Spaghetti Madness

Spring weather in Campania has finally caught up with the calendar.  And that means sunshine, short sleeved shirts...and spaghetti.  Yes, spaghetti.  I must admit with all the different pasta varieties to choose from, spaghetti has been, is, and probably always will be one of my favorites.  No, not the Americanized versions with heavy meat sauces or even- shudder-meatballs. I'm talking about lighter sauces that work with the pasta.  Complement it and  not cover it.  In the past couple of years, I've had a chance to taste some super spaghettis created by some of the top chefs in Campania.  Here are some of my unforgettable assaggis ...

Spaghetti di Gragnano, codfish, broccolli, Paestum buffalo carpaccio with a white turnip and bluefish sauce.
Chef Ernesto Iaccarino, Don Alfonso 1890 (Na)

I tasted this dish on my first visit to Don Alfonso 1890 two years ago.  After a couple of bites, and endless smiles from the staff and entire Iaccarino family, this restaurant became one of my favorite places on earth.

 garlic, olive oil, and hot peppers with Cetara anchovy sauce,Cetara anchovies
Chef Francesco Russo, Hotel Raito (Sa)

Ok.  The view from the balcony didn't hurt.  It actually served as an amazing backdrop to this unforgettable plate of pasta prepared by Chef Russo.  Besides the mix of flavors I loved the presentation.

Spaghetti with Cetara anchovy sauce
Chef Pasquale Torrente, Il Convento (Sa)

Ah, Cetara.  A fisherman's village on the Amalfi Coast.  Home to Chef Pasquale Torrente and his famous anchovies.  I tasted this dish with the chef on the terrace of his restaurant just as the sun was going down.

Spaghetti with a walnut cream sauce, anchovies and  bottarga with citrus fruits and ricotta
Chef Francesco Spagnuolo, Morabianca Ristorante (Av)

Not all of my awesome assaggis were on the seaside.  This dish was prepared by Chef Spagnoulo in Mirabella Eclano surrounded by Mastroberardino Winery's aglianico grapevines.

Spaghetti with tomato sauce and basil
Chef Giuseppe Daddio, Scuola di Cucina Dolce & Salato (Ce)

This simple dish prepared by Chef Daddio was one in a series of 12 pasta dishes I tasted one afternoon at his cooking school in Caserta.  Many say that one of the toughest dishes to prepare is this one.

Spaghetti with garlic, olive oil, chili peppers, pine nuts, and collard greens
Chef Tommaso Di Meo,  Osteria Abraxas (Na)

Rounding out the list, a dish prepared right in front of my eyes by Chef Di Meo.  One that I enjoyed eating in the kitchen while wrapping up our conversation in the kitchen...

Spaghetti season 2013 is officially open.

Pane and Prosciutto - Irpinia with Chef Francesco Spagnuolo

Rocco Plati and Francesco Spagnuolo

I pulled into Radici Resort late Wednesday morning knowing good and well that Morabianca Ristorante was closed for the day.  But I wasn't concerned. Actually, it was perfect. Perfect because I had an appointment with Chef Francesco Spagnuolo.  I wanted to learn a bit about the prodotti tipici in the area and Francesco invited me to tag along with himself and Morabianca's Maitre D Rocco Plati on a shopping trip Irpinia style.

Off to Venticano, about a 10 minute drive away.  Destination?  Ciarcia....a prosciutto lovers heaven on earth.

 I assumed this was just a large delicatessen, but as the doors opened, and the aroma of aged ham hit my nostrils, I knew I was in for something extraordinary.  3 floors of extraordinary and Nicola Ciarcia who gave us a tour of the facilities starting with the bottom floor.

Spagnuolo and Ciarcia

From where the pork enters, to where it exits, and every point in between.  And though this facility has only been around since 2002 and is stocked with the lastest technology and conviniences.  The family has been producing prosciutto since 1930.  Tradition meets technology...

On the main floor, there is even a tasting room where clients can taste all kinds of specialties.  We tried the culatello irpino, Italian pork thighs.

But prosciutto wasn't the only thing available here.  Irpinia supports its own. Wine, cheeses, pastas from all over Irpinia and Campania are also on sale.

For our prosciutto and cheese, we needed some bread...and Francesco makes his from scratch.  Time for flour shopping.   Off to Bonito, 10 minutes away to La Porta, a flour mill that still grounds grain the old fashioned way.  There we met Sabatino who gave us a quick tour of the facilities...

Sabatino with Plati

What impressed me the most about this particular shopping trip was that I spent the afternoon with Irpinia's youth.  Professionals who love what they do, love their traditions, and love their culture.  In a society who is always looking to move ahead, it is refreshing to find those who are proud of their past.

Amazing Appetizers – Caponata with Tomatoes, Nodino di Montella, and Cetara Anchovies by Chef Francesco Spagnuolo

It was hard to take my eyes off of this amazing appetizer served to me by Chef Spagnuolo of Morabianco Ristorante.  And the flavors? Perfect for that hot Saturday afternoon.  

Ingredients for 4-6 : 200 grams of toasted bread (mascuotto), 7-8 tomatoes (datteri), salt,   3 nodini di  Montella (a cheese made with cow’s milk ),  a few basil leaves, extra virgin olive oil, and 8 Cetara anchovies (preferably those that have been preserved in salt and boned)

Directions: : First wash the tomatoes and basil. Wet the bread under running water for a minute   being careful not to add too much water otherwise it will become soggy. . Cut the tomatoes into very small cubes . Do the same with the nodino and the anchovies,: Place  all of the ingredients in a wok and season  with extra virgin olive oil and basil. 

This appetizer was served to me on a silver spoon, but Chef Spagnuolo told me that it would look great in a cocktail glass or on a plate as well.