Tag: Eat

Welcome to SOUTH. How to eat at Marianna Vitale's restaurant – Italian Cuisine


The winner of the Michelin Chef Donna by Veuve Clicquot 2020 Award cooks pasta, lots of pasta, makes you eat with a spoon and rethinks Neapolitan cuisine (without ruining tradition). And all this happens in Quarto, on the outskirts of Naples

SOUTH is a state of mind and is a geographical place. It is the fatigue, the closure, the marginalization, the isolation, and on the contrary the opening to the other, the sense of hospitality, the joy of life and the love for cooking. SUD is the restaurant in Quarto, province of Naples, of Marianna Vitale, winner of the Michelin Chef Donna by Veuve Clicquot 2020 Award.

The southern question

Fourth is the normal normality of a southern town, a programmatic name chosen not by chance by the chef for her entrepreneurial and gastronomic adventure. And let's face it, Quarto, it's not a beauty, it's not a tourist destination even though it potentially could be. Everyone in the world could know it, but it is a foreign place even to the Campania region themselves. The air smells of sulfur because this is the center of the Phlegraean Fields, between Cuma and the Regional Archaeological Park: an area of ​​immense natural and historical beauty. “In Quarto, however, we live in an eternal present made of concrete, a dormitory area that is more than quiet, immobile. We could be in the center of the Phlegraean Fields and instead we are on the outskirts of Naples, without connections and without infrastructures , explains Marianna Vitale.
"You are the most important person in QuartoA local shopkeeper once told her.
"SOUTH is the only thing that exists in Quarto, it's not that it took so long," Marianna replied. Unlike many other starred in Campania, from SOUTH they work mainly with Neapolitans, and this frankly is a guarantee of quality.

"My name is Marianna Vitale but friends call me Chef"

Born in 1980, Marianna Vitale was not born in Naples, she was born in Porta Capuana, in that historic center that in the Eighties was off-limits to the Neapolitans themselves, where the normality was that of news stories, where you quickly understand that for leave you have to work. And she with a beautiful summa cum laude degree in languages ​​in the end remained. Self-taught, he opened SUD in 2009, Michelin star in 2012. SUD is not a restaurant inherited from the family, it is not one of those lucky cases that happen in life, it has never been a good restaurant, but a project born together with Pino Esposito, partner, patron, sommelier, then husband of Marianna and always the other half of the SOUTH sky. No romantic dream, but a project that could aspire to a Michelin star in two years, the time to understand if it could work. It worked.

Eating the South

In Marianna's kitchen there is no reinterpretation of a single ingredient or a family recipe. "Cooking in Naples is a mentality, so creativity means rethinking tradition". The tomato is investigated in its evolution, with a Neapolitan ragù served to make scarpetta in four different firings: zero, four, eight and twelve hours. The seafood salad becomes a soup that is enriched with seasonal vegetables and fruit. "Sea anemones were traditionally served fried as an appetizer in the Phlegraean area, but I discovered this later", explains Marianna speaking of Spaghetti with sea anemones, another SUD signature dish, actually born during an underwater dive in which he collects these "seafood spaghetti" and tries to cook them. "It is as if God had seen me for the first time," he says.

"Cooking in Naples is a mentality, so creativity means rethinking tradition"

Mixed pasta with tomato and mussels, in general a lot of dry pasta and some risotto (which were also the protagonists of a tasting menu dedicated to first courses) and the insistent use of spoon more than a fork, for a true experience of comfort food at the highest level. In the SOUTH there is a lot of fifth quarter "that it is not presented as recovered food, recycling or an ethical choice. Concepts that lower the level of the product . The Linguine with the fifth quarter of squid they are not made with waste products, but simply with a new ingredient that Marianna wants to share with you. Not to forget, the Cod cheesecake, which has remained on the menu from the first menus of SUD, «which is now very distant from other dishes and which I cannot make it evolve because it is useless to transform it. It is the word of mouth dish, removing it is a wrong to those who want it, even if the restaurant and I have changed . But how tradition must be known to be able to subvert it, the history and philosophy of a chef can also be understood from the path taken, and from the dishes of the past.

SOUTH is no longer what it used to be

«When we opened we did a perfect fine dining restaurant service, but it didn't represent us, it was a ritual. Over the years we have preferred to work in terms of ethics and savings, offering a more genuine and spontaneous hospitality, less obvious. We are not El Celler de Can Roca, we cannot do crazy things. I eliminated the overabundant pre-dessert, small pastries, which were often abandoned on the tables, the opulence in a contemporary key of things like the basket with a thousand different loaves. We make a loaf of homemade bread and cut it into slices, and only because there isn't a good enough baker here in Quarto. " The only goal is "to make you feel good. It has always been my desire, a life principle. It is the sense of welcome found in the SOUTH, it is part of the identity of the South ". In fact, the welcome is so genuine and sincere that it may seem normal for those who were born and lived there in the South, but which appears unique, special and often unexpected for those arriving from the far North. After the experience in Michel Bras's kitchen, they sowed a vegetable garden for aromatic herbs, for a couple of years: I don't have thirty interns who wake up at five, if I go to the port to wait for the boats I would have already lost half working day at the restaurant. I'd like to, but it's unreal, I have to run a company with two premises ". The other is called Angelina, a rotisserie on the road to the sea in Bacoli.

