andiamotrips - campania, italy with karen phillips

My recent visit to Casa A Tre Pizzi included 2 first course dishes that make part of the Innovazione tasting menu.  Innovazione - innovation in English - an introduction of  new, creative ideas.  In  this particular case, dishes that use familiar Neapolitan recipies, but with a twist.   Like this first pasta dish that Chef Gianluca Farina served me.  Not your typical pasta alla genovese dish.  Genovese - is a classic Sunday lunch pasta sauce slow cooked with beef and copper onions.   What makes this dish different?  Instead of beef, rabbit is used...and Farina sprinkled crispy crusco peppers.  Also the choice of pasta format is a change from the norm.  Corkscrew shaped eliche pasta instead of the classic candele pasta. The second primo piatto was a dish introduced by Executive Chef Francesco Sodano last fall and is back just in time for pumpkin season.  Neapoletan pumpkin risotto. ...

10 years ago I published my first blog post. It was about an evening out with friends at a local enoteca. Basically, a write up on the fantastic evening my little group of wine tasting buddies had. Ten years ago I never even thought about blogging. My dad suggested it could be a good way to spread news about events in the area instead of sending out newsletters. I tried and eventually got hooked! As time went by, I decided to write about wine and wineries. I wrote a book, organizzed  photo exhibitions and even got my sommelier diploma. My love for Campania wine eventually led me to explre some of Campania's top restaurants and pizzerias, as well as interview top chefs. Blogging has changed a lot of the past 10 years - I eventually added an Instagram account, a Youtube channel, a Facebook page and even a podcast. What's in store in the future? Surely something fantasticaaa! Happy birthday, Andiamotrips!

As the temperature drops just a tad and the sun sets around 7 pm ish you can tell that fall has officially fallen on Campania.  Another sure sign?    Fall menus ready for the harvest. Ready to express the colors and flavors of the new season.  I decided to head out to Casa a Tre Pizzi in Naples last week to see what Chef Gianluca Farina would be serving this autumn. Chef Gianluca Farina Casa a Tre Pizzi's fall menu is the fruit of the collaboration between Farina- Pizzi's Head chef and Francesco Sodano - who serves as Executive chef and consultant.  Here's a look at what they served to start me up ... Starting up with something to satisfy my thirst.  Mirko Notaro brought out - no, not a sparkling wine - but a cocktail.  His latest, and I would a have the opportunity to be one of the first to try it.   Wild Turkey 101 Rye Bourbon, Cointreau, cinnamon extract, and green apple centrifugal juice.  Notaro later...

A laid back Saturday afternoon was the perfect time for me to (finally) head out to  12 Morsi Burgers and Friends .  I have long been a fan of Chef Mirco Scognamiglio 's magnetic personality and magical combinations that have made him and 12 Morsi one of the top gastropubs around. 12 Morsi has 2 locations - one in downtown Naples and the other in Caserta.  I chose Caserta - which has been open a little more than a year. Chef Mirco Scognamiglio  I walked in around 1 pm, quickly eyed the place and found Scognamiglio sitting at a table, totally relaxed, waiting for the long day ahead.  Since I was the first to arrive, it gave me the perfect opportunity for a little one on one time with the chef to chat about the menu for my first visit.  It wasn't easy.  It never is when I vist a restaurant for the first, so I place myself totally in the hands of the chef.   Do you trust me?  he smiled. Of course! I smiled back. Let t...