The 17th Edition of "Dining Under a Different Sky", July 8th, Ercolano (Na)

 

On July 8, the magnificent Villa Tony in Ercolano will host the 17th edition of "Dining under a Different Sky," an event that combines culinary art with solidarity. With the theme "AUTHENTICITY: BE YOURSELF," the event invites participants to reflect on the importance of expressing their uniqueness, away from the constraints of social media. As organizer Alfonsina Longobardi says, being authentic is an act of courage and vulnerability.

The evening features an exceptional food and wine journey with around 230 stations showcasing diverse culinary offerings. Guests can taste unique creations from various chefs and producers. This gastronomic event is supported by key sponsors, including Goeldlin, Nuceria Inox, Sirio Cooperativa Sociale, Le Delizie, Primi Exotic Fruit, and Gerli. The event will have the honor of hosting starred chef testimonials such as Domenico Iavarone, Michele De Leo, Giuseppe Aversa, Ciro Sicignano, Danilo Di Vuolo and Nicola Somma, thus guaranteeing a gastronomic experience of the highest level.

The evening will feature various entertainment guests, including comedians, actors, and singers, who will perform on stage to entertain the audience.Expected are Anna Capasso, Ciro Torlo, Enzo Fischetti, Enzo Paudice, Francesca Cioffi, Francesco Albanese, Gianluca Zeffiro, Luciano Caldore, Marco Lanzuise, Mario Cusitore (testimonial for this year's edition), Michele Selillo, Mister Hyde, Mixed by Erry, Rossella Erra, Peppe Laurato and Salvatore Turco. All guests will be warmly introduced by the skilled presenter, Ida Piccolo, who will guide the event with both professionalism and empathy. To conclude the event, there will be an engaging DJ set curated by Packy Stile, with the voice of speaker Roberto Russo, performances by Virginia Magliacano and Raffaele Polito, and the intervention of violinist Marco Manduca.

The funds raised will support three key objectives: educational and recreational materials for the Cooperativa Rugiada – Casa Famiglia, gifts for children in Neapolitan pediatric wards, and the Art Helps People project by artist Nello Petrucci, which aims to provide food and educational assistance in Africa.

"We invite everyone to participate in this evening of sharing and solidarity – concludes Alfonsina Longobardi –. We are convinced that, by joining forces, we can truly make a difference and contribute to building a better future for those who need it most."

Taste & Talent: A Celebration of Neapolitan Excellence, Indaco Restaurant, Regina Isabella Resort, Ischia (Na)

Imagine an enchanting evening where the mesmerizing beauty of the Bay of Naples meets the art of haute cuisine. This summer, at the Regina Isabella Resort's Michelin starred restaurant, Indaco, "Taste & Talent" emerges as the season's most anticipated food and wine experience. It's a celebration of Neapolitan excellence, where cooking becomes an art form, akin to tailoring, acting, or entrepreneurship—a living narrative of identity, unity, and emotion.

Chef Pasquale Palamaro, the culinary maestro of Indaco, opens his kitchen to three extraordinary guests. These are not chefs, but Neapolitan icons who have brought their homeland's rich, passionate essence to the world stage:

19 June 2025

Maurizio Marinella, a symbol of timeless elegance with his world-renowned ties. Heir to a tailoring legacy that began in Naples in 1914, Marinella represents the contemporary face of one of the world's most iconic maisons. His ties are symbols of style and craftsmanship, beloved by heads of state, celebrities, and beauty enthusiasts. With Marinella, elegance transcends into culture.

24 July 2025

Luca Riemma, an actor and performer who has captivated American audiences with his diverse talents. A Neapolitan actor and performer, Riemma has established his second artistic home in the United States. From television to theater, he brings his dynamic energy and passionate authenticity to every stage. His voice narrates stories, and his presence bridges two worlds.

4 September 2025

Giuseppe Di Martino, a visionary entrepreneur and global ambassador of quality pasta. As the CEO of Pastificio Di Martino and president of the Gragnano City of Pasta Consortium, Di Martino is a leading advocate for Italian pasta worldwide. For him, each pasta shape is a memory, a repository of knowledge, and an expression of love. His vision seamlessly blends business, culture, and regional heritage.

"Cooking is an act of love and sharing, just like any authentic art form," Chef Palamaro explains. "During these evenings, I want to open my kitchen to individuals who, despite coming from different worlds, share my passion for beauty, craftsmanship, and evolving traditions." Thus, "Taste & Talent" was born from the idea that a dish can tell a story—a meeting, a thought, an emotion. Doing so at Regina Isabella, a place he calls home, makes it all the more special.

Chef Pasquale Palamaro

Each evening, Palamaro collaborates with his distinguished guests to create a signature dish, a unique culinary dialogue crafted with care and creativity. The exclusive gathering of just 50 guests per night takes place at an intimate open-air Chef's Table, offering a sensory journey that blends taste, inspiration, and identity. "Taste & Talent" is not merely a dinner; it's a rite, a voyage into the heart of Naples—a city that innovates and captivates. It honors talent, raw materials, and the authentic conviviality that has made Neapolitan cuisine a beacon of hospitality and good living.

In the magical setting of Regina Isabella, where every detail exudes elegance and Mediterranean charm, these three evenings are designed for refined connoisseurs—experiences to be cherished and savored with all the senses.

Details and reservations here.

Savor the Fried Pizza Delights at Naples' Fry High - Hotel de Bonart Naples, Curio Collection by Hilton (Na)

This summer and fall, experience the magic of Neapolitan cuisine at the FRY HIGH event from June to October on the stunning rooftop terrace of the Hotel de Bonart Naples, Curio Collection by Hilton. Renowned for its breathtaking views, this 5th-floor terrace hosts five special evenings celebrating the art of fried pizza, a staple of Neapolitan gastronomy.

Join master pizza maker Enzo Coccia and Chef Umberto Zimbaldi of The Macpherson's Rooftop Restaurant as they present a delightful fusion of flavors and creativity. On select dates—June 12, July 10, August 28, September 25, and October 16—witness Enzo Coccia crafting his signature fried pizzas live against the Naples skyline.

Enzo Coccia

Chef Umberto Zimbaldi 

These exclusive evenings feature a curated menu that includes Enzo Coccia's famous montanare and calzoncini, paired with Umberto Zimbaldi's innovative Mediterranean-inspired finger foods. Savor dishes like "Tubetto di pasta di Gragnano with spollichini beans and basil" and delectable desserts to cap off your culinary adventure.

Each event is complemented by the effervescent charm of Champagne J.H. Quenardel, ensuring a truly unforgettable gastronomic journey. Enjoy live cooking shows, music, and a vibrant atmosphere, all for €60 per person, which includes four fried pizzas, three finger foods, and a flute of champagne.

Don't miss this chance to taste authentic Naples from a new perspective. For more details, visit www.debonart.com.

Nino Di Costanzo Introduces the Gastronomic Treasures of DESCHEVALIERS Restaurant - The New Gourmet Destination at Hotel de Bonart Naples, Curio Collection by Hilton

On June 15th, a new chapter in haute cuisine will unfold in the heart of Naples: Hotel de Bonart Naples, part of the Curio Collection by Hilton and the Caracciolo Hospitality Group, will inaugurate DESCHEVALIERS, a gourmet restaurant curated by Chef Nino Di Costanzo.

This project combines art, culture, local flavors, and innovation for a genuine culinary experience by Chef Nino Di Costanzo. Born in Ischia in 1972, he developed a passion for cooking early on and refined his skills through apprenticeships with notable chefs. He earned two MICHELIN Stars at "Il Mosaico" and opened "Danì Maison" in 2016 at his family home, receiving multiple accolades, including two MICHELIN Stars and joining "Les Grandes Tables du Monde" in 2019.

Chef Nino Di Costanzo

Aligned with the philosophy of the Curio Collection by Hilton and Caracciolo Hospitality Group—each hotel’s unique identity is celebrated while promoting engaging travel experiences—DESCHEVALIERS aims to be more than just a restaurant. It aspires to be a space where gastronomy transforms into storytelling, exploration, and emotion. As a vital aspect of Hotel de Bonart Naples’s cultural hospitality vision, the restaurant embodies the Group's mission to create environments where taste, art, and local culture harmoniously intertwine, offering guests genuine experiences.

