NY — Vico Costiera Amalfitana won an OpenTable Diner's Choice Award for the second year in a row The Italian restaurant aims to bring the Fortuna family's Vico Equense cuisine to Long Island at 313 Main Street and won under the Italian restaurants category Joe Fortuna, co-owner of Vico, said "it feels great" to have won two years in a row "It’s important to be consistent in this business," Fortuna told Patch "Especially after you win an award like that because it’s one of the few awards that is the voice of your customers It’s the most satisfying award: to make your customers happy." Fortuna said the keys to Vico's consistency are a great management team and it’s all those things kind of meshed together to be consistent," Fortuna said Vico changed some of its personal pizza offerings since the restaurant last won the award prompted by a new pizzaiola and the Fortuna family's regular trips to Italy's Amalfi Coast The new pizzaiola brought recipes from Capri and Vico Equense Two of the new pies have sold particularly well I close my eyes and I’m in Italy," Fortuna said "That particular pie reminds me the most [of Italy]." because even the mozzarella is smoked," he explained "Those are the two pies that come to mind that really Fortuna wanted to thank Vico's customers for their support We’re just happy that we can make them happy through food." Fortuna said it was an "honor" to secure an OpenTable Diner's Choice award He noted the award is good for his group's businesses — 317 Main Street as an American gastropub and The Nutty Irishman as a pub and music venue — but he hopes it will also be good for the rest of Farmingdale Vico joins Vespa in the lineup of Farmingdale restaurants to win an OpenTable Diners Choice Award Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts. 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I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels The program this year was dense: a three-day event of debates as well as the usual reunion of chefs and producers along the Seiano walk and through the streets of Vico Equense which gathered an enthusiastic crowd as always They obviously talked about the candidacy of Italian cuisine as a UNESCO intangible cultural heritage element (and it could not have been otherwise); but also about sustainability (the concept of "one health," the coincidence of individual and collective health according to Matteo Lorito chancellor of the Federico II University of Naples); women's cuisine (on stage with Elle editor Alessandra Pon according to Esposito "four wild panthers") and much more conducted by the three Italian Masters of Wine compared with Luca Roagna on the topic: are Etna wines the nebbiolo of the south of Italy To continue with the masterclass on contemporary wines from ancient grape varieties according to Gorelli the most contemporary wine today aged Italian whites as seen by Walter Massa the vertical tasting of Nova Domus Terlano and Maison Lallier in Champagne introduced by signature bites by Antonia Klugmann which featured Alessandro Negrini with an interpretation of saffron risotto; Christophe Pelé of Le Clarence author of an elegant surf-and-turf tripe with squid ink; Andrea Aprea with a ricotta bottone dipped in the ultrariduction of Neapolitan ragù; Gaetano Trovato with his flawless pigeon with cherries; Cristiano Tomei with his version of a lemon escalope superlative at dessert presented a meringue filled with buffalo mozzarella mousse No less impressive was the Dinner of Promises which brought together fifteen young talents and Daniele Rebosio of Hostaria Ducale in Genoa draws the line under a record balance: "For us it was the 21st edition And this year in a special way we decided that the event should take on a shape more in keeping with the times and our goals bringing together the excellences of our world on tables of work and reflection Several topics were discussed in the conferences which would be of wonderful value and would bring us even higher in consideration abroad as well history and anthropology that distinguish us Then the evolution of wine in the restaurant industry and women's cuisine a topic that runs the risk of being taken for granted but with a different slant it captivates if the leading players are right with an original edge and without didactic excesses: Frank Cornelissen volcanic wines introduced by a volcanologist Beautiful as always the young talents' dinner and extraordinary the pairings lunch with the sommeliers telling the mariage of the heart This year at the gala dinner we have also invited foreign chefs with a mixture of Italians who have been successful abroad and offer a throwback cuisine that works The Accademia Maestri Pasticcieri Italiani (Italian Master Pastry Chefs Academy) then curated an extraordinary and sophisticated buffet the streets came alive with the typical events of Festa a Vico the Seiano Walk and the other convivial occasions that have always distinguished us I am very pleased with how it went: beyond the fact that we raised 255 thousand euros for charity to support the projects of 7 non-profit organizations the content was extraordinary and top notch Oscillating between cultural and folksy moments the impression is that perhaps we deserve a different attention and we need to work on this with more determination producers and sommeliers who again this year renewed their support for us and at whose service we are committed to placing an increasingly high-performing organization." Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy (Michael DeSantis/Patch)The Speck pizza at Vico NY — Vico Costiera Amalfitana won an OpenTable Diner's Choice Award The Italian restaurant aims to bring the Fortuna family's Vico Equense cuisine to Long Island at 313 Main St. Co-owner Perry Fortuna thanked everyone for the "amazing reviews" and welcomed everyone to try authentic Amalfi Coast cuisine inspired by the Fortunas' family in Vico and Capri said opening the email from OpenTable and finding out they won was "great." "It really meant a lot to us," Joe told Patch "This is the feedback from the diners who have been here and experienced the restaurant." Joe said winning OpenTable means more because it is not the "opinion of one person" or a contest where people can vote every day "I’m not saying the people who won best categories [in the Bethpage Best Awards] aren’t deserving," Joe said When you look at how OpenTable gives out the award Joe said he and his family set out to give people a taste of Italy in their own backyard One