Tagliatelle straw and hat "Sausage and mushrooms"
THE PORK SAUSAGE NAMED “A PONT’ E CURTIELL”
We not find in the typical Neapolitan cuisine many meat recipes, since it was a food that was scarce especially in the working class. So, we do not find in traditional fillets, steaks or beef cuts particularly noble. Traditional recipes of meat are related almost exclusively to the pork and its “parts” less valuable, and it is for this reason that in the “traditional dishes” we have tasty dishes such as: the tracchie, pork livers, soup fried, pork scratching, lard and “o pere e ‘o musso”.
Very important is the fresh sausage a ponta ‘e curtiello, so called for the way to cut the meat, that is “grossly” and with the help of a very sharp knife. Fresh sausage with a knife is a real philosophy adopted by the butchers bells and the importance of this manufacturing process is certified by the fact that it falls in the shortlist of “Foodstuffs –Pat”.
“Ristorante Bellavista” is renowned for the quality of a purely ‘land’ cuisine and explains all steps to prepare the Tagliatelle Straw and Hay so great!
Ingredienti (4 persone):
+ 100gr. Porcini Mushrooms
+ 200gr. sausages
+ 100gr. onions
+ 100gr. cherry tomatoes
+ 100gr. boiled ham
+ fgrated cheese
+ white wine
+ Salt and pepper
Ali Babà Pizza
THE PIZZA AND NAPLES: AN UNBREAKABLE BOND!
It can be said that the pizza is the most popular dish in the world and represents a real “trademark” of Made in Italy. Its origins and its etymology is uncertain, what is certain, is that the pizza reaches excellence in Naples, in a manner so blatant, that the world recognizes the absolute fatherhood. In fact, the pizza itself, covered with tomato sauce, dates back to a little more than two centuries ago, when already could satisfy the most discordant palates appreciated by the people of Naples, as well as by discerning members of the Bourbon dynasty.
The twentieth century is witnessing a worldwide spread of pizza and a harbinger of contaminations and “variations” that have affected, indirectly, also Naples; we are witnessing today an evolution in the way of conceiving the pizza with its many variants, it becomes a “container” that they can fill with their own tastes and preferences, but thanks to its strong “identity” manages to retain, anyway, its typical character.
Pizzeria Catarì gives us the Pizza Ali Baba, a crucible of strong and tasty flavors, assembled in a perfect balance of taste!
+ 250gr. of dough for pizza
+ potato
+ Provola
+ Gorgonzola
+ Grated Parmesan cheese
+ Pork roast
+ Rosemary
+ Oil
Prawns with Cognac
“IMPERIAL” RED SHRIMP
The shrimp is a product that has always been present in the Mediterranean cuisine, often with the role of embellishing basic recipes such as salad seafood or used in the most important events as an accompaniment in grilled preparations and all’acqua pazza of medium size fishes.
One of the most valuable species in the Mediterranean basin is represented by “Imperial” Red Shrimp (Aristeus antennatus), these shrimp from the particularly delicious taste are used to be served raw or slightly blanched to enhance the fragrance and not to alter the texture of the flesh.
The prawns, for their great versatility, are well suited to simple and tasty preparations such as those of “Fast Food”, and at the same time, to reign in the most spectacular Gourmet preparations.
The creative chef of “Deus Neptunus” surprises us with an original dish, combining the “Imperial” Red Shrimp with the most noble distillate of all time: Cognac!
+ 2 "Imperial" Red Shrimps
+ Olive oil
+ Garlic
+ 40 grams of butter
+ 5ml. of Cognac
Squid stuffed with sea and garden on zucchini cream and bagel sauce from Agerola
BAGEL ‘NZOGNA AND PEPPER: THE REAL NEAPOLITAN TARALLO!
The history of the Neapolitan Tarallo (Bagel), par excellence “nzogna and pepper” tells us -still once- about Naples that starving strives in worship of the recovery of leftovers. The dough was mixed with “the poor fat” or flare fat and lots of pepper. This poor substitute for bread was sold by “tarallari” in poor neighborhoods in order to be satisfied, on the cheap, the hunger of those who had nothing. Today we are witnessing a reversal of the stunning trend, the symbol of the eighteenth-century poverty -now- on the “red carpet” of the most prestigious Gourmet kitchens, in the form of cream or crumble..
The young chef of the “Ristorante Punta Chiarito” has chosen to embellish a complicated recipe prepared with a special Bagel sauce, opting on the “Bagel from Agerola” that being free from pork fat is more delicate and suitable for a so elegant preparation ..
+ 4 Squids
+ 4 Red Shrimp
+ 4 Zucchini
+ 2 Carrots
+ 2 Potatoes
+ 2 Stalks of celery
+ 4 bagels from Agerola
+ 2 Onions and olive oil, mint
Tagliolini with diced amberjack and Porcini mushrooms
PORCINI MUSHROOMS IN CAMPANIA?
The belief that Campania is not a fertile ground for the growth of Porcino mushroom, the most noble fungus, is wrong! The Porcino mushroom (Boletus edulis) grows in elective habitat in forested air with chestnut of Campania that is on the list of Italian regions where the cultivation of fruit chestnut takes on greater importance, both in terms of numbers for preciousness. Noteworthy, is the Porcino mushroom of the Roccamonfina volcano that can be found, not surprisingly, among the chestnut trees lining the ancient calderas of Caserta. The ingenuity of “Campania” has been able to adapt the features of this valuable product to local products with unique combinations, which are signed by each individual restaurant owner. The chef of “Zi Carmela” paying its respects to the renowned original bell with a plate, absolutely out of the box, can mix sea and land in one flavor idyll.
+ 200gr Amberjack
+ a clove of garlic
+ 100ml Of olive oil
+ 300gr Porcini mushrooms
+ 3 Pachino tomatoes
+ 300gr Tagliolini
+ parsley
+ Salt and Pepper
"Coniglio alla Cacciatora" (Rabbit Cacciatore)
We are on the roof of the Island and we aim to South, altitude and sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”. The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy
+ Rabbit "di fossa"
+ Extravirgin olive oil
+ Clove of garlic
+ Red Pepper
+ White wine
+ Tomato
+ Salt
+(39) 0813334747
+(39) 0813334715