SOUTH today

Women have a pragmatic approach to things, like a “good family man”. "With the reopening we had to eliminate the card", explains Marianna. "For us, the menu was essential, because we have a clientele mainly from Neapolitans, who return often or who are not yet ready for the idea of ​​the tasting menu. But we had to streamline production to make the restaurant line and the modern diner line at the same time, Angelina . Now in the SOUTH you can choose between two surprise tasting menu cut on market availability and customer tastes: the South Menu, 7 courses for € 60, € 95 with matching wines, or the Marianna Vitale Menu, € 100 for 12 courses or € 145 with matching wines.
The wine list edited by Pino pays homage to Campania, to the wonderful wines of the Phlegraean Fields and Irpinia, but a small part is dedicated to the "immigrants to the south" of foreign origin. «No bells bubbles, we are not ready yet, Pino confesses to me. "We know how to do better." The tasting menu of first courses only is temporarily suspended. On the other hand, courses appeared possible only in a tasting menu, which can be eaten in a single bite, such as a spoonful of sea urchin, kombucha vinegar and Jamaica pepper, served before desserts. While waiting for better times to return, this is an opportunity to eat something unique.

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Gastronomic September: where to eat well in Parma – Italian Cuisine

We are waiting for 100 of you at Identità Golose with a lounge full of surprises


Until 27 September, the 'petite capital' celebrates the Food Valley with a series of events, open to the public, linked to its tradition and to the great local products. An unmissable opportunity to (re) discover the local cuisine. Here's where

Petite Capital it has always been, since – in the first half of the 19th century – it was the heart of Duchy of Maria Luigia of Austria, second wife of Napoleon Bonaparte. Until 27 September it can be said that Parma becomes the capital of Italian food, thanks to 'Gastronomic September', an event that tells the story of the Food Valley through its gastronomic excellence. It is the expression of six supply chains: the DOP Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato, milk and anchovies. A mix of traditions, craftsmanship and passion that makes Parma a unique reality in the world, as recognized by UNESCO, which in 2015 elevated the ducal city to the Olympus of Creative Cities of Gastronomy: it was the first Italian city to receive this recognition, followed by Alba. The 'Gastronomic September' project has a choral nature, with the alliance between institutions, protection consortia, food companies and the world of catering. The promoters are the Municipality of Parma and the Parma UNESCO Creative City of Gastronomy Foundation.

There is also a Tasty Box

There are many initiatives, open to the public, that can be discovered on the official website of the event. Perhaps the most interesting, September 24, is In the kitchen with Verdi, show staged by Gianmaria Aliverta for that of revealing one side of the Maestro, his nature as a refined lover of cooking. The 75 euro menu for the event at the Bersò will be curated by the team of Parma Quality Restaurants which includes 30 restaurateurs. Having said that every week in September it will be dedicated to a representative supply chain of the Food Valley Parma with themed proposals in various restaurants, we thought of the upcoming foodies with a nice idea. Anyone who will stay in one of the city accommodation facilities for one or more nights – as long as the period includes Saturday will receive a 'Tasty Box – The Flavors of the Food Valley': a memory of the trip but also an invitation to experiment in the kitchen in your own home, in the name of the flavors of the ducal city. Inside, in fact, guests will be able to find the PDO Parmigiano Reggiano and Prosciutto di Parma, pasta, tomato preserves, cream and Parma anchovies.

What products!

But the best – between a long walk in the historic center and the art exhibitions – is that you can happily devote yourself to the joys of the palate. The summa is composed from typical salami (Culatello di Zibello, Parma Ham, Felino Salami, Shoulder of San Secondo, Coppa di Parma …) to combine with fried pie; the tortelli with herbs – here the subject of eternal discussions on the nuances to achieve them – and the anolini; the mixed boiled meat and stew; there Maria Luigia cake and sweet tortelli obviously preceded by some flake of Parmigiano Reggiano, if aged even better. Here is our selection of places, rightly not only typical, where you will have a great time.

Antica Osteria della Ghiaia

In Piazza Ghiaia, a few steps from the historic market of the city, since 1950 it has offered good Parmesan cuisine: very popular cappelletti alla parmigiana and la Vecia (the old one: dish that has ground horse pesto as its main ingredient).

