Hot, Hot, Hot, Hotel Ferdinando, Santa Angelo, Ischia (Na)

A little over a month ago, one of my dozen escursions to my adopted homeland, Ischia.
I was in the company of my amicone Giuseppe (aka Giu) Iacono who suggested we have our pre lunch aperitif at an interesting place- le fumarole. Le fumarole, hot springs, a small slice of Ischia where the sands are so hot that a portion is cordoned off! A sign signalling danger- the sands can reach up to 100 degrees Celsius/ 212 degrees Fahrenheit.

Too hot to walk on, spread out a beach towel, catch some rays- the perfect spot to cook an entire meal - sotto la sabbia- underneath the sand.
Our appointment was 1200 pm ish with Fernanda Iacano of Hotel Ferdinando on the beach. Timing was the key- so Giu and I hopped on one of Sant Angelo electric taxis and headed for Maronti.
I could feel the temperature change in that short 5 minute ride.  The cool sea breeze had disappeared.  I'm sure that the temperature rose at least 5 degrees Celsius as we hooped off our ride and headed for the beach.

There I met Franco- who I soon learned - who was the first life guard in the area.  Franco is the one who digs up the dishes that Fernanda Iacano has placed to cook for her chalet and her restaurant up the hill.

Timing is crucial, I mentioned earlier.  Becaus, the entire menu is cooked under the sand.  No peeking, lifting the lid, etc etc.  Just years of experience allows Fernanda Iacano to understand if and when the dishes are ready.
And we arrived just in time...

Up the hill, other dishes took advantage of the hot thermal sands.  The same heat that cleanses the pores of the spa guests also cooked to perfection the stuffed squid. It's too bad the aromas that escaped from the stainless steel dishes used to prepare each part of an amazing meal awaiting guests that afternoon.

Giu and I came for an amazing appetizer - Fernanda served up an octopus with potatoes and red peppercorns. One of the most tender offerings of a very difficult dish that I have ever tasted.

And as I sipped a bit of octopus broth, I made a promise to myself - to return and try the entire menu!!

Hot, hot, hot!!!!

#bocciaecastello - A Cool, Tasty, Fun Photo Contest

Pasquale Raicaldo and Ivano Veccia

As you may have seen, I visited Ischia a few weeks ago - you may have read about it here...and here.  That visit sparked quite a bit of attention; a newspaper article and a couple of articles published online focusing on my American  experience on the Isola Verde.
It also sparked an exciting Instagram photo contest thanks to a post on amicone's Ivano Veccia's Facebook wall. Veccia ( practically a rock star on the island thanks to his pizza and jam-packed evenings where he is one of the hottest djs around ) noticed that  many of his friends were posting pics while they were enjoying a panello, a sandwich, on a bench in front of the spectacular medieval Castle Aragonase.

photo by Lisa Divina

A few chats later, a contest  was born complete with its own hashtag #bocciaecastello.
So, Ischitani and tourists alike have until the end of the month to share their sandwich moments on the spectacular location of Ischia Ponte and post it using the hashtag #bocciaecastello.  The photographs will be judged by myself, Ivano Veccia and Crescenzo Scotti.  The winner will receive a grande sandwich fit for four friends complete with beer, and tickets to the amazing Castello Aragonase!
So what are you waiting for??
Let's head out to Ischia!!!
Boun appetito!!!

A Taste of Christmas - Insalatina di Baccalà - Chef Francesco Fusco -Locanda Il Moera (Av)

I wanted a taste...a taste of Christmas.  In Campania at Christmas, fish is the dish.  And baccalà, cod, has a pole position on almost every holiday table. Cod is not something that we Americans eat normally, but after nearly 18 years in Campania, I have fallen in love with this specialty that has found it's way to Italian shores via Norway.  At last week's Gusta Natale, I had an opportunity to try Chef Francesco Fusco's insalatina di baccalà, a cod salad.  Fusco's recipe is a twist on a classic he told me as he drizzled a creamy infusion of bell peppers around the plate.  He completed the dish by adding a fennel and black olive chip on top.

Merry Christmas Chef!

