The Food Camp Cilento was a great experience, with many interesting people sharing the same passion, cooking together and hanging out. I’m very much looking forward to a Food Camp 2012!!! Cheers Florian!
Here is a quick roundup of the remaining events
Radicchio braised in balsamic vinegar and honey. As it became quite bitter we added butter.
Some of us cleaned the squid…
Appetizer, grilled bread and lard.
The table was set every evening. A group went truffle hunting and came back with a whole bag full and crazy stories… Right: eggs with truffle.
Stevan Paul from NutriCulinary made a roast and stuffed it with truffles and pine nuts.
Torsten Goffin and I made a tart using figs in red wine, wild fennel, ricotta cheese, honey and lavender.
Visit at the Olio Torretta
Buffalo Mozzarella at the Barlotti Farm
We had lunch at the farm, then were shown how to make buffalo mozzarella, which wasn’t as I expected it to be. Very superficially explained, they add rennet (enzymes) into the buffalo milk, which coagulates it; then slice the coagulated milk, put it into a machine, then into hot water to melt it into the mozzarella texture and shape it using their hands.”
Encounter with Giuseppe di Martino in Gragnano at his pasta factory
Giuseppe di Martino moved us all with his passion for pasta. His pasta brand “Pastificio dei Campi” is the preferred pasta of some of the top chefs in Italy and increasingly in the whole world. We won’t see pasta the same way ever again!
The pasta box shows the farmers who cultivated the wheat, the people who packed the pasta and where the wheat field is located, thanks to GPS coordinates on the box. Giuseppe is revolutionizing the production of pasta giving it a personal touch, with a highly qualitative production chain.
The pasta on the left, prepared with meat, vegetables and mozzarella. On the right with sea food.
The last evening, the pasta fiesta
The last evening was a pasta night. We made Tagliatelle, Farfalle, Orrechiete, Gnocchi and Raviolis.
Truffles and handmade Tagliatelle.
Handmade raviolis on the left. On the right, Torsten Goffin from Glasklare Gefühle prepared a truffle-buffalo butter.
Tasty fluffy gnocchi. Parmesan tiles.
We made Orecchiete and some mixed the ink into the dough and made black Farfalle.
If you wish to have more insights and impressions about the Food Camp and you speak German, check out the following blogs:
Paul Fritze from Einfach Lecker Essen
Stevan Paul from NutriCulinary
Torsten Goffin from Glasklare Gefühle
Nata from Pastachiutta
Ina from Little Jamie
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