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.

Nino Di Costanzo Introduces the Gastronomic Treasures of DESCHEVALIERS Restaurant - The New Gourmet Destination at Hotel de Bonart Naples, Curio Collection by Hilton

On June 15th, a new chapter in haute cuisine will unfold in the heart of Naples: Hotel de Bonart Naples, part of the Curio Collection by Hilton and the Caracciolo Hospitality Group, will inaugurate DESCHEVALIERS, a gourmet restaurant curated by Chef Nino Di Costanzo.

This project combines art, culture, local flavors, and innovation for a genuine culinary experience by Chef Nino Di Costanzo. Born in Ischia in 1972, he developed a passion for cooking early on and refined his skills through apprenticeships with notable chefs. He earned two MICHELIN Stars at "Il Mosaico" and opened "Danì Maison" in 2016 at his family home, receiving multiple accolades, including two MICHELIN Stars and joining "Les Grandes Tables du Monde" in 2019.

Chef Nino Di Costanzo

Aligned with the philosophy of the Curio Collection by Hilton and Caracciolo Hospitality Group—each hotel’s unique identity is celebrated while promoting engaging travel experiences—DESCHEVALIERS aims to be more than just a restaurant. It aspires to be a space where gastronomy transforms into storytelling, exploration, and emotion. As a vital aspect of Hotel de Bonart Naples’s cultural hospitality vision, the restaurant embodies the Group's mission to create environments where taste, art, and local culture harmoniously intertwine, offering guests genuine experiences.

The name DESCHEVALIERS draws inspiration from Sergio Fermariello's "Totem" artwork in the hotel lobby, evoking knights as symbols of exploration. Fermariello also designed the restaurant's logo, featuring a knight figure that aligns with the hotel’s identity of strength and discovery.

Chef Nino Di Costanzo’s culinary vision is deeply rooted in the warmth of family memories and the richness of Campanian tradition. At DESCHEVALIERS, he transforms these elements into a refined and contemporary gastronomic expression, where memory translates into flavor, and each dish tells a story.

Assisting him at the helm of the kitchen is Resident Chef Antonio Autiero, a celebrated figure in starred restaurants throughout Rome and the Amalfi Coast. With diligence, passion, and creativity, Autiero elegantly and precisely interprets Chef Di Costanzo’s vision.

Chef Antonio Autiero

DESCHEVALIERS offers a cuisine that is grounded in Campania while embracing a contemporary global perspective. The menu features tasting menus and à la carte options designed for those eager to explore, savor, and be surprised.

Insalata di mare

• Starters include:
  • “Shrimp, chopped, crispy shell, rhubarb”: a blend of shrimp sweetness with the vegetal notes of rhubarb and the crunch of the shell.
  • “Rabbit, parsnip, green apple, snow peas”: a textural interplay of sweetness and acidity.
  • “In verde, seasonal vegetables raw, cooked, and marinated”: highlighting the essence of fresh produce.
  • “Insalata di mare, fish, crustaceans, mollusks”: celebrating the Mediterranean’s rich flavors.
  • “Uovo e Uova”: a contemporary homage to the symbol of life.
• First courses reflect tradition through haute cuisine:
  • “Fusilloni, sea urchins, parsley, pine nuts”: a dive into sea flavors with herbal and toasted notes.
  • “Risotto, lemons, shrimp, courgettes”: balancing freshness with marine intensity.
  • “Gnocchi, potatoes, seasonal vegetables, ricotta di fuscella”: elegant comfort food.
  • “Ravioli, courgettes, mint, provolone del monaco”: delicate yet bold in taste.
  • “Napoletano ragù...not cooked”: a modern reinterpretation of a classic.
• Among the second courses:
  • “Turbot, cucumber, celery, aromatic herbs”: a simple yet fragrant dish.
  • “Pork, apples, spinach, mustard”: a harmonious balance of sweet, bitter, and spicy.
  • “Angler, quinoa, pink pepper”: light yet intriguing.
  • “Filetto in pizzaiola”: a refined take on a Neapolitan classic.
  • “Lamb, crusco pepper, raspberry, misticanza”: an intense and sophisticated choice for those who favor bold flavors.
• Desserts offer a graceful conclusion:
  • The iconic “Pastiera” is paired with creations like “Napul'è,” a sweet tribute to the city, “Chocolate and dried fruit,” a delightful combination, “Dolce formaggi,” bridging sweet and savory, and “Frutte e creme ghiacciole,” a refreshing finale.

