In the Kitchen Campania, Season 2 Episode 4 Franca Di Mauro, Il Cellaio di Fon Gennaro, Vico Equense (Na)

Discover the culinary treasures of Vico Equense with Franca Di Mauro in a captivating episode of In the Kitchen Campania. This picturesque town is home to Il Cellaio di Don Gennaro, where Franca shares her expertise in local cuisine and culture.

Franca's passion for Vico Equense's culinary heritage brings traditional recipes and intriguing stories to life, offering an unforgettable experience. Join me as I explore the region's rich flavors and let Franca inspire your own culinary adventures.

Don't forget to like and subscribe for more episodes of In the Kitchen Campania. Your next culinary journey awaits!

In the Kitchen Campania, Season 2 Episode 3, Pastry Chef Antonino Maresca, Sorrento (Na)

In Episode 3 of In the Kitchen Campania, I had the pleasure of chatting with one of the region's leading pastry chefs, Antonino Maresca. We gathered in Sorrento, close to his hometown, to discuss some of the area's most beloved desserts. This delightful segment of my culinary journey explores the rich history behind traditional sweets like pastiera, sfogliatella, and delizia di limone. Pastiera, a classic Easter dessert, is known for its unique blend of flavors, combining ricotta cheese, candied fruit, and fragrant orange blossom water. Chef Antonino shared how the recipe has been passed down through generations, each family adding their own special touch.

Next, we delved into sfogliatella, a flaky pastry that comes in two variations: the classic riccia, with its layered dough, and the smoother frolla.

Finally, we savored delizia di limone, a zesty lemon cak, embodying the essence of Sorrento's famous lemons. Antonino described how this dessert is not just a treat but a celebration of the region's vibrant citrus culture.

Each dessert tells a story, rich with tradition and passion, making my culinary adventure through Campania all the more enchanting.

In the Kitchen Campania, Season 2, Episode 2-Chef Emanuele Petrosino, Grand Hotel Vesuvio, Naples (Na)

For this edition of In the Kitchen Campania, we head out to Naples to Grand Hotel Vesuvio. It is there where I had lunch and a chat with executive chef Emanuele Petrosino at the hotel’s Caruso Roof Garden Restaurant on the 9th floor. The restaurant overlooks the bay of Naples and Mt Vesuvius can be seen in the distance. The perfect setting to discuss the chef’s cusine and traditional dishes of the area.

In the Kitchen Campania - Season 2 Episode 1, Chef Angelo Carannante, Caracol Bacoli (Na)

 I'm delighted to announce that the trailer for Season 2, Episode 1 of #InTheKitchenCampania has just been released! Join me and the amazing Chef Angelo Carannante as we dive into the vibrant flavors and traditions of Campanian cuisine. This latest episode will premiere tomorrow exclusively on my YouTube channel. It's a must-see for anyone who loves culinary arts and cultural adventures. Don't forget to subscribe so you won't miss any of the mouthwatering content I have planned!

An Unforgettable Evening: Campania in a Calice - La Masseria di Sessa Wine Tasting Experience

 

Last night was a breathtaking celebration of Campania's rich viticulture at our monthly wine tasting series, Campania in a Calice. Partnering with Tramonto Wine Bar and KUMA 65, we explore a new grape variety or winery each month, inviting an enthusiastic bilingual community to savor and learn about the wines from our beloved region.

This month, we had the pleasure of welcoming Alfredo Russo from La Masseria di Sessa, who guided us through a delightful journey with four exceptional wines. Each wine was thoughtfully paired with appetizers handpicked by the talented Antonio De Vita:

• Garbo Bianco 2023: A crisp and refreshing wine, paired with a vibrant salad of cuttlefish, artichoke, and mint that danced on the palate.
• Crono Falerno del Massico Bianco 2021: This elegant white was beautifully complemented by creamy cod adorned with bell pepper sauce and powdered olives.
• Garbo Rosso 2021: A robust red wine, served with a savory mini pork burger, topped with eggplant and provola cheese, making for a perfect pairing.
• Qaestio Falerno del Massico Rosso 2019: Aged to perfection, this red was paired with Italiko cheese, matured for 24 months in tobacco leaves and marsala wine, offering a rich and complex taste.