Locanda Il Moera
Via delle Centurie - Avella (Av)
081 825 2924

My Mini Meatballs with Gelatina Extra di Aglianico

Mini meatballs make an amazing appetizer.  I made some recently with gelatina extra di Aglianico from Villa Matilde that gave mine an extra kick.

.

Ingredients for 25 mini meatballs: 1 lb ground beef, 1 egg, ¼ cup freshly ground breadcrumbs, 1 tbsp Carmasciano cheese, salt, pepper to taste

Ingredients for the mini meatball sauce:  100 g gelatin extra di aglianico, ½ onion from Montoro, 4 tbsp tomato sauce, Italian parsley, extra virgin olive oil, salt, red pepper flakes

Directions:

To make the mini meatball sauce,  dice the onion and brown in a tbsp of extra virgin olive oil.  Add the gelatin and the tomato sauce.  Simmer slowly uncovered for about 10 minutes.  Stir continuously to ensure that the sauce does not burn.  Add a pinch of salt, red pepper flakes,  and a sprinkle of finely chopped Italian parsley.  Set aside.

In the meantime, mix  (by hand) together all the ingredients for the meatballs  in a bowl.  Shape into small mini meatballs and place on a baking sheet.  Broil in a preheated   250° F oven for 10 minutes.

Toss the meatballs in the mini meatball sauce and simmer under low heat for another 10 minutes or so.  

Serve hot ish…

Note:  For this recipe, I wanted to use as many products from Campania as I could. Carmasciano cheese is practically impossible to find outside of the Avellino province.  Parmagiano Reggiano or Grana Padana can be substituted.  I also used onions from Montoro, another product from Campania, but any sweet onions would work perfectly.

Graduation Day-Dolce & Salato-Maddaloni (Ce)

There was something more spectacular than the menu. Though I must admit it was pretty spectacular. More energetic than the colors of the endless quantity of dishes on the buffet table. Though I must admit they were very vivacious.

Hotter than the heat last Monday at Dolce &; Salato Scuola di Cucina & Pasticcieria. Though I must admit, things had heated up quite nicely.

Things had heated up for a special event. Graduation day. Six students from the cooking school’s Masters Professional program. Six students…aspiring professionals who had spent the last three months in Maddaloni…studying…preparing…sacrificing. All for this moment. A moment to share with family and friends. Their day. Their graduation day.

Their last day at Dolce & Salato, but their first day as professionals…Professionals who were about to embark on a journey….jump into their dream.

So I observed closely as Chef Giuseppe Daddio and Chef Aniello Di Caprio, owners of the school, talked about these students. Who knows, maybe thinking about heir own personal graduation days.  I listened to guest speakers like Chef Antonello Colonna and journalist Luciano Pignataro give words of encouragement, guidance from their years of experience.

I watched parents, brothers, sisters, and friends watch with pride as each budding new chef spoke about their experience at Dolce & Salato…their journey.

So what was so spectacular? So energetic and vivacious? So hot on that Monday afternoon?

The smiles on the faces of Maria Elia, Alessandro Di Giovannantonio, Davide Tamburrino, Maria Incoronata Tonziello, Alfonso Marino, and Carlo De Lillo. Their excitement. Their enthusiasm. Their zeal and drive Their realization of a dream, un sogno. Their desire to begin their future now.

I had been asked to take a few pictures. To see the school up close, in action. And that I did. But is was nearly impossible not to get caught up in the electricity that was in the air. The joy, relief, exhilaration of everyone in the room.
The spirit of Graduation Day. A spirit that I felt priveleged to be a part of, if just for a few hours...

Good luck, ragazzi!

Wine Remix: VitignoItalia, May 22-24, Castel Del'Ovo, Naples

VitignoItalia-WINE REMIX presents a unique format designed by Robert Baron and produced by Radio Capri La Costa Music.

WINE-Remix is a new approach to wine tasting that opens up an exploration of the senses,; a new way to hear the different notes on each wine.

For the first time a sommelier, a DJ and a VJ will lead a wine tasting  combining all our senses to the sounds of music.

It is promised to be an extraordinary sensory experience.  A journey through the sound of wine.

Each wine will be paired with a piece of music, a result of joint research between a sommelier and DJ professionals all with the goal of enhancing your wine tasting experience.

