Keste Wall Street is doing a dinner series very Monday night with the food and wine of one of Italy’s 20 regions. The one which I attended was on the wine and food of Campania.
The Chefs that prepared the food were Roberto Caporuscio (owner of Keste), Angelo Competiello, Ciro Iovina (Song e Napule Pizza) and Domenico Tolomeo.
GATEAU DI PATATE Baked potatoes with eggs, salami, smoked buffala mozzarella, Parmigiano Reggiano and bread crumbs. –gluten free-
CAPONATA DI MARE Mixed seafood cooked separately and mixed together. –gluten free-
POLPETTE NAPOLETANE Neapolitan meatballs, with raisins, pine nuts, Parmigiano Reggiano, eggs. –gluten free-
Chefs Ciro Iovina and Domenico Tolomeo
PIZZA MARGHERITA made with tomato sauce, mozzarella and basil -it was not on the menu, it was something extra
TORTA CAPRESE Chocolate cake with almond flour -gluten free-
PASTIERA NAPOLETANA Traditional Neapolitan cake with wheat berries and ricotta cheese
Roberto Caporuscio, our host, was the main speaker for the evening. Next Monday, February 3, Keste Wall Street will be presenting a menu featuring the wine and food of Puglia.