andiamotrips - campania, italy with karen phillips

from left to right, Frattini, Marra, and Postiglione Giuseppe, Simone, and Enzo .  Three young  chefs, who, after working in various top restaurants in Italy and Europe, decided to come back to their roots.  Their Campanian roots and form a sort of tribe.     A tribe in which Giuseppe (Postiglione), Simone (Frattini) and Enzo (Marra), who have been friends for years,  could create a space which -first of all, combined their idea of a restaurant and secondly, share that idea with clients in their new new location in Pozzuoli, just outside of Naples. So the   tribe  named their new adventure Tribus Restaurant.   Tribus- Latin for tribe, three, and, well whatever else you may want to read into it.  The tribe called Tribus has placed those diners who would like an experience in 1, 2, 3 ways.  1 - Cocktails -  a friendzon e perfect for those who want to have a cocktail during happy hour, before the restaurant opens for dinner.  It has become, the chefs confessed, also a popular place for

Chef Roberto Ardolino  Last April, April 27th to be exact, I shot out a DM to Roberto Ardolino to wish him a happy birthday and ask him what he had been up to lately.  It was in that chat that I learned that Ardolino,  an integral past of Taverna Estia's kitchen brigade for the last 7 years was ready to launch . Ardolino, sous chef for the 2 Michelin Stared restaurant in Brusciano was ready to take that first step out on his own at the young age of 29.  Destination?  His hometown of  Margliano near Naples - to T Quadro .     Un luogo dove regna la sperimentazione. Una cucina di ricerca, cocktail di gusto. Un posto speciale dove sentirsi a casa. A place where experimentation reigns.  A cuisine based on research , tasteful cocktails. A special place to feel at home. So I drove out last week to visit Chef Ardolino in his new space and try out - for the first time - his new menu. Roberto, fai tu... Aperitif.. Stockfish camouflage with provola fondue, olive powder, confit tomato,