of the main reasons is for the food," he said The best compliment that we get; we get a lot of this specific compliment: 'I feel like I’m eating at my grandmother’s house.' That’s because it’s home cooked To get that type of compliment is the best." Farmingdale Village Mayor Ralph Ekstrand congratulated the Fortuna family chef Eric LeVine and everyone at Vico for winning the award While LeVine primarily cooks at 317 Main Street — both he and the restaurant won Bethpage Best Awards — Joe credited LeVine for helping to bring his family's culinary vision to life when Vico opened "Everybody knows chef Eric and the great food that he makes Joe said he and his family are "very honored" and that the recognition "means a lot to us." "It’s not so much our family name," Joe said so they all know we have this restaurant here and it’s named after Vico Equense There’s a lot of pressure on us to be excellent because we represented Vico Equense in America honorably." Joe said multiple Michelin chefs hail from Vico a town where people have a "passion for food." "I don’t see it like it’s concentrated in Vico; I think all of Italy has that passion to make excellent food," Joe said Joe said it was an "honor" to secure Farmingdale's first OpenTable Diner's Choice award because we’re part of the community," he said We’re bringing light and making the community know there’s a Diner’s Choice Award in Farmingdale on Main Street.' It’s good for everybody let’s try this restaurant Vico that won the award.' They come to Farmingdale and go look at all these other restaurants on Main Street!' That’s why it’s good for us and it’s also good for Farmingdale." Vico is currently selling tickets to a 3D interactive dining experience called Nya & Ned Save the World The event features a Vico menu at The James Room; similar to what 317 Main Street did In 2010, my sense of taste went haywire. I kept throwing out milk that seemed rotten. Oatmeal tasted rancid, and honey like moldy tinfoil. Name any food. I spat it out. I was also walking like a drunk person. Thinking caused headaches so painful I’d black out. Then I couldn’t keep anything down. If I wasn’t vomiting, I was sleeping. A CT scan found a mass in my head bigger than a golf ball. But I got lucky. The bulk of the mass was a cyst caused by a benign tumor. After my brain surgery, life was heightened. Food not tasting rotten was a gift. I looked out the window, and it was a painting. I felt the sun on my arm and cried. As soon as I was given the OK to travel, my husband, Jason, and I went to southern Italy. On the first day of our trip, I saw a sign: For me, vertical typography is a magnet. We went in, and I ordered yogurt gelato. On the first lick, I said, “Can we come back tomorrow?” and after the second, “Can we come back tonight?” Every day of the trip at some point, I would sing the song “Gabrielle,” by the Nips, and Jason would drive us there. I’d get only two items: a simple yogurt gelato (made with yogurt, sugar and cream) or fresh yogurt with berries. It has been 14 years since that trip. My body explodes with pleasure thinking of it — of the days spent exploring till we dropped and the cherry on top that was Gabriele. In truth, I don’t remember how the yogurt gelato even tasted, only that I loved it. So I decided to go back and see if it was really that good. Or if I had just been happy not to be dead. Vesuvius As we did before, we traveled to Vico Equense, a town located on the bay of Naples, a gateway to the Amalfi Coast. I remembered the view, the sea and the omnipresent volcano, Vesuvius. But I didn’t recognize anything else until I saw the vertical sign. It was a midday break when we arrived, and Gabriele was closed. No problem. We had decided to copy our first trip and spend our days Ping-Ponging between the surrounding area and Gabriele. So we rented a scooter and drove to Sorrento, where we drooled over Hotel Parco dei Principi, a fantasy in blue and white, dreamed up in 1960 by the designer Gio Ponti. Ponti designed 33 geometric tiles for the hotel and configured them so each room was unique. Then we whizzed back to Gabriele, weaving around (or between) cars. I was full of nerves, not from the traffic but from wondering if the gelato could live up to my memory. It tasted like Giotto drawing a perfect circle. And as if it was made with love. Liberato This was confirmed by the family who run the shop. Raffaele Enza They invited us into the kitchen. The homemade yogurt ferments for six to eight hours and is whipped by hand. The milk comes from the nearby Monti Lattari, a.k.a. the Milky Mountains. Raffaele, the master baker, and Liberato are brothers. Gabriele was their father, and the logo depicts him at age 14 (minus any pimples). Gabriele was way better than I remembered. The taste, but also the place. It’s not just a gelato shop. Gabriele is packed with cheeses, jars of marmellata, ice cream sandwiches, mini-tarts, baba cakes. Stuff is stacked on shelves, hung by string and displayed in silver cases. The next day, smitten by Hotel Parco dei Principi’s floors, we visited the factory of Francesco de Maio, where Gio Ponti’s hand-painted tiles are now made. In the afternoon we went to Gabriele. I got a cup of yogurt gelato and wild strawberries. It came with a dollop of fresh yogurt on top. Jason tried hazelnut gelato sandwiched inside a brioche, a classic of Italy’s south. The rest of the trip took on a similar cadence. We’d tour around on the scooter, and then wind our way back to the greatness of Gabriele. On our last day, we drove to the horn of Sorrento, where we swam and made postcards. That night at Gabriele I got a cup of fresh yogurt with gelsi, local mulberries that grow in the rich soil at the foot of Vesuvius. It was my favorite order of the trip. I’d never eaten mulberries before. They were sweet and tart, like a mellow baby born from a raspberry and a blackberry. Knocked out by the combo, I had a thought: The volcano doesn’t just make the berries better; it makes life better. Neapolitans have a constant reminder that at any point their world might be consumed by hot lava. Maybe that’s why priorities here seem different, and maybe that’s why people seem to pour extra passion into things … like a hotel where every detail is singular Jeremy Higgins contributed animation assistance. Tamara Shopsin is an author, illustrator, graphic designer and part-time cook. She is also, along with her brother and sister, an owner of the New York City eatery Shopsin’s. Jason Fulford is an artist, editor and