The name DESCHEVALIERS draws inspiration from Sergio Fermariello's "Totem" artwork in the hotel lobby, evoking knights as symbols of exploration. Fermariello also designed the restaurant's logo, featuring a knight figure that aligns with the hotel’s identity of strength and discovery.

Chef Nino Di Costanzo’s culinary vision is deeply rooted in the warmth of family memories and the richness of Campanian tradition. At DESCHEVALIERS, he transforms these elements into a refined and contemporary gastronomic expression, where memory translates into flavor, and each dish tells a story.

Assisting him at the helm of the kitchen is Resident Chef Antonio Autiero, a celebrated figure in starred restaurants throughout Rome and the Amalfi Coast. With diligence, passion, and creativity, Autiero elegantly and precisely interprets Chef Di Costanzo’s vision.

Chef Antonio Autiero

DESCHEVALIERS offers a cuisine that is grounded in Campania while embracing a contemporary global perspective. The menu features tasting menus and à la carte options designed for those eager to explore, savor, and be surprised.

Insalata di mare

• Starters include:
  • “Shrimp, chopped, crispy shell, rhubarb”: a blend of shrimp sweetness with the vegetal notes of rhubarb and the crunch of the shell.
  • “Rabbit, parsnip, green apple, snow peas”: a textural interplay of sweetness and acidity.
  • “In verde, seasonal vegetables raw, cooked, and marinated”: highlighting the essence of fresh produce.
  • “Insalata di mare, fish, crustaceans, mollusks”: celebrating the Mediterranean’s rich flavors.
  • “Uovo e Uova”: a contemporary homage to the symbol of life.
• First courses reflect tradition through haute cuisine:
  • “Fusilloni, sea urchins, parsley, pine nuts”: a dive into sea flavors with herbal and toasted notes.
  • “Risotto, lemons, shrimp, courgettes”: balancing freshness with marine intensity.
  • “Gnocchi, potatoes, seasonal vegetables, ricotta di fuscella”: elegant comfort food.
  • “Ravioli, courgettes, mint, provolone del monaco”: delicate yet bold in taste.
  • “Napoletano ragù...not cooked”: a modern reinterpretation of a classic.
• Among the second courses:
  • “Turbot, cucumber, celery, aromatic herbs”: a simple yet fragrant dish.
  • “Pork, apples, spinach, mustard”: a harmonious balance of sweet, bitter, and spicy.
  • “Angler, quinoa, pink pepper”: light yet intriguing.
  • “Filetto in pizzaiola”: a refined take on a Neapolitan classic.
  • “Lamb, crusco pepper, raspberry, misticanza”: an intense and sophisticated choice for those who favor bold flavors.
• Desserts offer a graceful conclusion:
  • The iconic “Pastiera” is paired with creations like “Napul'è,” a sweet tribute to the city, “Chocolate and dried fruit,” a delightful combination, “Dolce formaggi,” bridging sweet and savory, and “Frutte e creme ghiacciole,” a refreshing finale.

For those who wish to let the Chef guide their experience, DESCHEVALIERS provides two tasting menus, designed for the entire table:

• “Vedi Napoli e poi...” - a gastronomic journey between land and sea that highlights classic dishes with a creative twist.
• “Allegria...moci” - a more extensive and structured experience, complemented by a carefully curated selection of wine pairings.

Meats are sourced from local suppliers like Martini Carni, Quercete, and HQF, ensuring traceability and quality. Cheeses come from Caseificio Costanzo, while vegetables are sourced from small organic farms in Caiazzo. Fish and seafood are obtained from sustainable fishing companies like Eurofish, Caviale Kaviari, and Gerli. Every selection emphasizes a commitment to local territory, biodiversity, and quality.

“In a high-end hotel like de Bonart Naples, the cuisine must not merely complement the experience but should be an integral part of it. With DESCHEVALIERS, we aim to offer our guests—both Italian and international—an unforgettable gastronomic journey that tells the story of Naples through the excellence of its flavors, reinterpreted with elegance and a contemporary perspective,” says Costanzo Jannotti Pecci, CEO of the group.

DESCHEVALIERS officially opens on June 15th and is also welcoming external guests.

Opening days and hours:

The restaurant is closed on Tuesdays and Wednesdays.

