Dedicated to my dear, dear friend Edmondo, a.k.a. Dino, a keen mushroom hunter and fisherman.
If he can't find them live, he also finds them on google, but he loves them as much as if he had found them in the woods.
Ingredients
Walnut pesto, sautéed porcini mushrooms, fior di latte, sausage from Cava de Tirreni
The cart was pulled by the carters who ate the famous sausage and friarielli.
Among the carters, there are those who push it and those who pull it...who do you belong to?
Ingredients
Cream of friarielli, fior di latte, spicy Castelpoto red sausage, almond and pepper Neapolitan tarallo.
South, flight of the soul, back to the south
Of me, how one always returns to amor
Living on in the July heat, hanging on my travels
There is no way to go that is not to walk
Ingredients
Yellow date cream,
Fior di latte,
Semi-dried tomatoes,
Armatore Cetara anchovies,
crumbled Neapolitan tarallo
Smoked provola cheese from the Latteria Sorrentina mountains, bruised olives from Cilento Salella Slow Food Presidium, Armatore Cetara tuna, extra virgin olive oil from Cilento
CLASSIC
€ 14
D10S
Discover
If I was at a wedding in a white dress and a muddy ball came along, I would stop it head-on without a second thought!
Ingredients
Tomato del Piennolo DOP Electum D'Amico, yellow tomato Electum D'Amico, half buffalo mozzarella Latteria Sorrentina, half provola dei Monti Latteria Sorrentina, basil, extra virgin olive oil from Cilento Fio' Tenuta la Selva.
"a vuò 'a pizza bella a nonna?" I remember her waking up when it wasn't daylight, melting 'u llevato' inside the wooden kneading trough and starting to knead by hand with the Carosella. Then around ten o'clock in the morning, she would light the oven with the olive bundles, prepare " 'u munnulu" with the "grizzi" near a wooden pole that gave a smell to the whole room. Then he would take a piece of dough and put it in an iron baking tin, put in the tomatoes he had made in August in bottles, a little oregano, salt, a few salted anchovies, and the garlic that was never missing. And this is how the Cilento pizza was born; Nonna would make it to see if the oven was ready to be 'sbraciato' and to bake the bread. At the end she would put goat's cacioricotta cheese on it. And I was happy. To accompany it, we suggest Primitivo Paestum IGP Cantine Barone.
Ingredients
Pomogold peeled Rosina, Alici Armatore Cetara, Cacioricotta di capra Cicco di Buono presidio Slow Food, Mountain oregano, Pesto di aglio orsino, Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'. This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.
Ingredients
Mozzarella di bufala campana Latteria Sorrentina, Cilento Salella bruised olives presidium Slow Food, Cacioricotta di capra del Cilento Cicco di buono presidium Slow Food, Pomodorino confit 'Pomotto' Robo, Olio extravergine del Cilento cultivar Pisciottana Colline di Zenone.
Nowadays in Naples, under 200,000 lire, you're nobody, it's not even worth starting to shoot, you risk making a bad impression in the neighbourhood... instead, with 50,000 lire you can buy a single bullet... here it is, Hiroshima model, practically an atomic bomb and you can be sure that tomorrow, the neighbourhood will only talk about you. Tomorrow the neighbourhood will be saying: eh vist a Fonz, he shot off a cannonball! This is not a normal shot, it's a shot you can hear from Capo Posillipo to Poggioreale. That's why they call me o' criminal'.
Ingredients
Porchetta di Ariccia IGP, Baked potatoes, Fior di latte, In uscita armonia cacio e pepe Robo.
There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'.
This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.
Ingredients
Mozzarella di bufala campana Latteria Sorrentina, Cilento Salella bruised olives presidium Slow Food, Cacioricotta di capra del Cilento Cicco di buono presidium Slow Food, Pomodorino confit 'Pomotto' Robo, Olio extravergine del Cilento cultivar Pisciottana Colline di Zenone.
We are moving to a region that is the flagship of agri-food products in Italy, but the dedication of the name is for a very special friend. In combination we recommend Munazei Lacryma Christi Rosato Casa Setaro.
Ingredients
Mozzarella di bufala campana, red cherry tomatoes in cooking, San Daniele DOP 24 months, Parmigiano Reggiano DOP 30 months normally lactose-free, Rucola, extra virgin olive oil from Cilento Nicolangelo Marsicani Plus Valore.
Go to San Nicola di Centola, to the first houses after the curve, you will find the Cicco di Buono sign, a white door and inside a light that is always on.
There you will find Alessandra's memories, as if she were still there.
Then, leaning his head over the counter, you will find Adolfo, his hands red as he works the caciocavalli. In combination we suggest Franciacorta Brut Nature Enrico Gatti.
Ingredients
Fior di latte, Blu di bufala caseificio Aurora, Caciocavallo giovane and CIlentum (80% cow, 20% goat) Cicco di buono. Crispy Parmigiano Reggiano wafer and homemade Cilento white fig jam.
Fior di latte, roasted ham, Napoli salami, champignon mushrooms, roasted artichokes, Taggiasca olives soil, drops of San Marzano DOP jam
Cilento Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
