andiamotrips - campania, italy with karen phillips

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!

  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 ol

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

  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!

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

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&#

  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

  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,

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 hi pizza 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  -  S asà 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

One of the reasons that I feel lucky to live in Campania since there are plenty of pizzerias to choose from, each offering  more that just a good pizza, but a pleasurable evening out.  My recent trip to Pizzeria da Lioniello is one example.  I went on a Wednesday evening- early - just as it was opening to ensure I got a table and a chance to chat with Salvatore Lioniello - pizzamaker and owner. alongside his brother Michele.  Lioniello is  young with a dynamic and magnetic personality.  His signature fedora hat was not only on his head, but throughout the pizzeria as well, included the plateware, napkins, glasses and-yes- the pizza ovens.  Lioniello picked up the menu and we had a chat about some of the newest pizzas.  Pizzas such as  'A cas' r'a nonn' which in dialect is translated as 'G randma's house. ' What's on top?  creamy beans, sausage, provola cheese, and fried parsely.  Or his limited edition Aria d'inverno - Winter air with velv