DINNER WITH THE CHEF NINO DI COSTANZO, PEPE FRANCO, PEPPE AVERSA AND ALFONSO PEPPER
Two star chefs, supertop a pizza maker who gained any kind of recognition on a global level and one of the best pastry chefs in Italy, all together to a high standard of taste and serenity evening: Nino Di Costanzo, Peppe Aversa, Franco Pepe and Alfonso Pepe.
Like all home events Pepe Mastro Dolciere, Also the appointment A Dinner with the Chef staged Monday 28 January was held in friendship and tranquility typical of that which characterizes the meetings between professionals who know and estimate each other.
No lust for stardom, only the desire to work together and propose good things.
We could certainly make us miss the wonderful opportunity to see together some of the best interpreters of the bell gastronomy, having cognizance of the characters and the way they operate.
When good food goes hand in hand with a relaxed atmosphere, the result is perfect.
To open the path, the shrimp in eggplant parmigiana Nino Di Costanzo (Open House Dani, due stelle Michelin).
Amuse bouche as small as flawless in the creation and presentation. The parmigiana comes in creamy version, to accompany a shrimp bonbon.
A seguire, the superb fried pizzas Franco Pepe. For the evening, two recipes of the repertoire of the master Caiatine: Marinara found (San Marzano, tomato Vesuvius piennolo, acciughe, caiazzane dehydrated olives, fried basil) and Wanderer (ricotta di bufala, mortadella, chopped pistachios, lemon zest).
The dough soft - real signature of Franco Pepe - is a valuable basis like the condiments.
If the Marine back to traditional flavors, The Wayfarer is a successful blend of scioglievolezza, freshness and crunchiness. An emotion in every bite.
Memorable risotto stuffed pepper Nino Di Costanzo. Being able to enjoy its delights outside of Ischia context is rare, so we treated ourselves well encore!
The dish reminds all the effects typical of Neapolitan cuisine stuffed peppers, portandone all the ingredients (Peppers cream, diced red and yellow peppers, capers and toast) the pasta special risotto. ancestral.
Signed by Peppe Aversa (Il Buco, una stella Michelin) The salt cod with citrus on black lentils.
Dish of simplicity for a chef firmly fastened to the Mediterranean cuisine (and little media, we add).
Grand finale with a sweet pepper – Pan Limoncello: Panbiscotto with lemon mousse and limoncello teachers Alfonso, Pepe and Giuseppe Prisco.
An original creation, not yet part of the large collection of Pepe brothers, which this year won the Three cakes in the guide Pasticceri & Confectioneries 2019 del Gambero Rosso.
Partner for the beverage event, Azienda Vinicola Santacosta of Torrecuso (Benevento) with Don Andrea 36*05.
I repeat once again: keep an eye on Facebook page Pepe Mastro Dolciere not to miss the next events!
And it must also hurry to book, since in maximum 48 record the hours they sold out.
We've said we ... 😉
Pepe Mastro Dolciere
Via Nazionale, 2/4 – Sant’Egidio del Monte Albino, Salerno
such. 081/5154151
www.pepemastrodolciere.it
Danì Maison
Via I Traversa Montetignuso, 4 – Isola d’Ischia, Naples
such. 081/993190
www.danimaison.it
Pepe Beans
Vico S. Giovanni Battista, 3 - Caiazzo, Caserta
such. 0823/862718
www.pepeingrani.it
Il Buco
2ª ramp Marina Piccola, 5 – Piazza S. Antonino - Sorrento, Naples
such. 081/8782354
www.ilbucoristorante.it
Previous event: https://allassaggio.it/a-cena-con-alfonso-pepe-e-nino-di-costanzo/