teacher. NewsletterLearn more about the best restaurants Luciana Bianchi - 08/08/2011 it is a paradise where fantastic produce is celebrated by people who love eating and drinking everyday fresh and vibrant local food and wine Italian foodies are not only interested in flavours but also in the provenance of the products and the story behind them and they have high expectations when they eat in restaurants the Italian guests are their greatest challenge – but once a chef has managed to please them he will find it easier to gain other awards Italian food critics are some of the most specialised connoisseurs in the world knowledgeable about culinary history and techniques Paolo Marchi and Davide Paolini are not only food writers but also gastronomic institutions in the country The younger generation of gastro-journalists is equally interested in traditional cuisine and the avant-garde and many of them are masters of social networking of the magazine Italia Squisita – a journalist and food anthropologist who is also a ‘serial twitter’ and blogger Carlo Spinelli from Italia Squisita - 'Serial Twitter' These food writers travel from north to south are confident about the traditions of all regions and spend most of their time with chefs and producers to understand their work in depth and are obsessed about the fabulous Italian produce (would you blame them?) There are many differences in the regional cuisines in Italy Gastronomic events have become very popular among foodies over the last few years from big chef events such as Identita Golose in Milan to small pasta and other local competitions Massimo Bottura and Paolo Marchi at Identita Golose invites his friends to celebrate great food can only be described as a Woodstock for foodies cook their food for the guests ‘al fresco’ and have time to chat about their work and lives Fabio Pisani and Stefania Moroni from Il Luogo di Aimo e Nadia and many other talented chefs prepared exciting dishes during the two main events and avant-garde experimental chefs all have the same mission: to feed the hungry visitors This is a party where masters also meet young chefs The masters help the young chefs by giving advice regarding their dishes and sharing their common passion for the profession Festa a Vico literally began as a small party organised by chef Gennaro Esposito and his partner Victoria but in the last eight years it has grown every year remains the same: it is a party for friends of Gennaro & Victoria Gennaro Esposito became famous in the last few years with his restaurant Torre del Saracino His popularity in the country is not only related to his competence as chef deeply in love with his terroir and with his people The restaurant is located in Vico Equense at the Amalfi Coast with a stunning view when you visit Gennaro’s & Victoria’s place The chef has access to certain products because of his privileged geographic position He simply goes to the seashore when he sees the fisherman arriving with his boat He selects the best fish on the spot – a dream for any chef he keeps a huge organic garden where most of the vegetables Torre del Saracino is a top address for food lovers with exquisite cuisine staging the best ingredients you can find in Italy Gennaro’s restaurant offers a contemporary approach to regional cuisine with special attention to the ‘extra-local’ produce Pellegrino World’s 50 Best Restaurants in Italy and the work of Gennaro Esposito as follows: Festa a Vico is a gathering of friends who wish to meet in a relaxed atmosphere to exchange ideas Every chef brings a piece of his own territory They want to share the season and the products and to cook some of their specialities for their friends but a lot of buzz with people who mostly know each other Someone told me once that Festa a Vico is the best example of organised chaos but you still feel that you are part of a big family party You see the most awarded Italian chefs cooking ‘al fresco’ with improvised tables and stoves There are famous chefs and young chefs sharing the same spot Master chefs also visit Vico to support the young chefs At Festa a Vico there is no competition between chefs: it is a place where chefs have a great time together in a spirit of friendship and an open heart Would it be possible to have an experience like this in any other place in the world?(Laugh) Probably not where you can find the whole of Italy represented with all its flavours and contrasts There is a scent of lemon and jasmine in the air There is a further important part of the event –visits to local restaurants and producers You come here to relax and enjoy the good weather and the magical landscape your inside line on the world’s leading restaurants Please enable JS and disable any ad blocker Gennaro Esposito has cultivated a passion for cooking since childhood thanks to the flavors and tastes that marked his upbringing having taken his first steps alongside his uncle Gianni who taught him how combining two flavors can result in sublime dishes Gennaro attended the hotel institute of Vico Equense and acquiring awareness and creative ability whom he met in Positano and then followed to France to gain experience where he worked in the kitchens of “Plaza Athénée” and “Le Louis XV” in Monte Carlo learning the importance of perfect organization and attention to detail he opened the restaurant “La Torre del Saracino,” with the aim of offering cuisine that valued the territory and was the result of his international experiences Gennaro launched a line of products under the brand “Gennaro Esposito Chef” in 2009 and initiated prestigious collaborations and projects He also organizes charity dinners and events in Vico Equense: “Festa a Vico” has become an opportunity to support various important causes 2011 brought new satisfactions: Identità Golose awarded Gennaro the title of Best Italian Chef of the year and the Gambero Rosso guide included him among the top three Italian chefs A member of the academic council of the University of Gastronomy of the South Gennaro received the Chef Mentor award from MICHELIN in 2020 inspiring emerging chefs and cooking enthusiasts 2022 at 4:10 pm ET.css-79elbk{position:relative;}Vico is set to open in Farmingdale in early 2022 a restaurant that will specialize in authentic Italian cuisine inspired by Vico Equense a town on the Amalfi Coast of the Campania region of Italy is slated to open in Farmingdale by early 2022 The eatery will feature the same ownership as 317 Main Street and Chef Eric LeVine will bring his culinary talents to the