andiamotrips - campania, italy with karen phillips

       Chef Giuseppe Iannotti A little less than a month ago, I was watching an IannottiLAB IG stories live and thought to myself  - when was the last time I saw the chef face to face ?  I was curious if he, Iannotti, had decided to change his style after the restaurant reopened post Covid 19 lock down.  His unique style, one that has earned Kresios a Michelin star. I typed in my question and hit send .  A few minutes later, Chef Giuseppe Iannotti answered my question.  No. was his response, and it really didn't surprise me.  Though many experts in the field had declared that Italy's fine dining restaurants would suffer because diners would want to return to more traditional menus, Iannotti has held his ground.  Why change?  If anything evolve .  Move forward - as Kresios has been doing year after year after year..  And with that, I went to the restaurant's website and reserved a table for lunch for 3 July - one month after his the restaurant reopened. It had been awhile

Giuseppe Rea I first met Giuseppe, a.k.a Peppe ,  Rea back in February ( here ). Peppe Rea , Azienda Agricola Rea - also part of the coop Officina Vesuviana . He didn't speak much, but his tomatoes did.  His Pomodorini del Piennolo del Vesuvio .  Those feisty tomatoes that grow in the fertile soil thanks to past eruptions by Mount Vesuvius.  Those spunky little   pomodorini  which carry a PDO  (Protected designation of Origin) classification can and will only make their way to vegetable stands and markets thanks to the hard work, dedication, and passion of  farmers like Peppe.      Last week I decided to back and take a tour with Rea.  This time Peppe had a lot to say.  Not only with his words, but in his eyes.  Eyes of a young farmer who nearly seven years ago decided to turn his passion into a profession.  Not an easy decision, he confessed, as he drove me through the narrow back roads of Somma Vesuviana.  Not easy, but one that makes him happy despite the day to day challenges o