Chef Ernesto IaccarinoFlashback, summer 2011. A small white van pulls up to the small narrow driveway that lies between Don Alfonso's Restaurant and their cooking school. I remember Chef Alfonso Iaccarino, dressed in shorts, a t-shir...

Chef Antonio PisanielloIn the midst of the CHIC jam session, surrounded by fun and frenzy, there was one question that kept popping up in my mind...Where is Pisaniello?Chef Antonio Pisaniello, that is. I had seen him the day before at Ho...

A few weeks ago, I attended a jam session with countless top chefs in Marenna's kitchen. I wrote abut it here. The energy level was electrifying, dynamic, lively and contagious. It was hard not to get caught up in the action. But I nee...

Chef Angelo D'AmicoWhen I walked into the sushi kitchen at Hotel Romeo a couple of weeks ago, he was there. Angelo D'Amico. Chef Angelo D'Amico. His name was familiar. I heard it for the first time 3 years ago ish when he was named...

Pizza. In the Naples area , there is a pizza parlor on every corner. Sometimes two. But not every neighborhood has a pizzeria run by one of the top instructors from the AVPN -Associzione Verace Pizza Napoletana. Quarto, a small but bus...

Wikipedia: Serendipity means a "happy accident" or "pleasant surprise"; specifically, the accident of finding something good or useful without looking for it.Monday April 15. I was in Sorbo Serpico (Av) thanks to an invitation by Mare...

CHIC chefs-Lino Scarallo, Paolo Barrale, Antonio Tubelli, Rosanna Marziale, Vincenzo Guarino, Angelo D'amico, Gianluca D'AgostinoWhoever believes the proverb too many chefs spoil the broth never had the opportunity to spend a couple of d...

Last night I opened a bottle of rosato. I poured myself a glass of Campania rosé to officially begin my rosato season...one that begins in April and ends in March. The wine that I chose for this silent ceremony was Pedirosa IGT 2011 ...

Spring weather in Campania has finally caught up with the calendar. And that means sunshine, short sleeved shirts...and spaghetti. Yes, spaghetti. I must admit with all the different pasta varieties to choose from, spaghetti has been,...

While hanging out in the kitchen with Chef Mirko Balzano during a recent visit, my eyes couldn't help but be drawn to a half empty/half full glass picture sitting on the counter. Balzano noticed my curiosity and answered my unspoken que...