Countdown to Christmas with In the Kitchen Campania! Chef Francesco Sposito, Taverna Estia, Brusciano *Na(

Countdown to Christmas with In the Kitchen Campania! Ciao, guys!! I'm excited to share that we’re just a few days away from launching my "In the Kitchen Campania Christmas" series! This year, I had the fantastic opportunity to chat with Chef Francesco Sposito from the acclaimed two Michelin-starred Taverna Estia in Brusciano, Naples.

Chef Francesco shared delightful Christmas stories and cherished culinary traditions from his family that will certainly put you in the holiday mood. Come along as we delve into the rich flavors and festive culture of Campania!

Save the date for December 6th and be sure to subscribe to my YouTube channel for the premiere of part 1. You won’t want to miss it!

Stay tuned, and let’s embrace the magic of Christmas together through the vibrant and delicious traditions of Campania!

Fantastic First, Chef Francesco Sposito, Taverna Estia, Brusciano (Na)

It had been over a year since my last visit to Taverna Estia.  Too long, I reminded myself as I made the 30 minute or so drive towards the 2 Michelin starred restaurant in Brusciano just outside the city of Naples.

After checking out the new dining room and wine cellar, I sat down to look over the menu.  To slowly look over every page before deciding on which tasting menu I wanted to try.  The decision was easy.
Mario (Sposito), I said.  Today I'd like to try this one - CampAnia. 

CampAnia -  Chef Francesco Sposito's tasting menu which feautred a particular dish that caught my eye.  Sposito's vision/version of the classic pasta alla genovese.  Pasta alla genovese, for those who don't know, is a classic Neapolitan pasta dish featuring a sauce of beef and onions that have been slow cooked together for hours.  It's probably one of my favorite dishes to prepare since the aromas that fill the house are comforting.  A fine example of slow cooking Campania style.

So what would Sposito - the youngest chef in Europe to receive 2 Michelin stars share with me that afternoon?  What would arrive from the pass and join me at my favorite table by the window?

Fresh homemade tortelloni pasta filled with onions.  Each package of pasta was placed on top a circle shaped battuta di manzo, which is raw beef finely chopped by hand.  The chef added a juice made from flavorful Piennolo tomatoes as well as tart green apple spheres and a cream made from Parmigiano Reggiano cheese.

Fantasticaaa!!!

Fantastic Firsts - Chef Francesco Sposito, Taverna Estia, Brusciano (Na)

The opportunity to try a new dish is always exciting - especially a pasta dish - especially one prepared by Chef Francesco Sposito of Taverna Estia.
I had ordered the France' pensaci tu tasting menu which meant I confidently placed myself in the hands of the 2 Michelin Starred chef.
Though I could see him in the kitchen from my table, I was pleasantly surprised when Sposito accompanied a brightly colored dish of pasta across the dining room.  It was hard not to notice  the candle in his right hand and the aroma that arose from it.

Chef Francesco Sposito

The chef began to explain the dish beginning  with that small aromatic candle made with - wait for it - pork lard!
The candele pasta, cooked very al dente, was cooked in tomato water.  It was plated along with a sauce made of lobster coral and a  garlic and Italian parsley cream and fresh shrimp.

That's not all - Sposito, drizzled some of the candle wax  on the pasta.  He then  blew out the candle and set it beside my plate for a little aromatherapy.

Here's a look, including my exclamation at the end....



Viva lardo!

Fantastic!

Let's Begin at the Beginning - Taverna Estia, Brusciano (Na)

I did a little studying before my visit to Taverna Estia (two-starred Michelin Restaurant) last weekend.  I read the menu online, chose what I wanted, and was determined not to be swayed by tasty temping words such as new menu or the like.

Or so I thought.  Not more than a couple of minutes after Maître Sommelier Mario Sposito shared with me a list of spring sensations that were coming soon, I broke down.  I happily broke down right after Chef Francesco Sposito popped his head out of the kitchen door to say hello and patiently wait for my order.

I looked at the menu.  I looked at Mario, then I looked back at the chef with a sigh and said France’, pensaci tu! Loosely translated as Francesco, you decide for me.

So let us begin at the beginning.  The aperitifs and appetizers hand stamped Taverna Estia!

New entries in the finger food department:

Whole wheat pasta brisee with herb ice cream, fresh mint leaves, and Maldon salt.

 Cannoli stuffed with ricotta, bonito fish, and red turnip sauce.

