andiamotrips - campania, italy with karen phillips

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

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.