Countdown to Christmas with In the Kitchen Campania! Chef Francesco Sposito, Taverna Estia, Brusciano *Na(

Countdown to Christmas with In the Kitchen Campania! Ciao, guys!! I'm excited to share that we’re just a few days away from launching my "In the Kitchen Campania Christmas" series! This year, I had the fantastic opportunity to chat with Chef Francesco Sposito from the acclaimed two Michelin-starred Taverna Estia in Brusciano, Naples.

Chef Francesco shared delightful Christmas stories and cherished culinary traditions from his family that will certainly put you in the holiday mood. Come along as we delve into the rich flavors and festive culture of Campania!

Save the date for December 6th and be sure to subscribe to my YouTube channel for the premiere of part 1. You won’t want to miss it!

Stay tuned, and let’s embrace the magic of Christmas together through the vibrant and delicious traditions of Campania!

In the Kitchen Campania, Season 2 Episode 4 Franca Di Mauro, Il Cellaio di Fon Gennaro, Vico Equense (Na)

Discover the culinary treasures of Vico Equense with Franca Di Mauro in a captivating episode of In the Kitchen Campania. This picturesque town is home to Il Cellaio di Don Gennaro, where Franca shares her expertise in local cuisine and culture.

Franca's passion for Vico Equense's culinary heritage brings traditional recipes and intriguing stories to life, offering an unforgettable experience. Join me as I explore the region's rich flavors and let Franca inspire your own culinary adventures.

Don't forget to like and subscribe for more episodes of In the Kitchen Campania. Your next culinary journey awaits!

In the Kitchen Campania, Season 2 Episode 3, Pastry Chef Antonino Maresca, Sorrento (Na)

In Episode 3 of In the Kitchen Campania, I had the pleasure of chatting with one of the region's leading pastry chefs, Antonino Maresca. We gathered in Sorrento, close to his hometown, to discuss some of the area's most beloved desserts. This delightful segment of my culinary journey explores the rich history behind traditional sweets like pastiera, sfogliatella, and delizia di limone. Pastiera, a classic Easter dessert, is known for its unique blend of flavors, combining ricotta cheese, candied fruit, and fragrant orange blossom water. Chef Antonino shared how the recipe has been passed down through generations, each family adding their own special touch.

Next, we delved into sfogliatella, a flaky pastry that comes in two variations: the classic riccia, with its layered dough, and the smoother frolla.

Finally, we savored delizia di limone, a zesty lemon cak, embodying the essence of Sorrento's famous lemons. Antonino described how this dessert is not just a treat but a celebration of the region's vibrant citrus culture.

Each dessert tells a story, rich with tradition and passion, making my culinary adventure through Campania all the more enchanting.

In the Kitchen Campania, Season 2, Episode 2-Chef Emanuele Petrosino, Grand Hotel Vesuvio, Naples (Na)

For this edition of In the Kitchen Campania, we head out to Naples to Grand Hotel Vesuvio. It is there where I had lunch and a chat with executive chef Emanuele Petrosino at the hotel’s Caruso Roof Garden Restaurant on the 9th floor. The restaurant overlooks the bay of Naples and Mt Vesuvius can be seen in the distance. The perfect setting to discuss the chef’s cusine and traditional dishes of the area.

In the Kitchen Campania - Season 2 Episode 1, Chef Angelo Carannante, Caracol Bacoli (Na)

 I'm delighted to announce that the trailer for Season 2, Episode 1 of #InTheKitchenCampania has just been released! Join me and the amazing Chef Angelo Carannante as we dive into the vibrant flavors and traditions of Campanian cuisine. This latest episode will premiere tomorrow exclusively on my YouTube channel. It's a must-see for anyone who loves culinary arts and cultural adventures. Don't forget to subscribe so you won't miss any of the mouthwatering content I have planned!

An Unforgettable Evening: Campania in a Calice - La Masseria di Sessa Wine Tasting Experience

 

Last night was a breathtaking celebration of Campania's rich viticulture at our monthly wine tasting series, Campania in a Calice. Partnering with Tramonto Wine Bar and KUMA 65, we explore a new grape variety or winery each month, inviting an enthusiastic bilingual community to savor and learn about the wines from our beloved region.

