The Courage to Dream, Bugiarda Style- Hosteria Bugiarda, Bacoli (Na)

 

Chef Luigi Costigliola and Restaurant Manager Luca Costagliola

Ok, but why is the restaurant named Bugiarda? I asked with a smile and giggle.    That was one of my questions during my pre pre-dessert chit chat with Chef Luigi Costigliola and  Restaurant Manager Luca Costagliola in Hostaria Bugiarda’s cool cozy dining room last Sunday afternoon.  You see, bugiarda in Italian means liar – and I had just spent the last couple of hours with these two cousins who  took me on an enogastronomical journey full of flavors, creativity, some surprises-but no lies.

A journey which began soon after Luca showed me to my comfy corner booth and asked me what I’d like to drink.  You decide, please, was my response, but let’s try to keep it in Campania. 

Montenuovo Rosé Campi Flegrei  Piedirosso, Cantine Babbo 

 

Luca poured a glass, I sipped as Luigi sent out his welcome- pane e panelle – a fried chickpea sandwich on a homemade bun.

                                               

Off to a good start.  Let’s take a look at how the rest of the trip went. I put myself in their capable hands. 

Appetizers- I tried 3.  

Beef tartar, quail and a fried parmigiana ball. 

For this part of the trip, Costagliola opened up a bottle of Coda Di Volpe, Vadiaperte.

Pasta and potatoes.  

But don’t let your eyes fool you.  This is not a plate of pasta, but Costigliola’s twist on the popular pasta dish.  This appetizer, though, is made entirely with potatoes – from the spaghetti shaped curls to the purple potato cubes representing pancetta cubes. 

Squid with a creamy cicerchie sauce on top of a panzanella salad.

First course – I tried 2.

Fettucine with red shrimp, basil, and roasted eggplant colatura sauce.

Fiano di Avellino DOCG Fiano di Avellino,  Colli di Lapio

Tortello alla nerano with mussels from Miseno.

 

Second course – I tried their catch of the day.

Purple potato crusted sea bass with leek cooked at low temperature and wrapped in kataifi dough.

Now it was time for the pre- dessert, you know, at the point where this blog post began.  Where Chef Costigliolo stepped out of the kitchen for a chiacchierata.  It was during this part of the trip where I learned quite a bit about the two cousins.  Costigliola (33 years old), son of a chef, at the tender age of 13 decided that he wanted to follow in his father’s footsteps.   The chef has worked in Hamburg, London, as well as Rome, Milan, and his home Campi Flegrei. Luca Costagliola (30 years old) went down a different path- the dining room, working at home in various locations around Bacoli as well as Rome.  In June of 2019 they decided to open up Hosteria Bugiarda. 

Ok, chef,  but why is the restaurant named Bugiarda? I asked with a smile and giggle.    

Luca and I are liars from birth- he answered, this time it was his turn to laugh. 

Then I learned the truth.  Back in the day, in the area,  many families had the same or similar last names.  To avoid confusion, people were given nicknames, like bugiarda.  Liar.

So…that out of the way, it was time to get back to our journey.  The sweet stops – bugiarda style.

Pre- dessert- Panna cotta with cardamom, citrus crumble and apricot jam.

Dark raspberry.

Amaro Formidabile by Armando Bomba. We left Campania and went to Rome for this one.

 Petit four

Shortcrust pastry tart, yellow cream and apricot

Savarin coconut and white chocolate

Chocolate truffle

So, the end of my lunch, the end of my journey.  On my way out the door, I couldn't help but notice these words on the wall...words that I think fit perfectly.

The world lies in the hands of those that have the courage to dream and who take the risk of living out their dreams - Paolo Coelho.

Buon lavoro, ragazzi!