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Vineyard Hopping
Diary of a Sommelier Student
SATURDAY, DECEMBER 21, 2013
Pasta is a Girl's Best Friend - Pastificio Dei Campi, Gragnano (Na)
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Chef Giulio Coppola, his Gragnano,
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Greco and Fiano in Black and White
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Pasta is a Girl's Best Friend Pastificio Dei Cam...
After 20 ish years in Italy, my pasta palate has come a long ways since the days of
spaghetti alla bolognese. :-) Spag Bol - a dish that makes Giuseppe Di Martino
cringe. Meat sauce is too heavy for spaghetti! Giuseppe once told me...
and spaghetti with clams? Linguine is better.
Yes, over the last couple of years, I've learned a lot about pasta. Thanks to Di Martino
and a few dozen chefs who have shared their dishes, suggestions, and secrets with
me since my blog began a few years ago. So I was extremely excited when Di
Martino accepted my request and opened his doors to his pasta factory Pastificio Dei
Campi in Gragnano one Saturday morning. What better way, I thought to deepen my
insatiable curiosity about pasta than to see up close and personal look where it is
made?
Even better if I brought a few chefs along. Chefs such as Giacomo De Simone,
executive chef at Le Axidie along with Alfonso Apuzzo. I also invited a young chef who
knows Gragnano first hand. Chef Giulio Copolla, whose restaurant La Galleria is not
far from the factory.
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SITES THAT I LIKE
Ais Napoli (Italian)
Nunzia Riccio, Chef Alfonso Apuzzo, Giacomo De Simone, Giulio Coppola, Giuseppe Di Martino and
Arianna Acropoli
We were met with a smile by Arianna Acropoli (Di Martino's right hand), and Nunzia
Riccio (quality control) who took us upstairs for a quick look around in their newly
renovated pasta shop. Here was where one could purchase a wide variety of pasta
shapes, styles, and sizes all in that familiar Dei Campi packaging. Pasta, not in bags,
but in square or rectangular boxes to protect the pasta, and also make it easier to sit
on the counter Arianna told me. Pasta in black and red cardboard prisms with peeka-boo windows. Photos on the sides with faces and places that tell their story. Also on
the package, a TTS - Total Tracking System that not only tells you the expiration date
CampaniaCheVai (Italian)
Chef Marcello Valentino (Italian)
Ciao Amalfi (English)
Citta del Gusto (English and Italian)
Il viadante bevitore (Italian)
In Campania (English)
Italian Wine Review (English)
Learn Italian Wines (English)
Luciano Pignataro Wine Blog (English)
Luciano Pignataro Wine Blog (Italian)
Entra
of the pasta, but every step of the production process. A process that I would more
about later.
All this was quite interesting, but my eyes couldn't help but notice the large boxes on
the small counter in the center of the room. Packages put together just in time for the
holidays. Combinations that I was curious to learn about. First of all, for spaghetti
lovers like me, a Kit Spaghetti 4 X 4. Four different spaghetti sizes, 4 different tomato
sauces to pair with the pasta, as well as an instruction manual for the perfect plate of
pasta.
Napoli Unplugged (English)
The Espresso Break (English)
Tipeatalia (Italian)
Tipicamente (Italian)
volevo fare lo chef (English/Italian)
ABOUT ME
Karen Phillips
After living in Naples for over 20
years, I feel like the Campania
region is my home. As any
good hostess, I love ‘inviting’
people over. I invite you to get out and
learn the language. I invite you to mingle
with the locals. I invite you to visit the
museums and galleries. I invite you to try
the wine and local cuisine. I invite you to
learn the history and visit the local
festivals. That is the spirit behind my
Andiamotrips blog. I hope you like it!
View my complete profile
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a night out
Another interesting idea? Kit Deli-Pot. Delicato (Delicate) and Potente (Powerful).
Continuing with the philosophy that each pasta shape needs a particular pasta sauce.
Or Kit O Solo Mio for the single serving size lovers. 6 different pasta in 125 g
packages.
I was like a kid in a candy store, so to speak. Examining the various maxi-cubes of
particular pasta shapes. Asking my chef friends what would be the right sauce, their
opinions on cooking times, suggestions for recipes. I could of stayed in the shop
forever examining packages of loooong spaghetti and candele pasta.
Riccio, however, suggested that we work our way to the pasta factory to see what was
going on there.
abraxas accademia del
ais
alfonso
antica
osteria
gusto aglianico agnanum agriturismi
caputo amazing appetizers
marconi aperitivo arcante art astroni bacco BAG
barrale basilicata beer behind the shelf bikini blog
on the beach books caggiano cake design cam
campania a tavola
campania wines
campi flegrei cantina news
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tasting
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CHIC
christmas with ciao vino cinzia ciro salvo città
del gusto claudio cocktails cooking classes
cool recipes d'amico daddio delectable
desserts di meo diary sommelier/student dinner
da... dolce salato don alfonso emozione
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feudi fiano
food
friday night
wine tasting gragnano greco grotta del sole
grotte del sole Head to Head holidays iaccarino
invitation
irpinia
kitchen closeup kitchen talk La
Locanda di Bu La Notizia La sibilla le axidie le
colonne lsdm
lunch con lunch da malaze
marcello mare non stop marennà marvelous
main courses marziale masseria felicia master chef
mastroberardino maurizio
misc. mise en place
We put on our blue hair nets and white jackets, we entered into a pasta lovers
paradise. Riccio began to explain the production process as we hung onto every word.
From where the wheat arrives in the factory all the way until it arrives in the box. On
that particular day, the factory was producing mezzi paccheri and fussili lunghi.
mercurio
mesali
morabianca mozzarella
music nautilus new year's eve not just wine
the road onaf outspots paolo pasta pasta
olio on
is a girl's best friend pepe piedirosso pisaniello
pizza pizza talk
Pizza with raito hotel relais blu
relax rizzuti rizzutti roof and sky rose' rossidsera
salami saturday in pizzeria saturday morning spesa
saturday night serendipity slow food snapshot
sommelier course sommelier course diary
spa spaghetti madness spumante stanza del gusto
stateside stefano street food
sud summer super
sandwiches super soups taste of christmas
taurasi terre del principe
tommaso torrente
tramonti una passaggiata a una passeggiata a
matilde villa raiano vineyard
hopping vinitaly vitigno italia wine
veritas villa
appreciation wine bar
The aroma of the factory was mesmerizing...the warmth, comforting.
wine list
wine
tasting wine tasting on the run winerdì
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Like Lorenza Vitali, Anna E Maria Allocca and 804 others like this.
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And then it was time for Di Martino to speak. Giuseppe Di Martino shared with all of us
why he love's his family's business. Fresh from Brussels where he, as president of the
Gragnano Pasta Consortium proudly accepted the prized PGI certification. The sitting
room of his reception area instantly came to life as he spoke about his company's
dedication to produce the best quality pasta - la migliore per sempre- the best pasta
ever.
Scegli Tu!
VINEYARD HOPPING CAMPANIA VOLUME
1
How? One way is by being attentive to the raw materials. That is why he has chosen
what he believes are the best wheat fields in all of Puglia. Sticks to a three year
rotation wheat-fallow-legume...As he spoke, we were instantly transported there
through his passion and his words. Side by side Di Martino and the farmers as the
wheat was harvested. I could practically feel the heat, smell the grain.
We talked about favorite restaurants, our favorite chefs, our favorite pasta dishes.
Pasta came alive for me that morning...I saw its spirit, it anima. I saw that it had a
face, a family..a new best friend.
Vineyard Hoppi...
Volume 1
By Karen Phillips
Grazie, Giuseppe
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Posted by Karen Phillips at 7:25 PM
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Labels: gragnano, pasta
1 comment:
AndreinaB January 4, 2014 at 10:59 PM
I love their pasta...but it would be nice if they put the cooking time on the box!
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