helm of the Vico kitchen as well The menu will include "pizza-by-the-meter," a concept inspired by Pizza A Metro Da Gigino L'Università della Pizza in Vico Equense will be served to a group of people with different toppings meat and fish will also be available at a restaurant with a motto that will be Piccolo Piatti." Piccolo piatti translates to small plates "Firewood oven and brick oven adds that real great authentic flavor to it while making it a different experience," LeVine told Patch The quality that we’re going to focus on is freshness." Ingredients both local and imported from Italy will be used The concept of Vico is one that Joe Fortuna owner of 317 Main Street and The Nutty Irishman has wanted to bring to Farmingdale for a long time Fortuna visits his family in Vico Equense nearly every year "We feel that it’s something that’s missing on Main Street," Fortuna said "You want to do something that’s going to be different I’ve always wanted to do something like this is working on wine-based cocktails based on the Campania region For those who cannot stick around at the restaurant the sense of community will be an important focus of the restaurant "The whole idea is to bring people back to a table and create the experience of community," LeVine said "That’s what we’re all about as a restaurant group." as the group hopes patrons will consider dining at Vico multiple times a week LeVine, a graduate of the Culinary Institute of America, helped open 317 Main Street in 2019 The gastropub has routinely been one of the most packed eateries in the village on a nightly basis as it serves a wide array of cuisines and types of meals The chef is ready to embrace the traditional Italian cuisine from Vico Equense in the new restaurant and I get to look at things from a different palette I didn’t know anything about Indian cuisine I’m comfortable with that because I experimented LeVine said that Fortuna will serve as his guide on the palette of the region Fortuna's passion for his family's region and food shone through as he combed his phone searching for photos of pizza vegetables and scenes of the Italian coastal town That passion will help inform LeVine as he thrives to bring as authentic an experience as possible to Farmingdale "If someone goes [to Vico Equense] and they come back They’re doing it just like home,’ that’s an important thing," LeVine said "And for people to experiment and try different things That’s always been one of the strengths that I’ve had Experimenting and executing at that next level We have a lot of challenges and creative stuff going on at 317 But to do this focus and be able to twist the focus and make it unique is going to be a lot of fun." LeVine plans to get creative with the pizza toppings The personal pizzas will be different from the pizzas-by-the-meter "We’re trying to make sure that it becomes an individual experience for that person so they can create their own or have something that we created that they can call their own," he said I can come and have a glass of wine in the middle of the afternoon with this and not feel too full but just comfortable enough that I can go back to work.'" Drawing inspiration from the Italian region Fortuna has visited so many times will ensure the staff of Vico has a personal connection with the food "You can’t be a great cook if you can’t connect to the pan to create food," LeVine said you want to be able to have that whole thing come together to create that connection and experience When Joe goes back to Italy during the summer he brings that home with him when he comes here People will get to taste the fruits of LeVine and Fortuna's experiments in the first quarter of 2022 as currently planned 2025 at 2:22 pm ETVico Costiera Amalfitana of Farmingdale is offering an all-you-can-eat pizza deal (Vico New York — Karina Costello)Vico Costiera Amalfitana of Farmingdale is offering an all-you-can-eat pizza deal (Vico New York — Karina Costello)FARMINGDALE NY — Vico Costiera Amalfitana of Farmingdale is offering an all-you-can-eat pizza deal through people can indulge in as many slices as they can devour in 90 minutes The deal includes select artisan pizzas directly inspired by cuisine from the Amalfi Coast of Italy's Vico Equense region it's the cold winter months are kind of slow so we wanted to put something together to push our pizza," co-owner Joe Fortuna said Fortuna noted that Vico became the first Farmingdale restaurant to win an OpenTable Diner's Choice Award Pizza options include margherita; a pie with sausage and roasted bell pepper sauce; quattro formaggio; pesto; a pie with smoked mozzarella and black pepper; and a pizza with ricotta Offering an all-you-can-eat special brings in people who want to try the pizza and the other food is phenomenal,'" Fortuna said "It was good in a way to give greater notoriety to the restaurant it's really good.' I guess it helps to put the additional word out there." Vico will likely extend the special past the originally planned January "We didn't think it was going to be such a smash as it has been," Fortuna said Customers can add bottomless spritz for another $25 A maximum party size of eight can make reservations through OpenTable is set to bring a taste of Italy's Amalfi Coast to Farmingdale Owner Perry Fortuna visits his family in the Italian coastal town of Vico Equense each year and Fortuna draws inspiration from the town's cuisine which he hopes to soon bring to 313 Main Street The restaurant is targeting a soft opening date of June 28 at the former site of Frankie's East Side Pizza "It’s the best feeling in the world," Fortuna told Patch "It’s like getting something you create out and making other people happy That’s why we’re in the business: service to other people Bringing the dishes to life will be Chef Eric LeVine a champion of The Food Network's "Chopped." LeVine was also featured on "Beat Bobby Flay" and "Food Paradise," among other shows To accomplish Fortuna's goal of bringing his hometown Italian cuisine to Long Island LeVine will use both local ingredients and those imported from Italy Vico will specialize in pizza "a metro," or by the meter with a meter of pizza serving four to six people Pizzas on offer include Margherita; pistachio cream with ricotta and mortadella; prosciutto arugula and fresh mozzarella; white prosciutto with fresh ricotta; and artichoke basil and bacon with a white ricotta sauce The restaurant will also serve homemade pasta and fresh seafood A meter of pizza will cost around $38 to $40 while an