While Luciano Spalletti’s national team plays to qualify for the round of 16 of the European Championships against Croatia, the true top players of Italian cuisine are once again on stage at Giacomo Garau’s “Olio e Basilico” pizzeria.
In fact, on the evening of next Monday 24 June in the town of Caserta a very pleasant dinner will be held between pizza, haute cuisine and… books.
In fact, after the recent 4 hands with the starred Ciro Sicignano, Giacomo Garau (owner of Olio e Basilico already known for these evenings of pizza and starred cuisine) repeats himself and relaunches: next Monday 24 June (just as the Azzurri will sink the team by Modric) new dinner between pizza and stars (this time with the starred Angelo Carannante of the “Caracol” of Bacoli) but enriched by the presentation of the book “Calici & Spicchi” by Antonella Amodio.
“For me, haute cuisine, also known as gourmet, is certainly important, but in my opinion – he states
chef Angelo Carannante – everything starts from tradition and since I am from Campania, pizza is at the center of our gastronomic tradition.
When my friend Sergio Sbarra proposed this four-hander with Garau to me I was immediately enthusiastic, I’m sure we’ll have fun.
In addition to letting you taste one of my first courses – continues the Bacoli starred chef – on June 24th you will try my pizza… the Angelo Carannante pizza, which I am sure will amaze you.
Also pleasant is the circumstance of the presentation of Antonella’s book which – concludes Carannante – I will read with pleasure”.
The words of the Master Pizzaiolo from Caserta are on the same wavelength. “Now we can’t stop anymore – says Giacomo Garau, laughing – and we want to transform my pizzeria into a starred restaurant.
Jokes aside, having Angelo Carannante with us is a source of great joy for me.
A dream is, then, to present my friend Antonella Amodio’s book during a similar four-day event.”
Journalist Antonella Amodio’s comment is euphoric. “I have presented my book in many pizzerias and in different contexts but never during a dinner of pizza and starred cuisine.
I want to thank my friends Giacomo Garau and Sergio Sbarra – continues the author of ‘Calici & Spicchi’ – for having thought of a similar evening for the presentation of my work.
This exclusive evening represents an extraordinary opportunity to celebrate the convergence between culinary creativity, food and wine excellence and the timeless history of the ‘Falerno del Massico’
(which during the 4 hands in question will be that of the ‘Tenuta Bianchini’ company, ed.). When creative pizza, starred cuisine and such an illustrious wine come together – concludes Amodio – a symphony of taste and tradition is created that deserves to be explored and celebrated”.
As partners of the evening this time too there will be first and foremost the “Iervolino School Institutes” and to be precise “I Carissimi” of Santa Maria Capua Vetere whose teachers and students will support both the kitchen and dining room brigades.
“When Garau and Sbarra call – begins the lawyer Raffaele Iervolino, patron of the Schools of the same name – we cannot help but respond ‘present’, especially after the nice dinner with Sicignano.
The school’s task must go beyond the 5 or 6 hours of lessons per day, it must, in fact, offer – continues the president of FILINS – pupils the opportunity to immediately project themselves into the world of work and evenings like this are certainly very useful.
It is then my intention – concludes Iervolino, among other things patron of ‘Crazy Pizza Napoli’ together with Flavio Briatore and Lucio Giordano – to organize as soon as possible an evening of comparison between classic and traditional pizza and the modern one that is offered in the various Crazy Pizza, and Garau will certainly be invited.”
Completing the list of partners will be the companies “Divise & Divise” (which will dress Garau and Carannante with jackets specially made for the evening), “Tenute Bianchino” (whose wines will accompany all the dishes of the dinner), “Il Torchio” of Caserta (who will take care of the pairing of the wines and the end of the meal)
and “Sorì” from Teano (whose dairy products will open the dinner).
Coordinating the 4 hands in question will be, as always, Sergio Sbarra, a civil lawyer from the Nola Bar as well as a journalist and expert in food and wine, better known in the food world as the Gourmet Lawyer.
MENU
Entree
MILK ACCORDING TO SORI’
Tasting of Sorì dairy products
GIACOMO’S FRIED FOODS
Crocchè, arancini and omelette
Pizza margherita
San Marzano DOP tomato, Sorì fior di latte, basil, extra virgin olive oil
(Pizza chef Giacomo GARAU)
YELLOW TUNA Pizza
Pizza with crank cooking and stracciata di Bufala Sorì, yellow fin tuna tartare, citrus fruit gel and Amalfi lemon peel powder (Pizzaiolo Giacomo GARAU)
Pizza PIZZA ANGELO CARANNANTE*
Pizza with river chilli cream, herring caviar and marinated Tropea onions (“Pizzaiolo”
Angelo CARANNANTE with Giacomo GARAU as “baker”)
First UMAMI TOMATO RISOTTO
Carnaroli rice with fuscella ricotta and tomato umami (Chef Angelo CARANNANTE*)
Dessert
SWEETS AND MORE…
(Sugar Workshops)
Sweets and Spirits
EURO 40 per person
(including water, wines and spirits)
INFO and RESERVATIONS
Pizzeria Olio & Basilico by Giacomo Garau
Via Capitano Alberto Bizzarri
Calvi Risorta (CE)
Tel.: 0823651288
– Email: [email protected]