This month, we had the pleasure of welcoming Alfredo Russo from La Masseria di Sessa, who guided us through a delightful journey with four exceptional wines. Each wine was thoughtfully paired with appetizers handpicked by the talented Antonio De Vita:

• Garbo Bianco 2023: A crisp and refreshing wine, paired with a vibrant salad of cuttlefish, artichoke, and mint that danced on the palate.
• Crono Falerno del Massico Bianco 2021: This elegant white was beautifully complemented by creamy cod adorned with bell pepper sauce and powdered olives.
• Garbo Rosso 2021: A robust red wine, served with a savory mini pork burger, topped with eggplant and provola cheese, making for a perfect pairing.
• Qaestio Falerno del Massico Rosso 2019: Aged to perfection, this red was paired with Italiko cheese, matured for 24 months in tobacco leaves and marsala wine, offering a rich and complex taste.

I extend my heartfelt gratitude to all who joined us for this enchanting evening. Your presence and passion for wine make these events truly special.

Underwater Aging at Castel dell'Ovo in Naples: A Unique Experiment for 450 Bottles of Limoncello- Antica Distilleria Petrone

On Wednesday, September 25th, in the quaint waters of Santa Lucia's small port in Naples, an extraordinary event took place. A case containing 450 bottles of limoncello from the renowned Antica Distilleria Petrone was submerged, marking a significant milestone for the Caserta-based company. Notably, this is the first time the aging process is being conducted in the Gulf of Naples, following the previous underwater aging experiments off the coast of Mondragone, near the ancient submerged city of Sinuessa.

For this prestigious experiment, Andrea Petrone, the general manager of Antica Distilleria Petrone, chose the iconic backdrop of Castel dell'Ovo. The limoncello, a quintessential Italian liqueur and a symbol of Campania, will rest 15 meters below the surface for approximately a year. During this period, it will be gently rocked by the sea currents, maintaining a constant temperature, and remaining completely shielded from light, oxygen, and lunar phases.

Upon retrieval, the limoncello will undergo a rigorous research program conducted by the Department of Agriculture at the University of Naples Federico II. These studies aim to scientifically evaluate the effects of underwater aging on the maturation of the distillate. Andrea Petrone expressed optimism about the potential outcomes, noting that previous studies on Elixir Falernum showed that underwater aging enhanced the liqueur's density and aromatic profile. He anticipates similar improvements in the limoncello after its year-long submersion.

This initiative also carries a significant social component. The ArcheoClub of Italy and the young participants from the Area Penale di Napoli, who are involved in the MareNostrum and Bust Busters projects, were integral to the event. Rosario Santonastasio, the national president of ArcheoClub d'Italia, highlighted the dual nature of the experiment, blending scientific research with social engagement. The young participants, who have undergone scuba diving and theoretical courses on geological, environmental, and historical heritage, contributed to a memorable day, forging new paths in their personal development.

This remarkable event was made possible through the collaborative efforts of the Municipality of Naples, the Navy, the Coast Guard, ArcheoClub d'Italia, the Royal Yacht Club Canottieri Savoia Napoli, and YDigital Firm.

Campania in a Calice - Recapping a Memorable Wine Tasting Event at Tramonto Wine Bar in Bacoli (Na)

Last Wednesday night, we had a fantastic evening at Tramonto Wine Bar in Bacoli (NA), where we delved into the rich and vibrant world of Fiano di Avellino wines. As part of my Campania in a Calice series, this event aimed to highlight the unique flavors and history of this beloved wine from the Campania region. If you couldn’t join us, don't fret—I'm here to give you the full scoop on what you missed.

The evening began with a warm welcome from the Tramonto team, setting the perfect ambiance for our tasting journey. We sampled a selection of Fiano di Avellino wines from Villa Raiano, Cantina Di Meo, Feudi di San Gregorio, Guido Marsalla, and Cantina Dryas each one a beautiful expression of the Fiano di Avellino grape. From the crisp and floral notes to the more robust and mineral-rich flavors, the variety among the wines was truly impressive. Our guests were treated to expert insights on the winemaking process, the unique characteristics of the Fiano grape, and the historical significance of these wines in Campanian culture.

To complement the wines, we enjoyed an array of delicious local appetizers, thoughtfully paired to enhance the tasting experience. 

• Stuffed anchovy with provola cheese and marinated zucchini sauce
• Octopus cooked at low temperature with cream of potatoes and candied lemon
• Focaccia with mozzarella stracciatella, anchovies, semi-dried tomato, and curly endive
• Pizza 'Fresella' with mozzarella stracciatella, tuna in olive oil, Gaeta olives, datterini tomatoes, and arugula

The combination of delectable food, exquisite wine, and engaging conversation made for an unforgettable evening. If you missed this event, don't worry—our Campania in a Calice series will continue to explore the incredible wines of this region, and we hope to see you at our next gathering. Cheers to more memorable wine adventures ahead!

