Hello All, in the interest of providing some feedback/updates to contribute to this community, but knowing that I never have the juice for a full report, I’m going to share some highlights from my recent trip.
I returned earlier this week from an amazing, exhausting trip that had me dashing from Scudetto-crazed Naples to touristed-but-it-all-works Matera, chilled Monopoli, lovely Locorotondo, elegant Lecce, and finally to Bari. Had all kinds of weather, rain, fog, wind, sun, blue skies, heat, sometimes all in a single day. Amid heavy-duty sightseeing, I found time to eat well, though not every day. That’s on me, though. I’m a little disorganized.
The best thing I ate in Naples was in Caserta
In previous trips to Naples, I had never found time to see Reggia Caserta, and Napoli was quite intense with celebrants, so I took a daytrip to the regal home of the Bourbons and pizza. Couldn’t reserve a table at Pepe in Grani, but was able to book lunch at I Masanielli di Francesco Martucci. Starter was a luscious, rich, gooey frittatina classica (fried pasta filled with bechamel, parm, provola, and local ham).
Full already, continuing my classic theme, I moved onto the “DOC,” a pizza cooked at three temperatures, with San Marzano pomodori, mozzarella di bufala, parm, and a cherry tomato confit. This was delicious, especially the crust, and it was good to get all the tomato sweetness and acid after the pure richness of my starter.
This plus a coke and water was $23.
I should mention it’s a real scene waiting to get in. So some good people watching for me as a bonus.
Matera–Hey, the Food Is Good Here
Will come back with more, but quick note that Matera…the cruschi. You folks weren’t kidding! So good. In general, I found the quality of food very good in Matera and I am now eager to return to Basilicata to explore more.
It was in Matera that I suddenly remembered to download the Slow Food Osterie app. That would have been helpful earlier in the journey, or even in advance but…
Photos from a great meal at one of the Slow Food picks, Stano.
Materan bread, I believe made in-house.
Mixed grill of lamb. The sausage was the winner here.
No room for dessert at this meal, sadly.