andiamotrips - campania, italy with karen phillips

I'm a maths teacher and I love to look at numbers, data, statistics.  Example - internet usage.  According to DataReportal.com ,  4.66 billion people around the world used the internet in January 2021, up by 316 million (7.3 percent) since this time last year.  And social media? T here are now 4.20 billion social media users around the world. This figure has grown by 490 million over the past 12 months, delivering year-on-year growth of more than 13 percent. The number of social media users is now equivalent to more than 53 percent of the world’s total population. One of the reasons for this increase in usage is due to the fact that access to the Internet is made much easier by less expensive mobile devices.   not to mention the worldwide pandemic that hit around 12 months ago.  How does this affect the restaurant and food business?  If you are a cook or enthusiasts/foodie, the pandemic has not squelched your desire to learn.  On the contrary, it has opened a door -via social media

I feel the need to confess, and as they say, confession is good for the soul. I guess you can say that  we me t online.  Cesto Bakery and I...And for me it was love at first sight.  It started off innocently enough, following their instagram page every morning.  Enticed by pictures and short video clips of  croissants, and pandoro and panettone Christmas cakes.  After a couple of weeks, I eventually reached out.  I ordered a pandoro online.  The couple of days of anticipation nearly killed me.  When my package arrived, it was hard to hide my excitement.  One of the best pandoro cakes that I have ever tasted.  I was curious, I wanted to learn more.... It was time to meet Cesto Bakery in person. Cesto Bakery is located in Torre Del Greco's historic center.  It is about 45 minutes from my home and when I arrived, I patiently waited my turn in line outside the storefront on Via Salvator Noto.  Once inside, I was overwhelmed by the aromas of breads, pizzas and breakfast pastries.  As

  I’ve lived in Italy for nearly 28 years.   Yes, I’ve called the Campania region my home since 1993.   Since that period I have learned to appreciate the traditional cuisine found in this part of the boot.   One dish in particular is the Neapolitan Pastiera.   It is a pie made with ingredients such as cooked wheat berry, ricotta, and candied citrus fruit.   Served traditionally during the Easter season, but can be found year round. Over the last couple of weeks, I developed a craving for this popular pie.A pastiera like this one by the highly respected Pastry Chef Antonino Maresca .  The aroma of this freshly baked pastiera got me thinking. Wondering.  During the nearly 40 minute drive in my car from Ro World , where the chef works,  I developed a craving for the stories behind it.  The mouthwatering memories.  I decided to contact 7 of Campania’s top young pastry chefs.   Those who were very young when I had my first bite of a pastiera pie.  Why seven?  Because the original pastier

Salvatore Sodano, Pasquale Trotta, and Francesco Sodano Every generation needs a new revolution- Thomas Jefferson   In a year where the pandemic has slowed down and, in numerous cases, crushed the dreams of many in the restaurant business in Italy, it is refreshing to see that there are those who are looking towards the future. No, the last 12 months have not been easy, but it also gave an opportunity for three young Campanian chefs to reflect on their profession, the definition of ‘Made in Italy’, and yes …the future. Back in Jamuary, chefs FrancescoSodano , Salvatore Sodano , and Pasquale Trotta – officially announced the formation of a new association - Cucinanuova .   They did so by presenting a manifesto listing their intentions, opinions, and objectives.  Here’s a taste of what they had to say. "Cucinanuova" is proposed as a cultural movement, formed by chefs who like us, have had the opportunity to have cross-border experiences or study techniques and cultures outside