Insiene per il Dormitorio, 2 September 2024, Brusciano (Na)

 

On September 2, 2024, the Interparish Community of Brusciano (NA) will host the VI Edition of the charity food and wine event "“Insieme per il Dormitorio/Together for the Dormitory" at the Parish of San Sebastiano Martire. This remarkable event, held outdoors this year, is made possible with the invaluable collaboration of pastry chefs Tommaso Foglia and Gennaro Langellotti, and the steadfast support of parish priest Don Salvatore Purcaro. It stands as one of the most prominent charity food and wine events in Campania.

Since 2017, the Interparish Community has come together to organize this fundraiser, which coincides with the local festivities. The funds raised are dedicated exclusively to the "La Casa di Sant'Antonio" project. This ambitious project aims to construct a dormitory with 20 beds, a communal dining area for up to 60 people, and a recreation room. Over the years, the event has drawn around 4,000 attendees and raised approximately 60,000 euros. These funds have been crucial in restoring the building's sewerage, electrical, and plumbing systems, as well as resolving various bureaucratic issues.

This year, the event will be a one-night celebration featuring chefs, pastry chefs, pizza makers, and event planners from across Campania and Italy. Special guests include journalist and showgirl Fabiola Cimminella, master violinist Fabiana Sirigu, and TribalAfro accompanied by DJ Pedro. The evening promises to be a memorable celebration of community and charity.

Below is a list of the participating establishments/chefs this year's event:

• Ruah Dessert Bar (Nola) - Alessia De Nicola
• Bluu Il Mare dentro (Nocera Inferiore) - Angelo Borghese
• Roseto all'Arco Restaurant (Benevento) - Antonio Furino
• Benito Pastry Shop (Casal di Principe) - Benito Odorino
• Pastificio F.lli Bassolino (Frattamaggiore) - Betty Bassolino
• Miramare (Torre del Greco) - Dario Balestrieri
• Davide Botti Ambassador of ice cream (Wall) - Davide Botti
• Associazione Colline del Fortore APS (Sant'Antonio Abate) - Donato Barigliano, Luigi Piscopo, Cinzia Deramo, Immacolata Apicella, Alessandro Buonanno, Fulvio de Rosa
• Ristorante Mamma Elena (San Giuseppe Vesuviano) - Francesco and Fabio Vorraro
• Restaurant la Locandiera (Serino) - Gaetano Cerciello
• Fried foods by Gennaro Gaelotafiore (Nola) - Gennaro Gaelotafiore
• Ruah Chef Fusion (San Vitaliano) - Gennaro Langellotti
• Bistrot REI (San Gennaro V.no) - Gennaro Pagano
• New Machiavelli Restaurant and Lounge (Pompeii) - Gianluca Criscuolo
• Ristorante Ma che bontà (Vico Equense) - Giuseppe Vitiello
• Ristorante Tratto Bianco (Santa Maria a Vico) - Loredana Errichiello
• Restaurant Buca di Bacco (Positano) - Luca Fattoruso
• Osteria ai Vini (Novara) - Luca Vaccaro
• Marco Malaspina Chef
• Restaurant La Torre del Saracino (Vico Equense) - Michele Cannavacciuolo
• Restaurant Indaco Hotel Regina Isabella (Lacco Ameno Ischia) - Nello Iervolino
• Roji Japanese Fusion Restaurant (Nola) - Nathan Whichmann and Domenico De Rosa
• Obliato Pastry Boutique (Frattamaggiore) - Nicola Obliato
• Hotel and Restaurant Pupetto (Positano) - Paolo Iovieno
• Litho 55 (Portici) - Pietro Ascione
• Hotel Habita 79 – Ristorante il Circolo (Pompeii) - Roberto Lepre
• Pizzeria Hobo (Brusciano) - Salvatore Bonetti and Sebastiano Giannino
• Caffè Aragonese (Mugnano del Cardinale) - Stefano Parrella
• Tommaso Foglia Pastry Chef
• Bistrot Zi' Rosa (Sant'Anastasia) - Valeria Marfelli, Flavio D'Onofrio, Giacomo Vecchione, Rossella Gallo
• Pizzeria Vincenzo Di Fiore (Acerra) - Vincenzo Di Fiore
• L'Antica Fraconia (Taurano) - Vincenzo Ferro
• Leonessa Restaurant (Interporto Nola) - Vincenzo Langella
• Amor Mio Restaurant (Brusciano) - Vincenzo Toppi
• Ristorante la Tradizione (Portici) - Vittorio Carillo

