1, 2, 3 Amazing Summer Appetizers by Chef Peppe Guida

 I caught up with Michelin star chef Peppe Guida at his summer home,the Yacht Club,  Marina di Stabia in Castellammare di Stabia to try out what he has been up to see we had seen each other last.  On the second floor terrace of the restaurant with a clear view of the Sorrento Coast and Capri , the chef served me three colorful flavorful appetizers that made me excited about the summer season.

One -

Three fresh shrimp served with a peach sauce,

ricotta sauce...

and lemon balm herb (Melissa officinalis) which gave it a touch of citrus.

Two - 

Polpo Arrabiata or angry octopus.

Octopus with nduja and spicy paprika,

roasted tomatoes,

green friarielli peppers and cacioricotta cheese.

Three -

Fresh figs with smoked swordfish.

Swordfish that the chef smoked himself with cherry wood.

On the side, a Gragnano wine reduction sauce.  The chef instructed me to ensure that I get a bite of all three flavors at once to get the full effect.

And who knows better than the chef?

One...
Two...
Three...

Amazing...

Friends Lounge - Il Bikini - My Three Nights in Vico - Part 2

Night two of Festavico included a special evening at Il Bikini.  The Friends lounge was owner Giorgio Scarselli's idea to highlight some of the areas chefs and local products.  A picture perfect  evening  with good food and great company.  Here are just a few highlights of the evening...

il pomodoro del contandino...
the farmer's tomato..a dish that looks a lot simplier than it reall is.  A ton of work was put into this tomato, including a little molecular magic to give it an omg amazing flavor and texture.  Courtesy of Chef Mimmo Alba, Cantina San Teodoro (Na)

Chef Marzia Buzzanca's "Mezze maniche alla margherita" Percorso di Gusti

spaghetti madness - lemon, extra virgin olive oil, provolone del monaco cheese...Chef Peppe Guida, Antica Osteria Nonna Rosa

shrimp, provolone del monaco cheese, broccoli greens, and bread crumbs...Chef Giacomo De Simone, Punto Scutolo

ragu and fior di latte ice cream - Simone Bonini, Gelateria Carapina

eggplant parmigiana sandwich...Chef Danilo Di Vuolo, Scrajo Terme

  

Il Bikini's sweet ending starred this dessert featuring annurca apples and a custard with a hint of rosemary.yum-my ...Chef Mimmo De Simone

delizia di limone...Chef Michele Maresco, Villa Chiara

Snapshot of the Day -Lemonpersempre Lemon Tart, Antica Osteria Nonna Rosa, Vico Equense (Na)

It was time for dessert, and I wanted to skip it.  I had had a full lunch prepared by Chef Peppe Guida of Antica Osteria Nonna Rosa and I really didn't think I could squeeze another bite in.
But Guida would not let me miss out on what would become one of the most delicious lemonpersempre desserts that I've ever tasted.  This small lemon tart made with fresh lemons from Vico Equense wrapped in a crisp crunchy crust.  The addition of small sprigs of lemon thyme placed carefully one by one turned this tart into a fresh lemon garden.
And to think that I wanted to skip dessert.

Welcome to My Home - Lunch at Antica Osteria Nonna Rosa with Chef Peppe Guida

I've lost count as to how many times I have seen Chef Peppe Guida since we met for the first time last April.  On every occasion, from dinners at Pastifcio dei Campi to visits to Marina Yacht Club, we always ended our conversations agreeing that I needed to visit him a casa sua...his home, his restaurant, Antica Osteria Nonna Rosa in Vico Equense (Na).
I chose a Saturday afternoon to visit the chef's home, which really was just that...a home.  A renovated house dating back to the 17th century.  Chef Guida took me on a little tour pointing out where the pizza oven used to be, for example, which now is a small corner intimate dining room/wine cellar.  My eyes, however, were drawn to the family room where among antique furniture and plants hanging from the ceiling was a comfortable couch.

I sat down for a while to relax,  discuss the latest news from Napoli, and talk about Guida's menu over a glass of spumante and a soft warm slice of casatiello with walnuts.  Menu decided, the chef headed to the kitchen and left me in the capable hands of Maitre sommelier Luigi Casciello. Casciello led me to my table, alongside a beautiful antique Neapolitan presepe.

Welcome to my home - a benvenuto arrived right away.

Meatball in ragu sauce with a ricotta mousse...

Farinata and escarole pizza with anchovies...

Fried cauliflower zeppola with anchovies and butter...

Freshly baked bread was placed on the table - begging to be tasted.  White, White with fennel seeds, Whole wheat with walnuts.  To be tasted alone, to soak up the sauces from Guida's upcoming creations, or maybe drizzled with the family's own extra virgin olive oil in nearby Montechiaro.

Time for the primi piatti - beginning with spaghetti.

Spaghetti with anchovies, red bell pepper sauce, and pecorino cheese....

One of Campania's dishes of the year - a dish known as the Delicato Sorrentino.  Chef Guida served me this one himself, wanting to ensure that my first spoonful included everything.  Not just the visible mixed pasta in a delicate yellow tomato sauce with mozzarella foam.

He wanted to make sure that I swept into the dish, so to speak, to get to the sapid basil pesto and diced mozzarella underneath.

An off menu treat - risotto with cabbage, fennel and pork shoulder blade.  a very tender pork shoulder blade.

Salted cod with fennel and friarelli greens.  Salted cod which had been vacuum packed in extra virgin olive oil then   cooked at 60 degrees Celsius for about 10 to 15 minutes.

Throughout the meal, Casciello would change my wine glass, change my wine with the goal of getting the best pairing for Guida's dishes.

Success!

Space for dessert?  Always!

Lemon sorbet pre-dessert to clean the palate.  Candied lemon peel and mint on top...

Chocolate in 5 consistencies...

A tray of jujubes, candied citron, and sugary potato zeppola accompanied me back to the couch.

That comfortable couch where I began my visit.  And over a caffe', Guido's nucillo and apricot brandy, I wound down that afternoon almost as it had began...
With the chef  discussing the latest news form Napoli. the menu, and what we could do the next time...

Welcome to my home...

Grazie, chef

Antica Osteria Nonna Rosa

Via Privata Bonea, 4 - 80069 Vico Equense (NA)

Tel/Fax: (+39) 081 8799055