 The tastings will be held during the three days of VitignoItalia, in the Tasting Room, from 2000 to 2100.

Six wines…six songs…space is limited to 30 people.  Reservations are a must.

For more information, or to sign up, contact:

www.vitignoitalia.it tel. 081 4104533

press office Dipinto Studio

tel. / fax: 081 681505

Macenata ...(Grape Stomping) - Paternopoli (Av), September 25

If you love Aglianico, then Paternopoli in the Avellino province is the hot ticket on Saturday.  Wineries from Paternopoli, Castelfranci, and Montemarano will be on hand to show you what their territory has to offer. 

Highlights of the day include a guided wine tasting (In Italian) at 1800.  Reservations are required, seating limited.  340 095 2723

At 2000 wine tastings and food stands will open up. 

AND then it's time for the Macenata---Grape stomping!!! That is scheduled for 2130 and 2230.

Enoteca Mercadante Kicks off the Fall Season

Enoteca Mercadante will kick off its fall season on the 23rd of September. The enoteca/winebar, located on Corso Vittorio Emanuele, will reopen in the evenings around 2000 ish. Stop by, have a glass of wine, try the menu prepared by Chef Luca Pipolo…relax. For more information on events such as concerts, wine appreciation courses, and wine tastings, go to their website at http://www.enotecamercadante.com/


Enoteca Mercadante
Corso Vittorio Emanuele n.643/644 - CAP 80121 - Napoli
081/680964
Stefano Continisio: 334/7807377
Francesco Continisio: 393/4110761
Fax: 081/680964
Email: info@enotecamercadante.com

Il Cielo Azzurro--With a touch of Sangiovese

Aperitivo time, Aiello del Sabato (Av)…Il Cielo Azzurro

A small bar, simple furnishings…basic stuff. Nothing really out of the ordinary.

Except for …except maybe the Fiano ice cream made with Privilegio 1997 (a passito from Feudi di San Gregorio)

Except for …except maybe that the man who made and served me my ice cream was Antonio Del Franco (ex Ais Campania president)

Except for…except maybe a grape vine. A vine that started out on one side of the patio, and over the years has spread up and over the terrace…forming a pergola, a protective covering from the sun. One vine, planted about 20 years ago…A vine that kept me transfixed while I enjoyed my Fiano ice cream…relaxed…took it easy... put my feet up …

Antonio told me that the grape  belongs to the sangiovese family. .  Chosen from the nursery so long ago...planted without any particular plan…without any particular direction….

He told me Le cose involontario sono le cose più belle…Unintentional things are the most beautiful.

True...vero

Like a walk through a centro storico...

Like a quiet moment at aperitivo time…

Under a blue sky..with a touch of Sangiovese…

Diary of a Sommelier Student—Nose to the Glass…the Olfactory Examination

Over the past year, I’ve had the opportunity to participate in many wine tastings. Formal, informal, at an enoteca, wine fair, dinner, or lunch. I’ve had the chance to try many wines and work on broadening my horizons as I make my way from aspiring sommelier to a full blown one. As I attend the wine tastings, my mind sometimes wanders. I often find myself looking around and watching those near me perform my favorite part of the three part wine tasting…the olfactory exam. The part that I fondly call Nose to the Glass.

I’ve had the good fortune of observing people that I have a grande respect for. I watch, I study, and sometimes even scrutinize as they bring their nose to the glass. They inhale, sometimes with their eyes closed…sometimes staring straight ahead…reflecting, contemplating, pondering.

I try to imagine what they may be thinking. Could it be the intensità…intensity? The levels of aromas. Is it lacking? Is it a wine whose scent is so delicate, so fragile that you can barely perceive it? Is it very intense? Very strong? Or somewhere in between?

Are they thinking about the complexity of the wine? The variety of aromas? Fresh fruits, ripe, mature? Florals? Spices? What?

Are their years of experience helping them to note the quality of the wine? That combination of intensity and complexity that can place a wine in the range between coarse (a wine with a poor bouquet) to excellent (a particular distinct bouquet).

What about the winemaker himself? What must be going through his mind as he brings his nose to the glass? The vintage? The winemaking process? How this bottle compares to the last?

