Exciting News: Andiamotrips Teams Up with Angelino Tours!

 I am delighted to share an exciting partnership between Andiamotrips (that's me!) and Angelino Tours! Together, we are set to guide a series of delightful food and wine tours throughout the picturesque island of Ischia and the entire Campania region. Experience immersive winery tours, engaging cooking classes, and culinary adventures that honor Italy's rich gastronomic traditions.

Stay tuned for the upcoming announcement of our inaugural tour, which will showcase an exclusive wine tasting on the stunning island of Ischia. More details coming your way next week!

Fantasticaaa News on the Horizon!

I can't wait!  On the 29th of May, I'll be announcing some fantasticaaa news about some projects that I have been working on over the past couple on months.  Stay tuned here for what's about to break!

Fantasticaaa News: Chef Emanuele Petrosino Joins Grand Hotel Vesuvio in Naples (Na)

Chef Petrosino

Are you like me? Every time the phone rings, you look at the number and quickly decide if you want to answer it or not? This morning, I answered a call that brought some fantastic news, and I'm glad I did! It was Grand Hotel Vesuvio Grand Hotel Vesuvio in Naples with an exciting announcement: Chef Emanuele Petrosino Chef Emanuele Petrosino will be joining their team next month!

Emanuele Petrosino, a Michelin-starred chef renowned for his work at "I Portici" in Bologna and "Bianca sul Lago" in Oggiono, is set to take the culinary reins at the iconic 5-star luxury hotel on the Naples seafront. Starting this June, Chef Petrosino will lead the kitchens, including the famous Caruso Roof Garden. He’s accepted the challenge to revamp and elevate the entire culinary experience at the Vesuvio. The kitchen team, led by Head Chef Giovanni Marzano and Restaurant Manager Francesco Verde, has warmly welcomed him. His mission? To reimagine the dining experiences at the Grand Hotel Vesuvio, from the panoramic Caruso restaurant to the exquisite Sky Lounge Solarium & Cocktail Bar on the tenth floor, La Vesuvietta Bar Bistrot, and beyond. Notably, the Grand Hotel Vesuvio, with over 140 years of history, is the only hotel in Naples that is part of the prestigious international chain, The Leading Hotels of the World.

Born in 1986 in the province of Latina and deeply rooted in Campania, Petrosino has rapidly developed a distinctive culinary style that has won over food critics. His impressive career includes working in the multi-starred kitchens of Enrico Crippa's Piazza Duomo in Alba, Christopher Coutanceau's restaurant in La Rochelle, Maison Pic in Valence, Taverna Estia in Brusciano with chef Francesco Sposito, and Danì Maison in Ischia with Nino Di Costanzo. As the executive chef at I Portici in Bologna, he reaffirmed its Michelin star status, and at Bianca sul Lago in Oggiono, he achieved Michelin recognition again. In 2019, he was honored with the "Young Chef of the Year" award by the prestigious gastronomic guide.

Now, Petrosino embarks on an exciting new chapter at the Grand Hotel Vesuvio, a hotel steeped in the rich history of Italian and international hospitality. With his determination, creativity, and both personal and professional maturity, Emanuele Petrosino is poised to create one of the most memorable culinary chapters in the history of the Grand Hotel Vesuvio and its illustrious Caruso Roof Garden. 

Emanuele is back in Campania, and I can't wait to see him in action. Bentornato, Emanuele e a presto!!!

Photos by Alessandra Farinelli

Growing Roots in History: The Resilient Vineyard Project, Pianura (Na)

 

In the heart of Naples, amidst the echoes of its ancient past and the vibrant hum of its modern life, a unique project has taken root, symbolizing hope, education, and environmental recovery. The Resilient Vineyard, a brainchild of RadiciVive and the Varchetta family, who have been intertwined with the art of winemaking since 1891, stands as a testament to what can be achieved when a community comes together for the greater good. Cristina and Vincenzo Varchetta, with their deep roots in viticulture, have extended their passion beyond the confines of their vineyard, reaching out to local schools to share their knowledge and love for the land.

This visionary project, created in synergy with the Naples municipality, the superintendence of archaeological and cultural heritage, and the architecture faculty of the Federico II University, offers more than just a lesson in winemaking. It is a concrete example of environmental recovery, breathing new life into an area that had been left to the ravages of time and neglect. Nestled around the Roman mausoleum of Pianura, the vineyard not only enhances the landscape but also serves as a living classroom for the youth, teaching them the importance of respecting and valuing their heritage. The students were involved in all aspects of this small Falanghina vineyard-from planting the vines, pruning, and harvesting.  they even designed the labels for the bottles.

Launched in the challenging times of March 2020, amidst the global Covid emergency, the Resilient Vineyard project has managed to sow seeds of hope and resilience. By involving local schools and associations in a comprehensive training program, the project aims not only to educate on the technical aspects of viticulture and winemaking but also to instill a sense of pride and ownership in the community. The ultimate goal is to produce an educational wine that symbolizes the collective effort and dedication of everyone involved, with proceeds going towards funding new awareness projects in state schools. Through the Resilient Vineyard, the Varchetta family and RadiciVive are not just cultivating grapes; they are nurturing a future where the community and its environment thrive together in harmony.

 

Behind the Menu: The Story of Don Alfonso 1890's Culinary Evolution

Pork belly cooked at low temperature, sweet and sour sauce, chilli pepper, potato and carrot terrine

Recently, I had the opportunity to dine at Don Alfonso 1890 in Sant’Agata Sui Due Golfi, an iconic restaurant and boutique hotel in the Campania region near Sorrento. In a recent post, I mentioned that the restaurant closed for a season after 50 years to undergo significant structural renovations in pursuit of their dream of sustainability and a healthier planet for future generations.

Since 2011, I have been a loyal patron of Don Alfonso 1890, except during the COVID pandemic and restructuring periods. Every time I sit at the table and peruse the menu, I still feel excited. I was eager to discover Chef Ernesto Iaccarino's creations for Spring 2024.

Apart from an a la carte menu, the restaurant offers three tasting menus: La Tradizione/Traditional, Vegetariano/Vegetarian, and La Degustazione, which I opted for – a comprehensive menu featuring revamped signature dishes and new additions.

I shared my interview with Chef Iaccarino discussing his menu on my social media platforms in video format. Feel free to check them out here-

Part 1

Part 2

and Part 3

Personally, I'm looking forward to the summer- when their farm at Punta Campanella brings forth seasonal veggies like zucchini, eggplant and their prized tomatoes.

Are you with me??