Wineries:

• Casa Vinicola D'Angelo
• I Due Principati
• AltaVigna
• Tenuta Cavalier Pepe

Tickets are priced at 20 Euros, which includes 9 dishes, or you can pay 3 Euros for entry only. To buy tickets, please visit: Eventbrite Link

Why Your Labor Day Weekend Festivities Should Include Campania Wine Varieties

Labor Day weekend is the perfect time to unwind, gather with loved ones, and enjoy some delightful food and wine pairings. If you're looking to elevate your dining experience, look no further than the Campania region of Southern Italy. This area is renowned for its exceptional wines that can transform any meal into a memorable occasion. Here are a few white and red wines from Campania that are sure to make your Labor Day festivities unforgettable.

White Wines

Falanghina del Sannio
Known for its fresh and fruity flavor, with notes of citrus and white flowers, Falanghina del Sannio is an excellent choice for a warm Labor Day afternoon. It pairs perfectly with fish dishes, seafood, and light salads, offering a pleasant tasting experience that complements the season.

Greco di Tufo
This wine is celebrated for its rich, full-bodied flavor, featuring hints of stone fruits, almonds, and a touch of minerality. As an appetizer, pair it with starters and dishes like fish, shellfish, seafood risotto, porcini mushrooms, white meat, lobster, soft fresh cheeses, and vegetable dishes. Its complex profile can stand up to robust flavors without overpowering them.

Fiano di Avellino
Fiano di Avellino offers a luscious blend of tropical fruits, honey, and floral notes. This elegant white wine is an excellent match for creamy pasta dishes or grilled fish. The wine's balanced acidity and depth make it a delightful companion for various foods.

Coda di Volpe
With gentle notes of citrus, apricot, and a hint of herbs, Coda di Volpe pairs beautifully with light appetizers like bruschetta or marinated olives. Its subtle flavors and easy-drinking nature make it a crowd-pleaser for any gathering.

Biancolella
Biancolella is a lesser-known gem from Campania with fresh, zesty flavors of lemon, green apple, and a touch of sea breeze. Ideal for pairing with oysters, clams, or a simple grilled vegetable platter, its vibrant character and minerality make it a refreshing choice for an outdoor celebration.

Red Wines

Aglianico
Aglianico is a bold, structured red wine with deep flavors of dark cherry, plum, and hints of spice and leather. It pairs excellently with grilled steaks, barbecue ribs, or hearty stews, making it perfect for a festive Labor Day barbecue.

Taurasi
Taurasi is made from the Aglianico grape and offers complex notes of blackberries, tobacco, and earthy undertones. This wine is a great match for rich dishes like lamb chops or a charcuterie board filled with cured meats and aged cheeses.

Piedirosso
Known for its bright red fruit flavors and floral aromas, Piedirosso is a medium-bodied wine that pairs well with pizza, pasta with red sauce, or grilled sausages. Its vibrant acidity and smooth tannins make it a versatile choice for various dishes.

Gragnano
A lightly effervescent red wine, Gragnano is a delightful option to pair with a range of dishes, from pizza to spicy sausages. Its refreshing bubbles and fruity notes make it an excellent choice for balancing rich flavors and enhancing the dining experience.

Falerno del Massico
Whether you're planning a casual barbecue or a more sophisticated dinner, Falerno del Massico pairs effortlessly with a variety of dishes. Imagine it complementing a juicy, grilled steak, enhancing the flavors of a hearty pasta, or even adding a touch of elegance to a charcuterie board. Its balanced acidity and smooth tannins make it an approachable yet refined choice that can appeal to both wine aficionados and casual drinkers alike.

Rosé Wines

Campania's rosé wines, often made from the Aglianico grape, are renowned for their crispness and invigorating acidity. They boast a harmonious blend of vibrant red fruit flavors like strawberry and raspberry, complemented by delicate floral hints and a touch of mineral essence. This intricate profile makes them versatile and ideal for pairing with a variety of dishes typically served at a Labor Day barbecue; grilled seafood or a classic Caprese salad. The wine's acidity cuts through the richness of the seafood and harmonizes with the creamy mozzarella and ripe tomatoes, enriching the overall dining experience. For those craving heartier fare, Campania rosé also pairs beautifully with grilled vegetables, light pasta dishes, and even spicy foods, thanks to its ability to cleanse and rejuvenate the palate.

