A Magical Mystery Tour -12 Morsi Burgers and Friends, Caserta (Ce)

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 the magical mystery tour begin.

So we got started with a few starters -

Angus beef tartare seasoned with salt, extra virgin olive oil and pepper.  Scognamiglio added lime zest, fresh ginger, homemade mayonnaise, basil oil spheres, and beet and chard sprouts.  This all sat neatly on a thin braided eclair.

Next up, the chef decided to have me try his chicken and fries.  It may look simple, but these were deep and delicious.

First lets talk about the fries.  Two large potato wedges lightly seasoned and fried.  Then the nuggets that which have an impressive story all their owned.  Scognamiglio bones and chops up chicken then places them into silicone cube molds.  The cubes are then vacuum sealed and slow cooked.

Then they are bathed in corn meal and lightly fried.  A lot of work - but this is not your simple pub.  Scognamiglio prides himself for the time and care it takes to prepare each dish including the homemade dipping sauces.

Next up is a panino that I had been dying to try.  His steamed bao bun! 

The bun is filled with pork belly which had been slow cooked for 18 hours.  Scognamiglio then adds his teriyaki sauce...

and tops it all of with friarielli greens that have just popped into season.

I wanted a burger, but I couldn't decide which one.  Scognamiglio thought I should try two...

His buns are homemade, of course.  Soft  -but strong enough to host his burgers.  One housed his cheeseburger made from angus beef  with Westcombe cheddar cheese, the chef's pickled cucumbers...

 and his super sauce which is a blend of bbq, Parmigiano Reggiano cheese, and anchovies.

Next his Yimmy Burger with caramelized onions, a sunny side up quail egg, and a truffle sauce. 

I couldn't leave without tryong one of 12 Morsi's steak - the chef insisted.  So I agreed to an assaggio- a bite or two of his bistecca.

Scognamiglio uses Friesian beef and prepared medium-rare...with just enough pink.  Grilled pumpkin, zucchini, and eggplant were the perfect sides.

 As much as I would have wanted to dive into dessert, there just wasn't any room. 
My magical mystery tour is on a brief pause - to be continued soon.  Very soon, because at the end of the month, Scognamiglio is changing his menu to include a couple new steamed bao bun sandwiches, for example.  Then I need to try those desserts...did he mention cheesecake?  Also, I'm curious about some of the wines and beers that make up his carta di vino.

So, stay tuned for the next stop on the tour!