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.

Insiene per il Dormitorio, 2 September 2024, Brusciano (Na)

 

On September 2, 2024, the Interparish Community of Brusciano (NA) will host the VI Edition of the charity food and wine event "“Insieme per il Dormitorio/Together for the Dormitory" at the Parish of San Sebastiano Martire. This remarkable event, held outdoors this year, is made possible with the invaluable collaboration of pastry chefs Tommaso Foglia and Gennaro Langellotti, and the steadfast support of parish priest Don Salvatore Purcaro. It stands as one of the most prominent charity food and wine events in Campania.

Since 2017, the Interparish Community has come together to organize this fundraiser, which coincides with the local festivities. The funds raised are dedicated exclusively to the "La Casa di Sant'Antonio" project. This ambitious project aims to construct a dormitory with 20 beds, a communal dining area for up to 60 people, and a recreation room. Over the years, the event has drawn around 4,000 attendees and raised approximately 60,000 euros. These funds have been crucial in restoring the building's sewerage, electrical, and plumbing systems, as well as resolving various bureaucratic issues.

This year, the event will be a one-night celebration featuring chefs, pastry chefs, pizza makers, and event planners from across Campania and Italy. Special guests include journalist and showgirl Fabiola Cimminella, master violinist Fabiana Sirigu, and TribalAfro accompanied by DJ Pedro. The evening promises to be a memorable celebration of community and charity.

Below is a list of the participating establishments/chefs this year's event:

• Ruah Dessert Bar (Nola) - Alessia De Nicola
• Bluu Il Mare dentro (Nocera Inferiore) - Angelo Borghese
• Roseto all'Arco Restaurant (Benevento) - Antonio Furino
• Benito Pastry Shop (Casal di Principe) - Benito Odorino
• Pastificio F.lli Bassolino (Frattamaggiore) - Betty Bassolino
• Miramare (Torre del Greco) - Dario Balestrieri
• Davide Botti Ambassador of ice cream (Wall) - Davide Botti
• Associazione Colline del Fortore APS (Sant'Antonio Abate) - Donato Barigliano, Luigi Piscopo, Cinzia Deramo, Immacolata Apicella, Alessandro Buonanno, Fulvio de Rosa
• Ristorante Mamma Elena (San Giuseppe Vesuviano) - Francesco and Fabio Vorraro
• Restaurant la Locandiera (Serino) - Gaetano Cerciello
• Fried foods by Gennaro Gaelotafiore (Nola) - Gennaro Gaelotafiore
• Ruah Chef Fusion (San Vitaliano) - Gennaro Langellotti
• Bistrot REI (San Gennaro V.no) - Gennaro Pagano
• New Machiavelli Restaurant and Lounge (Pompeii) - Gianluca Criscuolo
• Ristorante Ma che bontà (Vico Equense) - Giuseppe Vitiello
• Ristorante Tratto Bianco (Santa Maria a Vico) - Loredana Errichiello
• Restaurant Buca di Bacco (Positano) - Luca Fattoruso
• Osteria ai Vini (Novara) - Luca Vaccaro
• Marco Malaspina Chef
• Restaurant La Torre del Saracino (Vico Equense) - Michele Cannavacciuolo
• Restaurant Indaco Hotel Regina Isabella (Lacco Ameno Ischia) - Nello Iervolino
• Roji Japanese Fusion Restaurant (Nola) - Nathan Whichmann and Domenico De Rosa
• Obliato Pastry Boutique (Frattamaggiore) - Nicola Obliato
• Hotel and Restaurant Pupetto (Positano) - Paolo Iovieno
• Litho 55 (Portici) - Pietro Ascione
• Hotel Habita 79 – Ristorante il Circolo (Pompeii) - Roberto Lepre
• Pizzeria Hobo (Brusciano) - Salvatore Bonetti and Sebastiano Giannino
• Caffè Aragonese (Mugnano del Cardinale) - Stefano Parrella
• Tommaso Foglia Pastry Chef
• Bistrot Zi' Rosa (Sant'Anastasia) - Valeria Marfelli, Flavio D'Onofrio, Giacomo Vecchione, Rossella Gallo
• Pizzeria Vincenzo Di Fiore (Acerra) - Vincenzo Di Fiore
• L'Antica Fraconia (Taurano) - Vincenzo Ferro
• Leonessa Restaurant (Interporto Nola) - Vincenzo Langella
• Amor Mio Restaurant (Brusciano) - Vincenzo Toppi
• Ristorante la Tradizione (Portici) - Vittorio Carillo

Wineries:

• Casa Vinicola D'Angelo
• I Due Principati
• AltaVigna
• Tenuta Cavalier Pepe

Tickets are priced at 20 Euros, which includes 9 dishes, or you can pay 3 Euros for entry only. To buy tickets, please visit: Eventbrite Link

A Journey Into Taste: Ischia Safari 2024 Is Less Than A Month Away!

