Savor the Fried Pizza Delights at Naples' Fry High - Hotel de Bonart Naples, Curio Collection by Hilton (Na)

This summer and fall, experience the magic of Neapolitan cuisine at the FRY HIGH event from June to October on the stunning rooftop terrace of the Hotel de Bonart Naples, Curio Collection by Hilton. Renowned for its breathtaking views, this 5th-floor terrace hosts five special evenings celebrating the art of fried pizza, a staple of Neapolitan gastronomy.

Join master pizza maker Enzo Coccia and Chef Umberto Zimbaldi of The Macpherson's Rooftop Restaurant as they present a delightful fusion of flavors and creativity. On select dates—June 12, July 10, August 28, September 25, and October 16—witness Enzo Coccia crafting his signature fried pizzas live against the Naples skyline.

Enzo Coccia

Chef Umberto Zimbaldi 

These exclusive evenings feature a curated menu that includes Enzo Coccia's famous montanare and calzoncini, paired with Umberto Zimbaldi's innovative Mediterranean-inspired finger foods. Savor dishes like "Tubetto di pasta di Gragnano with spollichini beans and basil" and delectable desserts to cap off your culinary adventure.

Each event is complemented by the effervescent charm of Champagne J.H. Quenardel, ensuring a truly unforgettable gastronomic journey. Enjoy live cooking shows, music, and a vibrant atmosphere, all for €60 per person, which includes four fried pizzas, three finger foods, and a flute of champagne.

Don't miss this chance to taste authentic Naples from a new perspective. For more details, visit www.debonart.com.

Catello Di Maio and Cesto Bakery for In the Kitchen Campania, Torre Del Greco (Na)

Ciao guys!

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.

Here's a taste:

Mark your calendars for March 5th at 7 pm CET to catch the premiere on the Andiamotrips YouTube channel.

If you’ve missed out on the previous episodes, you can catch them here.

Ci vediamo in cucina!

Exploring Campania's Holiday Pizzas, Foorn Soccavo, Naples (Na)

 

The holiday season has kicked off and what better time to start thinking about what is going to be popping up on our tables this period. In Campania a popular item is pizza, of course. I’m not talking about a pizza margherita or marinara. The other evening at Foorn Soccavo, in Naples, Italy, I hosted Le Pizze delle Feste -an event to discuss these robust pizza pies with a group of Neapolitans. Over a glass or two of wine, we tasted 4 pizzas, a sfogliatella riccia, and a panettone while sharing stories, recipes, and memories. By my side was the talented Chef Giovanni Erculanese. Here’s a bit of what went down. The first pizza that we tried was the pizza di scarola or pizza with escarole. Pizza di Scarola is a traditional Neapolitan dish that originated in Naples, Italy during the 18th century. It was initially considered a meal for the less financially fortunate, as it was made with the simple ingredients; The basic ingredients are pizza dough, escarole, capers, and black olives and just a bit of lard. Some recipes add raisins, pine nuts and even anchovies. It is usually served for lunch on Christmas Eve. Discussions were lively for this pizza. For many it brought back memories of their nonna/grandmother. Several guests admitted that they prefer to buy this specialty in bakeries because they do not have the time or patience. Myself included. I am definitely not a baker! Next- la pizza rustica. Pizza Rustica (also known as Torta Rustica) was traditionally served during Easter celebrations, made with leftover eggs, cheese, and meats that were previously prohibited during the Lenten season. The dish is a savory pie that includes ricotta, mozzarella, and cured meats like salami and prosciutto, although the filling can vary by region or personal preference. Some people prefer to add vegetables like spinach, while others add other cheeses like Parmesan or Pecorino. The pie's crust is typically a rich and buttery pastry, and it's baked until golden brown and crispy on the outside. Pizza Rustica is commonly served as an appetizer or antipasti platter during the holiday season. Another popular pizza during this period is called the tortano. This, as well as the casatiello are also popular during the Easter season, but has found its way to the Christmas table as well. Chef Erculanese expanded on this particular savory pizza pie. Tortano dough consists of flour, lard (or suet), pepper, eggs, and cicoli, each of which has a unique significance. Flour is the primary ingredient used in bread-making and is often referred to as the ultimate food. Eggs, symbolizing birth and even the shape itself has a religious meaning (tied to Easter). Its design mirrors the crown of thorns, symbolizing the sacrifice made by Christ. Next, pizza alla pala. Pizza alla pala is not your average Neapolitan pizza. Its distinctive rectangular shape sets it apart (hence the name, which translates to "pizza on a peel"). This pizza is prepared using more water and significantly less yeast than a traditional Neapolitan pizza, giving it a unique texture and flavor. We gobbled down one with mortadella and provola cheese. It was time for dessert- this is where we had a chance to try the popular sfogliatella. Hailing from the Amalfi coast of Campania and widely popular in Naples, Sfogliatella is a traditional Italian pastry renowned for its unique shell-like shape and flaky, multi-layered crust. The filling is typically made with ricotta cheese, semolina, candied orange peel, and cinnamon, and dates back to the 17th century when nuns created the pastry to support their convent. There are two varieties of Sfogliatella – 'riccia' (curly) and 'frolla' (shortbread) – with the majority of our group preferring the riccia version. These delightful pastries were provided by renowned Pastry Chef Salvatore Capparelli, who popular bakery and coffee is located in Naples' historic center. The evening closed with a bite of panettone, a sweet, Italian bread that is typically consumed during the Christmas season. We were served a piece made with wheat barley and little chunks of chocolate! Interesting to note that this bread, often with raisin, candied fruit, and almonds was born in Northern Italy. It has only become popular in the past several years in Campania-and the pastry chefs here have become quite good at it. An evening of Le Pizze delle Feste was not just a chance to taste some fantastic offerings from Foorn and Pasticcieria Capparelli, but it was also a time to share stories, memories, recipes, and laughs. Thanks Guido, Teresa and Giovanni and all the guests who came for creating the perfect mood. Proceeds from the event went towards the In the Kitchen Campania crowdfunding campaign.