Beautiful moments to silently watch. Charming, if not brief moments of this olfactory exam. I wonder if they realize that I’m watching. Trying to absorb, soak up, take in the whole experience. ..

Probably not…

and that’s what makes it beautiful…

A Stroll with Donpasta - Gastrophilosopher

Daniele De Michele

I discovered a new philosophy the other day.  A gastrophilosophy.  My teacher?  His name is Daniele. Daniele De Michele…but most people know him as Donpasta.

 Donpasta-poet, cook, storyteller, gastrophilosopher.

I met Donpasta last week.  He was our  simpatico guide through the streets of Ariano Irpino as part of the Folkintour series.

A philiosophy that took us on a stroll, a passaggiata.  We stopped here and there to learn a little about history and culture asseen through the eyes of Donpasta. From the courtyard of a Norman Castle; the tale of why he believes Bob Dylan is from Puglia…From a staircase of an ancient building; the legend of why rucola has a bitter taste…and from the window of Ariano’s town hall ;the origin of Ulysess. All amusing, entertaining, and very very creative.

Our journey took us to a small stage set un in a piccolo piazzetta. It is here where Donpasta took the arena and put on his show. A show where he shared with us his Puglian roots through stories, tales, and recipes. By his side was singer, songwriter Luca Morino.  We really got to know him through one of the recipes of his childhood, parmagiana melanzane della nonna. He talked about this particular recipe, complete with mortadella and meatballs, as a video demonstrated the recipe preparation step by each delicious step. He shared with us his memories of Ferragosto, Sundays at grandma’s, the enormous lunches. Lunches where everyone was invited and everyone participated. How basically a community was constructed around this simple yet complex dish…A dish that could be debated for hours as far as ingredients, whether to use eggs and flour when you fry or not, etc, etc, etc.I  was curious about the mortadella and meatballs.

As he spoke, I strongly believe that many of us in the crowd thought back to our family get togethers, the meals that bring people together, meals where, as he put it…

30 invitati, ognuno di questi invitati pensa che deve cucinare per 30. 30 per 30 fa 900 persone che possono mangiare questi pasti…

30 guests, each one thinks that they must cook for 30 people.  30 times 30 equals 900 people that can eat these dishes...

Lunches where you can’t leave anything on your plate…where you are told to eat, you’re too thin…

He shared, we listened…he cooked, we tasted…he passed on his gastrophilosophy, we absorbed, reflected, thought about what he had to say.

I think that’s what he wanted…

Donpasta and his “Cook and Roll Circus” is definitely a not to miss…

http://www.donpasta.com/

Buona Come il Pane…di Montecalvo

At first glance it’s just a piece of bread…a staple in our kitchen, part of our diet, especially in Italy. In the morning with jam or nutella. At lunch or dinner to perform the famous ‘scarpetta’, where you use your bread to soak up any traces of leftover sauce on your plate, the serving dish, or even the pot.

Bread…not much to get excited about, maybe, at first.

Taking a closer look, however, at this particular bread called pane di Montecalvo, one might be led to change their mind. Montecalvo is a town located in the Avellino province and this bread is famous all throughout Irpinia. I spoke with Antonio Russolillo of  Soc. Coop. La Pacchiana to satisfy my curiosity.

The first thing I noticed was the color of the bread once it has been sliced …a light yellow color due to the durum wheat that is used to make the dough. A dough that uses natural yeasts and lievito madre. Lievito madre is a term used when bakers conserve a certain percentage of the dough from the night before and mix it in with the fresh dough for the next day. Antonio sets aside 20%. This cycle repeats day after day, year after year, generation after generation.

The dough rises overnight for about eight hours before it makes its way to the oven…a terracotta oven.

The end product is one that has a crust that is crisp, croccante…The inside has an aroma that only the lievito madre can give…light, airy, soft, morbido…

In Italy, bread is something we buy if not every day, every couple of days. Preservatives are not used here so the bread may ‘go stale’, become hard.

Pane di Montecalvo actually becomes softer with time…up to 8 days when cuddled in a cotton dishtowel.

