Home » Two days between Naples and Gragnano, to contest The Mozzarella

Two days between Naples and Gragnano, to contest The Mozzarella

by Ada Parisi
4538 views 5 min read


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 Baku”, 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.

Thank you all :-)

I, Daniela course and Cristina Galliti

Parfait in progress

With Antonio Lucisano, Director of the Consortium, and Giuseppe Di Martino, the Pastificio dei Campi

La cucina del Pastificio dei Campi

Ma quest'acqua non bolle mai???

The magnificent meat sauce prepared by Cristina Distance for dinner after the contest

the sauce!

The casatiello!

Mozzarella di bufala Dop and smoked Buffalo mozzarella Dop


Supreme ricotta di bufala, We ate with the honey bee black dei Nebrodi

Everyone at the table!

Ciro's pizza Except to Baku 50

Ciro Salvo che 'opera'


Looks like a postcard but is Naples, view from Mergellina

You've already seen these recipes?


Silvia April 14, 2014 - 23:08

I wanted to congratulate you for the victory! Amazing dish to try as soon as possible…


Sicilians creative in the kitchen April 14, 2014 - 23:14

Thanks Silvia!!! You're a sweetheart. I embrace you, good week!

Serena April 8, 2014 - 08:02

Hi ada,
Congrats on the win!
In these photos you're glowing. Brava.

Sicilians creative in the kitchen April 8, 2014 - 11:33

Serena thanks! I see myself very ugly but it is said that beauty is in the eye of the beholder! ADA

Sicilians creative in the kitchen April 7, 2014 - 20:07

Hi Tania, Welcome to my blog and thanks a lot for the compliments and reporting! Would deffo, We see! ADA

Isabel April 7, 2014 - 12:04

Complimentissimi! You made a small masterpiece with all ingredients, not to mention the pearls! I'm going to eat pizza in Naples (Maybe!)

Sicilians creative in the kitchen April 7, 2014 - 12:52

But there we go together Isabel!!! A hug… ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More