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.

L'articolo A celebration with the resurrection of the palate (third part) proviene da Charme.

L'articolo A celebration with the resurrection of the palate (second part) proviene da Charme.

L'articolo A celebration with the resurrection of the palate proviene da Charme.

L'articolo The art of Neapolitan Pizzaiuoli in the world heritage list of Unesco proviene da Charme.

Let’s be clear, however, and without detracting from the teachers who work in the province (indeed !!): here we speak only of the “made in town” !! Because it is in Naples that we are dealing with here. And we explain, first of all, the criteria that we have followed for the evaluation of the most famous product of takeaways. Apart from the geographical location (city Naples, as said) we started on the type of dough used to make up the timbale fried, seasoning and degree and quality of cooking. A real criteria. Conditio sine qua non. Essential requirements without which one can not speak of true omelette fried.

And last but not least, to put Toto, we voted second … the taste. That’s right: the taste. An objective criterion, therefore, and a “subjective” to indicate those that “we like more.” Because, as is well known, objective elements aside, it is true that the taste is always a personal matter. In short, we believe we have chosen a cocktail … honest evaluation (at least in our opinion, of course).

Finally one last, needed clarification: we talked about the standings, it’s true. But in reality, most of that classification itself, one built by Charme is a kind of file in … tied. Yes, you read that right: a par. There is, in fact, no podium between omelettes selected by our editorial staff. And the order in which we reported the artisans of taste who produce them, is purely coincidental (well, as we have come to memory !!) because for our “judges” of taste, “all are equal”, from 1 at 10. Clear now? All right. We have over .. To you, now, to find out who they are, according Charming, the true kings of the omelette “made in Naples.”

N.B. We are confident that, once you read the list, some of you will distort the nose. Already it seems to feel, “Why yes, and this other one not? What! You forgot about that!”. Etc etc etc. I’ll say it now. Suggerti you who else should enter the list. Criticisms, recommendations and suggestions are welcome. We will not mind having to do some new editorial meeting in a few fry or pizzeria where none of us has ever been. We all eyes !!

Pizzeria Di Matteo, Via dei Tribunali, 94

Imperatore, Viale Colli Aminei 66

Pizzeria Giuliano, Calata Trinità Maggiore 33

From Pellone to Vasto, Via Nazionale 93

La Padella, Piazza Arenella 21

Timpani and Tempura Antonio Tubelli,  Excellence Campane Via Brin

Rotisserie Vestuto, Piazza G. Vico

Rotisserie Fiorenzano, Via Pignasecca

Luise, Piazza dei Martiri

The Feeling Hot, Via Diocleziano 470

L'articolo The Top Ten of fried maccheroni made in Naples proviene da Charme.

For this edition, Michael Leo, the pizza home has proposed a “Scapece lemon“, with anchovies, smoked cheese, fresh onion, zucchini, anchovies, mint and lemon. “Curly Summer 2015” was, however, the interpretation of Pasqualino Rossi with a filling of smoked buffalo, black olives Caiazzane, anchovies Cetara and “scarola” curly at raw. Very original version “Fresella” prepared by the young Ciro Oliva: a tribute to the tradition of Puglia, stuffed with plum tomato bio, Cetara tuna, mozzarella and arugula. From Palermo, Ron Garofalo brought his “Sicilian pizza” with a topping of mozzarella and diced plum of Scili and staircase Cinisara seasoned. “The Primizia” was the proposal of the brothers Susta of Volla, made with tomatoes and peppers Yellow River (“friggitelli”) of mozzarella of Agerola. Pecorino Romano, “friggitelli” and tomatoes, in this case of Pachino, even pizza “Kingdom of the Two Sicilies” by Enzo Cacialli, but with an entirely different, demonstrating how important the personal touch of pizzaiuolo in creating pizzas.
A “Margherita to San Marzano” with San Marzano tomato DOP San Nicola dei Miri, Fiordilatte Agerola, Pecorino Romano DOP and Parmigiano Reggiano DOP 24 months has been the interpretation for the summer of 2015 and Luca and Gianni Castellano Naples. The pizzaiuolo Vittorio Giordano, from the Amalfi Coast, stuffed his “Tramonti d’Estate” with provolone Tramonti and summer truffle “Scorzone” of Lattari.

To do the honors, during the performance, along with Antimo Caputo for Molino Caputo and Edoardo Trotta, owner of Palazzo Petrucci, there were also starred chefs Lino Scarallo (restaurant Palazzo Petrucci) and Gennaro Esposito (Restaurant Tower Saracino Marina di Equa). For the occasion, the master pastry chef Sal De Riso, another of the celebrities attending the festival, has proposed his new creation: the sweet BabàmiSU’, sourdough soaked to the Neapolitan espresso and mascarpone cream, made and served in cups glass. “With this third edition we have achieved a balance of the proposals of our Pizzaiuoli – said Caputo – harmony in the flavors and scents that adds to the high quality of the mixtures obtained with our flour, dough always light, tasty, balanced and well hydrated. In addition, the participation of chefs from the likes of Gennaro Esposito, and Lino Scarallo has established a fruitful relationship with the teachers Pizzaiuoli osmosis”.[charme-gallery]

L'articolo “A pizza for the summer”, the winner is chosen on Fb proviene da Charme.