Le Pizze delle Feste- Holiday Pizzas, Foorn , Soccavo (Na)

I'm so excited to announce my first in a series of events where the focus is the food and wine of the Campania region.  If you are in the Naples area on the 6th of December, check this out.  Proceeds will go to support my In the Kitchen Campania crowdfunding campaign.

Details:

December 6th, 8 pm

Reservations are necessary

081 353 4113

Foorn Soccavo

Via Risorgimento, 8-12, 

80126 Napoli NA

Andiamotrips on Thatch Travel

 

Ciao,

Maybe you have been wondering what I have been up to lately.  Let me fill you in.  

Andiamotrips has always been about the journey-the adventure.  "So," I thought,  "why not take it to the next level?"  

I've recently opened up a travel shop on the website/app Thatch.  Here I will have a chance to share guides that I have created about the topics we love most- Campania food and wine. 

My digital guides will be your companion as you: • Roam the streets of Naples • Eat at some of the Campania region’s top restaurants and pizzerias • Sip wine at the top wineries in the area My guides will include maps and/or itineraries to help your trip as well as links to my social media posts, blogs and voice memos. This is also a great place to contact me if you would like me to set up a custom made itinerary.

Registration to Thatch is free- as well as some of my guides. 

So, what are you waiting for? Andiamo!

Pasta Pizza Panini 2023-12 Months of Fantasticaaa Food!

Here we are- 2023!  And like every year for the past 4/5 years or so, I've decided to put together some of my food pics  for a calendar.  This year is not any different.  Well yeah, maybe it is.  Because this year I decided not to print it on paper.  I've decided to make a more ecofriendly version or two. My calendar is called Pasta Pizza Panini 2023 and it's available online as a flipbook.  

The calendar includes pics of some of my favorite pastas, pizzas, and paninis that I tried in 2022.  There are even links on each page that will lead you right to the restaurant/pizzeria/sandwich shop's website or Instagram page.  

Curious?  Check it out here!

  

 

 Buon Anno!  

Music As It Was (Harry Styles cover) by PREP

Slices of Summer - Kuma 65, Bacoli (Na)

Summer.  The perfect time to relax and do whatever you want to do.  Last week, my whatever I want to do included going out for a pizza.  My whatever I want to do included trying Kuma 65 in nearby Bacoli for the first time.  I called to reserve a table for 8 pm.

I sat down at a table just on the edge of Lake Fusaro with a glass of spumante and a gentle breeze to keep me company.  Kuma 65 is a restaurant/pizzeria with a wide array of menu items which seemed to be calling my name.  Maybe next time, I answered back -  this evening I want  a pizza.  So when Luigi, my serve,r came over to take my order, that was exactly what I told him.

But first, let's start with an appetizer -  Kuma 65's cheesecake di tonno rosso/red tuna cheesecake.

Red tuna tartare with stracciatella buffalo mozzarella and toasted croutons.

Then my pizza Kuma 65's Cetara, which, to me, is a southern Italian summer season disguised as a pizza.

Let's begin with the name - Cetara, a small fisherman's village located on the Amalfi Coast famous for their anchovies. They shared the plate with fresh zucchini flowers, sheep milk ricotta cheese and fresh basil.  Summer.

