Pagina personale di Luciano Pignataro. http://www.lucianopignataro.it/wineblog.php by Giancarlo Maffi It is just a few days before the end of my exciting journey in Paris. Yolanda has eaten caviar almost every day. The last day I enjoyed an espresso prepared by a very kind barman from Apulia at the bar of the hotel. So I decided to visit the Petrossian restaurant before going to the airport. I spent 500 Euros. It is located in boulevard de la tour-maubourg ... http://www.lucianopignataro.it/articolo.php?pl=4206 2010-03-09 00:00:00 Roasted sardines I still hear the voice of Peppiniello, a fishmonger who left from Salerno by a three-wheeler and passed through all the towns of the province of Salerno and Avellino selling seafood. He sold above all cheap products like anchovies and sardines. Many inhabitants of Avellino, as happened in other areas in Italy, could buy cheap seafood like anchovies and sardines. They are usually grilled because there was no ... http://www.lucianopignataro.it/articolo.php?pl=4205 2010-03-08 00:00:00 Le Due Torri: “Marchigiane” cows in the cattleshed Via Venafrana, km.4,700 Phone +39 0823 989518 www.agristorduetorri.com Open all year Meat lovers are losing ground in Italy, above all after Bigazzi’s statement about cats on a live TV show. In this country it is very dangerous to declaring something like that as the Catholic culture prevails and people make things but don’t talk about. I have always eaten meat in moderation, ... http://www.lucianopignataro.it/articolo.php?pl=4204 2010-03-07 00:00:00 The room Via S. Sebastiano, 13/17 Phone +39 0825 671069 Open all year. Closed on Sunday evenings and Mondays arteecucina2008@libero.it We are at the gates of Avellino, ten minutes away by car from the centre, on the road which leads to Montevergine where you can find the vineyards whose owners are Ciro Picariello and Guido Marsella. Stop at this inn opened by Gioì Della Bruno, a cook of great experience. Breadsticks You will taste the mountain ... http://www.lucianopignataro.it/articolo.php?pl=4203 2010-03-06 00:00:00 Riviera di Chiaia 268 Phone +39 081 2481100 www.ristoranteradici.com Open in the evening and on Sundays at lunchtime Closed on Sundays Holidays: two weeks in August The name Radici derives from Agostino Cacace’s wish to stop after a long time spent working abroad. In the room the style of the furnishing shows the stamp of the personality typical of a traveler: it is the elegant and sober style typical of a stateless person. The Radici restaurant, ... http://www.lucianopignataro.it/articolo.php?pl=4202 2010-03-05 00:00:00 This is an original recipe to prepare the sea bass by the Radici restaurant located in Chiaja (Naples). INGREDIENTS FOR 4 PEOPLE 1 sea bass (about 800 grams) 100 g prawns 100 g scampi 200 g clams potatoes toast bread parsley lemon thyme seeds of fennel salt and pepper extra virgin olive oil DIRECTIONS Fillet the sea bass, remove the bones and cut it into slices. Beat and season them with salt, pepper and some lemon thyme leaves. Let the clams open ... http://www.lucianopignataro.it/articolo.php?pl=4201 2010-03-04 00:00:00 This is a light and tasty starter, it can also be enjoyed in summer. INGREDIENTS FOR 4 PEOPLE: 400 g red tuna fish extra virgin olive oil can sugar coarse salt aromatic herbs lemon, orange 300 g ricotta salt, pink pepper candied lemon DIRECTIONS Marinate the slice of red tuna fish in a sauce made with coarse salt, cane sugar, grains of pepper, aromatic herbs and lemon and orange rinds. After about three hours wash the tuna fish and cut ... http://www.lucianopignataro.it/articolo.php?pl=4200 2010-03-05 00:00:00 Spring is always an explosion of colours, scents and tastes, above all in the countryside where you can have a proof of this miracle of nature. The first daisies are sprouting and the officinal plants are spreading intense aromatic scents into the air. Many dishes are prepared with these wonderful products, respecting old cuisine traditions. You can pick wild mint and pair it with nettles and Arborio rice. Pick ... http://www.lucianopignataro.it/articolo.php?pl=4199 2010-03-03 00:00:00 The new generation of the Verace Dairy Via Monaci Phone +39 089 865769 The Verace family has worked in the sheep farming and milk processing for cheese production for more than half a century. In fact they have handed down the old breeding techniques and the handmade milk processing from father to son for three generations. In the postwar period they bred animals to produce meat and milk which was processed ... http://www.lucianopignataro.it/articolo.php?pl=4198 2010-03-03 00:00:00 This dessert is tasty and can be made easily. INGREDIENTS FOR 4 PEOPLE: 100 g white nougat 80 g sugar 100 g egg yolk 10 g Strega liqueur 2 g fish-glue 100 g fresh cream For the chocolate sauce: 100 g fresh cream 80 g water 40 g powdered cocoa 100 g sugar DIRECTIONS: Beat the egg white till stiff with the sugar, then add the nougat previously broken into pieces, the Strega liqueur in which the fish-glue has been dissolved ... http://www.lucianopignataro.it/articolo.php?pl=4197 2010-03-02 00:00:00