Exciting News: A New Chapter for In the Kitchen Campania!
Ciao, everyone! You may have noticed my recent absence, and I’m here to share the exciting reason behind it. I’ve been immersed in the next phase of my In the Kitchen Campania project, which celebrates the rich and flavorful cuisine of the Campania region in Italy.
After successfully self-producing two seasons on my YouTube channel, I’m thrilled to announce the launch of my brand new website and blog tomorrow! This new platform is designed to bring you even deeper insights into the culinary treasures of Campania.
Make sure to visit www.inthekitchencampania.com on January 21st to explore the new site. I’ve poured my heart and soul into this project, and I hope it becomes a valuable resource for anyone interested in the incredible food culture of Campania.
Thank you all for your patience and support as I bring this vision to life. I’m excited to continue this delicious journey with each of you.
Let me introduce you to talented master baker, Catello Di Maio, hailing from the picturesque town of Torre Del Greco. Known for his baking expertise and unyielding passion, Catello Di Maio will lead us on a delightful tour of his renowned bakery, Cesto Bakery, located in the heart of the historic center during the 6th episode of In the Kitchen Campania.
Discover the stories behind Catello Di Maio's mouthwatering creations and the traditional techniques that have elevated his bakery to a cherished spot in the region. From artisanal bread to irresistible pastries, prepare to be enchanted by the dedication and artistry infused into each delightful treat.
Over the past 14 years, I have travelled the Campania region visiting over 100 of the region's restaurants. I have enjoyed sharing my gastronomic adventures on my blog, Andiamotrips, as well as on various social media platforms such as Instagram and Facebook. My focus has always been to share through words, photos and videos to those, like me, who want to discover the traditions, stories, and recipes of this vast and varied region. Over the years, I realized that one of the best ways to learn about Campanian cuisine was to observe those who have made it their profession. To visit those who work day to day in the kitchen. I have often dreamt about how I could share this passion of mine with the world. How it might be exciting to go one step further, go that extra mile. Now I strongly believe that I am ready to take that dream to a new level by creating a video travel diary documentary series which will focus on the chefs, restaurants, and traditional recipes of the Campania region. This series will be called In the Kitchen Campania.
The project
In the Kitchen Campaniais a documentary video series which explores the cuisine of Italy's Campania region. I chose to feature the phrase in the kitchen because in Campania, that is the focal point of the home. A place where friends and family can feel free to discuss just about everything. In this series, I will meet with chefs in their kitchens to learn and discover the history, traditions and recipes of their territory. The web series will consist of 5 - 10 episodes that will be 10-15 minutes long. Each episode will feature a different chef/restaurant in which the chefs themselves will serve as our tour guide throughout the territory. They will share with us their background stories, describe their cuisine, discuss typical dishes of the area including a favorite dish or two from their childhood. The video stories will be accompanied by a short summary of mine in English to allow access to the entire audience of my community. The chefs' story will be in Italian with English subtitles. The project will also be the main ingredient for other mini projects with the In the Kitchen Campania drive and spirit such as the creation of ebooks, travel guides, and culinary events.
What will I do with the funds?
An elaborate project like this has its cost. Each episode has an average cost of 3,000 to 5,000 euros for all the activities to be carried out. For the launch of the project and the development of the first series of episodes, I have chosen to carry out an online crowdfunding reward campaign by presenting some of the gadgets and products that are part of the venture as well as giving the community the possibility to be part of the project as a partner of an episode and/or as a sponsor.
To reduce costs, the first edition of the web series will see me as a protagonist in the various activities of design, development, management, production and marketing. However, I hope that the project will grow quickly and I will be able to create an international team for the different activities. I would like to invest in the series and in Andiamotrips by adding to my team (extra cameraman or sound person, IT, etc.). I would also like to invest in new equipment, software, as well as the blog itself by transferring it to its own domain.
In this way I will be able to share with you how In The Kitchen Campania’s growth and discover the different aspects of the development and promotion of the project.
The first objective is 2,000 euro with which will go towards the first few episodes of the series. Other funds will be allocated towards future episodes with the possibility of creating sponsored and customized projects.
The first series
The first series will be published online in early 2024 on the Andiamotrips YouTube channel with an episode broadcast every 2-3 weeks. The episodes will also be shared with the chefs and their restaurants.
I've spent time in
many kitchens over the past 12 years or so, but this one, well this one was special. I spent several
hours deep in the heart of Naples housed
in a courtyard… I spent a cool rainy afternoon at Made in Cloister.