What is summer without a glass of wine?  Fiano di Avellino Guido Marsella 2018.

So the next time I want to do whatever I want to do, I'll seriously consider heading back to Kuma 65.  I mean, there are still those menu items who were calling my name. 

Botox, Beer, and Bucket Lists- Francesco Capece, La Locanda dei Feudi, San Cipriano Picentino (Sa)

 

It has been at least a couple of years since I added La Locanda dei Feudi, Francesco Capece’s pizzeria, to my bucket list of places to visit/pizzas to try.  There, however has always been one thing that made me press ‘pause’.   The distance.  Google maps told me time and time again that the distance from my home to my pilgrimage destination was 100 km – about 62 miles.  About an hour or so of driving. 

The past few months, however, I was encouraged by close trusted friends to go for it.  His toppings are great…I was told.  His pasta dough is close to perfect…another shared. So last weekend, I decided to test it out for myself -  to see what La Locand dei Feudi would reveal to me on an early Saturday evening in June.

The pizzeria opens at 7:30 pm.  I arrived at 7.  Oops!  That was ok, a smiling Capece assured me…that way he could spend a few minutes to chat before his busy Saturday evening began.

The past year has not been easy for pizzerias in Campania like Capece’s.  La Locanda is only open during the evenings and did not cater to delivery or take away during the red zone periods.  It was painful for the 30 year old pizzamaker and his team to remain closed for a long period of time.  Capece shared with me that during the closure he renovated his kitchen, ordered new mise en place and worked on his menu. That way he would be ready when the time came.

Ready for evenings like that particular Saturday.  As I sat down at my table, he suggested that I take a look at the menu. 

Francesco, I have been studying your menu for 2 days.  I would like to order your Botox.  Botox and a beer.

Bene!  was his response.

A few minutes later, my beer – chosen by Capece – arrived.  Hilde, Extraomnes Brewery.

A few minutes later, a little surprise. Since I hadn’t ordered one of the many tempting starters, Capece wanted me to try a slice of his Neapolitan Genovese.  This pizza is first fried then placed in a wood burning oven with stewed Montoro copper onions, celery and carrots.  After it comes out of the oven Capece places Bavarian Scottana beef and annurca apples, Parmigiana Reggiano cheese, extra virgin olive oil DOP Colline Salernitane (Giffoni), and basil. 

A pleasant surprise, I must admit.

Surprise #2-

An arancino made with saffron risotto creamy Normandy butter, 36-month aged  Parmigiano Reggiano cheese, Mangalica prosciutto cotto, jersey fiordilatte, ground black pepper, served on a bed of cream 100 giorni peas, and San Marzano tomatoes.

This was also pleasant.  But I must admit, I was curious about my Botox.  The pizzeria was filling up, and I was getting a little nervous about the ride home and whether or not I would make the 11 pm curfew.

Then I remembered that part of the pizza experience is the pizzeria experience.  Chatting with friends/family…right next to La Locanda, there is even space with a small playground and piazza for young children.  Fantasticaaa, because after being restricted for months and months, a little breath of fresh air and liberty is more than welcome.

Back to my Botox…

Capece brought it to my table himself and quickly explained the ingredients before racing back to the kitchen….

A fondue made with  Caciocavallo cheese aged in Castelcivita caves, a Jersey cow fiordilatte, buffalo milk blue chees, Cilento white fig jam, 24-month Parmigiano Reggiano chips, Leccino (Controne) monocultivar extra virgin olive oil, and basil.

 I had my Botox, and I enjoyed every last bite.  Of course I was curious about the name.  Capece explained.

First of all because, I made fun of the name of a friend of mine "Bodo" by dedicating the pizza to him. But then I decided that I had to give it a meaning. I wanted to make a 4 cheese pizza greedy and satisfying.  After all, you feel fulfilled after eating it - just like a woman who does Botox and is satisfied with the results.

I thought about that for a bit as I checked La Locanda dei Feudi off on my bucket list.  Am I satisfied?  Fulfilled?

Experts say Botox treatments can last 3 to 4 months…

I’m not sure if I can wait that long before my next fix- plus there is an entire menu to try.  100 km is not really that far after all…

In the meantime, I'll enjoy my Botox fix and my Saturday evening in pizzeria - one of the best that I've had in a long time.

Pizza for Pranzo, Maestri Pizzaioli, Secondigliano (Na)

 

Though many in Campania enjoy going out to a pizzeria in the evening, I have always preferred a pizza for pranzo.  A pizza for lunch. I mean, I need to go when and where the pizza is good, where I feel relaxed, where I feel at home.  And though there are numerous guide books, lists and classifications on where to find the best pizzeria, I tend to ignore those.  Pizza is personal. I refer to ask a friend or two their opinion, and then check it out for myself.  That is how I found Maestri Pizzaioli.