Whether you're planning a casual cookout or a more elaborate dinner, these Campania wines offer a fantastic range of options to enhance your Labor Day weekend. Enjoy the company of friends and family, savor the delicious food, and let these wines make your celebration truly special. Cheers!

A Journey Into Taste: Ischia Safari 2024 Is Less Than A Month Away!

As the calendar flips towards mid-September, anticipation is building for the eighth edition of Ischia Safari, one of the Mediterranean’s premier food and wine festivals. From September 15 to 17, 2024, the picturesque island of Ischia will once again transform into an epicenter of culinary excellence, attracting chefs, pastry chefs, pizza makers, and industry aficionados from across the globe. This celebrated event not only promises an array of gastronomic delights but also stands as a platform for meaningful discussions on the future of the culinary world, with an emphasis on sustainability and innovation.

This year's edition is particularly noteworthy, not just for the diversity and quality of the culinary experiences on offer, but for its dedication to addressing pressing issues within the gastronomy sector. On September 17, the Lisola Restaurant will host a pivotal round table, gathering experts to delve into the challenges and opportunities facing the food and wine industries. This discussion will spotlight sustainability and innovation, crucial themes as the sector navigates a rapidly changing global landscape.

A highlight of the festival is the Charity Dinner on September 15, set against the stunning backdrop of the Hotel Regina Isabella. 

Under a canopy of stars by the sea, attendees will feast on dishes crafted by some of Italy's most esteemed culinary artists, celebrating both the rich local terroir and the art of cooking. Beyond the culinary indulgence, the event underscores its commitment to nurturing future culinary talent, with all proceeds dedicated to funding scholarships for deserving students of Italian hotel schools and purchasing equipment for professional institutes. This dedication ensures that the legacy of Italian cuisine is passed on to the next generation, making Ischia Safari not just a feast for the senses, but a beacon of hope and opportunity for young aspiring chefs.

The chefs of the evening:

●       Andrea Berton - Berton Restaurant (Milan)

●       Domenico Candela - George Grand Hotel Parker's (Naples)

●       Fratelli Cerea - Ristorante Da Vittorio (Brusaporto)

●       Fabrizio Mellino - Quattro Passi (Massa Lubrense)

●       Francesco Bracali - Bracali Restaurant (Grosseto)

●       Francesco Sposito - Taverna Estia (Brusciano)

●       Giuseppe Guida - Antica Osteria Nonna Rosa (Vico Equense)

●       Maicol Izzo - Piazzetta Milù (Castellammare di Stabia)

●       Nino Di Costanzo - Daní Maison (Ischia)

●       Pasquale Palamaro - Indaco (Lacco Ameno)

●       Riccardo Valore and Salvatore Elefante - L'Olivo/Il Riccio (Anacapri)

●       Roberto Di Pinto - Sine Ristorante Gastrocratico (Milan)

●       Savio Perna - Li Galli (Positano)

The  pizza chefs who will delight guests will be:

●       Francesco Martucci - The Masanielli (Caserta)

●       Gabriele Bonci - Pizzarium (Rome)

●       Ivano Veccia - L'Isola (Forio)

●       Renato Bosco - Renato Bosco Pizzeria (Verona)

The master pastry chefs who will enchant with their creations will be:

●       Gianluca Fusto - Fusto Milano (Milan)

●       Sal De Riso - Sal De Riso Pastry Shop (Tramonti)

●       Nello Iervolino - Indaco (Lacco Ameno)

●       Andrea Pansa - Pasticceria Pansa (Amalfi)

●       Galileo Reposo - D.Ream International (Milan)

●       Loretta Fanella - Loretta Fanella Pastry Lab (Stagno-Collesalvetti)

●       Mario Di Costanzo - Pasticceria Di Costanzo (Naples)

●       Benito Odorino - Benito Pastry Shop (Casal di Principe)

●       Emilio Panzardi - Gelateria Emilio (Maratea)

●       Antonino Maresca - Pastry Consultant (Meta)

●       Salvatore Capparelli - Pasticceria Capparelli (Naples)

●       Tommaso Foglia - Pastry Chef (Nola)