individual 10-inch pizza will be roughly $12 to $16 People will be encouraged to share the pizza a metro and split various pasta dishes — similar to what people in Vico Fortuna said the biggest lesson he's learned from Vico one that he plans to apply to his restaurant of the same name "Paying a little more for something that’s fresh is better than buying in bulk from one of these big food companies," he said has embraced learning about authentic Italian cuisine from the Amalfi Coast a lot of learning what makes Vico unique — what makes the Amalfi Coast unique," LeVine said At other restaurants LeVine has worked with he found himself adding a lot to dishes to make them unique he plans to let the simplicity of the food and freshness of the ingredients carry the dishes forward From a "next level" ricotta to pasta and pizza dough made in-house as opposed to "me-too," will propel Vico to a higher standard than other Italian American restaurants I’ve done the same recipe for the restaurants that we’ve opened," LeVine said [Vico] is a unique thing that takes me outside of my box learning how the kitchen is going to work and how we’re going to execute — when you go with the style of food that it is The meticulousness led LeVine to finish Vico's dishes with extra-virgin olive oil "You want the flavors to speak for themselves," he said "the natural ingredients to really build off that dish." Vico has a new oven that LeVine referred to as a "pizza master" and a "monster." With it he can have pies out of the oven in three-and-a-half minutes achieving the same effect as a coal- or wood-burning oven The chef said it's more than everything he hoped it would be "We’re getting a nice color on [the dough] a nice crisp texture and thin crust," LeVine said "That’s something Perry and I talked about the importance of him and his family going to Italy and bringing back the standard which I have to build to I rely on his experience of being on the Amalfi Coast to bring back things I can do and be inspired to go next-level with it." LeVine wants Vico to be unique in everything it does from the quality of food and cocktails to the open kitchen that allows customers to watch the culinary team execute the dishes they are about to eat Vico also plans to serve high-quality Italian wines and Italy-inspired cocktails Patrons can expect a lot of aperitifs and amari "It’s going to be interesting because there’s a lot of infusion between craft cocktails and Italian spirits," Fortuna said the restaurant's decor and atmosphere were modeled after the Amalfi Coast the brightness of the ocean," LeVine explained Fortuna showed LeVine photos from his trips to the Amalfi Coast The results are tables that look chip-painted every other day it's open after opening at noon in the house that now houses "Antica Osteria Nonna Rosa." Despite being born into a family of artists Peppe was unaware of his future as a celebrated chef and worked with his brother at a gas station passionate only about football and the sea Everything changed when his friend Antonio Esposito moved to London where he worked as a dishwasher and learned the art of pizza-making then moved to a restaurant in Bermuda as a pizza chef Antonio called Peppe and convinced him to join him: "Come and cook spaghetti like only you can," he said With enthusiasm and a few cooking magazines in hand Peppe embarked on his first great adventure he realized that cooking was his path and that pasta was one of his passions he worked in several hotels and restaurants along the Sorrento and Amalfi Coasts but his independent nature soon manifested Peppe transformed the ground floor where he grew up He wanted to bring back his family's stories through food reinterpreting home-cooked dishes in a lighter and more modern way while preserving tradition it transformed into an elegant and refined place while still maintaining a welcoming atmosphere and a homely feeling that puts customers at ease Peppe then started the catering business "Nonna Rosa Gourmandise," through which he also provides consultations he purchased a ruin with nearly 1 hectare of land: the perfect agricultural estate to cultivate vegetables and olives to supply the restaurant and an online shop the ruin transformed into a cozy bed & breakfast and a well-tended restaurant dedicated to celebrating Campanian cuisine: "Villa Rosa La casa di Lella," named in honor of Peppe's wife thanks to a meeting with Giuseppe Di Martino from "Pastificio dei Campi," Peppe participated in "Bolle butta la pasta," a show on Gambero Rosso which led to a lasting collaboration through which the chef published four books: "Questa Terra è La mia Terra," "Le Ricette di Casa Mia," "Del pane non butto via niente," and "Il mio mondo vegetale." Peppe also holds online cooking video lessons on YouTube and won the Gambero Rosso award for the best digital communication in 2021 "Hands in the earth and eyes towards the sea": this is Peppe's culinary philosophy He has always sought to blend haute cuisine with the simplicity of traditional recipes in the restaurants that so well embody his vision the chef is supported by his son Francesco Antonino Cannavacciuolo was born in Vico Equense in 1975 worked as a chef and teacher at the hotel school "Di Gennaro," where Antonino enrolled on his own initiative despite his father's attempt to dissuade him His father remained a reference point for him in his professional life and beyond Cannavacciuolo credits his father with teaching him humility "I started working in the kitchen at the age of thirteen and a half I would come home with blue arms and shoulders from the beating I got from a chef it means you deserved it.' Today that chef would be arrested for abuse he had his first experiences on the Sorrento Peninsula followed by two internships at major French restaurants the Haeberlin family's "Auberge de l'Ill" and Antoine Westermann's "Buerehiesel," both Three-MICHELIN-Star in Alsace He also worked at Capri's "Quisisana" during Gualtiero Marchesi's consultancy though he didn't have direct dealings with him His kitchen apprenticeship was challenging and traditional "My first task was to crack eggs: break them to make 50 containers of ice cream to put on the fruit salad and wild strawberries emptying the warehouse." Then he was promoted to de-boning hams After this challenging experiences he had already become friends with his future wife Cinzia Primatesta She is the one who went to visit him in Capri the professional and personal turning point came in 1999 when he took over the