Kbirr Brewery - A World of Pure Imagination

Hold your breath

Make a wish

Count to three

Come with me and you'll be

In a world of pure imagination

Take a look and you'll see

Into your imagination

-  Pure Imagination by Gene Wilder

Have you seen the movie?  I'm sure you have.  Willy Wonka and the Chocolate Factory starring Gene Wilder.  It came out in 1971 and I must have seen it more than a dozen times.  I loved it-not just for the chocolate-but for the awe, the wonder that Charlie felt when entering for the first time.  

A feeling similar came over me when I visited Kbirr Brewery a week or so ago.  Like I was entering a world of pure imagination.

Kbirr ( a play on the Italian 'che birra') was founded by Fabio Ditto back in 2016.  He wanted a brewery 100, no, wait,  200% Neapolitan.  200% Neapolitan with a line of beers that could not only be enjoyed in some of Naples's top pizzerias and restaurants, but around the world as well.  

Ditto, along with brewmaster Achille Certezza so far have created 7 types of craft beers-unpasteurized and unfiltered.

But when you think of Napoli, do you think of beer?  With Kbirr-why not??? Remember that world of pure imagination?  Kbirr, besides creating their lines of beers to pair with the foods on the menus, just a look at the names of the beers and the art on the labels are part of Dittos creation. His pure imagination.

Each beer has behind it a story-whether it be the name, the label, the artist behind the label....or all of the above.

Let's take a look at a few-

NataVota (translated as another time-or again).  On the bottle, we find San Gennaro-  Naples's patron saint.  If you don't know the story of the miracle of this saint...his blood liquefying three times a year, this bottle of lager(available in pale and red) is surely a way to spread Neapolitan history for those who are curious.

Cap 'e Fierro.  A fantasticaaa play on words.  What does it mean? Well ,literally '' cap e fierro' could mean someone with a hard head-stubborn.  But as Kbirr's Felice Esposito explained to me, it is also a reference to Naples's streetcars- the 'cap 'e fierro' being the head of the line.  That explains the label designed by Neapolitan artist Alessandro Flaminio (whose work is also featured in the fantasticaaa tasting room-take a look at the article's cover pic).   Back to the beer- tasting notes from the company's website...

Beer with sweet notes, full body and well structured. The important alcohol content gives a pleasant warmth to the palate. On the nose the hints of hops are clearly perceptible and very elegant. Despite its complexity, it is extremely enjoyable both on its own and during meals.

This strong lager was quite strong for me- but it did peak my curiosity leading me to order a few bottles from Kbirr's website to taste at home.

This popular hoppy ale was also a top pick for me during a quick tasting, and later my order online- did I mention that the brewery is only 10 minutes from my house?  Lucky me!

Pullicenhell-  or Pulcinella, or Pulcinell (in Naples,many words are pronounced without the last vowel).  So here we have another play on words fantasticaaaa-hell.  Another label designed by a noted Neapolitan artist-this time Pasquale Manzo. As well as another Neapolitan symbol -Pulcinella.   

Tasting notes from Kbirr's website-

A beer that offers an intriguing herbaceous bouquet mixed with exotic fruit and lime on the nose. The light body and fresh flavor make this beer incredibly drinkable. In the mouth the malty part is clearly evident, followed by the hoppy component that accompanies the drink until the end.

There is so much more going on with this brewery here- stories to be told.  How their production will soon be self sufficient in terms of energy thanks to solar energy panels. How they are the first in Italy to be able to produce 6,500 litres of beer per cycle.

How Ditto has created a tasting room with fantastic works of art from the above mentioned artists as well as other Neapolitan artist such as Luca Carnevale whose depiction of San Gennaro serving communion to a devoted believer-the wafer symbolizing the scudetto.  Yeah-Naples soccer won the championship after 33 years.  

How there are plans for the future to...well. Let me stop here.  I'll stop here because I would like to devote future posts to this world of pure imagination.

Che birra

Kbirr!