Parmarotta

It takes its name from the neighborhood: in the past, the floods of the Parma (stream) frequently broke the banks here. Renowned not only for stuffed pasta, but also for specialties on the spit and grilled, strictly made of wood. On request, also masterclasses in the kitchen, to learn how to prepare typical dishes such as herb tortelli.

The Tri Siochètt

The sign means 'The three fools' in dialect. Just outside the city, it is an institution of Parmesan cuisine. It offers the best local culinary tradition: cooked shoulder, borage pie, salami and fried gnocco, stuffed pasta. Open for more than 25 years.

Osteria Virgilio

Virgilio defines himself as a 'resistant host' to fashions and is contrary to the philosophy of Km 0: if it is right to look closely (wide selection of cheeses, cold cuts and local wines), it is just as much to stretch your gaze in search of the good. Compared to the other places, it has the particularity of being in Oltretorrente, the Parma of the people.

Cocchi restaurant

Parma on the table, one could say: an unmissable place for those looking for the flavors of tradition. Established in 1925 by Paride Cocchi and now managed by Corrado Cocchi and his son Daniele. Among the specialties: anolini in broth; pastas, all strictly hand-rolled. Do not miss the cart of mixed boiled meats

Cortex Bistrot

It proposes a 'new Italian cuisine', borrowing ingredients from other cultures. Chef Simone Devoti, flanked by Diego Sales, worked for several years in London at Locanda Locatelli. Informal setting, enjoyable and contemporary dishes.

Ancient Flavors

Classic country trattoria, which combines simplicity, family warmth and good cuisine, focused on local specialties. It also offers a vertical version of Parmigiano Reggiano DOP aged for 30, 40 and 72 months. Davide Censi is in the kitchen.

The Inkiostro

The exception that confirms the rule: in one of the lands most linked to tradition, one of the greatest creative chefs in Italy, Terry Giacomello, works. His is cuisine without borders, super technical, but he does not spare the territory beautiful provocations.

Maison du Gourmet

The chef is Vincenzo Dinatale, who has worked in large restaurants: he offers a four-course tasting menu (Homage to the Petit Paris) that enhances the culinary traditions and excellent products of the territory in an innovative way. The environment is refined and evocative, in the Coloreto area.

Parizzi

Starred for over 40 years, it is the restaurant par excellence in Parma, thanks to the skill of the chef-patron Marco Parizzi. Tradition is not forgotten but it is more interesting to taste eclectic and classy dishes such as guinea fowl in dried fruit crust with potatoes, spring onions and champignons.

Ai Due Platani

In the hamlet of Coloreto there is one of the Emilian trattorias at the top, reign of the expert Giancarlo Tavani. The 'trimurti' made up of the great local cured meats, stuffed pasta and the monumental cream ice cream is known to all Italian gourmets. The cellar is solid, ranging from local wines to those from beyond the Alps.

What to eat in case of gastritis – Italian Cuisine

What to eat in case of gastritis


To keep the annoying symptoms of gastritis at bay, a healthy diet also plays an important role. Here are the recommended foods and which ones to avoid

Pain abdominals, nausea, cramps, vomiting. In short: with the gastritis, inflammation of the gastric mucosa, do not mess around and to keep it adequately at bay a healthy diet plays an important role. Eating in a healthy and correct way is in fact one of the most natural ways to prevent and fight this problem. But what are the foods you can eat in case of gastritis?

Gastritis: what to avoid

For sure, it's good to stay away from coffee and give it alcoholic, as well as avoiding mixing foods that are excessively high in protein and carbohydrates. Also not recommended in case of gastritis fried food, carbonated drinks and dried fruit. Allowed, but with moderation, on the other hand, partially skimmed milk or yogurt, citrus fruits, tomatoes, pepper, mint, onions, chili pepper and chocolate.

Fruit and cereals

On the contrary, among the foods recommended in case of gastritis there are pasta, rice, whole grains e oats: these are foods that are good during the first part of the day, therefore ideal for breakfast, lunch or a mid-morning snack. The list of recommended foods also includes crackers, rusks and fruit. But be careful to avoid the varieties known for their acidity, better to choose bananas, apples and figs. In case of gastritis, bread (but avoiding the crumb), fennel (both raw and cooked), artichokes, zucchini, cabbage and legumes.

Meat, fish and lots of water

In the menu to be adopted when suffering from gastritis there are also lean fish (for example the sea ​​bass), the meats white (chicken and turkey in the first place), potatoes and extra virgin olive oil as a condiment, as long as it is added in moderation. In general it is better the cooking steamed, grilled, grilled or baked. Among the cold cuts appear in this list the Ham raw and cooked (taking care to remove the fat) and bresaola. The cheeses that do not hurt in case of gastritis are instead the first salt and the Grana Padano, preferring them to fresh cheeses and mozzarella when you want dairy products or dairy products. Finally, in case of gastritis it is important to drink the right dose of water during meals, in small quantities and avoiding to go below one and a half liters per day.

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