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April 13, 2018

Trattoria Malinconico: In the Court of the Lunch King

By
Naples -- If you were to ask me what my ideal lunch is, I would answer without hesitation: paccheri alla Genovese with a large piece of stewed veal shank for the first course, followed by a big ball of buffalo mozzarella (preferably from Tenuta Vannulo, an organic buffalo dairy in Capaccio) with eggplant parmigiana on the side.Read more
Naples -- If you were to ask me what my ideal lunch is, I would answer without hesitation: paccheri alla Genovese with a large piece of stewed veal shank for the first course, followed by a big ball of buffalo mozzarella (preferably from Tenuta Vannulo, an organic buffalo dairy in Capaccio) with eggplant parmigiana on the side.

The backbone of this perfect meal is the Genovese, a simple yet miraculous sauce made of meat (veal, beef or pork) and a heap of onions (red or white). Even those who say they don’t like the taste of onions are forced to recant once they taste the Genovese (after hours spent simmering with the meat, the tenderized and translucent onion slivers have no trace of the astringent smell or bite of raw onions).Read more
Visit one of Napoli’s most iconic pizza ovens on our tour.
March 1, 2018

Building Blocks: In Naples, A Taste for Fire

By Kristin Melia
Naples -- Once the Christmas nativities are packed away, after the New Year’s cotechino sausage and good luck lentils have been eaten and the Befana witch has filled epiphany stockings with candies, something strange happens in the old center of Naples. It erupts in flames. Read more