The presentation of the book Calici & Spicchi by Antonella Amodio was a success
The Master Pizza Chef Giacomo Garaupatron of Oil & Basilwelcomed yesterday evening, in his restaurant in Calvi Risorta, two great gueststhe journalist Antonella Amodio and it star chef Angelo Carannante of the restaurant Caracol of Bacoli (NA), for an evening of taste, excellence and food and wine culture, with a capital “C”.
101 wines for 101 pizzas proposed in 101 pairings: this is the theme of the book “Stemware & Wedges” of the journalist, sommelier and writer from Caserta Antonella Amodiopresented last night, at Calvi Risorta (CE), at Oil & Basil by Giacomo Garau. One of the more than fifty stops planned by the “Calici & Spicchi Tour Experience”. A real experiential circuit in which the protagonists, together with Antonella Amodio and her publication, are the pizza chefs mentioned with their creations. Among these there is also the talented pizza chef from Caserta Giacomo Garau That, in the volume by Antonella AmodioThe first and only in the world dedicated to pairing pizza and wine, he is present on pages 82 and 83 with his pizza “Artichoke Absolute”paired with a Falanghina “Civico 2” Tenuta Fontana wine.
Yesterday’s magnificent evening made us understand how “Stemware & Wedges” represents an indispensable guide for all lovers and operators of pizza and wine, offering valuable advice on how to best appreciate this innovative but at the same time fascinating and engaging combination.
On the occasion of the presentation of Antonella Amodio’s volume, the host Giacomo Garau organized a four-handed dinner with the starred chef Angelo Carannante, from the Caracol restaurant in Bacoli (NA), delighting guests with a fantastic menu:
Entrée
Milk according to Sorì, with tasting of Sorì dairy products
Giacomo’s Fried Food
Croquettes, arancini and omelette
Pizza Margherita by Giacomo Garau
San Marzano DOP tomato, Sorì fior di latte, basil, extra virgin olive oil
Yellow Tuna Pizza by Giacomo Garau
Pizza with cooking crunch and at the ragged exit of Bufala Sorì, yellow fin tuna tartare, citrus fruit gel and Amalfi lemon peel powder.
Pizza Angelo Carannante
Pizza with river chilli cream, herring caviar and marinated Tropea onions
First by Angelo Carannante
Tomato umami risotto with Carnaroli rice, fuscella ricotta and tomato umami
Dessert
Desserts by pastry chef Miriam Farina of Officine Zuccherine
The wines proposed in combination
“Arianna”, Falerno del Massico doc white – Tenute Bianchino
“Bacco”, Falerno del Massico doc primitivo – Tenute Bianchino
Furthermore, tomorrow, Wednesday 26 June 2024, starting from 8.00 pm, Maestro Giacomo Garau will be the absolute protagonist in the eighteenth-century Palazzo Acampora in Agerola for Pizza a Cortean event not to be missed that combines gastronomic delights and solidarity. These are the four proposals from Garau for the evening of Pizza a Corte: Pizzas: Margherita pizza (tomato, fiordilatte and basil); Capriccio Bianca (Great Moravia fondue, fresh fiordilatte, roasted cooked ham and basil powder); Smoked (outgoing smoked provola, smoked Black Angus carpaccio and walnut kernels); Pizza Crunch (double-cooked loaf, buffalo stracciata, Irpinian culatta and pearls of balsamic vinegar).
