An elegant place, dedicated to tradition and innovation. Where fine wines are combined with avant-garde dishes, where the contemporary meets the most genuine and good Neapolitan cuisine, a new food and wine project takes shape. It’s called “Innovative”, the latest news from “‘A figlia d’‘o Marenaro”, the best known among the seafood restaurants in Naples, managed by the volcanic Assunta Pacifico.

The new restaurant,  which has just inaugurated, is located in the upper spaces of the historic location of Via Foria. Same entrance, but two different cuisines. Two distinct “souls”, however united by the passion for good food and good drinking. A precious testament collected by Giuseppe Scicchitano, Assunta’s son, an expert on wines and innovative combinations: in addition to a remarkable wine list, the “Innovative” restaurant also boasts cocktail pairing – it churns out a surprise after another in a place where the experience, the memory and the desire to experiment of three generations live together.

Innovative
Via Foria 182, Napoli (primo piano)
Tel. +03 081.976.73.30
www.innovativeafdm.com
info@innovativeafdm.com

‘A Figlia d’‘o Marenaro
Via Foria 180/182, Napoli
Tel. +39 081.44.08.27
www.afigliadomarenaro.it
info@afigliadomarinaro.it

L'articolo The restaurant ‘A Figlia d’‘o Marenaro creates Innovative, the new gem of the table proviene da Charme.

Thus, the best coffee beans speak Neapolitan. The raw coffee beans are sent directly to Naples from the top five countries in the world for the production and quality of their coffee beans. Painstakingly selected, the beans respectfully follow traditional roasting methods in order to offer the best of themselves.

This is what the Neapolitan company Italmoka, has been doing for over a hundred years.  Tradition wants that the coffee beans are to be toasted in an ancient oven with a wood-fired boiler. But not just any wood. Only the shrubs of three particular trees can be burned.  Not  only, to fully respect the beans that come from overseas, the wood must be ax cut, as the use of the electric saw is absolutely forbidden.  In the ax cutting process, the tree resin remains intact and it is not lost, keeping the aroma of the wood and its power over the coffee intact.

Thanks to the respect given to the traditional methods used in processing, plus the highest quality pods, the consumer is immediately aware that  the aroma the Italmoka coffee releases is unique. Its taste is more intense. An artisan flavor, kept alive by the Marra family. Coffee beans for cafes and restaurants, coffee powder and pods for home use are available. The whole Italmoka production always has the unmistakable taste of tradition. In fact,  Italmoka coffee is not produced for large retailers, in order to guarantee its high quality. So,  if one desires to taste Italmoka coffee at home or in the office,  a simple click is sufficient.  Please refer to the “online purchases” section, which can be found on the italmoka.com website.

Italmoka
Via Tiberio 75, Napoli
Tel. +39.081.239.47.00
www.italmoka.com
Facebook Italmoka Srl

L'articolo Thus, the best coffee beans speak Neapolitan proviene da Charme.

Taverna luciana where taste meets authentic tradition.

A few steps from the National Archaeological Museum of Naples, the food blogger Iolanda Canale has created her  tasty realm of Neapolitan cuisine: The Taverna Luciana pizza restaurant.

At the Taverna Luciana, one can taste flavors which are difficult to find elsewhere. Very popular are the bucatino con il coniglio all’ischitana (bucatino pasta with rabbit) and the excellent Genovese made following to the recipe of the 1700s.

Taverna Luciana is also famous for its pizza. The dough, made with a blend of three flours, is highly digestible. It is obtained with mother yeast and it is left to raise at a controlled temperature for 48 to 72 hours.

At a glance, Taverna Luciana’s pizza shows all its lightness. The specialty of the house is the pizza in the shape of a starfish, with polipetto affogato (octopus) and mussels.

It is clear that here, the flavours of the past can be experienced. Real emotions for the palate

L'articolo Taverna luciana where taste meets authentic tradition proviene da Charme.

This succulent dish represents the true cult of the historic restaurant, ‘A Figlia d’o Marenaro’ in via Foria, managed by the “captain” herself, Assunta Pacifico, whose recipe is considered  one of the most famous and appreciated in Naples.Mussel soup is traditionally cooked on the Thursday before Easter, but it is perfectly enjoyed throughout the year. It seems that a first version of the recipe dates back to Ferdinand I of Bourbon, known as “The Big Nose King “, often admonished for his sins of gluttony, committed during the Holy Week.

The legend goes that, The king ordered his cooks to prepare a dish less sumptuous than usual to be eaten during the fasting days, before Easter. This is how the mussel soup with tomatoes and strong pepper sauce was born. The mussel soup cooked by  ‘A Figlia d”o Marenaro, a place where tradition never sets, but is updated and renewed with wisdom. It is prepared with fresh mussels and veracious clams, prawns and periwinkles, laid on freselle  (toasted bread) and then soaked with spicy oil called ‘o russ’, and seafood juice. Finally  topped with  a savoury biscuit called, tarallo ‘nzogna e pepe.

