andiamotrips - campania, italy with karen phillips

I honestly didn't expect a visit to the garden last Saturday afternoon, but the chef told me to grab my jacket and follow him outside. One of the first things I noticed when Chef Giovanni Solofra took me to the restaurant's organic garden was it's size. Chef Solofra is not only the Executive Chef of Savoy Hotel & Spa in Paestum (Sa), but is also a 2 Michelin starred chef of Ristorante Tre Olivi located inside the hotel. Here's a look.

Ciao, guys! For part 2 of the In the Kitchen Campania Christmas series, Chef Mario Avallone of La Stanza del Gusto in Naples, Italy shares one of his Christmas holiday memories.

  The holiday season has kicked off and what better time to start thinking about what is going to be popping up on our tables this period. In Campania a popular item is pizza, of course. I’m not talking about a pizza margherita or marinara. The other evening at  Foorn Soccavo , in Naples, Italy, I hosted  Le Pizze delle Feste  -an event to discuss these robust  pizza pies  with a group of Neapolitans. Over a glass or two of wine, we tasted 4 pizzas, a sfogliatella riccia, and a panettone while sharing stories, recipes, and memories. By my side was the talented  Chef Giovanni Erculanese . Here’s a bit of what went down. The first pizza that we tried was the  pizza di scarola  or pizza with escarole. Pizza di Scarola is a traditional Neapolitan dish that originated in Naples, Italy during the 18th century. It was initially considered a meal for the less financially fortunate, as it was made with the simple ingredients; The basic ingredients are pizza dough, escarole, capers, and black ol

Curious about the traditions and recipes of the Campania region? So am I ! Enough to speak with two of the region's top chefs- both based in Naples, Italy. To start things off, I asked Chef Marco Ambrosino about some of his Christmas memories. Here he shares a particular one, recipe included, from his island of Procida.