management of the Primatesta family's restaurant "Villa Crespi," a splendid Moorish-style building in Orta San Giulio he was admitted among the Relais et Chateaux The credit goes to a kitchen with a strong identity into which Cannavacciuolo pours his biography He celebrates the marriage between the south and the north in a pan-Italian key the historic menu of "Villa Crespi" is titled "Itinerary from South to North Italy." The immediacy of the product is all Campanian otherwise our dishes will only be imitations of someone else's." The connection to tradition But Cannavacciuolo is a versatile chef with remarkable entrepreneurial skills the "Cannavacciuolo Café & Bistrot" in Novara arrived Then the opening of two resorts with fine dining: "Laqua Countryside" in Ticciano and "Laqua Vineyard" in Casanova di Terricciola All of these restaurants earned MICHELIN Stars from 2018 to 2022 bringing the total to 7 MICHELIN Stars in 2023 where he debuted in 2013 with the first edition of Kitchen Nightmares then became a regular presence on Masterchef as a judge and created his own format credited with launching a host of young talents into Italian gastronomy including Pasquale Laera and Cristoforo Trapani "I always tell my guys to surpass themselves Learning the trade is the most important thing and the only way is to work." Menus showcase ingredients from artisan producers A recent summer supper included calamari and octopus served on a slick of tangy Mexican guacamole and lingua di passera pasta with scorfano (scorpion fish) sun-dried tomatoes and lemon zest - an utterly delicious play on sweet Sorrento's Marina Grande is not short of cheap-and-cheerful trattorias narrow deck that juts into the bay at the far end of the little harbour From here it is possible to watch the bobbing boats in the moonlight while eating excellent fish and seafood dishes such as calamarata Delfino (thick pasta tubes with clams prawns and courgettes) and pezzogna all'acqua pazza (bream in tomato broth) Address: Ristorante Bagni Delfino, Via Marina Grande, 216, Sorrento NA, ItalyTelephone: +39 81 878 2038Price: About £80 for two this busy little family-run joint is hard to beat; if it's raining Depending on the catch of the day that morning grilled calamari and insalata Caprese made with local treccia (plaited cow's-milk mozzarella) A jug of the chilled house white will set you up nicely for the slog back up to the town centre SorrentoDavid LoftusTHE BEST RESTAURANTS IN VICO EQUENSETorre del SaracinoThis is probably the best Michelin-starred restaurant in the area Prepare to be blown away by Gennaro Esposito's carefully judged riffs which combine superb ingredients with modern techniques from risotto al limone with amberjack and wild garlic to spit-roast pigeon with braised endive and pomegranate jus fragrant wild strawberries - taste as spectacular as they look and the fairly priced wine list is exemplary Gigino Dell'Amura founded his pizzeria in 1960 patenting a recipe for pizza by the metre that has become famous all over the world it gets through about 1.5 kilometres of the stuff The elongated pizzas (two metres max) are baked in huge wood-burning ovens and rolled on trolleys to the table by seasoned waiters Not only does this retro place make the best ice cream on the peninsula it also stocks a fabulous selection of cheeses and sweet treats Try the sfogliatella gelato or the brioche stuffed with ricotta and fresh figs Hillary Clinton is a fan; there's a letter from her by the till Address: Gabriele, Corso Umberto I °, 8, 80069 Vico Equense NA, ItalyTelephone: +39 898 8744Website: gabrieleitalia.com On a sharp bend in the main road between Seiano and Meta di Sorrento is this glittering restaurant Husband-and-wife owners Annamaria and Salvatore De Gennaro have carefully sourced local produce as well as niche products from the rest of Italy: l'Arcangelo olive oil the freshest buffalo mozzarella from Battipaglia and an exceptional selection of wines There's an all-day menu of home-cooked dishes too including pasta alla genovese (with onion-rich Neapolitan meat sauce) and the perfect melanzane alla parmigiana plus platters of cheese and salumi (cured meats and sausages) Address: La Tradizione, Via Raffaele Bosco 969, 80069 Vico Equense NA, ItalyTelephone: +39 81 802 8437Website: latradizione.comPrice: About £50 for two Breakfast at Don AlfonsoDavid LoftusTHE BEST RESTAURANTS IN MASSA LUBRENSELa Torre 'One Fire'This out-of-the-way spot sits in the shadow of an ancient look-out tower in a quiet hamlet high in the hills above Massa Lubrense ('One Fire' is jovial owner Tonino Mazzola's nickname) Bag a table on the flower-filled terrace and tuck into an enormous plate of mixed antipasti which includes both meaty and fishy goodies and panzerotti (deep-fried dough balls) Follow this by exemplary ravioli Caprese stuffed with ricotta and marjoram or amberjack served with sweet local tomatoes informal osteria in the centre of Sant'Agata sui Due Golfi turns out textbook versions of regional classics from both land and sea with Slow Food status Affable Mimmo De Gregorio looks after front of house while his mother and father cooking up winners such as sweet red peppers stuffed with a piquant mix of bread and capers and possibly the best roast chicken with roast potatoes you will ever taste take the white-knuckle shuttle ride in a funny little elongated van downthe sheer cliff-side to this more-shabby-than-chic beach club It's set on a rocky cove south of Marina della Lobra and is pretty basic I had a terrific lunch of spaghetti al coccio: a whole pinky-bronze gurnard laid out beside a steaming mound of garlicky It was one of the best things I ate this trip Address: Captain Cook, Via San Liberatore a Marciano, 80061 Massa Lubrense NA, ItalyTelephone: +39 335 678 3738Price: About £60 for two The cookery school at Don AlfonsoDavid LoftusDon Alfonso 1890Alfonso Iaccarino and his wife Livia opened their legendary restaurant - which now has two Michelin stars - in Sant'Agata sui Due Golfi in 1973 at a time when smart dining didn't exist in southern Italy The food was (and still is) based on tradition showcasing seasonal ingredients from the peninsula The extra-virgin olive oil and much of the produce comes from Le Peracciole the family's seven-hectare organic farm on Punta Campanella Alfonso's son Ernesto now continues his father's philosophy of fresh and local producing dishes such as spaghetti with mackerel a stand-out soup with crab and intense sun-ripened tomatoes The extensive wine list is