Start Me Up - Casa A Tre Pizzi, Naples (Na)

As the temperature drops just a tad and the sun sets around 7 pm ish you can tell that fall has officially fallen on Campania.  Another sure sign?    Fall menus ready for the harvest. Ready to express the colors and flavors of the new season.  I decided to head out to Casa a Tre Pizzi in Naples last week to see what Chef Gianluca Farina would be serving this autumn.

Chef Gianluca Farina

Casa a Tre Pizzi's fall menu is the fruit of the collaboration between Farina- Pizzi's Head chef and Francesco Sodano - who serves as Executive chef and consultant.  Here's a look at what they served to start me up...

Starting up with something to satisfy my thirst.  Mirko Notaro brought out - no, not a sparkling wine - but a cocktail.  His latest, and I would a have the opportunity to be one of the first to try it.  

Wild Turkey 101 Rye Bourbon, Cointreau, cinnamon extract, and green apple centrifugal juice.  Notaro later told me that he named it the KP drink - after me!

I enjoyed this cocktail as part of my aperitivo. 

A bao bun steamed then lightly fried.  Farina filled it with  barbequed guinea fowl and yuzu.

Wonton filled with smomed eggplant and eel.

Taco with marinated vegetables, rice vinegar, lime coriander.

Andrea Notaro brought over the next dish - an amazing sushi appetizer.  

Creamed codfish sushi with horseradish, salmon roe, marinated onion and coriander powder.

For the next start me up Notaro pored me a glass of Morellino di Scansano 2018 from Fattorie Le Pupille.

A glass to pair with a plate of beef tartare.

Beef tartare with a goat cheese, a hazelnut emulsion and chickory.  Fantasticaaa!

So, to recap - my start me up serata in cluded a new cocktail - grazie, Mirko!!! , an aperitif featuring a fantatsic bao bun sandwich, a crazy creamed codfish sushi, and a bombastic beef tartare.

Benvenuto autunno!

Gin O'Clock, Monzu Gin Club and American Bar, Capri (Na)

That Saturday hundreds of tourists arrived at Marina Piccola on the beautiful island of Capri around 11 a.m. I was one of them. And though many were headed to the beach, to take a tour, sight see or a go on a boat ride to the Blue Grotto I decided to head towards Punta Tragara Hotel. Punta Tragara is one of the top hotels on the island. It boast a 5 star Luxury hotel rating, a fantasticaaa view of the Faraglioni rocks, Monzu Restaurant, and Monzu Gin Club and American Bar.

Chef Luigi Lionetti met me on my arrival and showed me around .....


with one of the first stops being the bar and Daniela Chirico.

Chirico is one of the most talented bartenders on the island with a passion for gin and tonic. Monzu, then, was the perfect playground for my increasing curiosity about this historic cocktail dating back to the 19th century - aka a G and T. His cocktail menu has 150 types of gin and 21 different tonic water.

After studying the menu I asked Chirico for a little help.

He went into action. It was gin o'clock...

Fantasticaaa!!!!

Amazing Aperitifs and Appetizers - La Torre Del Saracino, Seiano (Na)

October has become on of my favorite months of the year.  Though the days are getting noticeably shorter, the Campania sunshine still shines bright inviting Saturday stellato lovers like me to hit the road for a min roadtrip combined with a long leisurely lunch.  I chose La Torre del Saracino in Seiano to celebrate the beginning of a marvelous month.  

It has been about 10 months since I sat down in the watchtower, which the perfect spot for an aperitif or six, a glass of champagne, and a chance to look over Chef Gennaro Esposito's 2 Michelin starred menu.

Here's a look at the treats  brought out to help me relax...

Red bell pepper ice cream, Cetara anchovy sauce, lemon and red chili pepper pesto, and pistachios.

Creamy potatoes with flying squid.

Red beet and zucchini salad.

Beef tartar and porcini mushroom sandwich.

Salmon bagel.

Steamed sandwich bun filled with rabbit alla ischitana and escarole.

After an aperitif, I was led to the dining room where I placed my order and sat down to continue my relaxing afternoon.  Starting with a glass of Ribolla Giallo Vinnae vintage 2015.

Followed by some amazing appetizers - such as this marinated redfish acquapazza.

A lightly smoked palamita tuna, nduja, and  creamy Aegerola tarallo.

Another glass of wine - this time a Reisling, Nik Weis.

 .

Blanched prawn  with buckwheat, horseradish, and mandarin.

 An espresso cup filled with a flavorful prawn broth accompanied the dish.

Before I could bite into this appetizer, a celery soup was carefully poured on top.  That colorful soup complemented this lightly smoked scallop, creamy  Controne beans, and black garlic.

 Another glass of wine - Greco di Tufo from Feudi di San Gregorio.

A super soup made with olives from Nocellara and almonds, a fennel puree and silver scabbardfish 80s style.

And this was just the beginning...

Amazing.