As the calendar flips towards mid-September, anticipation is building for the eighth edition of Ischia Safari, one of the Mediterranean’s premier food and wine festivals. From September 15 to 17, 2024, the picturesque island of Ischia will once again transform into an epicenter of culinary excellence, attracting chefs, pastry chefs, pizza makers, and industry aficionados from across the globe. This celebrated event not only promises an array of gastronomic delights but also stands as a platform for meaningful discussions on the future of the culinary world, with an emphasis on sustainability and innovation.

This year's edition is particularly noteworthy, not just for the diversity and quality of the culinary experiences on offer, but for its dedication to addressing pressing issues within the gastronomy sector. On September 17, the Lisola Restaurant will host a pivotal round table, gathering experts to delve into the challenges and opportunities facing the food and wine industries. This discussion will spotlight sustainability and innovation, crucial themes as the sector navigates a rapidly changing global landscape.

A highlight of the festival is the Charity Dinner on September 15, set against the stunning backdrop of the Hotel Regina Isabella. 

Under a canopy of stars by the sea, attendees will feast on dishes crafted by some of Italy's most esteemed culinary artists, celebrating both the rich local terroir and the art of cooking. Beyond the culinary indulgence, the event underscores its commitment to nurturing future culinary talent, with all proceeds dedicated to funding scholarships for deserving students of Italian hotel schools and purchasing equipment for professional institutes. This dedication ensures that the legacy of Italian cuisine is passed on to the next generation, making Ischia Safari not just a feast for the senses, but a beacon of hope and opportunity for young aspiring chefs.

The chefs of the evening:

●       Andrea Berton - Berton Restaurant (Milan)

●       Domenico Candela - George Grand Hotel Parker's (Naples)

●       Fratelli Cerea - Ristorante Da Vittorio (Brusaporto)

●       Fabrizio Mellino - Quattro Passi (Massa Lubrense)

●       Francesco Bracali - Bracali Restaurant (Grosseto)

●       Francesco Sposito - Taverna Estia (Brusciano)

●       Giuseppe Guida - Antica Osteria Nonna Rosa (Vico Equense)

●       Maicol Izzo - Piazzetta Milù (Castellammare di Stabia)

●       Nino Di Costanzo - Daní Maison (Ischia)

●       Pasquale Palamaro - Indaco (Lacco Ameno)

●       Riccardo Valore and Salvatore Elefante - L'Olivo/Il Riccio (Anacapri)

●       Roberto Di Pinto - Sine Ristorante Gastrocratico (Milan)

●       Savio Perna - Li Galli (Positano)

The  pizza chefs who will delight guests will be:

●       Francesco Martucci - The Masanielli (Caserta)

●       Gabriele Bonci - Pizzarium (Rome)

●       Ivano Veccia - L'Isola (Forio)

●       Renato Bosco - Renato Bosco Pizzeria (Verona)

The master pastry chefs who will enchant with their creations will be:

●       Gianluca Fusto - Fusto Milano (Milan)

●       Sal De Riso - Sal De Riso Pastry Shop (Tramonti)

●       Nello Iervolino - Indaco (Lacco Ameno)

●       Andrea Pansa - Pasticceria Pansa (Amalfi)

●       Galileo Reposo - D.Ream International (Milan)

●       Loretta Fanella - Loretta Fanella Pastry Lab (Stagno-Collesalvetti)

●       Mario Di Costanzo - Pasticceria Di Costanzo (Naples)

●       Benito Odorino - Benito Pastry Shop (Casal di Principe)

●       Emilio Panzardi - Gelateria Emilio (Maratea)

●       Antonino Maresca - Pastry Consultant (Meta)

●       Salvatore Capparelli - Pasticceria Capparelli (Naples)

●       Tommaso Foglia - Pastry Chef (Nola)