presented on an iPad; if you ask nicely you may even be allowed to visit the wine cellar an underground passage that dates from the 6th century BC this famous beach-front restaurant in Marina del Cantone has many fans who pitch up by boat when they are in the area authentic recipes down to grandson Tommaso and the menu features fish and seafood straight off the boat and seasonal vegetables gathered daily from the family plots Lo Scoglio's spaghetti con le zucchini alla Nerano - a melting combination of pasta Just around the headland from Marina del Cantone lies the tiny cove of Recommone and Conca del Sogno restaurant bar and general seaside hangout built into the rocks so most people arrive by boat for a swim and a long linguine ai frutti di mare and whole-baked fish in a salt crust and for those who can't be bothered to go back to their boats This feature was published in Condé Nast Traveller May 2017 it's not eating at as many restaurants as possible.Caterina Hrysomallis at the Penisola Experience Meet the hidden Filipino treasure that is dulce prenda See a different side of French cuisine with Christophe's choucroute au poisson Dal 7 al 9 aprile si è svolta la quarta edizione di Pizza a Vico una tre giorni dedicata alla pizza locale e alle specialità del territorio organizzata dalla città di Vico Equense in collaborazione con l’Associazione Pizzaioli Vicani Ventisei le pizzerie dislocate lungo diversi percorsi pensati per consentire ai visitatori di passeggiare attraverso le borgate; ogni pizzeria ha presentato al pubblico la propria Margherita e una o più pizze speciali pensate per far risaltare le materie prime caratteristiche del territorio è stata ideata e brevettata da Luigi Dell’Amura (detto Gigino) negli anni ’60; ha dato il nome al suo famoso locale vicano Pizza a metro e si è poi diffusa rapidamente in tutta la Costiera Sorrentina e nelle aree limitrofe dei Monti Lattari Si differenzia sensibilmente dalla pizza verace napoletana in vari aspetti il più immediatamente riconoscibile dei quali è proprio il formato: viene stesa in ovali di 30 centimetri di larghezza per un metro di lunghezza con uno spessore superiore alla pizza di Napoli Altri fattori per cui si differenzia dalla napoletana sono l’ordine degli ingredienti posti sulla pizza in questo caso con la mozzarella al primo posto poi seguita dal resto del condimento; le dimensioni del forno; i tempi di cottura più prolungati per via della dimensione maggiore della pizza; infine la temperatura del forno che per la pizza a metro è tra i 350° e i 400°C mentre per la cottura della pizza napoletana si aggira intorno ai 450°C e negli anni i pizzaioli si sono sbizzarriti nel proporre gusti molto fantasiosi approfittando della varietà degli ingredienti a disposizione: la pizza vicana offre infatti l’opportunità di ipotizzare condimenti ardimentosi che su una pizza napoletana probabilmente risulterebbero eccessivi o semplicemente non equilibrati La mia pizza preferita tra quelle assaggiate l’ho gradita proprio perché ben riflette questo principio ed è la pizza Bella Faito proposta da Il Casale del Golfo: con un condimento di ragù di cinghiale arricchito generosamente da vino rosso ed erbe la pizza beneficia sicuramente di un impasto più consistente al morso per un effetto rustico complessivo gradevole ed equilibrato Le pizzerie che hanno partecipato all’edizione 2019 sono: Al Buco Gli utili della manifestazione verranno devoluti a scopi benefici e per lo sviluppo di servizi turistici e promozione territoriale https://pizzaavico.it https://www.comunevicoequense.it/ Tag: Il tuo indirizzo email non sarà pubblicato email e sito web in questo browser per la prossima volta che commento Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Questo sito utilizza Akismet per ridurre lo spam. Scopri come vengono elaborati i dati derivati dai commenti Prossimi appuntamenti EVENTI GOLOSI DEL MESE – Maggio 2025 Gelaterie / News FENICE DI CONOSCERLO, A CASERTA UN PERCORSO DEGUSTAZIONE PER IMPARARE A CONOSCERE IL GELATO DI QUALITÀ Ristoranti TAVERNA LA RIGGIOLA EVENTI GOLOSI DEL MESE – Aprile 2025 News ITINERARIO SQUISITO: UN VIAGGIO SENSORIALE ATTRAVERSO LA CITTÀ DI NAPOLI EVENTI GOLOSI DEL MESE – Marzo 2025 News / Pasticcerie BIAGIO MARTINELLI PASTICCERIA, NUOVA SEDE ATTIVA DALLA COLAZIONE AL DOPOCENA EVENTI GOLOSI DEL MESE – Febbraio 2025 Pizzerie PIZZERIA DA MIMÌ AD AVERSA EVENTI GOLOSI DEL MESE – Gennaio 2025 Prodotti e produttori DA ASSAGGIATRICE AMATORIALE AD ASSAGGIATRICE ONAF CASEIFICIO SAVOIA Scuole di cucina L’ABC DELLA PASTICCERIA A CITTÀ DEL GUSTO Pasticcerie GOLOSITÀ CAMPANE Viaggi ALL’ASSAGGIO DI… PARIGI Eventi e resoconti FESTA A VICO 2012 All'assaggio BUON COMPLEANNO ALL’ASSAGGIO! Botteghe QUALCOSA DI TÈ PIZZERIA SALVO A SAN GIORGIO A CREMANO ALL’ASSAGGIO DI… NORIMBERGA Questo sito non rappresenta una testata giornalistica, in quanto viene aggiornato senza alcuna periodicità. Pertanto, non può considerarsi un prodotto editoriale ai sensi della legge n° 62 del 7/03/2001. The Independent’s travel team picks out the less-visited spots in Europe I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice There’s nothing quite like spending time at the beach on a summer’s day – and for some even a dip in the depth of winter is irresistible The sea provides so many joys, from helping us with our mental health to feeding us handsomely One thing we can all agree on is that a crowded beach is never fun With that in mind, The Independent’s travel team have picked out some of the lesser-visited beach hangouts in Europe for when we can get away from it all. Join thought-provoking conversations, follow other Independent readers and see their replies {"adUnitPath":"71347885/_main_independent/gallery","autoGallery":true,"disableAds":false,"gallery":[{"data":{"title":"iStock-1160339071.jpg","description":"Amazing paradise beach in Himare in Albania","caption":"Himare in Albania Il And March 25 26 2023, Giusso Castle in Vico Equense will open its doors on the occasion of FAI Spring, an event dedicated to the enhancement of the Italian cultural and landscape heritage. In this 31esima edition, FAI's flagship event will offer the opportunity to discover treasures of art and nature in addition 750 places in 400 Italian cities, thanks to the free contribution visits proposed by the Foundation's volunteers. Il FAI Sorrentine Peninsula group, with the support of the City of Vico Equense and the collaboration of the students of the Parthenope University of Naples, will organize the opening ofGiusso Castle. See this