It is open from Thursday to Monday with evening service, from 7:30 pm to 10:30 pm

For reservations:

reservations@deschevaliersrestaurant.com

www.debonartnaples.com

Vesuvius to Host the 2025 Edition of “Campania Stories”, May 18–21, 2025 – Vesuvius (Naples)

Vesuvius, a unique land rich in myth and history, will host the 2025 edition of Campania Stories from May 18 to 21. This event presents new vintages from Campania's main wine denominations to the national and international press. Organized by Miriade & Partners with support from the Campania Region and AIS Campania, it will feature over 90 wineries from the region.

The 2025 edition will launch on Sunday, May 18, featuring a guided tour of Vesuvius and a press welcome at Palazzo Mediceo in Ottaviano by the Consorzio Tutela Vini Vesuvio. Tastings of new Campania vintages will occur at Villa Signorini in Ercolano. Dedicated tasting sessions for rosé and red wines are on May 19, and white wines on May 20, along with guided tours of wineries across Campania.

The event will conclude with the Campania Stories Day on Wednesday, May 21, at Villa Signorini (Ercolano), featuring three time slots: 11:00–13:00, 16:00–18:00, and 19:00–21:00. Attendance requires advance booking and is subject to availability. (for info: WhatsApp tel. +39 379.1371604 – eventi@miriadeweb.it).

Campania Stories is organized by Miriade & Partners in collaboration with AIS Campania, with the support of the Campania Region and co-financed under the PN FEAMPA 2021–2027 program.

Partners of the 2025 edition include: Consorzio Tutela Vini Vesuvio, Assoenologi Campania, Palazzo Mediceo (Ottaviano), Villa Signorini (Ercolano), Hotel Sakura (Torre del Greco), Viaggi Di Maio, Distretto della Castagna e del Marrone della Campania, Lunadimiele.it, Che Pasticcio, Azzurra Comunicazione.

Luciano Pignataro Wine Blog is the event's media partner.

Participating Wineries:

Irpinia (Avellino): Antica Hirpinia, Benito Ferrara, Borgodangelo, Cantina del Barone, Cantine dell'Angelo, Cantine di Marzo, Ciro Picariello, Colli di Lapio, Contrade di Taurasi - Cantine Lonardo, De' Gaeta, Di Meo, Di Prisco, Donnachiara, Giovanni Carlo Vesce, I Capitani, I Satoli, Il Cancelliere, Joaquin, Macchie Santa Maria, Masseria Della Porta, Passo delle Tortore, Perillo, Pietracupa, Rocca del Principe, Stefania Barbot, Tenuta Cavalier Pepe, Tenuta del Meriggio, Tenuta Pietrafusa by Villa Matilde Avallone, Tenuta Scuotto, Tenute Capaldo - Feudi di San Gregorio, Torricino, Traerte, Vesevo, Villa Raiano.

Sannio (Benevento): Aia dei Colombi, Cantina del Taburno, Cosimo Capasso, Fattoria La Rivolta, Fontanavecchia, La Fortezza, La Guardiense, Nifo Sarrapochiello, Terre Stregate.

Caserta: Alois, Cantina di Lisandro, Caputo 1890, La Masseria di Sessa, Masseria Felicia, Masseria Piccirillo, Porto di Mola, Scaramuzzo, Tenuta Fontana, Tenuta Tralice, Teresa Mincione, Villa Matilde Avallone, Vigne Chigi.

Salerno: Cantina dei Quinti, Cantina Polito, Ettore Sammarco, Guerritore, Luigi Maffini, Marisa Cuomo, Montevetrano, San Salvatore 19.88.

Napoli: Abbazia di Crapolla, Agnanum, Astroni, Bosco de' Medici, Cantina del Vesuvio Winery Russo Family since 1930, Cantine Antonio Mazzella, Cantine Olivella, Carputo Vini, Casa Setaro, Contrada Salandra, D'Ambra Vini d’Ischia, De Falco Vini, La Sibilla, Mario Portolano, Masseria Dello Sbirro, Radici Vive Mezanotte, Salvatore Martusciello, Sorrentino Vini, Tenuta Augustea, Tenuta Loffredo, Villa Dora.

More information at www.campaniastories.com