For those who wish to let the Chef guide their experience, DESCHEVALIERS provides two tasting menus, designed for the entire table:

• “Vedi Napoli e poi...” - a gastronomic journey between land and sea that highlights classic dishes with a creative twist.
• “Allegria...moci” - a more extensive and structured experience, complemented by a carefully curated selection of wine pairings.

Meats are sourced from local suppliers like Martini Carni, Quercete, and HQF, ensuring traceability and quality. Cheeses come from Caseificio Costanzo, while vegetables are sourced from small organic farms in Caiazzo. Fish and seafood are obtained from sustainable fishing companies like Eurofish, Caviale Kaviari, and Gerli. Every selection emphasizes a commitment to local territory, biodiversity, and quality.

“In a high-end hotel like de Bonart Naples, the cuisine must not merely complement the experience but should be an integral part of it. With DESCHEVALIERS, we aim to offer our guests—both Italian and international—an unforgettable gastronomic journey that tells the story of Naples through the excellence of its flavors, reinterpreted with elegance and a contemporary perspective,” says Costanzo Jannotti Pecci, CEO of the group.

DESCHEVALIERS officially opens on June 15th and is also welcoming external guests.

Opening days and hours:

The restaurant is closed on Tuesdays and Wednesdays.

It is open from Thursday to Monday with evening service, from 7:30 pm to 10:30 pm

For reservations:

reservations@deschevaliersrestaurant.com

www.debonartnaples.com

The Drawbacks of Blindly Following "Top Places to Eat" Lists : A Campania Food Blogger's Perspective

 

As a food and wine blogger rooted in the rich culinary traditions of Campania, I’ve had the privilege of exploring many eateries—from quaint pizzerias to lavish Michelin starred restaurants. While it’s tempting to rely on “Top Places to Eat” lists, it’s not always the best route to discovering your next favorite spot. Here are a few compelling reasons why you might want to think twice before following these classifications blindly.

Personal Preferences Matter

Top lists often reflect the preferences of their creators, which may not align with your tastes. What one reviewer finds delightful, another might find underwhelming. You might love a rustic, homey atmosphere while the list might highlight upscale, trendy spots. Personal preferences in food, ambiance, and service play a huge role in your overall dining experience, so it's essential to consider what truly appeals to you.

Overcrowding and Long Wait Times

Popular spots featured in top lists often face the downside of their fame: overcrowding. Long wait times and packed dining areas can detract from an enjoyable meal. The charm of a cozy pizzeria or a tranquil sandwich shop can be lost amidst a flood of eager patrons. Seeking out lesser-known establishments can provide a more relaxed and intimate dining experience.

The Influence of Marketing

Sometimes, top lists are influenced by marketing efforts rather than genuine quality. Restaurants with larger advertising budgets can secure spots on these lists, overshadowing smaller, equally deserving establishments. As a food blogger, I've seen both sides of the coin and understand that a high ranking doesn’t always equate to a superior dining experience.

Recommendations Are Still Valuable

While it's important to be cautious with top lists, recommendations are still valuable. They can serve as a starting point to explore new places. However, it's crucial to balance them with your own research and preferences. Engage with local food communities, read diverse reviews, and don’t hesitate to ask locals for their favorite spots.