So what made this
particular kitchen visit special?Does
a kitchen need to have a Michelin star to be special?Does an experience need to include a sit down
meal with an appetizer, first course second course dessert choice of wines from
an extensive wine menu.I do not
believe so.I spent time in the kitchen in the company of Chef Sabrina Russo the executive chef of Made in Cloister.Russo, the mind and hands behind the
project Food for Soul which is a project headed by 3 Michelin star chef Massimo
Bottura whose goal is to cut down on food waste and turn unused/unwanted produce,
meats, and breads into meals that can be cooked and given to the needy.Chef Russo has been responsible for the
Naples’s chapter of this amazing project ( in conjunction with Dedalus) which every Monday provides 60 to 70 meals for
those in need.Before the pandemic Chef
Russo, along with volunteers composed of chefs from local restaurants alongside
wineries and sommeliers provided a sit dinner. When COVID hit changes were necessary.What did not change was the need for people
to have a hot meal.What did and what
had to change was how Chef Russo could provide the service that is highly
needed.So instead of a sit-down meal, Russo
and her team which, by the way, changes on a weekly basis, provides takeaway
service.
During the heat of the pandemic
the weekly service turned in to a daily service with Chef Russo calling on
assistance from friends to put together family packages of dry pasta, tomato
sauce other items that families could use since many people had more difficulty
providing for their families during the red zone/orange zone period.
Chef Sabrina Russo (photo from September 2021)
But let me get back to
my visit at the beginning of the month. Each week a chef and a part of his
brigade helps Russo out. They help out by providing food, if possible, labor,
and of course menu preparation. The week that I visited the guest wasLuigi Di Notolo of Classico Ristorante Italiano in Naples. The chef and his team arrived
a little after 2 pm, and after a look at what goods were available and a quick
briefing with Russo a menu was put together. Every week the idea is to have a
first course second course side dish fruit or salad.water and bread.It seems like an easy task but actually the
team does not know until they show up what is available and so it is basically
an ‘invention test.’
Chef Luigi Notolo
Here is a 'taste' of what went down...
The meal for that
particular day first course was a pasta dish with creamy pumpkin eggplant and
bell pepper sauce, second course was a vegetarian meatball with torzella greens
and eggplant.The side dish was also
eggplant because as I mentioned before the idea is to cut down on food waste.
As luck would have it, there was leftover
eggplant parmigiana in the Made in
Cloister refrigerator ..perfect.Dessert
a fruit salad with pomegranate, banana, cooked apples with cinnamon, and grapes. There is not a lot of
time - the meals must be ready by 5:30. And by ready, I mean everything cooked, put in the aluminium
containers, put in the bags, and available
at the door of Made In Cloister. It was quite exciting
to watch and yes admit I admit I even participated in some of the preparation. It
was probably one of the best experiences I've had in a while and definitely one
of the most satisfying.Why? -obviously
for an opportunity to help those in need.Also a chance to really see how a ‘chef’ is also a ‘cook’.It may
sound weird, but to see in first person
how an experienced chef clicks into ‘cook
mode’ by looking at what products are available and then thinking how those can be used to
make a full meal.Then - boom - preparing
them in a timely manner so that can be served to those in need.
Thanks Chef Russo for
the opportunity to witness (and particpate) what you do.Thanks to you, Made in Cloister, Food for Soul, and Dedalus.
I can still remember my first visit
to Sensi Restaurantlocated in Amalfi - the beautiful Amalfi Coast. It was November
2nd 2017. I had no trouble finding the town- since I’d been several times before,
but I must admit that I did have quite a bit of trouble finding the restaurant.
Google Maps was not much help though it
did lead me close. At one point, I got so frustrated that I sent a quick
message to the chef with a picture of where I was standing. At the foot of Il Duomo, a beautiful church
that is a not to miss location. As I was waiting for a response, I looked up
and there was a small sign Sensi Restaurant and an arrow leading me down a
small alley, up a quick flight of stairs and around the corner met Chef Alessandro Tormolino for the first time.
A lot has happened since that visit, in fact I returned last December to see what was up.This time the staff seated me away from the
terrace and views of the port, led me down a flight of stairs and into the
kitchen - to a long wooden table that Sensi calls the chefs table.
An aperitif with the chef, a glass
of sparkling wine, a few appetizers and it was time.Time for my favorite part of the meal.The fantastic firsts!
I headed towards the pass to check
out going on the first was risotto.
Risotto with baby squid, tomato water, lemon and anchovy paste caviar black garlic.
Back to the kitchen back to the
pass.
Spaghetti with mantis shrimp, roasted artichoke and bottarga.
Then the
last was a linguine pasta with codfish cannelloni beans and a sprinkling of
coffee powder.
One of the advantages of visiting a chef a year later is an opportunity to see growth. That was quite evident here. If you read my posts from last year you learn that this restaurant is young – about to go into its third season. Sensi restaurant quite a challenge for a young
chef to present a gourmet menu in a town often hit with day tourists who may not have luxury of time to sit down and enjoy long leisurely lunch like I had that
afternoon.