Ristorante ‘A Figlia d’‘o Marenaro
Via Foria 180/182, Napoli
Tel. +39 081.44.08.27 
www.afigliadomarenaro.it

L'articolo A Figlia d’‘o Marenaro. Mussel soup, the “queen” loved by King Ferdinand I proviene da Charme.

 Maxtris Store Profumo di Confetto
Via Calabritto, Napoli
Tel. +39.081.764.81.70
www.confettimaxtriscalabritto.it

Italiana Confetti
Via Cerqua Sant’Antonio
Scisciano (Napoli)
Tel. +39.081.844.28.99
www.confettimaxtris.it

L'articolo Confetti Maxtris, the Neapolitan candy that appeals to 45 peoples proviene da Charme.

Ecstasy is reached by tasting the mozzarella with ones eyes closed. Even if it may not appear  elegant, unknown sensations will be immediately felt. Difficult to find someone who will advise you to eat it with your hands. Someone might whisper it, knowing that pleasure does not have strict rules. However, strict rules are necessary to produce a first quality queen of the table.

Just one bite, the first. Maybe while holding it between your two fingers. The Campania buffalo mozzarella milk drips at each bite. Wonder ignites the palate, the senses go crazy, the mind is inebriated . Ones eyes tend to close. If it does not produce one of these effects, then it is not a mozzarella signed by Ponte a Mare, The queen of the dairies, The pride of Castel Volturno and of the shoreline of “Terra di Lavoro”. Another bite to taste and understand further, that there is no improvisation in those who produce this masterpiece, but a careful processing and tradition made perfect over the years, which makes it safe and rich in nutritional principles. Factors that do not harm the taste, but enhances it.

A few hundred meters from the training fields  of the footballers, Insigne,  Callejon, Mertens, Milic, Koulibaly and Allan, stands the dairy company of the Paolo family. The brothers Gianfranco and Antonio never skip a single procedure passed on to them by their father,  Vincenzo. From the choice of forage, strictly Italian, used to feed the buffaloes, to the milk, which is delivered to the dairy within twelve hours from milking. There, it is filtered of its impurity, leaving unaltered all its nutritional qualities.  The quality control is very severe in these cases.

And there you have it the Mozzarella, quite rightly with a capital M. Its exquisite home, the Ponte a Mare dairy, is known in every corner of the globe by those who have learned to appreciate the real mozzarella cheese. Mozzarella braids, mozzarella morsels, ricotta cheese and smoked provola cheese are also available. Products of the same tradition. Beautiful to look at and exquisite to taste. One has only to learn how  to taste them, with a  touch of transgression and with their eyes closed.

Caseificio Ponte a Mare
via Domiziana km 34.070
Castelvolturno (Caserta)
Tel. +39.0823.851.525
www.ponteamare.it

L'articolo Mozzarella to be eaten without the use of cutlery proviene da Charme.

Italmoka, Iinitially, the main office of the Neapolitan artisan roastery, Italmoka, came to be in a narrow street in Naples, overlooking the sea in the area of Mergellina.  It was the 1920s of the past century and the Gulf breeze would spread  the smell of burning wood, roasting the coffee beans, which came from overseas.

Since then, the Italmoka processing method has not changed. It is always the same, the best method used for coffee.  Wood roasting, respecting century-old tradition, gives the best taste to roasted bean. It requires a mixture of axe cut wood of only three types of trees. This is how first quality raw beans , selected in five countries of the world, turn into the refined Italmoka blends, which guarantee the best flavors and smells to the most drunk beverage in the world.The unique aroma of its blends has allowed Italmoka to be appreciated for its products and obtain a prominent place in bars and accommodation facilities.

For various years, the company of Alessandro Marra has also produced pods, which, filled with its secret and tasty blends, have a chocolate aftertaste which has become  very popular. Despite the strong link with tradition, the gaze of the patron Alessandro  always looks forward in order to create“ad hoc” and exclusive blends for those with a more refined taste. This has proven to be  a successful customer care service of the Neapolitan roasting. Although it no longer has its headquarters in Mergellina, it is clear that the Gulf breeze continues to blow in the sails of Italmoka.

Italmoka
Via Tiberio 75, Napoli
Tel. +39.081.239.47.00
www.italmoka.com

Social page at link https://www.facebook.com/italmokacaffenapoli28/

L'articolo Italmoka the Gulf breeze still enhances artisan coffee proviene da Charme.

Taverna Luciana. Each dish represents the most original Neapolitan cuisine, because tradition flows in the blood of  Iolanda Canale, the queen of the restaurant pizzeria Taverna luciana.

