Browsing by Category: Naples & Campania


Liquid nitrogen aperitif at The Fat Duck.

2011 has come and gone and my 2012 calendar is beginning to fill up with what promise to be exciting culinary adventures. There is something very satisfying about planning meals half a year in advance but before I begin drifting in and out of food comas, it is high time to reflect on the meals, dishes and experiences that enriched (more…)


Photo from BrooklynFare.com

While my January 5 dinner at the Chef’s Table at Brooklyn Fare was in progress, I thought to myself “this is the best meal of the year”. Chef Cesar Ramirez’s just received two Michelin stars and dinner that night will be the meal to beat in 2011. (more on Scatti di Gusto…)

My friends over at Pastificio dei Campi have recently launched a new type of pasta called the campotto (plural, campotti). The name comes from “Campi” combined with otto, the word for 8 in Italian. In fact, when they are dry, they look like little 8s. When I saw them for the first time (more…)

Napoli

Lot’s of visitors to Italy skip over Naples, heading straight for the Amalfi Coast, squandering precious culinary opportunities in the process. Naples has one of the best food cultures in the country and its specialties scratch nearly every (more…)

Pastiera

In honor of the upcoming Easter holiday and one of my favorite cities, I present an alliteratively titled blog post about pastiera napoletana. This classic Napolitan Easter pie is made with ricotta, cooked grain, orange-flower water, vanilla, (more…)