In the Kitchen Contest! Andiamotrips and Chefs Lino Scarallo, Vincenzo Guarino, and Domenico Iavarone

Ask any chef about  their inspiration behind some of their signature dishes and their answer is always the same. All are tied to a special childhood memory. I noticed this during several conversations with Michelin starred Chefs Lino Scarallo, Vincenzo Guarino and Domenico Iavarone. So the chefs and I became curious. That curiosity sparked an idea for a contest. An In the Kitchen Contest!

We are curious to know what your favorite dish of your childhood is.
We are curious to know that special memory behind it.

Share it with us on the entry form below for  the chance receive the following:

• A lunch or dinner at Palazzo Petrucci in Naples, Italy
• A lunch or dinner at Il Pievano Restaurant in Gaiole in Chianti, Italy
• A lunch or dinner at Jose’ Restaurant in Torre Del Greco, Italy

The winner will be chosen by a jury composed of chefs Lino Scarallo, Vincenzo Guarino, Domenico Iavarone and myself.

Deadline to enter is 6 May, 2017

So what are you waiting for?  Click on the entry form below!

Amazing Appetizer, Chef Vincenzo Guarino, Il Pievano Restaurant (Si)

The CHIC Association held their national conference in Campania this past week.  Great news for Campania, and great news for me!  A chance to try a Michelin starred chef Vincenzo Guarino specialty.  His appetizer served during a buffet lunch for the press and CHIC associates.

I waited patiently in line along with dozens like me were not only captivated by the colors of Guarino's dish...but by the chef's charisma as well.  Let's take a look...

Black Artemide rice...

Salmon marinated in soy sauce and balsamic vinegar...

Then the chef gingerly placed salicornia, sea asparagus, on top...

Amazing.

#AdottaUnoChef : Vincenzo Guarino, Il Pievano Ristorante, Gaiole in Chianti (Si)

Chef Vincenzo Guarino

I'm really excited to team up with another Campanian CHIC chef for the association's #AdottaUnoChef  program - Chef Vincenzo Guarino.  The relationship between  the chef and I is a perfect example of the spirit behind the project.  I have followed the chef's career for nearly four years; during events, dinners, during his years in Vico Equense and even in Tuscany.
Guarino's style combines the traditions of his Neapolitan roots with techniques and customs that he has collected in his over 20 years of traveling and cooking all around the world. His dishes are beautiful to look at, rich in color - but most importantly - full of flavor.


I recently had the opportunity to speak with Guarino, and during our chat I started to think it would be interesting to make a video, to give everyone a chance to hear directly from his voice the story of his inspiring 2016, a year of intense news as his transfer to the Restaurant Pievano hills of Gaiole in Chianti. Then, just seven months later, the recognition of the Michelin star.  Our interview  can be seen here, In Italian.

I look forward to continue to follow Chef Guarino on his culinary adventures here on my blog as well as on the CHIC website.

Other posts on the blog with the chef can be found here.

Snapshot of the Day, Spaghetti al Pomodoro, Chef Vincenzo Guarino, Il Pievano Ristorante, Gaiole in Chianti, (Si)

There are few dishes that represent summer for me.  One of that has hung out  in my top ten over the past years has to be spaghetti al pomodoro. Spaghetti with tomato sauce. Here's a version prepared for me by Campania Chef Vincenzo Guarino of Il Pievano Ristorante.

The ingredients are simple but must be top quality.

• pasta
• tomatoes
• fresh basil
• passione
• amore

Simple
like summer...

Bruschetta a Modo Mio, Chef Vincenzo Guarino, Il Pievano Ristorante (Si)

Michelin starred Chef Vincenzo Guarino was back in his hometown for Festa a Vico 2016.  During the last night of the event, the highly anticipated Notte delle Stelle, Night of the Stars, Guarino brought this appetizer packed with flavor.


Bruschetta a Modo Mio, Bruschetta My Way is the name of this finger food.  Guarino has taken the classic elements of a simple bruschetta and twisted and shouted it up a bit.

Spugna al basilico croccante, maionese al pomodoro giallo, ricotta di  bufala profumata a limone, acqua di pomodoro e origano...

 A crispy basil sponge,  yellow tomato mayonnaise,  buffalo ricotta flavored with lemon, tomato water and oregano...

Amazing.

My Pappa al Pomodoro, Chef Vincenzo Guarino, Il Pievano Ristorante (Si)

I went to Tuscany a few weeks back.  Maybe you remember.  I spent some time with Michelin starred Chef Vincenzo Guarino nearly a month after he took the reigns at Il Pievano Ristorante.  There, in the kitchen, and then at the table I had the chance to try some of his new dishes for the spring. Like this amazing appetizer - My Pappa al Pomodoro. His bread and tomato soup.  His, because this dish is a Tuscan classic but Guarino is from Campania.  So he gave his twist on the dish surely thinking about  the flavors and colors of home...his twist on the dish with different textures and his famoso hot/cold temperature play.  A Tuscan classic Guarino style.
Let's take a closer look!

Fried sardines...

yellow cherry tomato stuffed with bread and tomato soup

purple potato crisp, creamy caprino goat cheese and pappa al pomodoro...tomato and bread soup...

Also on the block - a tomato sorbet and lots and lots of flavor.

Amazing!

