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Italian
food is all about the concept of “materia prima,” the
raw ingredients. There is an incomprehensible depth of knowledge
about growing, choosing and preparing the very best ingredients,
with truly remarkable results: think the pizza of Naples…pure
poetic simplicity or tender courgette flowers stuffed with
cacciota cheese and fried until crisp...out of this world!
Without a doubt, the relatively small piece of mostly volcanic
soil between Naples and Salerno may be one of the most gastronomically
important pieces of land in Italy. It is also scenically breathtaking.
Along the Amalfi coast, the dreamy perfection of Positano,
Ravello and Sorrento beckon, and between gastronomic adventures
there will be time for sightseeing in such historic locations
as Pompeii and Paestum. Not only that, your stay on the Isle
of Capri will be every bit as magical as the songs written
about it imply.
Fertile volcanic soil near Mount Vesuvius and
a thriving fishing industry combine to make Campania's kitchen
one
of the most fortunate and varied in Italy. Campania's exuberant
cuisine relies on sun-kissed vegetables and herbs, salty
capers, dried pasta, succulent tomatoes, lemons of endless
variety and fragrance and fresh farmhouse cheeses. There
you will find the elaborate dishes of the seventeenth-
and eighteenth-century; one, a rich rice Timballo called
Sartù di Riso, is made only for feasts. Another
is a unique pasta called Scialatielli, shaped into stout
strands and tossed with seafood and flavorful cherry tomatoes.
There is no other place in the world quite like Italy.
The hospitality and graciousness of the people coupled
with this extraordinary country's culinary heritage and
spectacular natural surroundings is a precious gift, one
to be experienced with all the senses. Truly extraordinary!
The last decade has been a dynamic one in Campania,
with new and notable wine estates emerging all over the region,
especially in the Taurasi DOCG zone. Famous for its archaelogical
grape varieties that date back to antiquity, Campania is also
home to two of the most sought-after boutique reds, "Terra
di Lavoro”, a powerful aglianico-based wine by Fontana
Galardi and “Montevetrano,” an aglianico-merlot-cabernet
from a small estate winery in the Cilento region.
Italian
food is all about the concept of “materia prima,” the
raw ingredients. There is an incomprehensible depth of knowledge
about growing, choosing and preparing the very best ingredients,
with truly remarkable results: think the pizza of Naples…pure
poetic simplicity or tender courgette flowers stuffed with
cacciota cheese and fried until crisp...out of this world!
