Summer School - Don Alfonso 1890, Sant'Agata Sui Due Golfi (Na)

After eating numerous times at a restaurant, visiting the kitchen and watching closely as the chef and his brigade prepare top class dishes the next step is obvious.  Sign up for a cooking class!  That's just what I did recently, I signed up and attended a lezione di cucina at the the 2 star Michelin restaurant Don Alfonso 1890. Their Mediterranean cuisine classes are held 5 days a week -Wednesday through Sunday.   Each day has a different theme focusing on topics such as vegetables, pasta, desserts, meats, and fish; which is what I chose.

I was filled with nervous excitement as I browsed through my cooking school packet which not only included the three recipes that we'd be preparing that day, but information on the Mediterranean diet and food hygiene.

The class was just the right size; two young American couples on vacation from the US, my 16 year old son, and I.  Don Alfonso's Silvana Amato helped us with our aprons, poured us a glass of Greco di Tufo and then took her place alongside Chef Nicola Pignatelli, the restaurants sous chef.

Chef Nicola Pignatelli

Silvana Amato and Pignatelli

Ciao, Karen!  Oggi ti faccio lavorare! Today, I'll make you work! Pignatelli said with a smile.
Great!  

So over the next three hours or so, I along with my classmates worked alongside Pignatelli to prepare three fabulous fish dishes. Together we cleaned and filleted the fish, we sliced and diced the fresh vegetables and herbs that came straight from the restaurant's organic farm located 15 minutes away. Together we spent three hours of learning, laughing, and lovin' every minute of it!

• Tasty morsels of ricotta cheese and nettles with a gurnard fish consomme'...

• Dentex in bread crust and spring vegetables...

• Reef fish 'acqua pazza' style...

Of course after all of our hard work, we sat down with a glass or two of wine and were able to enjoy our creations.  Our 2 Michelin starred lunch prepared with Sous chef Nicola Pignatelli who patiently showed us tips and gave us valuable advice on how we could duplicate the dishes at home.

Ciao, Karen!  Oggi ti faccio lavorare! 
Yes, Chef!

Three Fantastic Firsts, Chef Lino Scarallo, Palazzo Petrucci, Posillipo (Na)

Each time a take a look at a restaurant menu, my eyes, mind and heart linger in the first course section for an extended amount of time.  It's really hard for me to decide just one...so I usually opt for two or even three assaggini-mini portions.  Like a recent visit to check out the summer menu at Palazzo Petrucci.  Chef Lino Scarallo pleased my eyes and palate with these three dishes.

Tortelli stuffed with mussels, spollichini beans, and spring onions.

Potato gnocchi  with cappuccio cabbage,  oysters and lime.

Spaghettone with creamy zucchini, smoked mackerel, grated egg yolk and orange peel.

Fantastic.

A Salad by the Sea, Chef Lino Scarallo, Palazzo Petrucci, Posillipo (Na)

Just three months after my last visit, I was back at Palazzo Petrucci.  Back to the Michelin starred restaurant that has enjoyed its position on the beach since its move in January 2016.  This time I was curious to try Chef Lino Scarallo's summer menu.  A summer menu that included this insalata di mare - this seafood salad.  Scarallo broke it down, spreading out each tasty bite around a multicolored dish.

The chef added sea algae chips and dipping sauces made from sfusato lemons from the Amalfi Coast and there you have it.

Scarallo's seafood salad.
His salad by the sea.

Three Amazing Appetizers, Chef Paolo Barrale, Marenna' Ristorante, Sorbo Serpico, (Av)

As mentioned in an earlier blog, I was in Irpinia earlier in the week at Marenna'.  Here's a look at three appetizers from Michelin starred Chef Paolo Barale's summer 2016 menu.

Insalata di rinforzo or reinforcement salad.  The chef's version has escarole, anchovies, and a small red pepper stuffed with creamed salt cod.

Cod popped up again, being quite popular in the area, but this time vapor cooked, an orange sour cream,  sweet peas, and crunchy prosciutto ham.

Then a pleasant surprise that the chef accompanied to my table himself.  After a nod and a smile, he asked me if I liked tartare. Because this dish was the chef's play on the famous pear and ricotta flavor mix.  Beef tartare, ricotta and hazelnuts, and black truffles.

Amazing...

Fantastic Firsts, Chef Paolo Barrale, Marenna' Ristorante, Sorbo Serpico, (Av)

I decided to escape the summer heat for awhile and  head to  Irpinia. Tucked away in the hills of Sorbo Serpico is the Feudi di San  Gregorio winery and the Michelin starred restaurant, Marenna'. There Chef Paolo Barrale served me some incredible dishes including this first course. Let's take a closer look.

Black squid rice with thinly sliced cuttlefish...

peas, coconut milk, oranges, and coriander.

Fantastic.

Snapshot of the Day, Catch of the Day, Osteria 1861, Santa Maria Di Castellabate, (Sa)

My early memories of tuna include that famous chicken of the sea theme song.  Maybe that's why I enjoy  hanging out in the kitchen  when the catch of the day arrives and the chef gets to work.  Like on this particular day at Osteria 1861 located on the waterfront in Santa Maria Di Castellabate.  On that particular day, Chef Antonio Tafuro began to clean and fillet an incredible yellow fin tuna.  The chef brainstormed aloud about what dishes he may prepare.  So what did he decide?  I'm curious as well!.

Pranzo with Pulcinella, Dani Maison, Ischia (Na)

So what do you do at lunch between dishes?  Look down at your phone? Look up on the walls?  At my little table for one in the kitchen at Dani Maison,  I decided to look up..and look around.
 I was greeted by the glaze of a mini Pulcinella interpreted by Neapolitan artist Antonio Nocera.  A glance inviting me to get up and really look around.  I did. For a good close look at the dining room which could also be considered a min art gallery featuring more of the artist's work.

From Pulcinella and the rest of his carnevale friends,  to nesting birds.  In the dining room, and later speckled around the restaurant's garden.

A few moments later, I found my way back to my table and looked up.  Did I see a little smile from that mini statuette?

Maybe, maybe  not, but I decided to smile back anyway.
My next dish was on its way.