Hold your breath

Make a wish

Count to three

Come with me and you'll be

In a world of pure imagination

Take a look and you'll see

Into your imagination

-  Pure Imagination by Gene Wilder

Natavot! - Napoli Introduces it's First Craft Beer

Hanging out in an artist's studio drinking a cold brew on a hot July evening while enjoying aperitifs prepared by two of Campania's top Michelin starred chefs - been there/done that.
Last week I attended a not so ordinary event which fused together art, food, andcraft beer.  Palazzo Sansevero in the heart Napoli's centro storico was the location.  The stables of the old palazzo dating back to the 16th century now houses Neapolitan artist Lello Esposito's studio.  The perfect place to present a beer, right?
I thought so!  Among the artist's bronze sculptures and paintings featuring the city's patron saint San Gennaro were refrigerators full of Natavot - the first Neapolitan unfiltered and unpasteurized craft beer produced by Kbrirr.
Natavot's label has  the stylized image of San Gennaro, and that the name refers to the miracle that is renewed every year. (natavot means once again in Neapolitan dialect)
The food for this happy hour was prepared by Chef Marianna Vitale of SUD Ristorante and Chef Lino Scarallo of Palazzo Petrucci. Vitale prepared oysters on a half shell with friarielli greens while Scarallo brought two dishes; caramelized zucchini flowers  with ricotta, tomatoes and anchovies and a mozzarella ball stuffed with eggplant parmigiana.

I wouldn't mind doing it once again - natavot!

Serendipity - ReAle Extra - Birra Del Borgo

Wikipedia: Serendipity means  a "happy accident" or "pleasant surprise"; specifically, the accident of finding something good or useful without looking for it.  


Summer evening at the buffet table at a party in Pompeii. I was holding  a plate of o cuppetiello, fried foods; potato crocchette, and arancini all wrapped in brown paper.  Tasty fried salty goodness just begging for something to wash it down with.    At the time, I was talking with a friend, catching up on what he'd been up to as we both headed towards the drink table.  Out of the corner of my eye, I noticed that the usual spumante wasn't being served...at least not on this side of the terrace.


Though listening intently to Francesco, out of the corner of my eye, I couldn't help noticing a glass being poured.  Ah beer...ok, I thought...qualcosa diversa...something different.


The conversation continued...Si, Si, blah, blah, blah as I reach for a glass on the table.  A glass filled with a spectacular light amber colored liquid.  The foam was settling as I held the glass to my mouth to take a sip.  Really?  blah, blah, blah...


But then I stopped...Francesco sort of faded into the background as intense aromas of lemons and other citrus fruits came to the foreground.  A sip...a long satisfying sip.  Then another as I glanced at the bottles in the ice bucket, my bottle on the table.   ReAle Extra by Birra Del Borgo.


Buona?  Francesco asked smiling.  I smiled back while nodding my head.  


I later learned from their web site that during production  the hops are varied especially in quantity: a huge amount is added in a different technique. All the hops are added during the last 10 minutes of the boil, using 3 times more than regular ReAle. The result is an explosion of perfumes, in a range from citrusy to resiny (pine resin and incense). The mouth feel is dry, with immediate bitterness, then it finishes with a beautiful, persistent tangerine note.


Si?  I'd like to add that it also paired perfectly with o cuppetiello, a summer evening, and light conversation at the buffet table.

Jesce Sole - Bikini Season is Open

I remember it as if it were yesterday.  But is was several months ago.  A visit to Bikini - Il Ristorante with owner Giorgio Scarselli.  Giorgio pointed out a wood burning pizza oven in the corner. He mentioned that it hadn't been lit  in 5 years, but someday...

That someday was Sunday...April 29th.  The Scarselli family officially opened their bikini season by holding an event with about a hundred or so of their closest friends.  Appetizers prepared by resident Chef Domenico De Simone and staff.  Mozzarella and other cheeses by L'antico Caseficio Garguglio from Pimonte.

And pizza?  The star of the show?  Scarselli invited  Francesco and Salvatore Salvo straight from their pizzeria Salvo Pizzaioli da tre Generazioni in San Giorgio a Cremano.  Five pizzas in all.

margherita del vesuvio with piennolo tomatoes, fior di latte, extra virgin olive oil  from vesuvio and basil

mastunicola: sugna (fat) from the famous black pig from caserta, black pepper from rimbas, caciocavallo podalico cheese, basil and extra virgin olive oil from the sorrento coast

capricciosa: sanmarzano dop tomatoes, fior di latte, snchovies from cetara, gaeata olives, salami from agerola, marinated artichokes from castellamare, basil, and extra virgin olive oil monocultivar rontondella

marinara: miracolo di san gennaro tomatoes, sardines, extra virgin olive oil leccino dop from sorrento and basil

conciato e papaccelle: neapolitan peppers, conciato romano cheeses, fior di latte, extra virgin olive oil mono cultivar ortice

And what pairs best with a cool evening on the Sorrento Coast, appetizers and pizza?  Beer from Birrificio Sorrento and gragnano from L'Università del Regno dei Vini...

birra syrentum

vino naturale gragnano divinum 2008

Just one regret...I didn't have room for dessert!  A semifreddo made with oranges from Sorrento topped with a homemade carmel sauce.

