18-09-2014

Trani and happiness

A rain of goodness has recently fallen over the town in Apulia. Here are the photos and the protagonists

The Fake tomato with real tuna by chef Michele Rot

The Fake tomato with real tuna by chef Michele Rotondo of Masseria Petrino in Palagianello (Taranto), one of the endless delicacies that during the last weekend have characterised the Trani International Festival, a feast dedicated to good food and its protagonists (photos and photo gallery by Giuseppe Tricarico)

Photogallery

Paolo Parisi and his slice, Sixties style

Photogallery






Paolo Parisi and his slice, Sixties style

Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella

Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie

Beppe Ciavarelli of La Claque restaurant in Molfetta

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta

Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho

Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie

Altamura's bread

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie








Altamura's bread

The sospiri di Bisceglie

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie








Altamura's bread








The sospiri di Bisceglie

Domenico Cilenti and his Vampa

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie








Altamura's bread








The sospiri di Bisceglie








Domenico Cilenti and his Vampa

Trani by night

Trani International festival, from September 11th till the 14th, the lady of the Adriatic sea has showcased an Apulia that was in great shape. And an army of chefs, producers, wine makers who have demonstrated surprising flexibility by adjusting their performances to the themes of the four evenings: the road of food (the task: interpreting traditional sandwiches each in their own way), food plays an away game (like in Vico Equense, tables were set in the city’s glamorous shopping locations), the tiella-contest (fought with rice, potatoes and mussels) and the chic-nic (guzzling on the urban field, overlooking the sea, set in Piazza Quercia). Here are a few shots, to get an idea.

The boys from Barba baffi e pellicce in Locorotondo (Bari)

The boys from Barba baffi e pellicce in Locorotondo (Bari)

At the beginning it was the pagnotta, the basic unit of Apulian-style street food. For instance, the good bread made by brothers Luciano and Salvatore Patronelli of Barba baffi e pellicce, the gourmet corner in Locorotondo (a long, American style bar and a handful of stools) that played a close match with the famous chefs lined up on this occasion.

How so? With a succulent rosetta filled with turnip, stracciatella and demi-sec cherry tomatoes signed by De Carlo, the historic olive mill in Bitritto with four centuries of strict extra virgin olive oil production behind it. The same simplifying principle was the basis for an Italian version of hamburgers given by Paolo Parisi (Le Macchie, Pisa), which was a strong reply against stereotypes with his 70’s-style slices of “old and fat cow” in a bread soaking with Muraglia oil.

Autochthonous certainties, such as the battuta di podolica served by Michele Sabatino (butcher from Apricena, in the menu of the bi-starred Aimo e Nadia in Milan) were in the filling of the sandwich prepared by Mario Musci (of Gallo restaurant in Trani), or as the caciocavallo podolico in the chickpea focaccia with roasted lamb and baked tomato by Vito Giannuzzi (Borgo bianco resort in Polignano a Mare).

Gargano resists with the kitchen couple of Al fornello da Ricci in Ceglie Messapica, formed by Antonella Ricci and Vinod Sookar who have prepared a sandwich with seven cereals so crispy it could challenge the early autumn humidity with capocollo from Martina Franca (produced by Santoro, Cisternino).

Speaking of certainties. Basic triplet for Antonio Scalera (restaurant La Bul, Bari) in his Apulian gazpacho with tomato juice, stracciatella and capocollo, resulting in a spoonful of liquid, acid, sweet, dense and crispy freshness. Too bad it only lasted the short time of a finger food.

The same approach was that of Raffaele Vitale, chef-architect from Casa del Nonno 13 in Salerno: a bite based on tuna tartare and buffalo milk mozzarella with saffron, an interesting dairy-herbal experiment that was born on the Tuscan hills by Croco e Smilace, which immediately aroused the curiosity of the chef with surprising results. As in the case of the sweet-and-savoury octopus by Francesco Nacci (Botrus, Ceglie Messapica) fried in batter and dipped in codfish yogurt.

In the end, the pastry chefs were stormed thanks to Sospiro di Bisceglie, a centennial, traditional dessert that deserves to be defended and replicated for future generations. The same goes for another very classic recipe that in this case was presented in the Apulian version, with sapid and true Apulian notes: playing with different temperatures, the chocolate ice cream was mixed with scales of crispy bread and served on toasted Altamura bread. Hot-cold-sweet-savoury. Prepared on the spot at Bar Roma in Cerignola by Tommaso Perrucci.

Rendez vous in September 2015, in front of the magnificent blue horizon of Trani.

Photogallery

Paolo Parisi and his slice, Sixties style

Photogallery






Paolo Parisi and his slice, Sixties style

Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella

Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie

Beppe Ciavarelli of La Claque restaurant in Molfetta

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta

Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho

Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie

Altamura's bread

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie








Altamura's bread

The sospiri di Bisceglie

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie








Altamura's bread








The sospiri di Bisceglie

Domenico Cilenti and his Vampa

Photogallery






Paolo Parisi and his slice, Sixties style








Raffaele Vitale of Casa del Nonno 13 in Mercato San Severino (Salerno) prepairs his finger foods made with saffron mozzarella








Fried moscardini by Francesco Nacci, Botrus restaurant in Ceglie








Beppe Ciavarelli of La Claque restaurant in Molfetta








Antonio Scalera of La Bul in Ceglie and his Apulian gazpacho








Panino with capocollo by Antonella Ricci and Vinod Sookar of Al Fornello da Ricci in Ceglie








Altamura's bread








The sospiri di Bisceglie








Domenico Cilenti and his Vampa

Trani by night


Dall'Italia

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Identità Golose

This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad

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