Pigeon in “ Terre di Siena” Crust -Chef Vincenzo Guarino, Il Pievano Ristorante (Si)

Gaiole in Chianti in the heart the Siena province is about 459 km from my driveway.  And that's a long way to go for lunch.  But I packed my bag and put it in my car along ith my camera, computer and teenage son and headed the five hour or so drive from seaside of Campania to the hills of Tuscany.  

My destination?  Castello di Spaltenna - a 5 star luxury resort, home of Il Pievano Ristorante where Campanian born and raised  Vincenzo Guarino has been serving as Executive Chef since the beginning of March.  Campanian chef-there's the connection.  
I've known the chef for several years and as more than curious to see what he was up to and try some of his new dishes...and I needed a weekend to do so... or at least 36 hours.

Chef Vincenzo Guarino

So after a little catching up, a quick tour of the facilities and an awesome chat about his plans (details soon), I decided to take a break until dinner...

A dinner which featured Guarino's , Pigeon in “ Terre di Siena” Crust.  As if the chef was saying 'Karen, here's Siena through my eyes'.  

The dish included a perfectly pink pigeon with a flavorful coating.  A variation of colorful orange and violet carrots, shallots fermented in Chianti wine (of course) ,and a Vin Santo sauce drizzled on top.

Fantastic Firsts - Risotto with Quail, Chef Vincenzo Guarino, Ristorante L'Accanto (Na)

One of the first dishes that I ever had at Ristorante L'Accanto was a mean risotto with baby eggplant, a mozzarella di bufala mousse, and red shrimp.  That was over a year ago, but I still remember the presentation, the flavors, and the rice - cooked to a perfect al dente by Chef Vincenzo Guarino.

Chef Vincenzo Guarino

That's probably why there was a silent excitement when this particular dish was placed down in front of me.  Another risotto creation by the Michelin star chef.  One that I was sure would not disappoint.  Risotto with quail.

Simple colors...the white of the rice.  Creamy white with a tint of brown.  Brown from a beef reduction drizzled carefully around the plate.  In the middle, quail topped with grated Parmigiano Reggiano cheese which let out an incredible aroma.  An aroma that blended with with the grated apples that not only decorated the dish, but served to give, what I believe a tarty flavor to the dish.

I'll have to ask Chef Guarino next time...

Indian Summer - Seafood by the Sea- Chef Vincenzo Guarino, L'Accanto Ristoranto (Na)

It's this time of year that one is ready for the fall season.  But sometimes in Campania, the thermometer does not jive with the calendar.  Here we are experiencing an Indian summer which has extended the tourist season in many beach towns.  Especially last weekend in Seiano di Vico Equense (Na), a small town on the doorstep of the Sorrento Peninsula.   There, at L'Accanto Ristorante located in the spectacular albergo Grand Hotel Angiolieri, I sat down at a small table on the terrace overlooking the sea and almost forgot that it was October...at least for a few hours.
One of the first dishes I was served by Michelin Chef Vincenzo Guarino was a super size seafood appetizer.
 No one leaves my restaurant hungry, Guarino told me later.
So what was on this dish that was not only a joy to look at, fun to photograph, but packed with flavor?

Bite sized pieces of slightly sauteed red mullet, fresh fennel, shrimp, mandarin oranges...

Beet wafers...

Homemade Greek yogurt...

Bite sized pieces to enjoy slowly, one at a time...
while looking out over the terrace...
out to the sea with a perfect view of Mt. Vesuvius...
and a glass of wine...

Indian Summer...

Campania and Spain...Insieme Por Una Noche..

Insieme por una Noche...Together for one night.
It began as an idea in the back of Elisa Balzano's mind.  Balzano of Grand Hotel Angiolieri, a breathtaking 5 star restaurant in Vico Equense (Na), and lover of Spanish cuisine wanted to host a Spanish chef in the hotel.  One who could team up with Executive Chef Vincenzo Guarino of the hotel's Michelin star restaurant L'Accanto and combine his Spanish specialties with  Guarino's take on Campania cuisine.  A little research and she found Spanish Chef Carlos Peña of  Milagros Paella Gastrobar in Naples. 

Chefs Pena and Guarino

Insieme por una Noche was born...

An evening which promised to be hot, piccante, and caliente. An evening full of food  music, wine and sangria as these top chefs presented their menus to an eager crowd on a steamy Saturday night.  L'Accanto's stunning terrace with its remarkable view was the setting of this meeting between the two cultures. 

First off....

scallop pearl on a pumpkin/orange cream sauce
Chef Guarino 

octopus with sweet/sour pimenton spices topped with warm potato mousseChef Peña

all paired with a glass of sangria....

Next up

grilled baby vegetables with iberian prosciutto and romesco sauce...
Chef Peña.

paired with Aurrente 2007, Cantine Lungarotti...

Then it was time for

risotto with basil pesto, baby eggplant, mozzarella di bufala mousse and red shrimp
Chef Guarino

paired with Rosato Il Rogito Cantine del Notaio..

followed by 

suquet of monkfish with razor clams and mussels in a seafood broth with  saffron and dried fruit
Chef Peña.

Then it was time for dessert.  Two desserts that would help to put a  sweet ending to a sweltering serata...

watermelon and lemon sorbet on a cantaloupe melon gelee
Chef Guarino 

transparent banana spilt
Pastry Chef Christian Izzo
L'Accanto

Thanks, grazie, e gracias  Ristorante L'Accanto... for a noche indimenticabile!