GLASSES & FLAVOR SEGMENTS
The pairing of wine and pizza has very ancient origins: evidence of this is a fresco found in Pompeii which depicts a tray with a cup of wine and a focaccia.
The journalist and sommelier from Caserta joins this historic union Antonella Amodio dedicated an editorial project: Chalices & Cloves.
The first book, published in February 2024 da Malvarosa Edizioni, it presented over one hundred ideal pairings between pizzas and wines, with a focus on the pizzerias of Campania. After just over a year, the series has expanded with a new release: Chalices & Spicchi – Atlas of Pizza and Wine in one hundred combinations, always for the same publishing house. This time the selection has been extended to pizzerias throughout Italy and even beyond the border.
Chalices & Spicchi – Atlas of Pizza and Wine in one hundred combinations, by Antonella Amodio
Giovedì 30 October the volume was presented with a tasting dinner at the pizzeria flavors – Pizza and something else, located in the renowned complex Grand Hotel Angiolieri in Sejanus. Here are the pizza chef's pizzas Fernando Speranza they dialogue with the chef's recipes Fabrizio De Simone de L’Accanto, il ristorante dell’albergo segnalato dalla Guida MICHELIN.
flavors – Pizza and something else, photo Press Office
Il pizzaiolo Fernando Speranza con Renato Rocco
Lo chef Fabrizio De Simone
L’autrice Antonella Amodio
La serata, presentata da Renato Rocco – direttore del magazine La Buona Tavola – ha visto la partecipazione del giornalista Luciano Pignataro, autore della prefazione del volume.
L’autrice Antonella Amodio ha sottolineato le novità di questo secondo capitolo rispetto al precedente: il testo è in doppia lingua (italiano e inglese) e include una guida pratica su come organizzare la carta dei vini in pizzeria.
Chalices & Cloves svolge una triplice funzione: è una guida, un ricettario e un manuale di abbinamento pizza-vino, con esempi chiari e facilmente replicabili.
Renato Rocco, Luciano Pignataro, Antonella Amodio e il restaurant manager Fabio Disanto
Renato Rocco and Ida Giordano
tasting:
Velvety Pizza (Neapolitan dough): crema di zucca, provola from the nearby hills, bacon “Cillo”, porcini mushrooms and walnuts from the Sorrento peninsula; in abbinamento, CapitiRosè – Tramonti Rosato Costa d'Amalfi DOC.
Velvety Pizza (Neapolitan dough): crema di zucca, provola from the nearby hills, bacon “Cillo”, porcini mushrooms and walnuts from the Sorrento peninsula
Scents of the undergrowth (pizza in pala) stuffed with breaded and fried porcini mushrooms, broccoli and potato and porcini soup; in abbinamento, The Hill – Tramonti Bianco Costa d'Amalfi DOC.
Scents of the undergrowth (pizza in pala) stuffed with breaded and fried porcini mushrooms, broccoli and potato and porcini soup
The Hill – Tramonti Bianco Costa d'Amalfi DOC – Ida Giordano Cellars
Autumn Sea (small pan in 3 firings): chestnut cream, seared cuttlefish, pomegranate and almonds; in abbinamento, Notary public – Tramonti Bianco Costa d'Amalfi DOC.
Autumn Sea (small pan in 3 firings): chestnut cream, seared cuttlefish, pomegranate and almonds
Pizza Diavoletta (Neapolitan dough): fiordilatte from the nearby hills, Arola's little devil, Spicy Calabrian esplanade, olive taggiasche; in abbinamento, Tinto Rè – Tramonti Rosso Riserva Costa d'Amalfi DOC.
Pizza Diavoletta (Neapolitan dough): fiordilatte from the nearby hills, Arola's little devil, Spicy Calabrian esplanade, olive taggiasche
Pistachio log
Between oven scents and sunset sips, the presentation of Chalices & Cloves confirmed how the meeting between pizza and wine – two symbols of Italian gastronomic culture – can give life to a common language, done by research, quality and sharing.
Antonella Amodio, Chalices & Spicchi – Atlas of Pizza and Wine in one hundred combinations, Malvarosa
flavors – Pizza and something else
Via Santa Maria Vecchia, 2 – Vico Equense, Naples
such. 081/802 8341
www.saporipizzaequalcosaltro.it
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Tuesday closed.