A side note, the day after I visited Tormolino, he hopped on a plane to Paris but not for a vacation. He had been chosen the acclaimed restaurant guide La Liste as one of four chefs worldwide for the Young Award.Quite an achievement! A few weeks ago, taking advantage of the restaurant, which is closed for the winter season, flew to Japan where he represented the Amalfi Coast and Campania at various dinners and events.
In a couple of weeks, Sensi will open its doors again. What does this new season
has in store for Tormolino and his guest? Surely a new menu and some surprises.
We’ll have to wait and see!
Yeah, my blog is based in the
Campania region…that’s where I live, that’s what I want to learn about. That’s what I want to share…
So when I attended an event a few
months ago where I had a chance to chit chat with Chef Oliver Glowig and ChefDaniele Corona, and received an invite to check out the restaurant that they
had recently opened near Rome, I hesitated before I gave my answer.
Rome is not in Campania. I had to think long and hard.
Well, not so long…
Not so hard…
But I needed to find that Campania
Connection.
Chef Glowig – received 2 Michelin
stars in Capri…Capri Palace to be exact. check
Chef Corona – a Neapolitan DOC- from
Pianura (Na), a stone's thr0w from the San Paolo soccer stadium. check
Connection connected.
Chef Glowig and Chef Corona
A two hour drive one Saturday for
lunch. A day in Barrique, I like to call
it.
I arrived about
20 minutes late, oops! I snapped a pic
or 2 at the front door...a somewhat intimidating but welcoming at the same
time.
Welcoming, because little did I
know that on the other side of that door, Chef Glowig was watching, waiting,
and ready to show me his brand new world.
Glowig opened
the door before I could even ring the bell. With a smile, he led me inside...into
the Barrique. The interior design is spectacular!!! I was so impressed that I
decided to make a video about it describing what I saw. I spoke in Italian, but
I’ll paraphrase what I discovered here…Thanks to Maitre Leandra Cova.
The space originally was used as a barrel room
for the Poggio Le Volpi winery. After the winery decided to open up a wine and
food bar called Epos. The menu evolved over time and the decision to use the
barrel room for special events and tastings was made. This eventually led to
opening up a gourmet restaurant headed by Chef Oliver Glowig along with his
executive chef Daniele Corona. Barrique
restaurant opened up in October 2017.
The interior
gives homage to life in the vineyard. The walls are painted gold with
impressions of vine leaves and cuttings. Also on the wall, tablecloths have
been transformed into beautiful works of art.
The tables are special.
Soil and gold leaf covered in resin. Each table has a bonsai olive tree. On the ceiling? Vine cuttings to add to the outdoorsy vineyard chic environment.
A cocktail bar
is located near the entrance...the perfect spot for a pre-dinner drink or an
after dinner cocktail.
Breathtaking!
After my tour,
I spoke quickly with Glowig about the menu.
Marinated
amberjack with a fennel and parsley root sauce.
Glowig's quail with Jerusalem artichokes and balsamic vinegar.
Bread basket? Barrique keeps it simple - white and wheat bread, leavened for 28 hours. Perfect to soak up the delicious sauces and to taste the three oils that the agency produces. The wafers on the side are made with fennel and poppy seeds, black and white sesame seeds and madon salt.
Next, the pasta dishes. A fantastic firsts starring a Glowig classic - Eliche pasta, pecorino romano cheese, pepper and sea urchins.
Next, a dish that I asked for and had been thinkin about the entire 2 hour drive- spaghetti
with black cabbage and wild boar meatballs .
Second courses. Glowig served me 2!
Red
mullet with mashed potatoes, marrow gratin and marinated chicory and raspberry
vinegar.
Suckling pig with sour cherries in armagnac sauce.
After that dish, I decided to take a little stroll...
Then dessert! Pastry
Chef Andrea Riva Moscara stepped in…
Predessert
to clean the palate - Whipped gianduiotto chocolate with linzer torte crumble
and burnt mandarin.
Then one of his specialties - English cream with raisins and orange, chestnuts with rosemary,
vanilla chantilly, caramelized pine nuts and meringue.
Then
to finish off, a few small pastries including – fried zeppole and fantastic
ginger chips!
And so my day in Barrique came to an end. Too quickly. And as usual, before I said goodbye, a last round/chit chat with the chefs before I hit the road for that 2 hour drive back home. They asked me if I'd like to return in the spring, to try the new menu, to take a closer look at the vineyard, visit the cantina, try some cheeses, etc etc...
I hesitated before I gave my answer.
Rome is not in Campania. I had to think long and hard.
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