11/5/2015 andiamotrips

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andiamotrips

Vineyard Hopping Snapshot of the Day Diary of a Sommelier Student

SATURDAY, MAY 9, 2015

Sandwich in the Sky Beluga Skybar & Restaurant, Romeo Hotel (Na)

It was almost 5 pm when I stepped off the elevator and entered into the Beluga Skybarand Restaurant located on the 9th floor of the 5 star luxury Romeo Hotel. There I wasgreeted by a silky sleek waterfall and a jaw dropping view of the port of Naples. Afterwalking around and around enjoying the view, a glance at the pool, the Captain's bridge,and the fabulous knick knacks that are placed throughout, I chose my seat and scannedthe menu for something to eat.At first glance, the snack menu seemed familiar. Potato salad, hamburgers, fruit salad,etc. Similar to hotel bars all around the world. But then...then I wasn't just in any hotelbar. The snacks featured on the menu were prepared by the same kitchen staff that ranthe hotel's Michelin star restaurant Il Comandante located one floor above.

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In fact, it was Chef Salvatore Bianco himself who sat down with me and explained thephilosophy of Beluga's Bar & Snack concept. From 2:30 pm until 8 pm daily guests (andvisitors like me) could enjoy a drink from the cocktail menu and a little snack. And bysnack, that could be anything from simple to stellar. From your basic nuts and taralli toelaborate antipasti from Il Comandante's menu. Then the chef disappeared for a fewmoments and came back with my Thursday late lunch a club sandwich. Probably themost club that I have ever seen.

Before I dove in, I took a long look at the particulars, the details, dettagli. The perfectlytoasted bread, sliced into two right triangles. Bread, the chef shared, that they had bakedthemselves. Layers of classic club fillings included freshly sliced tomatoes, hard boiledeggs, pancetta bacon, chicken breast, and mayonnaise.

After living in Naples for over20 years, I feel like theCampania region is my home.As any good hostess, I love‘inviting’ people over. I invite

you to get out and learn the language. Iinvite you to mingle with the locals. I inviteyou to visit the museums and galleries. Iinvite you to try the wine and local cuisine.I invite you to learn the history and visitthe local festivals. That is the spirit behindmy Andiamotrips blog. I hope you like it!

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Posted by Karen Phillips at 10:40 PM No comments:

Labels: bianco, chef, late lunch, romeo, super sandwiches

And the potato chips on the side? Not bag chips, but chips that they had preparedthemselves, of course. All paired with a glass of Falanghina del Sannio. The perfectThursday late lunch. One that I told Chef Bianco that I could enjoy everyday!

Beluga Skybar & RestaurantBreakfast: from Monday to Friday from 7:00 am to 10:30 am.Saturday and Sunday from 7:00 am to 11:00 am.Bar & Lunch: from 12:30 pm to 02:30 pmBar & Snack: from 02:30 pm to 08:00 pm

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TUESDAY, MAY 5, 2015

Monday Night Pizza Giving Back to Caiazzo, Pepe In Grani, Caizazzo(Ce)

A couple of weeks ago I went out for a pizza. That may not sound so unusual, but thatparticular evening was different. That particular evening was special. That particularevening was, as I like to call it, an evening of giving back.Franco Pepe, owner/pizza maker of Pepe in Grani in Caiazzo has spent the last couple ofyears focusing on not only bringing the world to his pizzeria, but bringing the world to hissection of the Caserta province as well. Numerous national and international magazines,newspapers, television programs and events have made Caiazzo and the surroundingarea a household name. So he decided to give back. He, along with a little help from hisfriends. Two Campania giants; Chef Nino Di Costanzo (2 Michelin Stars) and PastryChef Alfonso Pepe, shared the stage for a sold out event with one objective in mind. Raise money for the needy in Franco Pepe's community. Over 120 guests took part in anevent that featured some amazing food and fun. At 8:15 pm sharp, Chef Nino Di Costanzo began plating his first dish of the evening. Redshrimp, with lemon ricotta, peas and their sprouts with flowers. It took about 30 minutesor so before I worked up the 'courage' to ask the chef a question. He was so entranced in

Franco Pepe, Nino Di Costanzo, Alfonso Pepe at work

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