Browsing by Category: Naples & Campania
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…)
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…)
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…)
I love the texture ofpasta di gragnano. The surface of these lasagne is rough like sandpaper due to its having been extruded through rough bronze forms.