Finding What’s Best for You

To truly find the best places for you, consider the following tips:

1. Explore Local Reviews: Tap into local forums, blogs, and social media groups. They often provide more nuanced and diverse insights.
2. Trust Your Instincts: Sometimes, a place just "feels right." Trust your gut when you walk into a restaurant; the ambiance and initial impressions can be telling.
3. Try Something New: Don’t be afraid to step out of your comfort zone. Some of the best culinary experiences come from unexpected finds.
4. Ask for Recommendations: When in doubt, ask locals. They often know the hidden gems that don’t make it to the mainstream lists.

In summary, while “Top Places to Eat” lists can be a helpful guide, they are not the be-all and end-all. Personal preferences, authenticity, and the joy of discovering hidden gems are crucial elements of a memorable dining experience. As someone who has savored the diverse flavors of Campania, I encourage you to explore beyond the lists and find what truly delights your palate. 

Happy dining!

Lisola: The New Culinary Haven by Nino Di Costanzo, Ivano Veccia, and Federico de Majo Opens in Ischia (Na)

Nestled within a green tuff structure by the sea in Forio, Lisola is the latest venture by renowned chef Nino Di Costanzo, celebrated pizza maker Ivano Veccia, and esteemed Venetian entrepreneur Federico de Majo. This delightful venue encompasses both a restaurant and a pizzeria, offering a menu that pays homage to Mediterranean and traditional Ischian cuisine. Expect to find iconic dishes from the chef and unique pizzas crafted by Veccia, making it a must-visit dining destination.

De Majo, Veccia, Di Costanzo

Chef Nino Di Costanzo, a two-Michelin-starred culinary artist, shares that the idea for Lisola blossomed from a longstanding friendship and mutual respect among the trio. The establishment took a year and a half to complete and resides in a historic green tuff building dating back to 1927. Situated right by the sea with Mount Epomeo as a majestic backdrop, the location boasts one of the Mediterranean’s most stunning sunsets, as described by Di Costanzo. From the terrace, guests can admire breathtaking views of Ventotene and the Soccorso Church.

Spread across 700 square meters, excluding the outdoor parking, Lisola features 150 seats mainly set outdoors. The garden terrace, adorned with an artisanal Sorrento pergola and an olive tree, offers five private rooms with exclusive sea views. The indoor area, designed for winter months, complements the space with an underground cellar, a veranda with panoramic windows, and various culinary corners including a kitchen, pizzeria, grill, and spit. The furnishings predominantly showcase Italian craftsmanship, with materials like wood, stone, and iron, all enhancing the contemporary yet earthy design. Lighting, a critical aspect, is curated by de Majo, who brings his expertise in Murano glass to create a warm and inviting atmosphere with dynamic and modern fixtures, especially in the pizzeria and grill areas.

Lisola’s menu is a tribute to the flavors of Campania, crafted with seasonal ingredients sourced mainly from Southern Italy. Signature dishes include rabbit ravioli, Ischian rabbit, spaghetti with five tomatoes, and linguine with lobster. The pizzeria, led by Ivano Veccia, features standout pizzas like "Lasagna povera" and "Provola e Pepe." Guests can enjoy a tasting path for both the cuisine and pizzas, paired with a curated wine list of nearly 300 labels, primarily from Campania and Ischia. Desserts focus on processed fruit, with traditional creations to be introduced in modern interpretations.

Lisola opens on Thursday, July 11, 2024, at Via Giovanni Mazzella, 116, Forio (NA), and will welcome guests every evening from 6:30 pm for aperitifs and dinner. For reservations, call 081.18182524 or visit www.lisola.restaurant.

Photos by  Pietro La Macchia

The Stars of Campania Illuminate Vesuvio - Grand Hotel Vesuvio (Na)

Chef Emanuele Petrosino

I had a chance to attend an exclusive cocktail party during the summer solstice.  A spectacular event to to highlight some news in the Neapolitan hospitality scene.