When it does eventually get hard, not to worry. Antonio shared with me a couple of ways to make the most of this pane …

In the summer, a classic dish is called Acqua Sala…This is made by softening the bread in water. (The bread does not crumble.)Then place it in a bowl with sliced tomatoes, onions, asparagus ‘sott’olio’, and some wild herbs. Mix it up and you have a hearty salad. A piatto povero that is rich in flavor.

In the winter, you can use it in a bean soup…one that has been simmering on the stove in a terracotta pan for hours…a soup that has a nice, thick broth. Place the bread in a pot, spoon the beans and broth on top. Add some sliced onions, a little extra virgin olive oil then cover for 5 minutes (away from heat). Drizzle some more olive oil on top and then serve.

Pane di Montecalvo…not only worth a second look, but a taste as well!

Soc. Coop. La Pacchiana
Montecalvo Irpinia (Av)
http://www.lapacchiana.it/

Not your Typical ‘Prodotti Tipici’- Jellies, Jams and Marmalades from Il Poggio del Picchio (Av)

Summer in Campania. Full of sagras, festivals, and street fairs. Full of stands, bancho di assaggi, full of tasty specialties from the local area. Prodotti tipici…At a recent event in Taurasi, I stumbled upon a something a little, well…atypical. At the end of a side street in Taurasi’s centro storico was a table full of colorful jars and a very elegant signora. La Signora Fiorenza Giselico and her homemade jams, jellies, and marmalades from her Azienda Agricola Il Poggio del Picchio. Poggio del Picchio, The Woodpecker’s Knoll.

I am not one to get excited about jam…but these weren’t your usual ‘spread on a piece of toast on a Saturday morning’ jellies. After closer investigation (and about a dozen taste tests!) I will never look at marmalade the same way again.

Here are some cool and creative concoctions that my friends and I were treated with…

Milk jam…yes jam, plain or with chocolate…this would be great to have in the morning, spread on sweet bread or used to sweeten your coffee…

Lemon, walnut and violet marmalade as well as an orange, lemon, walnut and raisin marmalade……imagine pies made with these specialties…

Basil and walnut jam…a great side to a bella mozzarella di bufala…

Apple and rose petal jelly…maybe spread on a piece of warm bread like pane di Montecalvo…

How about a bruschetta with red bell pepper jam? Or cheeses like pecorino, parmigiano, or provolone with a side of red onion jelly? This goes well with pork as well.

Il Poggio del Picchio uses fresh products, much of it grown on their 3 hectares property I Cesinali (Av). They jar their products in season, without using preservatives. Vegetables such as zucchini, eggplant, tomatoes, pumpkins….Fruits such as strawberries, oranges, and raspberries, to name a few… all await to become a jam, marmalade, chutney or a jelly. All await to be paired, spread, sided or mixed to make the ‘common’ not so common…the delicious, well even more so….

Azienda Agricola Il Poggio del Picchio
Contrada Salice, 3
83020 Aiello di Sabato (Av)
0825 667238

Folkintour-August 18th and the 20th through the 22nd-Ariano Irpino (Av)

Folkintour is a section of the Ariano Folk Festival dedicated to the promotion and enhancement of the scenic and culinary territory of Irpinia. Avid hikers, history, and nature lovers are invited to discover the corners of Irpinia and the flavors of southern cuisine.

Wednesday, August 18
0900 hrs
Departure from Piazza Plebiscito (Ariano Irpino)

‘Urban trekking’ in Mirabella Eclano (av)

A visit to the archealogical ruins of Aeclanum, and a visit to the Museo del Carro e dei Misteri.

Apperitif in piazza

‘Urban trekking’ in Gesualdo (Av)

A stroll through the centro storico and visit to the churches and Palazzi Gesualdini, as well as a visit to the Cappuccini church.
Lunch

1700

Return to Ariano Irpino

Friday August 20
1800 hrs

Villa Comunale (Ariano Irpino)

Enogastronomical stroll with Donpasta

A visit to Castello Normanno, the ceramic museum, a visit to the cocce di morto, and a climb up to the bell tower of the Duomo Dell'Assunta.

