andiamotrips - campania, italy with karen phillips

  One Friday afternoon I stopped by  Casa A Tre Pizzi  for a chat with  Chef Giovanni Erculanese.  I had just visited an archaeological site in nearby Posillipo. I was quite excited about that particular visit because I learned so much about the history of that particular section of Naples and thus that particular history of the Campania region. The chef and I discussed how important it is to understand the history and culture of a region or area to help us also understand and appreciate the evolution or creation of a particular dish or recipe in a restaurant.   That is why I was so excited when I sat down a week later for dinner just a couple of metres from the pass to try some of the chef’s dishes for the new season.    Casa a Tre Pizzi is a restaurant located where Mergellina meets Posillipo.     The restaurant is run by the Notaro family – Andrea, Mirko and their father Salvatore- from Somma Vesuviana, a town near Naples.     Why is this important you may ask? Well, Somma Vesuviana