She was born and raised in a kitchen and she has been surrounded by the typical Neapolitan tastes and recipes since her early childhood. Her parents,who were already famous, are among those who have made the Neapolitan culinary tradition one of the best in the world. Iolanda grew up with the sea breeze  blowing in her hair, in Santa Lucia, the sea village which surrounds Castel dell ‘Ovo. It was soon clear she had been gifted with the talent of delighting the palates of the Neapolitans, but also of tourists seeking the most true flavors of the area around the Vesuvius.

In the traditional nineteenth-century style menu of the  tavern, which is a stone’s throw from the National Archaeological Museum, listed is  a special pizza one can taste.

It is called “La Luciana”, named after the queen of the restaurant .It is star-shaped and the special mix of its seasonings, creates an unforgettable taste: the five tips of the star are stuffed with mussels, pecorino cheese and provola; in the center of the heart of the star, there a small octopus cooked with olives and capers. Fresh sea food dishes and other homemade dishes are available every day, such as the fantastic Genovese, the most famous meat stew in the world. At the “Taverna Luciana”, everyday is a festival of the true flavors of the Neapolitan cuisine.

Taverna luciana
Via Santa Teresa degli Scalzi 143, Napoli
Tel. +39 340 893 8663

Facebook page Taverna Luciana at link
https://www.facebook.com/Taverna-luc%C3%ACana-cucina-napoletana-e-pizzeria-2098409676882829/

L'articolo Taverna luciana. The shining star of the pizza and typical dishes proviene da Charme.

Sal De Riso Costa d’Amalfi,dopo il premio di miglior pasticceria d’Italia, ricevuto in occasione del “Food and Travel Italia Awards 2018” svoltosi presso il Forte Village di Santa Margherita di Pula a Cagliari, è arrivato subito un altro  prestigioso riconoscimento, questa volta assegnato dal Gambero Rosso nella guida “Pasticceri&Pasticcerie 2019”.

A Sal De Riso Costa d’Amalfi la famosa guida ha infatti assegnato Tre Torte, con il punteggio di 92/100. Una valutazione pone Sal De Riso tra i 5 migliori maestri pasticceri italiani. Ricchissimo il palmarès di De Riso: titoli e riconoscimenti che il pasticciere condivide con tutta la sua squadra e con la moglie, Anna Di Nunzio. In questo periodo, nel laboratorio di Tramonti sono tutti a lavoro per realizzare panettoni d’eccellenza.

Tanto che, quasi simultaneamente alla encomiabile valutazione del Gambero Rosso, De Riso ha ottenuto il primo posto per il miglior panettone salato, “Il Contadino innamorato”, realizzato esclusivamente con materie prime campane, e premiato in occasione della seconda edizione del Premio Solco Maggiore, svoltosi a Paestum.

L'articolo (Italiano) Tre torte del Gambero Rosso a Sal De Riso Costa d’Amalfi proviene da Charme.

Ogni piatto di struffoli è un carnevale di colori e un’esplosione di sapori. Ma alla settima edizione de “I Dolci delle Feste dei Grandi Interpreti by Mulino Caputo” si è potuto assistere a un vero e proprio tripudio di gusto e arcobaleni. Un fuoco pirotecnico di sapori.  Neri, bianchi, oro, nature, sempre allegri e festosi, disposti in spettacolari piramidi, in ricche cornucopie o serviti in fantasiose monoporzioni, fritti, al forno, farciti o in forma di torta: questa la dolce scenografia creata dall’estro di ben 14 maestri pasticcieri invitati a confrontarsi sugli Struffoli 3.0. Ma c’è anche chi ha preferito affidarsi alla ricetta classica (sebbene, in realtà, una è sempre differente dall’altra) ritenendo che i figli degli στρόγγυλος (strongoulos) greci abbiano già incontrato la formula ottimale nella versione napoletana tradizionale.

Il dolce iconico partenopeo non poteva trovare scenografia più adatta del Roof Garden del Renaissance Naples Hotel Mediterraneo, circondato da alcuni dei più rappresentativi simboli dello skyline napoletano: il Vesuvio e Capri sullo sfondo, Palazzo Reale, il Maschio Angioino e la Certosa di San Martino a fare da cornice.

L’appuntamento con i “Dolci delle Feste” è ormai un classico delle iniziative dolciarie prefestive, un’occasione nella quale maestri pasticcieri, stampa specializzata, operatori del settore e produttori si  confrontano sullo stato dell’arte  pasticcera, campana e non solo.

