come to mind.  A name that, in my opinion, describes Chef patron Luca Esposito 's philipsophy for the type of cuisine that he shares with his diners at his locanda a stone throws away from the Bacoli port in Campi Flegrei.  A persistent, steadfast, unshakeable commitment to those who want to feel at home away from home. So let's get back to my smile.  A smile that naturally appeared as I saw Chef Esposito by the door of the restaurant and pointed me down to the parking lot just about 50 meters down to the right.  A smile that continued as Esposito gave me a quick tour that Thursday evenin