In a delightful blend of innovation and tradition, the Grand Hotel Vesuvio in Napleshas redefined its gastronomic philosophy. The iconic hotel's ninth-floor Caruso Roof Garden recently hosted "The Stars of Campania Illuminate Vesuvius," an event celebrating the finest in gastronomy and knowledge. This occasion warmly welcomed Emanuele Petrosino, the new Executive Chef of the Grand Hotel Vesuvio, a distinguished 5-star luxury hotel located on the Naples seafront.

This event also highlighted the synergy between the Grand Hotel Vesuvio and the University of Naples Federico II. It underscored the importance of healthy cuisine grounded in fresh, local, and seasonal ingredients to ensure consumer well-being. Campania's rich gastronomic heritage is now part of academic curricula, training professionals through the Mediterranean Gastronomic Sciences Bachelor's Degree at the oldest secular university in the world.

With the arrival of Emanuele Petrosino, the Grand Hotel Vesuvio aims to innovate while honoring tradition. The hotel's splendid hospitality blends quality and professionalism with the culinary excellence of Campania's Michelin starred chefs, offering guests a culinary journey through the region's flavors. At the luxurious Sky Lounge Solarium & Cocktail Bar on the tenth floor, Chef Petrosino shared his vision for the Grand Hotel Vesuvio's new culinary path, featuring dishes like "Cerasella di mare" and "La Cassetta m'briaca." Inspired by tenor Enrico Caruso, "Elisir d'amore" is another highlight, made with Gerardo di Nola spaghetti, garlic, oil, pepper, zucchini, and basil.

The event was graced by Campania's culinary stars, including chefs Nino di Costanzo (Danì Maison, Ischia), Lino Scarallo (Palazzo Petrucci, Naples), and Peppe Aversa (Il Buco, Sorrento). Stefano Mazzone of the Grand Hotel Quisisana in Capri, La Braceria Bifulco in Ottaviano, and Vincenzo Piccirillo with his fried pizzas from Antica Friggitoria Masardona in Naples, were also present to welcome Chef Petrosino.

Here's a quick look at what went down.

Chef Lino Scarallo and Chef Emanuele Petrosino

"We have long envisioned this project to innovate our entire food department while preserving tradition, offering an increasingly satisfying gastronomic experience to our guests," explained Massimo Maione, CEO of the Grand Hotel Vesuvio. "Meeting Emanuele Petrosino, appreciating his talent and human qualities, we knew it was the right time and the right person for this venture. Vesuvius has always been our home, and we take care of it meticulously, just like our own living room. We are confident that with Chef Petrosino's professional vision, the Grand Hotel Vesuvio will create new, beautiful, and significant chapters in its legendary history."

Chef Emanuele Petrosino expressed his sentiments: "Vesuvius feels like home to me, having grown up on its slopes. My 'new growth' has elevated me to the heights of the Grand Hotel Vesuvio, an institution of history and hospitality. Our project, strongly supported by Dr. Maione, aims to modernize our gastronomic vision while keeping traditions alive. The core of this endeavor is the continuous pursuit of guest satisfaction and culinary excellence."

Mariaclaudia Cardinale, General Manager of the Grand Hotel Vesuvio, added: "For some years, the hotel has felt the need to revamp and enhance its restaurant offerings. Until now, we hadn't found a convincing path forward. Talking to Emanuele Petrosino, we realized we had found a dynamic, determined professional with exceptional human qualities. His passion and dedication have inspired and revitalized our entire F&B team. We are at the start of a long journey, aiming to create a sustainable, solid project that culminates in a unique fine dining experience."

Representing the University of Naples Federico II, Professor Raffaele Sacchi, coordinator of the Mediterranean Gastronomic Sciences degree course, remarked: :"Graduates in Mediterranean Gastronomic Sciences are experts in managing, quality control, communication, and marketing of food and wine supply chains. They are capable of enhancing offerings, ensuring sustainability in catering, and promoting consumer well-being."

 

I can speak for many who look forward to see how Petrosino's touch will delight diners.

Welcome home, Chef!