A Foodies Dream – Part Three: Food Camp in Cilento, Italy. The wrap up.

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

A Foodies Dream – Part Three: Food Camp in Cilento, Italy. The wrap up.

A Foodies Dream – Part Two: On the way to Food Camp in Cilento, Italy.

After our stay in Bolzano we made our way to the Cilento region, where Florian Siepert from Foodtri.ps organised the Food Camp Cilento 2011. For lunch we made a stop in Tuscany for some homemade Spaghetti Bolognese (which, as I learned later, isn’t proper for that you should use bigger pasta in order to stick to the meat sauce) and a Spritz at Il Conte Matto in Trequanda.

We spent 5 days in at the very nice Hotel Antonietta in San Marco di Castellabate which embodies the beautiful stereotype of how I imagine Italy: hills, sea, olive trees, warm nights, loud teenagers on the piazza and drunk Germans (I was among them) also on the piazza! Florian had organised for us to use the Hotel kitchen, so we cooked and ate on the premises.

We tasted wine from local vineyards, one we bought wine from, Bruno De Concilis, a Miles Davis fan who named his sparkling wine after him but spelled it backwards.
We were shown how to make ricotta cheese, foccacia, figs bread by Giovanna and Laetitia at the Agriturismo Corbella in the National Parc of Cilento.
We took part in making buffalo mozzarella at the Barlotti Farm, where we enjoyed our lunch at the farm while breathing through the mouth as the breeze would bring the smell of the stables towards us.
The trip also included visits to a local oil producer Olio Torretta, to the amazing pasta maker Guiseppe di Martino in Gragnano, who passionately talked about pasta and who produces 5 stars pasta, delivering to starred chefs. Thanks to him I will never see Pasta the same way.
Some of us went squid fishing and octopus hunting.
In a word, it was a fantastic, rich trip and great food topped with an amazing group.

To avoid overloading you with photos and text, I’ll split up the trip in several Posts.

Leaving Bolzano – hello Tuscany!

On the way from Bolzano to Tuscany.

Lunch at Il Conte Matto, homemade Spaghetti Bolognese and Aperol Spritz.

San Marco di Castellabate – Cilento, The Food Camp!

The first day at San Marco, we went food shopping at the Santa Maria Market and bought enough to feed more than 45 people for the evening. At the hotel, once everybody arrived, once the introductions were made and the groups formed (to decide who cooks what and when) we were to meet in the kitchen and start cooking.

After the shopping in Santa Maria, we headed back to the hotel where we prepared a meal for the whole group. Here, cleaning the fish, which we stuffed with herbs and grilled. It turned out to be a bit of a disaster.

Some cooked in the kitchen, some on the roof top of the hotel…la dolce vita!

The antipasti group, on the left with Natalie Simons from blog Pastasciutta. They prepared delicious grilled vegetables and bruschetta.

Homemade pasta with clams and herbs.

Giovanna Voria at the Agriturismo Corbella in the National Parc of Cilento:

Homemade orrechiette, fusilli, tagliatelle or linguine aren’t a secret for us anymore. We got to taste fried pizza dough with roasted tomatoes, braised salad with olives, figs bread, ricotta cheese with bays or confit orange, marinated fresh figs in wine and chickpeas in chocolate and bay leaf. The warm breeze, the beautiful landscape of the National Parc, the setting of the place almost made us forget the shooting noise in the background from the bore hunting.

A Foodies Dream – Part Two: On the way to Food Camp in Cilento, Italy.