Quest’anno, ospite d’onore della manifestazione, è stato il maestro Luigi Biasetto che, a Padova, gestisce la celebre Pasticceria Biasetto. Vincitore dei più prestigiosi concorsi di pasticceria, tra cui il titolo di Campione del Mondo nel 1997, è membro Relais Desserts dal 2008. Biasetto ha recentemente dato alle stampe il suo ultimo libro: Macaron, edito da Italian Gourmet, e a Napoli ha portato proprio una selezione di Macaron delle Feste, tra cui quelli al Caramello e yuzu, allo Zenzero e wasabi e allo Spritz.

Salvatore Capparelli, della Patisserie Capparelli di Napoli, ha presentato invece i suoi  struffoli al sapore di agrumi accompagnati da una selezione della pasticceria tradizionale napoletana. Sal De Riso, maestro della Costa d’Amalfi, ha proposto una cascata di struffoli disposti  in forma di torta mariage, a sottolineare il valore beneaugurante delle palline di pasta natalizie.

Tra i lievitati, che sono tradizionalmente uno dei temi sul quale si confrontano i maestri pasticceri durante la kermesse targata Mulino Caputo (azienda leader nella produzione di farina di qualità), De Riso ha presentato: il Piemontese, farcito con uvetta australiana profumata al Moscato e glassa alle nocciole; l’Annurca, farcito con Melannurca Campana Igp, uvetta sultanina australiana e noci di Sorrento e, l’ormai classico, Ginger, con zenzero candito e limone.

L’executive chef del Renaissance Naples Hotel Mediterraneo, Pasquale De Simone, classe 1970,  ha proposto Rivoluzione, con un nome mutuato dal moto dei pianeti attorno al sole: una spirale di agrumi su cui ha disposto gli struffoli, accompagnati da una mousse a base di miele. Mario Di Costanzo, della Pasticceria Di Costanzo in piazza Cavour a Napoli, ha proposto lo Struffolo Bianco: una composizione piramidale a 4 piani, composta da una base di pan di spagna, un cremoso alla cannella, una mousse al cioccolato con coriandolo e pisto e rivestita da struffoli bianchi.

Accanto agli struffoli disposti su una base di pan di spagna alle castagne e una gelée di cachi, Carmine Di Donna, virtuoso pastry chef del ristorante stellato Torre del Saracino di Marina d’Equa a Vico Equense, ha portato in degustazione il panettone farcito con l’albicocca del Vesuvio (la Pellecchiella). Salvatore Gabbiano, il maestro della Pasticceria Gabbiano-Dulcis in Pompei, ha proposto gli struffoli in una versione agrumata, con una base sablée al cioccolato e nocciola, glassa al cioccolato fondente, miele agli agrumi con zeste candite di arance e limoni. Marco Infante, spumeggiante erede della dinastia di Leopoldo 1940, ha portato in degustazione Struffolo 3.0: una sintesi della tradizione napoletana e siciliana, con un cannolo fatto di pasta di struffolo fritto e farcito con crema di ricotta e decorata con miele, confettini e naspro (tipica glassa di zucchero e albumi).

I Fratelli Pansa, Andrea e Nicola, dell’omonima pasticceria, locale storico di Amalfi, hanno puntato sulla territorialità con gli Struffoli Amalfitani, ricoperti con miele al limone e scorzette di limoni Igp, prodotti nella loro tenuta Villa Paradiso. Alfonso Pepe, di Pepe Mastro Dolciere di Sant’Egidio del Monte Albino, in provincia di Salerno, ha creato una sintesi tra due sue specialità, presentando gli struffoli classici serviti su cubetti di Panettone alle albicocche del Vesuvio.

Gianluca Ranieri, art creator che ha dato vita a due pasticcerie artigianali al Vomero e a una a Pozzuoli, ha firmato la sua versione bianca degli struffoli, serviti su un letto di mousse di ricotta con inserto di croccante di cioccolato al pistacchio e ricoperti da miele di millefiori biologico. Sabatino Sirica, decano della pasticceria napoletana, ha fatto degustare gli struffoli classici e tante specialità tradizionali, come i raffaioli a cassata, i ricciarelli, il divino amore e i mustaccioli, tutti must della Pasticceria Sirica di San Giorgio a Cremano.

Del maestro pasticcere Salvatore Tortora, della partenopea Caffetteria Etoile, è la Torta Struffolosa che fa il paio con la mignon Struffolina: una base di frolla con mousse al miele, disco di cioccolato fondente e namelaka al cioccolato bianco e lime. E, dulcis in fundo (è proprio il caso di dire), Salvatore Varriale, della omonima Pasticceria napoletana, ha presentato una versione degli struffoli classici, arricchiti con zenzero e limone.

Le foto sono di Stefano Renna e Roberta De Maddi

L'articolo (Italiano) Dolci delle feste: gli struffoli. Mille idee sponsorizzate da Mulino Caputo proviene da Charme.