The Fumarole, Chef Nino Di Costanzo, Dani' Maison, Ischia (Na)

1001 memories flooded my mind the moment the preparations for  final step  of Chef Nino Di Costano's Fumarole.  Location -  Ischia.  An island famous for its beaches, its spas...and its fumarole/geysers.  Particularly the ones located in Maronti.  My last visit  was several years ago - a weekend of relaxation, massages, and pampering. This time? This time my travelling companion was Sommelier Nicola Loiodice began to speak as my excitement rose.

He discussed the chef's inspiration for this dish, inspiration from the nearby beaches where the sand's temperature can reach up to 100 degrees Celsius!  Inspiration derived from the sea as he prepared a cod fillet ringside complete with steam, aromas, and emotion.

:-)

Momenti with the Maestro - Pastry Chef Alfonso Pepe and his Panettone, Sant' Egidio Del Monte Albino (Sa)

Maesto Alfonso Pepe

So there I was, one Saturday morning in St Egidio Del Monte Albino having a coffee while googling the pastries at Pepe Pasticceria. Several months have passed since I met Maestro Pastry Chef Alfonso Pepe for the first time during a charity  dinner  at pizzeria,. That evening I had the chance to speak with the chef as he awaited his turn to present his delicious highly sought after desserts.  It was back then, over a slice of pizza, that I asked Pepe if I could swing by his place if I was ever in his neck of the words.  Certo! Of course, was his reply.

So to assume I was patiently awaiting to be escorted to Pepe who was in his laboratory preparing panettone wouldn't be exactly true.  Goosebumps and butterflies in my stomach would pretty much describe the scene.  Plus, the Maestro was preparing panettone!!   The traditional Christmas cake that has put his on the podium as being the best in Italy back in 2014.

Quite a bit going on as I reached the downstairs laboratory.  A quick smile from Pepe and a joke or two as he asked me if I wanted a bite to eat.  the maestro never stopped moving.  He and his assistants had a lot to do to prepare the countless orders that flow into the pastry shops on a daily basis.  I had the privilege of watching Pepe prepare a couple of versions of panettone - one with limoncello cream, and a traditional one with candied fruits.  I had the privilege of tasting one of his newest creations - one prepared with whole wheat flower and wild berries.

Preparing a panettone is tough work which requires experience, concentration, quality products, and time.  Something that many do not try to attempt at home.  (Details can be found here.)


I'm not a baker by any means, but that didn't keep me from getting caught up in the rhythm in the pastry shop that morning.  Panettone dough from the mixer to the stainless steel table.  From the table to the scale.  From the scale to the experienced and caring hands of Maestro Pepe as he formed them into perfectly shaped circles, then carefully placed them into paper molds where they would rest and rise.

A few more bites of that panettone that was offered earlier, a wave and a smile, I left Maestro Pepe just as I had found him.  Hard at work, whipping out those panettone, with the occasional joke or two.

Come back in a couple of weeks.  I'll be working on my chocolate panettone, he said as I headed up the stairs.

Did someone say chocolate?
A presto, Maestro!  :-) 

Serendipity - Comfort Food in the Cuore of a Cantina, Fattoria Alois (Ce)

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

After a full morning's winter pruning lesson at Fattoria Alois in Pontelatone (Ce) it was time for a glass or six of wine and something to eat. 

And there was plenty to eat like this dish prepared by Talita De Rosa. Total comfort food starring potatoes, sausage, and broccoli greens. First De Rosa boils peeled potatoes, then drains the water and waits for them to cool down.  Once cool, she mashes them and mixes them up with  a bit of salt and pepper. Then she places the potatoes in the refrigerator overnight.  The next day, she sautes broccoli greens with extra-virgin olive oil and garlic in a pan.  She does the same with sausage. Afterwards, she mixes the cooked sausage with the greens.  

In a baking pan (previously greased with extra-virgin olive oil) she alternates three layers of comfort- f potato mixture,  sausage/green mixture, potato mixture.  It all goes into a preheated 180 degree Celsius oven for 30 minutes.

We paired it with a fresh, young Caulino  Falanghina 2013.

Can you think of anything more comfortable?