And classics such as toasted bread, butter and anchovy...

alongside soft green pea sponge with a sliver of pork cheek carefully laid on top.

Then a parade of exciting appetizers beginning with this colorful sea urchin.

The base of the dish is dehydrated sea algae.  Then the chef made an urchin granita that shared the space with a flavorful foamy provola cheese, and three leaf clover sprouts! The bread stick?  Not a bread stick at all, but a scorzanera root transformed perfectly into a tasty treat.

Here's a bit of spring.  A light fresh spring Sposito salad starring  asparagus.  It looks as if it's a garden lying on a bed of crumbled parmigiano shortcake. A honey vinegrette, green apple semispheres,  and a mustard ice cream with a kick completed the story.

A fresella made of pasta brisee with mussels, octopus, snails aka as munacill ,  shrimp, little clams and tomato chutney.  All in a roasted squid broth and spicy oil aka, holy oil

Last but not least - the dish that I was waiting for.  One that I had strongly suggested to Sposito that he include on my gastronomical journey.  Artichoke!

 Smoked artichokes stuffed with foam of pecorino cheese and black truffles.
Sposito pratically painted the plate using garlic, Italian parsely, and anchovy cream.  Fantastic!

And this was just the beginning!!!!

Two Fantastic Firsts, Sancta Sanctorum, Naples (Na)

I was in Naples this past weekend for lunch at  Sancta Sanctorum. This brand new breath of fresh air located on Via Filangieri promises to be the it spot thanks to among many things, a menu designed by Chef Francesco Sposito.  Sposito boasts 2 Michelin stars and is the head chef of his family's restaurant, Tavern Estia.
Here at Sancta Sanctorum, Latin for Holy Sanctuary, Sposito, together with Chef Raffaele Dell'Aria have created a menu to treat the picky Neapolitan crowd.
Quite a challenge to a city that loves its traditions especially in the pasta area.
So, last Saturday, two months after the restaurants grand opening, I sat down to lunch.

Here's a look at a couple of first course dishes that I had the chance to enjoy...

Homemade tagliolino pasta, Normandy butter,

and black diamond truffles.

And...

Gnocchetti, friarielli greens sauce,

grilled lobster, and miso sauce.

Fantastic.

Travel Diary- Indian Summer Tour 2016 Part 3...Amazing Appetizers, Chef Francesco Sposito, Taverna Estia, Brusciano (Na)

Chef Francesco Sposito

15 October, 2016 - Indian Summer Travel Diary

Over a year had passed since I sat down at a table at Taverna Estia in Brusciano, in the suburbs of Naples, Italy.  Needless to say that I as excited and curious as to what the 2 Starred Michelin Restaurant has been up to since my last visit.

I glanced quickly at the menu, even though I had already decided days earlier what I wanted after checking out the menu online. I decided that  Chef Francesco Sposito's  CaMpARE seafood based tasting menu  would serve  as my travel itinerar, maybe  including a detour or two.

Beginning with the beginning..

The bread basket featured this slice  of sour dough pane cafone) leavened for 72 hours and a touch of bran in the flour mixture)

Next stop, Sposito’s famous finger foods.  

His starter plate had some familiar faces such as his version of bread, butter, and anchovies…

His green pea sponge cake…

And his algae chips…

Grande surprises were definitely the new entries…

Fried ravioli stuffed with lobster…

Cucumber cube with amberjack, wasabi, and nori seaweed…

A whole wheat pate brisée cone filled with parmesan mousse, meat carpaccio and powdered paprika.

Then a fuori menu – one I’d like to call the oyster bar is open.

What an oyster!  

Topped with tomato water foam, Campari soda granite, and spring onions.

Sposito then brought me back to the menu and sent out his classic appetizer that the world has been talking about.  Now it was my turn to try…

Squid tagliatelle and dried black squid ink. Probably, no definitely one of the best dishes I have ever tasted. Why did I wait so long???

As I was savoring over that dish, sipping  a glass of wine and out of the kitchen came fuori menu number two –

Sposito’s eggplant parmigiana topped with baby eggplants and candied tomatoes. 

A tazza of eggplant cappuccino on the side.

I've always had an enormous amount of respect for Chef Francesco Sposito and the entire Sposito family. But during lunch Saturday, at around 1407, that respect blossomed into something stronger - admiration/adoration…

And these were only the appetizers…

Amazing…