Start Me Up - Casa A Tre Pizzi, Naples (Na)

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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 told me that he named it the KP drink - after me!


I enjoyed this cocktail as part of my aperitivo. 


A bao bun steamed then lightly fried.  Farina filled it with  barbequed guinea fowl and yuzu.

Wonton filled with smomed eggplant and eel.

Taco with marinated vegetables, rice vinegar, lime coriander.


Andrea Notaro brought over the next dish - an amazing sushi appetizer.  




Creamed codfish sushi with horseradish, salmon roe, marinated onion and coriander powder.




For the next start me up Notaro pored me a glass of Morellino di Scansano 2018 from Fattorie Le Pupille.


A glass to pair with a plate of beef tartare.


Beef tartare with a goat cheese, a hazelnut emulsion and chickory.  Fantasticaaa!



So, to recap - my start me up serata in cluded a new cocktail - grazie, Mirko!!! , an aperitif featuring a fantatsic bao bun sandwich, a crazy creamed codfish sushi, and a bombastic beef tartare.

Benvenuto autunno!

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