2000 hrs

End of the tour

Saturday August 21
0900 hrs

Departure from Piazza Plebiscito (Ariano Irpino)

Urban trekking in Nusco (Av)

A stroll in the centro storico discovering the angles and alleyways. A super aperitivo in the courtyard of Palazzo Vescovile

A visit to Cassano Irpino (Av)

Visit and picnic lunch at the Pollentine Springs

A visit of Montella (Av)

A tour of the convent and Museo di S. Francesco a Folloni

1700 hrs

Return to Ariano Irpino

Sunday August 22
0900 hrs

Departure from Piazza Plebiscito (Ariano Irpino)

Four wheel drive trip through the hills of Irpinia in collaboration with free ariano- club della federazione italiana Fuoristrada

A tour of Orsara (Fg)

A walk through the centro storico and lunch to discover the flavors of dauni in collaboration with condotta
slow food foggia e monti dauni

1700 hrs

Return to Ariano Irpino



All of these events are free but you must call Mario 338 9532934 to reserve a spot.

Transportation to the various towns will be provided by bus.

For more info on the entire Ariano Folk Festival-visit the web site

Una Passaggiata a- Nusco, Irpinia's Balcony

Una passaggiata a Nusco...a stroll...a camminata...a walk after lunch at La Locanda di Bu to help with the digestion. I recruited a guide who knows the area well...Chef Antonio (Tonino) Pisaniello and off we went. A stroll through the vicos, alleyways, angles that make Nusco in the Avellino Province one of the 400 most beautiful medieval centro storicos in Italy. Irpinia’s balcony with a beautiful view of the neighboring communities of Montella, Ariano Irpino, Taurasi…Cool, fresh air…we are almost 1000 meters above sea level. A wave, a smile, a laugh to those who pass by. A ‘sit down, have something cool to drink and homemade cookies’ with la Signora Tommasina in her magnificent garden in one of the side streets. Peace, quiet, tranquilità…if that is what you like…and I do.

Ravece-Ogliarola-Olivella-My Mini-Olive Oil Lesson in the heart of Irpinia

Walking through Taurasi’s centro storico last weekend, I was introduced to Azienda Agricola Maria Ianniciello where owner Antonio Minichiello, his daughter Ilaria, and Angelo Lo Conte from Slow Food condotta Irpinia Taurasi Colline dell’Ufita walked me through my first guided oil tasting.


In Irpinia, the olive king is the variety Ravece which recently received the DOP classification. Other two varieties that the company produces are Ogliarola and Olivella.

Before we began, the tasting process was explained to me as follows:

1) I needed to place my hands on under the small cup which contained the oil with one hand and cover the top of the cup with the other.

2) Rotating both hands, I needed to warm the oil using my body temperature. This did not require too much effort due to the temperature that warm August Sunday.

3) Next, a procedure similar to a wine tasting, I needed to smell the oil and identify what aromas I noted.

4) Then…taste. This was done by putting a teaspoon size quantity in my mouth between my lower lip and teeth. Then…clench my teeth and breathe in a couple of times. This would help the oil to vaporize in my mouth so that I could use my taste buds to really taste the oil.

Three oils…three examinations.

Olivella di Grottaminarda: This had a nice aroma where besides olives; I noticed a light scent of almonds. The aftertaste was bitter and spicy and I learned that this was very important in oil. It meant that it has a good quantity of antioxidants and carbolic acid. This oil would be perfect to use when making tomato based sauce, drizzled on cooked vegetables, fish or salads to name a few dishes.

Ogliarola: This one’s aroma was also pleasant, mild and all olive with a light hint of almonds and artichoke. Once again, that spicy piccante feeling in my throat---sign of high quality. Their brochure recommends this oil to be drizzled on dishes to highlight but not cover their flavor. So…perfect for fish, pastas with ‘white’ sauce, or white meat to name a couple.

Ravece DOP: Intense aroma. Instantly I was reminded of bruschetta. This was due to the noticeable fragrance of tomatoes…typical of this variety. Spicy, piccante aftertaste. Excellent for bruschetta or drizzled on a bean soup or grilled vegetables.

‘Formal’ oil tasting completed…The next thing left to do was get a good piece of bread…drizzle on some olive oil…and enjoy!!