content on Instagram A post shared by Istituto Castelli Campania (@castellicampania_iic) Located in the historic center of Vico Equense the Giusso Castle it is one of the most prestigious jewels of the Sorrento peninsula has been used both as military structure than residential it has undergone numerous changes and interventions by restoration maintaining however only a part of the original construction The main interventions were carried out in the seventeenth century transforming the castle into a stately residence with gardens The visit to Giusso Castle can be booked through the location card on the FAI website The appropriate method is entered here and a minimum contribution is required we earn a commission from qualifying purchases through ticketing links This commission does not entail any additional price for the user Il 11 May 2023 the Giro d'Italia will stop at Napoli the Nolano and the Amalfi Coast in a long route 162 kilometers The most famous cycling competition in Italy will see its athletes leave and arrive in the Campania capital Sul Official site of the Giro d'Italia a special has been created page regarding the stage in Naples In addition to being the information regarding the official route for cyclists we find many indications regarding the Neapolitan territory points of interest and many others itourist information on the city of Naples Il percorso of the Neapolitan stage of Tour of Italy will go through a total of 22 Municipalities During the stage they are expected two flying goals the first in Sant'Antonio Abate and the second in Sorrento cyclists will tackle two mountain grand prix: the first at the Chiunzi pass in the locality of Picco Sant'Angelo in Sant'Agata dei Due Golfi Napoli boasts a long seeds since Tour of Italy having hosted numerous stages in previous editions of the race The city has always shown great enthusiasm and passion for the event warmly welcoming both athletes and cycling enthusiasts The Giro d'Italia is un event of international resonance which helps to promote the image of the city and the region in the world tourist and landscape excellences of the area It therefore represents an important occasion for the city and the region from the point of view economic e tourist an ingenious scam hit motorists: the false fines already known in Naples and Northern Italy Let's find out how this scam is spreading and how can we defend ourselves This time the fake fines were placed strategically on car windshields in Vico Equense The scammers have carefully chosen their victims targeting places where the influx of tourists and vehicle density are higher It is not the first case, already in 2013 and in December 2022 similar cases occurred in the center of Naples and in 2020 happened in Segrate in Lombardy while it is the first time it has happened in Vico Equense Recognizing false fines requires attention to detail this time If last time the scammers limited themselves to mere photocopies The differences mainly concern the amount of the fine and payment terms a real fine for “wrong parking” varies between 41 and 173 euros but on the fake ones an amount is read of only 25 euros in the event of a parking ban you receive the classic fine of €41 which becomes €28,71 if paid within 5 days Le fake fines also offer a 50% discount if paid within two days One crucial difference concerns the IBAN for payment underlining that the only correct IBAN for the payment of fines in Naples is IT03W0760103400001033919109 An essential detail to distinguish an authentic report from a counterfeit one payment reports can also be paid with other methods If there are no other payment systems in your report.. similar cases had already occurred in 2013 and 2013 The method for deceiving motorists was the same and even in that context the fake IBAN was a key element of the scam From 1 July and until 10 September 2024 thesummer time for the Vesuvian lines. As every year there will be changes significant cuts to racing, especially for lines Naples-Sarno e Naples-Poggiomarino, while the line to Baiano remains completely suspended for work Only the line to Sorrento will see an increase in travel to cope with the greater influx of tourists trains heading to Sorrento will start from binary 1 of Piazza Garibaldi Travelers are advised to always check the starting track on the scoreboards present in the station both at the ticket office and at the gates to avoid delays and ensure a smooth journey Here are our tips for tourists heading to Sorrento: The line's summer timetables Naples-Sorrento provide departures from Naples Porta Nolana e Piazza Garibaldi including at the station Pompeii Excavations – Villa of the Mysteries Departure times from Naples and Pompei Scavi: Here you will find the PDF with the complete train timetable for Sorrento. The line's summer timetables Naples-Torre Annunziata-Poggiomarino they will suffer significant cuts Trips will be reduced for the entire duration of the summer period Here you will find the PDF with the complete train timetable for Poggiomarino. The line's summer timetables Naples-Sarno will suffer significant reductions during the summer period causing possible inconvenience to commuters and regular travellers Main departures from Naples Porta Nolana to Sarno: Main departures from Sarno to Naples Porta Nolana: Here you will find the PDF with the complete train timetable for Poggiomarino. The railway line for Baiano è completely suspended due to maintenance work extraordinary An interruption that is already causing significant inconvenience to travelers who use this line they were made available bus replacement services but their frequency is much reduced compared to trains and the first problems arose with them right from their debut the buses that stopped during the march The suspension of the railway line for Baiano has created considerable inconvenience for over 5000 commuters who use this service on a daily basis although numerically adequate with 200 runs every day are unable to compensate for the efficiency of the train generating numerous protests and inconveniences Temporary solutions such as the connection lines between Scisciano but cannot completely eliminate the inconveniences People with reduced mobility (PMR) will need to pay particular attention to accessibility rules during the summer period Some stations are only accessible under certain conditions Food, Wine, & Dining New spot will feature fresh pasta and “pizza by the meter.” Advertise With Us Festivals & Events emailed to your inbox every Friday