I'll just have to go back.  Bikini season is open...

Pizzeria-Salvo-Pizzaioli da 3 Generazioni- A Taste of the New Menu

A few months back, I had a conversation with pizzaiolo Salvatore Salvo.  He and his brother Francesco were excited about something new...or something new ish.  They wanted to enrich their menu with a wide range of choices from the Campania region.   So a couple of months after Pizzeria Salvo put their new menu out, I decided to stop by one Monday evening for a taste...

I discovered that next to their famous frittura, you can choose an artisan beer from several Campania breweries.  Wines from Vesuvius, Ischia, Sorrento, and Campi Flegrei share space on the new wine list.

On their margherita?  Ingredients such as Campania's San Marzano DOP tomatoes, fior di latte, and Extra Virgin Olive Oil  DOP  from the hills of Salerno. Or maybe Piennolo tomatoes from Vesuvius  DOP, mozzarella di Bufala Campana DOP, and Extra Virgin Olive Oil from Vesuvius.

 Marinara? Anchovies from Cetara and Extra Virgin Olive Oil DOP from Salerno.

It was hard to resist a slice of pizza with the flavorful conciato romano cheese from Caserta and Neapolitan peppers.

It's too bad I only had room for a taste...

Pizzeria Salvo-Pizzaioli da 3 Generazioni

Largo Arso 10/16

San Giorgio A Cremano (Na)

39 081 275306

Closed on Sundays

Pizzata with Salvo... Hard to Say No...

Salvatore Salvo

It was hard to say no when Salvatore Salvo invited me over for a pizza.  Or should I say, a pizzata.  Lunch in his family's pizzeria in San Giorgio a Cremano, just outside of Naples.  It was hard to say no. 

So I said yes.

Yes, along with 50 other amici, friends for an afternoon  laughter, and discussions at our at a very long tavolata... 

Yes to a glass or two of  artisan beer and Gragnano....

Yes to Salvo's frittatina di maccheroni, arancini, zeppole pansarotti,  and  scagliozzi...

And yes to pizza, pizza, pizza, and...pizza...

margherita

margherita

pizza with alici (marinated sardines)

pizza with alici

with fresh tomatoes

with eggplant

with eggplant

pizza fritta

Pizzata...hard to say no...

Cibi da Spiaggia-Beach Food at Veritas Restaurant, July 21

Can you think of anything better than an evening at Veritas with an excellent menu of cibi da spiaggia? A complete menu of beach food that you can pair/mix and match with your favorite beer or wine? An evening where you can listen to beach music and solve wine and food crossword puzzles?

Veritas awaits you with the following set menu which cost 25 Euro:

Insalata Caprese in Coppa Martini. Caprese Salad in a Martini Glass

Polpette di Parmaggiana di Melenzane, Eggplant Parmagian Balls

Piccolo Panino Soffiato Mortadella e Ricotta, Mortadella and Ricotta sandwiches

Aspic di Insalata di Riiso, Rice Salad

Cubi di Cotolette e Patate, Potato and Cutlet Cubes

Bavarese di Pepperoncini Verde, Green pepper Bavarese.

Frittatine Collante di Spaghetti, Fried Spaghetti

Callipo all’anguria, Watermelon

Maxi Cono Vaniglia e Cioccolata, Vanilla and Chocolate Ice Cream Cones

Drinks (not included) can be chosen from a wide variety of wine or beer by the glass beginning at 3.50 Euro.

The event begins at 2030 ish

For more info or to reserve your spot, contact 081 660 585

Veritas Restaurant

Corso Vittorio Emanuele, 141

Naples, Italy

Lunch con Alfonso Prisco-Living Food-San Giuseppe Vesuviano

This weekend, I had the desire for a no frills lunch. Something simple, something that I could throw together, something quick-yet slow. One of the things that I love about Italy and particularly Campania is that I can enter into a ‘salumeria’, look at the vast array of salami, cheeses, etc. Choose a few items for lunch, a piece of bread, a bottle of wine or beer, and then off to my house.