From Naples to Capri, which is so well-known for its torta Caprese, a sweet, round cake made from chocolate and almonds, without flour which is thught to originate here. Legend has it that in the 1920s a chef, Carmine Di Fiore, forgot to add flour to the mix of an almond cake he was making for three American gangsters. His error could have been costly, but instead it brought him luck: they loved it. Fiore started making it regularly. Another story, however, has the torta Caprese as the invention of anAustria, as a variant of Sachertorte.[charme-gallery]

Tradition attributes its invention of another dish to the Azure Isle: the Caprese salad, often appearing as an antipasto, and made from a few slices of buffalo mozzarella, slices of quality tomatoes and a light sprinkling of oil, salt and basil leaves (some may add oregano). Passing on to Nerano, we find spaghetti alla Nerano which is more famous than the town itself. There is more than one recipe and everyone believes their own is perfection. The sauce is made from diced courgettes and an abundance of flaked parmesan cheese, served either with a sprinkling of grated provola cheese or butter, chopped basil or only olive oil.

Another famous dish with a town name is gnocchi alla Sorrentina, ambasador of Sorrento through out the world. Though simple to prepare it is a wonder for the eyes and the palate, and most nutritious: pearls of potato-flour pasta covered with a sauce of fresh tomato, mozzarella cheese and fresh basil.[charme-gallery]

Another famous dish in Neapolitan cuisine also bears the name of a city: pasta alla Genovese. It seems strange that a dish from Naples should refer to the capital of Liguria, but in fcat, Genova nas little to do with it. Some think that the dish comes from the Aragonese period when the taverns of the busy port of Naples were full of Genovese cooks who produced a dish made of an onion sauce base and a cut of meat, whence the name. Others attribute the creation of the Genovese sauce to aNeapolitan cook with the nickname “‘o Genovese” and some would even have it that the term Genovese refers to the Swiss city of Geneva, or Geneve in French. The sauce, beef and copper-browned onions, cooked on a low flame, is a delicious accompaniment to rigatoni, paccheri or fusilli pasta.[charme-gallery]

The final dish not to miss is Cetara anchovies, named after a fishing village near Vietri sul Mare where they prepare an exquisite traditional sauce from pressed anchovies. The resulting liquid is a fantastic condiment for spaghetti.

We close with two special products of Campania Felix: Montella chestnuts and Controne beans. The prized chestnut of Montella, awarded PGI status, is widely used in the confectionary industry and so much in domand that Ferrero have an establishment a stone’s throw from the chestnut woods.

At Controne, in the heart of Cilento,  a rare form of small, white bean grows. It is prized for its ease of digestion and makes for light bean dishes in the kitchen.  The Controne bean already bears a DOC label and PGI status has been requested. It is among the typical products that Slow Food has nominated as Italian specialities to be safeguarded.

L'articolo Neapolitans typical dishes with town names proviene da Charme.

Panzarotti are similar to crocché (croquette), but they are smaller and without ham and mozzarella. They are prepared with yellow potatoes and need to be eaten very hot, just like zeppole. They are the perfect example of an ante litteram fast food. A tip for the foodies: try to combine them, putting a panzarotto inside a zeppola, really tasty! Taralli are another delicacy made in Naples! The story tells that they were born during the 1700s, when the bakers did not throw away the dough with which they prepared bread. Instead, they used to add a little “nzogna” (in Italian “sugna”, lard) and a lot of pepper, and give to this dough the shape of a doughnut. During the 1800s the tarallo was enriched with another ingredient, almonds. Just try a tarallo and you will be delighted by the unique mixture that can be found only under the shadow of Vesuvius, right here in Naples.

Another must try is pizza “a portafoglio” (wallet pizza). Many people would not imagine that the most famous of the Neapolitan dishes can be eaten on the go, folded in two. It is an authentic explosion of taste, but… be careful because hot mozzarella and tomato could drip all over you, but nonetheless the small  risk is worth to give pizza a portafoglio a try.

One of the newest trends of Neapolitan street food is the fried fish on the go. Prawns, anchovies, squids and other fishes fried in scalding oil can be savoured from a funnel-shaped cornet, the typically Neapolitan “cuoppo”, just like zeppole and panzarotti. A lot of fish shop have today fried-food corners and small tables. Let’s enjoy the newest Neapolitan trend near the sea of the Gulf,  emptying the “cuoppo” one piece after the other, savouring fully its incomparable taste.

L'articolo The fast food made in Naples that conquers the palate proviene da Charme.