The 2014 Edition of the contest for her on the streets of Buffalo Mozzarella Pasta and fantasy’ was won by my Parfait of mozzarella di bufala campana Dop, with honey caviar black bees dei Nebrodi, Cranberry confit and fried dough (Mafaldine). Among the finalists, with me there were Cristina Galliti and Daniela Course while Stefano De Gregori was unable to attend to prior commitments. Ideal atmosphere. I had the feeling of being among old friends, Thanks to the ' holders’ contest entries, Antonio Lucisano, Director of the consortium of Buffalo Mozzarella Dop and Giuseppe di Martino, Patron of the Pastificio dei Campi.
After the jury has tasted all the dishes and the winner, in a relaxed, fun, We had dinner together with a fabulous meat ragù alla napoletana (I don't know if you guys have any idea how long to cook the ragù alla napoletana) prepared by one of the affidavits, Cristina Distance, accompanied by another Campanian dish: the casatiello. And they could not miss the mozzarella di bufala Dop classic table and smoked. And still the sweets: the Buffalo ricotta with honey (Siciliano!), the Neapolitan pastries and homemade colomba from Cody Dalton. Very good.
As you know, in this blog I like to post only recipes, but this time I wanted to make an exception. Not so much because my dish was enjoyed on the verge of winning (and I also forgot to take pictures), I really believe that the important thing is to participate, but because the atmosphere of this contest and its protagonists were truly outstanding: a big surprise. Napoli, then, It's a wonderful city, postcard. And since we cannot eat a pizza in Naples, I want to mention the new pizzeria "50 Kalò", place where Cyrus Except, among the most important interpreters of Neapolitan cakes, experience a new concept of eating pizza, made with ingredients linked to major Italian products more or less rare. A wine tasting.
I wanted to share this experience with you that follow me, every day open the email with my recipe or you happen across this blog looking for something good.
Grazie a tutti 🙂