This Saturday, though, was a little different. This time, the ‘salumeria’ was Living Food. The owner, Alfonso Prisco. The location, San Giuseppe Vesuviano.

I walked in at 1410 ish. I was greeted  by Alfonso, his wife Feliciana, and his daughter Chiara. Handed a glass of Manabrea, then I took a little tour.

Pastas, cheeses, salami, oils, wine...all handpicked by Alfonso…all, that when you walk in, you are bombarded by an immense selection of the best products from throughout Italy.

Da Alfonso…at Alfonso’s Lliving Food,  there is something extra. You may choose to ‘take away’ or an option that I chose, to eat at the few tables that Alfonso and Feliciana have in the back. A small kitchen, ready to prepare pasta from Gragnano with tomatoes, or a selection of items from behind the counter.

Alfonso chose the simple life---the type of products that are easy to throw together…the dishes that Saturdays are made of.

Prosciutto di Parma, eggplant parmagiana, green peppers with tomatoes, mozzarella from Presenzano (very soft ..morbido), braesola di Toro, tomatoes with basil. Simplice...buono---

After lunch, a quick tour of Alfonso’s place. We talked about his love for food, wine, and beer.

How he searches for the best pasta...like the wheel pasta from Benedetta Cavalierieri. Each one different, how it basically hugs whatever ever sauce you may pair it with…Rice-Aquerella, the rice that THE best chefs use for their famous risottos…

The wines…a pleasant surprise to see Irpinia proudly represented…Feudi di San Gregorio, Terradora, Mastroberardino, Villa Raino…Beers such as Super, and Manabrea. Alfonso, fellow sommelier student, enjoys offering his clientele his discoveries…

Cheeses such as Parmaggiano di Reggiano di Giorgio Carvero from Piemonte-a very intense aroma and flavor. Auricchio- born in San Giuseppe Vesuviano (Giovanni Auricchio)...Pecorino di Fossa, produced in Emilia Romania, aged in a big well---put in in July, taken out in November... great with honey...Provolone di Monaco DOP...:-)

Tomatoes from Vesuvius—pomodorino a Piennolo....

Mortadella...but a Mortadella that is very croccante-almost like a prosciutto cotto, this one is not as gummy, not as soft as the typical Mortadella you may find in your supermarkets…

Prosciutto di Parma---sweet, soft, just the right amount of ‘grasso’ to give it flavor…

Olive oil-Cilento, Tuscany, Avellino well represented…

Balsamic vinegar from Modena, the best for his customers...

What did I enjoy about my lunch da Alfonso?

The time spent with him, his wife, Feliciano and daughter Chiara…their genuine hospitality…Persone per bene…Real people….Campania...




Alfonso Living Food
Via Cabonari, 89San Giuseppe Vesuviano (Na) 80047
081 529-6666
Open Monday through Thursday: 0830-1500..1700-2100
Sunday : 0830-1330

A tutta birra ma... con "Karma"-Veritas Restaurant, June 30, 2010

Veritas Restaurant  has decided to throw a dinner party to inaugurate their beer list. They have invited Mario Cipriano, master brewer and owner of Karma Alvignano in Caserta.

Menu:

Salsiccia di baccalà, fagiolini fritti e maionese all’aglio dolce, Cod sausage, fried beans sweet garlic mayonnaise
Beer: Lemon Ale

Fagottini ripieni di fagioli spollichini e cozze in zuppetta di sedano e lardo di montagna, Burritos stuffed with beans and a mussel soup with celery an lard.
Beer:Carminia

Salmone selvaggio in panuria alle erbe, crema di patate e porro, Wild salmon in herb-flavored breadcrumbs, creamed potatoes and leeks
Beer:Cubulteria

Crumble con mousse al cappuccino, gelato alle mandorle, salsa al cioccolato, cappuccino mousse crumble, ice cream with almonds, chocolate sauce
Na’ tazzulella ‘e cafè

The cost of the evening is 30 Euro and begins at 2030 ish


Veritas Restaurant
Corso Vittorio Emmanuele 141
Naples
For more info and reservations 081 660585