Azienda Agricola Maria Ianniciello
c.da Barricella, 65
Grottaminarda (Av)
0825 446003
mariaianniciello@virgilio.it

Cibi da Spiaggia-Beach Food at Veritas Restaurant, July 21

Can you think of anything better than an evening at Veritas with an excellent menu of cibi da spiaggia? A complete menu of beach food that you can pair/mix and match with your favorite beer or wine? An evening where you can listen to beach music and solve wine and food crossword puzzles?

Veritas awaits you with the following set menu which cost 25 Euro:

Insalata Caprese in Coppa Martini. Caprese Salad in a Martini Glass

Polpette di Parmaggiana di Melenzane, Eggplant Parmagian Balls

Piccolo Panino Soffiato Mortadella e Ricotta, Mortadella and Ricotta sandwiches

Aspic di Insalata di Riiso, Rice Salad

Cubi di Cotolette e Patate, Potato and Cutlet Cubes

Bavarese di Pepperoncini Verde, Green pepper Bavarese.

Frittatine Collante di Spaghetti, Fried Spaghetti

Callipo all’anguria, Watermelon

Maxi Cono Vaniglia e Cioccolata, Vanilla and Chocolate Ice Cream Cones

Drinks (not included) can be chosen from a wide variety of wine or beer by the glass beginning at 3.50 Euro.

The event begins at 2030 ish

For more info or to reserve your spot, contact 081 660 585

Veritas Restaurant

Corso Vittorio Emanuele, 141

Naples, Italy

What a peach!!-La Pesca Tabacchiera

One evening, I decided to take a drive out to Forino, Avellino to escape the Naples heat. I popped in for a visit with Raffaele Tornatore and his wife Flavia of Tenuta Montelaura. During a bit of conversation/chit chat, Flavia went to the kitchen and came back with a plate of peaches. But not any peach that I had seen before. A peach known as  Pesca Tabacchiera. Tabacchiera means ‘snuffbox’ and it is called this due to its form. This peach that looks like it has been sat on or thrown against the wall. One thing that I’ve learned in my 17 years here is that when you are offered something to eat, you better try it. ..I did... Wow!! Juicy, sweet, delicious. Probably the sweetest that I have ever tasted.

You can’t judge a book by its cover. It wasn’t the prettiest looking peach. One of the reasons that you won’t find it in your local supermarket. What a shame….

Photos by Raffaele Tornatore

Bobby Mc Ferrin in San Leucio (CE)- July 13

Summertime means festivals...music.  Here is one that is definitely 'Not to Miss'.
The Nuova Opera Festival hosts Bobby Mc Ferrin, one of the most important artists of the international jazz and pop music scene.

Belvedere di San Leucio
San Leucio (CE)


The concert starts at 9 pm ish and the tickets cost: 15 euros
For more information visit the website at http://www.nuovaoperafestival.org/

La vita di Michelangelo - Museo Archeologico Nazionale, Napoli

An exhibition on the long life of Michelangelo through the documents of the Buonarroti Archive. From the first letters and poems of his youth to the correspondence of the artist, by that time he reached  ninety years old, with the beloved nephew Leonardo. The display highlights two main phases of Michelangelo’s life: the Florence adulthood period and the following period in Rome, where he became an architect of Saint Peter’s factory. The proofs of his period in Florence (letters and drawings) provide information on his Michelangelo’s intense commitment, in particular, around two great works: the tomb of Julius II who, in 1505 on the Pope’s will, should have been placed in Saint Peter but was never actually finished; and the tormented enterprise of San Lorenzo in Florence, from the never carried out project for the façade of the basilica to the realizations of the Sagrestia Nuova and the Biblioteca Laurenziana. The Roman period documents the close friendship with the young Roman patrician Tommaso dei Cavalieri and with Vittoria Colonna. On display one of the greatest masterpieces of Michelangelo’s graphic production: the drawing of Pianta di San Giovanni dei Fiorentini. Part of the exhibitive path also the ancient works of the Farnese Collection, starting from the famous Hercules.

The exhibit runs through the 8th of August. Opening hours: everyday 9am-7:30pm. Closed on Tuesday. Ticket cost: 10 euro.

For more info: http://www.associazionemetamorfosi.com/napoli2010

Info taken from a great site for all kinds of events in Campania...http://www.incampania.com/