A truly wonderful initiative that has me intrigued… Ischia What started out as an effort to assist the local Romani population and others living in poverty in Scampia, Chikù has become a food destination for those who want to try a fusion of Neapolitan food mixed with flavors from its immigrants’ cuisines. Back in Naples, Tucci learns about the Neapolitan tradition of paying forward a coffee for someone who may need it later. Here Tucci samples world-famous San Marzano tomatoes and learns, from Zio Vincenzo, that San Marzano tomatoes can only be grown in this area of Italy where the soil has been made fertile by Mount Vesuvius. There are many dairy farms like this in the area around Paestum. Here Tucci sees the dairy farm and factory where mozzarella di bufala is made. Enzo takes Stanley for a visit to the Campanian countryside to gather ingredients for pizza. UNESCO recognized the Art of the Neapolitan Pizzaiolo in 2017 as an intangible cultural heritage. This pizzeria, which has two locations, is run by Enzo Coccia, Italy’s premier pizzaiolo. Pizzeria Brandi opened in 1780, making it the oldest pizzeria in Naples. Tucci and his guide Elisabetta Moro then have a brief pizza lunch at historic Pizzeria Brandi, where Pizzaiolo (pizza maker) Raffaele Esposito cooked up the first Pizza Margherita in honor of Queen Margherita of Italy. Naples’ “pizza before there was pizza,” made by Fernanda, the city’s most famous friggitoria. He also ventures for a family meal on the island of Ischia and a delicious dessert on the Amalfi Coast. Stanley Tucci explores pizza in Naples, which includes side trips to a cheese factory for mozzarella and a farm for San Marzano tomatoes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |