Tag Archives: Pizza

Carnival Lasagna and Carnival Pizza in Naples

 

We arrived in Naples but our luggage did not. When we arrived at the hotel, the room was not ready. No room and no luggage. So, naturally, we went for pizza at da Ettore, Via Santa Lucia 56.   We had not been here for a number of years but Michele had always liked the pizza and it was not far from the hotel.IMG_9647

Although there is a lot of buzz in Naples now about all the hot new pizza places, Da Ettore is traditional Neapolitan pizza at it best. IMG_9646We started with fried zucchini flowers, which were batter fried and unstuffed. Delicious. Then I had the pizza margarita.IMG_9645

Michele had the margarita with bufala mozzarella. Both were light and judiciously sauced with tasty tomatoes and good cheese.

Osteria Della Mattonella Via G. Nicotera 13. Since it was Carnevale in Naples, every restaurant was serving Lasagna di Carnevale, a Neapolitan interpretation of the classic pasta, layered with sausages, tiny meatballs, ricotta, hard cooked eggs and cheese.IMG_9648

Michele said it was just like the one her grandmother use to make. A very old fashioned restaurant, the walls here are covered in tiles and photos of Neapolitan film stars, such as Toto and Sofia Loren. To reach it, you must take an elevator from the street below, Via Chiaia.IMG_9651

Da Nennella 103 Vico LungoTeatro Nuovo. This is a very popular restaurant because the food is very good and the prices are very low.IMG_9654

I started with Alici Fritti, and then Mezzi Paccheri al Pomodoro Fresco which was wonderful Michele had Palline di Ricotta Fritte and Mezzi Paccheri con Zucca and Provola, pasta rings with squash and smoked mozzarella. On the way out, we were given small plastic chips that we could exchange for caffe and baba. Noisy, busy and a lot of fun, plus the food was very good.IMG_9656

MUU_ Muuzzarella Lounge, Vico 2 Alabardieri This restaurant was around the corner from our hotel and they served mozzarella with meat, vegetables or fish. We had Mozzarella E Soppressata, Fiori di Zucca con Ricotta, and Mozzarella in Carrozza, but the highlight was the Ricotta di latte di bufala with honey, pine nuts and raisins.   I could not stop eating it, slathered on good bread. IMG_9663

La Taverna a Santa Chiara 6  We started with Fried Provola and an assortment of local Cheeses and Salumi. Then I had Fusilli Pasta with Tomato and Ricotta di Fuscella, what is often sold in the US as “basket cheese”, a drier form of fresh ricotta (to die for). Michele had Maccheroncini with Eggplant, Zucchini and Small Tomatoes. Then we shared Grilled Sausages and Friarielli (the local broccoli rabe), and a half liter of Gragnano.IMG_9671

Da Attilio in Spaccanapoli, via Pignasecca 17 In the colorful Pignasecca Market, this small pizzeria filled up quickly at lunchtime. I had the Carnival pizza, star shaped pizza with the points of the crust filled with ricotta. We also shared a Pizza Margarita and Pizza Fresca with arugula and prosciutto.

Ciro a Santa Brigida, Via Santa Brigida 71/73  Our last meal in Naples was particularly memorable. This is a place we return to often. We began with Fried zucchini flowers, which were crisp and flavorful. Then I had the Octopus alla Luciana, with lemon and olive oil and Ziti alle Genovese, ziti with an onion and meat sauce, a Neapolitan classic.

IMG_9682Michele had Linguine with Moscardini (baby octopus) and tiny tomatoes, followed by a Frittura Misto di Pesce, little fish, calamari and shrimp fried in a crispy crust. With it we drank Pallagrello Bianco.

IMG_9684 For dessert I had a classic crème caramel.

 

Advertisements

5 Comments

Filed under Carnival Lasagna, Ciro a Santa Brigida, Da Attilio, Da Ettore, da Nennella, La Taverna a Santa Chiara, MUU_ Muuzzarella Lounge, Naples, Osteria della Mattonella, Pizza, Pizza Restaurants

Le Pizze Regionale at Don Antonio by Starita

Le Pizze Regionali

One of my favorite pizzerias in New York is Don Antonio by Starita. (309 West 50th St, NY, NY). I first met the owner/pizzaiolo Roberto Caporuscio when he opened Keste on Bleecker Street. Michele and I had just returned from Naples where we ate pizza every day, sometimes twice a day. At Kesté, it was like being back in Naples, the pizza was that good and authentic

IMG_7897

Roberto, Giorgia and Antonio

At Don Antonio by Starita, Roberto has come up with 20 different toppings to celebrate the regions of Italy. Each topping represents ingredients from that region. Roberto said that he would do ten regions for the spring and summer and the other ten regions for the fall and winter so he could take advantage of the freshest seasonal products. One region would be featured each week and the ones that were the most popular would become part of the regular menu. However there were 11 Pizzas on the list that Roberto gave me.

Roberto invited me to stop by and try them. The day I was there, the pizza was being made by three of the great pizzaioli, Roberto, his daughter Giorgia, a prize winning pizzaiolo in her own right, and Antonio Starita, Roberto’s mentor and owner of Starita a Materdei in Naples which we visited in February.

Here is a description of the 6 pizzas I ate:IMG_7898

I started with Umbria, made with cream black truffle mixed with ricotta cheese, oyster mushrooms, caciotta Umbro cheese, fresh black truffle and prosciutto. I knew there were more pizzas to go but this was so good I ate it all.IMG_7905

Next was Puglia, which was made with fresh basil, stracciatela di bufala, a fresh cheese produced in the province of Foggia , figs, sliced Cerignola olives (olive fritte) topped with grated Tavoliere cheese. I did not finish this one as I had to share it with other guests but it is a great combination of flavors.IMG_7904

Then La Basilicata made with Canestrato di Moliterno, a hard pecorino cheese made from sheep and goat milk in the commune of Moliterno, mozzarella, grilled Sinese bell peppers sautéed with roasted almonds and raisins. It was a good thing more people showed up so I only was able to eat two slices.IMG_7903

La Campania had ricotta di bufala Campana DOP on the dough, topped with marinated heirloom tomatoes and zucchini flowers. It was finished with grated caciocavallo Sllano, a stretched-curd cheese made from sheep or cows milk produced in the province of Avellino.IMG_7901

La Lombardia was made with stracchino, a cows’ milk cheese, baked on the dough. Then a paste of dried figs, gorgonzola, and raisin was wrapped in slices of bresaola marinated in olive oil and lemon and placed on top with 10 year old Bitto, a DOP cows milk cheeseIMG_7906.

Roberto said I had to try ay least one more. He brought me La Sicilia, the most complicated. The topping was made of calamari, clams, octopus, tomato sauce, Pachino tomatoes, saffron, salt, pecorino Piacentino di Enna allo zafferano.

What makes these pizzas so special is that the toppings are not just put on the dough but the preparation may take more than a day. Here is the recipe for La Sicilia as Roberto explained it to me:  Boil the Calamari and sauté the clams with olive oil. Sauté separately the tomatoes and octopus and the saffron with cut shrimp and octopus, then mix it all in a bowl and leave for a day to marinate with salt and some olive oil. On the pizza dough, spread the tomato sauce, add baby scallops, add the seafood and put in the oven for a few seconds to warm up the seafood

Roberto invited me back to taste some of the ones that  I missed. The ones I did not taste are the: Il Molise, La Liguria, Emilia-Romagna, Il Veneto and Trentino Alto-Adige. I am looking forward to going back again soon.

6 Comments

Filed under Don Antonio by Starita, Le Pizze Regionali, Uncategorized