andiamotrips - campania, italy with karen phillips

Pork belly cooked at low temperature, sweet and sour sauce, chilli pepper, potato and carrot terrine Recently, I had the opportunity to dine at Don Alfonso 1890 in Sant’Agata Sui Due Golfi, an iconic restaurant and boutique hotel in the Campania region near Sorrento. In a recent post , I mentioned that the restaurant closed for a season after 50 years to undergo significant structural renovations in pursuit of their dream of sustainability and a healthier planet for future generations. Since 2011, I have been a loyal patron of Don Alfonso 1890, except during the COVID pandemic and restructuring periods. Every time I sit at the table and peruse the menu, I still feel excited. I was eager to discover Chef Ernesto Iaccarino's creations for Spring 2024. Apart from an a la carte menu, the restaurant offers three tasting menus: La Tradizione/Traditional, Vegetariano/Vegetarian , and La Degustazione , which I opted for – a comprehensive menu featuring revamped signature dishes and new add

Calling all food enthusiasts! Get ready for your next culinary adventure with "In the Kitchen Campania," a brand new series that celebrates the diverse chefs from the Campania region of Italy and the mouthwatering flavors of Italian cuisine. Save the date for the second episode on February 6th, featuring Chef Agostino Alboretto of Riccio Restaurant , located in Baia near Naples. Be sure to check out the trailer now and subscribe to our YouTube channel for more exciting content. Ci vediamo in the kitchen!

In the Kitchen Campania is a culinary journey through an incredibly diverse and delicious region- Campania. The first episode takes me to Paestum, located in the Salerno province. Chef Luigi Coppola of Casa Coloni Restauran t is our guide. Ci vediamo in the kitchen.

If you're a foodie, then "In the Kitchen Campania" is the perfect show to satisfy your cravings. This upcoming culinary series will feature some of the most talented chefs in the Campania region of Italy and is a celebration of the rich flavors and traditions of Italian cuisine.    You won't want to miss Chef Luigi Coppola of Casa Coloni Restaurant in this episode, which premieres on my YouTube channel on January 30th .  Be sure to save the date, watch the trailer, and subscribe to our channel to stay up-to-date with all the latest culinary excitement.  Ci vediamo in the kitchen!

  Chef Marco Ambrosino For me, waiting to try a new restaurant can be exciting.   As it was in the case of  Sustanza Restaurant which opened up about a couple of months ago. The restaurant is part of an ambitious project to bring a life back to Galleria Principe located across the street from the very popular Archaeological Museum in downtown Naples. A galleria rich in Neapolitan history   dating back to the late 1800s housing among many things, what is known as a caffè letterario - a literary caffè.   You may remember that I wrote about Scotto Jonno – part 1 of the project on my blog here.   That blog post ended by me making a promise to myself.   A promise that I would return when the restaurant opened on the second floor.   I chose the evening of the 22 nd of June and was greeted by Chef Marco Ambrosino and the dining room staff as I exited the elevator.     I was given a quick tour of the restaurant which included two small dining rooms and an area to relax in- all beautiful

Chef Salvatore Sodano Last week I was in Venice. I decided to treat myself to a foodie vacation and my first stop was the Michelin starred restaurant, Ristorante Local . Was it a coincidence that the chef is a close friend, Salvatore Sodano ? Maybe. I chose Sodano's 9 dish tasting menu which was a journey that blended his Campania roots, techniques that he has learned throughout his career, and flavors and customs of Venetian cuisine. That means that his menu began with a series of 'cicchetti' which are little bites to open up your stomach. I also tried his appetizer of tuna, cucumber and nervetti. Nervetti are the cartilaginous parts found in calves' legs. In Venice you may find them served with onions in a salad and in Campania in a favorite street food called 'o per e 'o muss. Chef Sodano is a staunch protector of the environment and believes deeply in sustainability. That is why it was important to include a blue crab appetizer on his menu.

After a busy morning of visiting naples through a 'tourist's eyes', I decided to take the  opportunity to visit  ScottoJonno  - a brand new spot in the city nestled away in Galleria Principe di Napoli. I walked into the café/bistro/cocktail bar -absorbed myself in the interior, high ceilings, light streaming through the window. there were books everywhere, asking to be picked up and read, or at least browsed over. i studied the menu- and decided to go for something 'fun'. 'let's have some fun' i suggested to Andrea- sommelier. I chose ricotta (  Raffaele Barlotti ) with extra virgin olive oil and pepper, then 3 tramezzini, and toasted bread with butter on the side and anchovies (  Armatore  which I am already a big fan! ) a Saturday afternoon late lunch which also gave me the chance to chat with chef  Marco Ambrosino . we spoke about the location's history (dating back to 1888!!), art, Naples, architecture, friends and finally a lit bit about food. I

  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- a little over a year after Chef Francesco Sodano decided to leave his role as Executive Chef at a Michelin starred restaurant on the Amalfi Coast- he is ready to embark on a new adventure a little different...a little pop .   Is Pop , the new project developed by  Francesco who puts his territory "at the center of the village" along with his desire to bring people closer to eating well. Is Pop is located in Pomigliano d'Arco, in the province of Naples, a stone's throw from Casa Sodano: this is the starting point of a project that can expand, maintaining its popular soul, its pop soul . The format will in fact have a prefix: Ciabatta Is Pop, because it focuses on bread and sandwiches-featuring amazing breads that Sodano is famous for.  The project is also  wide-ranging and the goal will be to have a  Gelato Is Pop , a Fresh pasta Is Pop and so on. Think globally, act locally so to speak . At Is Pop you can find all the specialties that have distingui

Something new has popped up on Via Madonna Del Pantano in Varcaturo.     Maroder Restaurant - a popular place in the area for traditional Italian cuisine since 1996- has done a little more than just changed their sign in the parking lot.  They've totally revamped part of the dining room turning it into a modern lounge bar which also serves sushi.   I was quite curious, so the other evening I decided to check it out.  The lounge opens up at 6 pm- I arrived at 6:15, greeted by barman Fabio Cacciapuoti.    Fabio Cacciapuoti After a quick tour and chat, Cacciapuoti led me to the bar and began to prepare my first cocktail - The Truffle Maroder . Visualizza questo post su Instagram Un post condiviso da karenp (@andiamotrips) Ingredients include truffle bourbon, chestnut brandy, sugar, lemon juice, milk, an aglianico wine float, marron glacè, and a spritz of truffle essence. Perfect for the fall season when chestnuts and truffles make their appearance. While s