DINNER WITH THE CHEF SALVATORE SALVO, SALVATORE WHITE, MICHELE DELEO ALFONSO AND PEPPER
Oops, we did it again.
We returned from Pepe Mastro Dolciere ensnared by the sirens do not recall, but the chefs!
Monday 4 March there was in fact the third round of the format At dinner with the chefs, who again turned the pastry into a gourmet restaurant.
Besides, the place is so versatile that lend themselves well to tastings of all kinds, thanks to the well equipped kitchens and to the wide spaces capable of accommodating numerous tables.
The great hospitality of the master Alfonso Pepe and his brothers does the rest.
This time the protagonists were in the kitchen Salvatore Salvo, Salvatore Bianco and Michele Deleo.
Salvatore Bianco, Michele Deleo, Alfonso and Pepe Salvatore Salvo
Salvatore Salvo, pizza and fry, is co-owner with his brother Francesco, the two pizzerias named after them.
The Fries Unless enjoy legendary status among the ranks of food lovers, so we were happy to start dinner with some of the most iconic pieces of the Neapolitan fry.
Crocchè di patate (stuffed with smoked mozzarella and pecorino romano), Frittatina di bucatini (one of my favorites ever!) and a montanarine tris (yellow tomato and buffalo mozzarella; ragù napoletano; smoked ricotta and pork cicoli): goduriosissimi!
Salvatore Salvo
Crocchè di patate
Crocchè di patate
Frittatina di bucatini
Frittatina di bucatini
Salvatore Bianco and Salvatore Salvo
montanarine of Tris: yellow tomato and buffalo mozzarella; ragù napoletano; smoked ricotta and pork cicoli
A seguire, first fruits: Smoked Buffalo mozzarella White Heart with Omega 3 enriched with Omega 6.
A new product, the result of a collaboration with the CNR, that thanks to its particular characteristics can bring about positive effects on the organism.
Smoked Buffalo mozzarella White Heart with Omega 3 enriched with Omega 6
Salvatore Bianco is the executive chef of Il Comandante Restaurant del Romeo Hotel di Napoli, una stella Michelin.
His mixed pasta with yellow tomatoes, salty lemon and seafood with broccoli extract is one of those dishes that remain indelibly imprinted taste for power.
The Gragnano pasta is enhanced and in turn enhances a condiment that is a real whiff of the sea! sconcigli (marine snails), lupins and algae give flavor and aroma of great intensity, who joined the acidity of the lemon in salt go to create a vigorous together.
Salvatore Bianco
Pasta mixed with yellow tomatoes, salty lemon and seafood with broccoli extract
Opera Michele Deleo, Michelin star already Rossellinis of Palazzo Avino in Ravello, The salt cod milk cooking oil, funghi, Limone is karkadè.
A wafer on top of the fish goes to simulate the skin.
Michele Deleo
Codfish milk in cooking oil, funghi, Limone is karkadè
In abbinamento ai piatti, Fiano di Avellino "Alimata" 2016 the cellar Villa Raiano.
Since this is a pre-carnival dinner, dessert could only be a tribute to the party: an assortment of desserts typical of the period signed by the masters Alfonso, Prisco and Giuseppe Pepe. Chatter, castagnole, bignoline and fried ravioli, to a conclusion in joy.
Alfonso Pepe
Alfonso and Joseph Pepe
Castagnole
fried ravioli
Chatter
Bignoline
Bignoline
The dinners at home Pepe are always good occasions. Of distension, of discovery and satisfaction of the palate.
Not to mention a priceless bonus: the opportunity to buy a bag of pastries for breakfast the next day. What we never omit to do 😉
Pepe Mastro Dolciere
Via Nazionale, 2/4 – Sant’Egidio del Monte Albino, Salerno
such. 081/5154151
www.pepemastrodolciere.it
Pizzeria Salvo Francesco & Savior
Largo Arso, 10 – San Giorgio a Cremano, Naples
such. 081/275306
www.salvopizzaioli.it
The Commander - Romeo Hotel
Via Cristoforo Colombo, 45 - Naples
such. 081/6041580
www.romeohotel.it
Previous appointment: https://allassaggio.it/a-cena-con-gli-chef-nino-di-costanzo-franco-pepe-peppe-aversa-e-alfonso-pepe/