Maestri Pizzaioli is a pizzeria nestled in a one way street  in Secondigliano (Na).  It has been serving pizzas to the neighborhood (and beyond) since 1955.  On my first visit - I've been several times in the last few months - I had a little difficulty parking.  Then I got up the nerve, and parked Neapolitan style.  Maybe you get the picture.  

The moment I entered I felt a casa.  I quickly glanced around. checking out the dining room.  Absorbing everything.  The photos on the walls, the trophies, the newspaper articles.  The conversations of diners at the tables nearby, the warmth of the pizza oven, the aroma of pizzas baking in the wood burning oven.  

Gaetano and Enzo Abbate

Behind the banco was Vincenzo Abbate aka Enzo, who along with his brother, Gaetano, are the second generation of pizzaioli. I quickly introduced myself and was directed to a table in the corner.  Perfect!  That way I could check out everything.

Enzo Abbate

A table in the corner has been my spot on my visits over the next few months.  A table where I tried several of the Abbate pizzas, which can be baked the classic way, or int o rutiello, which in dialect means in a deep dish.  

So, let's take a look at some of Abbate's pizzas that I tried - Abbate giving me the chance to enjoy 2 pizzas in one.

 Like this one, er, two.  on the left, the profumata.  Profumata, fragrant - with octopus, tomato sauce and fresh garlic.

On the right side - a margherita pizza made with red and yellow piennolo tomatoes.

Here's another 50/50 white pizza.

This time, let start on the right - with a 4 formaggi - 4 cheesy cheeses.

Then on the left, a white izza with porcini mushrooms and cicoli (pressed fatty pork).

Scrolling their menu, and also their FB page, it is hard not to be think/dream about what I will order on my next visit. My next pizza per pranzo at Maestri Pizzaioli.

 

 I need to go when and where the pizza is good, where I feel relaxed, where I feel at home.  

Nailed it!

Pizzeria I Masanielli - Sasà Martucci, Caserta (Ce)

So it went down like this - after trying two, well three slices of his pizza in Ravello (see here) I decided.  I decided that I would make that 30/40 minute drive out to Caserta and try hipizza made in his wood burning oven in his pizzeria.  I'm talking about a decision to have lunch with Salvatore Martucci - better known as Sasà Martucci.  The pizzeria?  I Masanielli  - Sasà Martucci.

Pizza maker Sasà Martucci

A little over two years had past since my last visit.  You've got a lot of catching up to do - Martucci joked with his signature smile.  So we looked over the menu and narrowed my pizza lunch to just 4 pizzas.  Not an easy task!

First up was a pizza that Martucci named after himself - the Sasà Martucci.  

A white pizza with tuna foam, crispy Giarratana onions, baked black olives, fior di latte, Kione extra virgin olive oil (Slow Food Presidio) and edible flowers showered on top. A pizza that represents a little of his personality. (He promised to tell me why in the future)

The next pizza was Martucci's take on a classic Campania pasta dish.  The Nerano.  Why the name?  Because Spaghetti alla Nerano was born in the seaside town of Nerano and features zucchini and cheese - just like this pizza.

Martucci uses a Parmigiana Reggiano fondue on the base  then tops it with fior di latte, a combination of green and yellow zucchini, crispy zucchini flowers, yellow zucchini chantilly, Provolone del Monaco cheese, pepper, and extra virgin olive oil.

Pizza number three - 8 Morsi - created with Mirco Scognamiglio, the chef of 12 Morsi. 

The pizza is baked with velvety yellow zucchini squash and fior di latte.  When the pizza comes out of the oven, Martucci adds Friesian beef shoulder, Parmigiana Reggiano foundue, balsamic vinegar and Koine extra virgin olive oil.

I had room (and time) for one more.  Pizza number 4.  Pizza Rosa, Pink Pizza. 

This pizza is actually a focaccia.  The primary difference between a focaccia and a pizza is that a focaccia's dough is higher than a pizza since it uses more leavening.  After the focaccia is baked, Martucci adds salmon that has been marinated in lemon, stracciatella di bufala cheese, pink pepper, fresh mint and extra virgin olive oil.

Lunch over,  Martucci sat down for a quick chat and a cup of coffee.  In just a few days he would be closing down for a few weeks for a well deserved vacation.  Then he would be back to work.  Back behind the pizza counter.  Back with new ideas for new pizzas.  

Ti aspetto! he said.  I'll be waiting for you!