I extend my heartfelt gratitude to all who joined us for this enchanting evening. Your presence and passion for wine make these events truly special.

Underwater Aging at Castel dell'Ovo in Naples: A Unique Experiment for 450 Bottles of Limoncello- Antica Distilleria Petrone

On Wednesday, September 25th, in the quaint waters of Santa Lucia's small port in Naples, an extraordinary event took place. A case containing 450 bottles of limoncello from the renowned Antica Distilleria Petrone was submerged, marking a significant milestone for the Caserta-based company. Notably, this is the first time the aging process is being conducted in the Gulf of Naples, following the previous underwater aging experiments off the coast of Mondragone, near the ancient submerged city of Sinuessa.

For this prestigious experiment, Andrea Petrone, the general manager of Antica Distilleria Petrone, chose the iconic backdrop of Castel dell'Ovo. The limoncello, a quintessential Italian liqueur and a symbol of Campania, will rest 15 meters below the surface for approximately a year. During this period, it will be gently rocked by the sea currents, maintaining a constant temperature, and remaining completely shielded from light, oxygen, and lunar phases.

Upon retrieval, the limoncello will undergo a rigorous research program conducted by the Department of Agriculture at the University of Naples Federico II. These studies aim to scientifically evaluate the effects of underwater aging on the maturation of the distillate. Andrea Petrone expressed optimism about the potential outcomes, noting that previous studies on Elixir Falernum showed that underwater aging enhanced the liqueur's density and aromatic profile. He anticipates similar improvements in the limoncello after its year-long submersion.

This initiative also carries a significant social component. The ArcheoClub of Italy and the young participants from the Area Penale di Napoli, who are involved in the MareNostrum and Bust Busters projects, were integral to the event. Rosario Santonastasio, the national president of ArcheoClub d'Italia, highlighted the dual nature of the experiment, blending scientific research with social engagement. The young participants, who have undergone scuba diving and theoretical courses on geological, environmental, and historical heritage, contributed to a memorable day, forging new paths in their personal development.

This remarkable event was made possible through the collaborative efforts of the Municipality of Naples, the Navy, the Coast Guard, ArcheoClub d'Italia, the Royal Yacht Club Canottieri Savoia Napoli, and YDigital Firm.

Campania in a Calice - Recapping a Memorable Wine Tasting Event at Tramonto Wine Bar in Bacoli (Na)

Last Wednesday night, we had a fantastic evening at Tramonto Wine Bar in Bacoli (NA), where we delved into the rich and vibrant world of Fiano di Avellino wines. As part of my Campania in a Calice series, this event aimed to highlight the unique flavors and history of this beloved wine from the Campania region. If you couldn’t join us, don't fret—I'm here to give you the full scoop on what you missed.

The evening began with a warm welcome from the Tramonto team, setting the perfect ambiance for our tasting journey. We sampled a selection of Fiano di Avellino wines from Villa Raiano, Cantina Di Meo, Feudi di San Gregorio, Guido Marsalla, and Cantina Dryas each one a beautiful expression of the Fiano di Avellino grape. From the crisp and floral notes to the more robust and mineral-rich flavors, the variety among the wines was truly impressive. Our guests were treated to expert insights on the winemaking process, the unique characteristics of the Fiano grape, and the historical significance of these wines in Campanian culture.

To complement the wines, we enjoyed an array of delicious local appetizers, thoughtfully paired to enhance the tasting experience. 

• Stuffed anchovy with provola cheese and marinated zucchini sauce
• Octopus cooked at low temperature with cream of potatoes and candied lemon
• Focaccia with mozzarella stracciatella, anchovies, semi-dried tomato, and curly endive
• Pizza 'Fresella' with mozzarella stracciatella, tuna in olive oil, Gaeta olives, datterini tomatoes, and arugula

The combination of delectable food, exquisite wine, and engaging conversation made for an unforgettable evening. If you missed this event, don't worry—our Campania in a Calice series will continue to explore the incredible wines of this region, and we hope to see you at our next gathering. Cheers to more memorable wine adventures ahead!