Salumeria Upnea

Keizer — Tue, 04 Feb 2020 10:46:49 +0000

Salumeria Upnea Keizer Tue, 02/04/2020 - 05:46

I tasted local wines. Two Whites, "Atellanum" an "Marosa" and a Red, "Piedirosso dai campi flegrei". The waiter recommended bubbles for the cheese and he might have been right. The "Piedirosso" was definitely too strong for the delicate bufala. I can imagine that a low tannic red (like Divina Villa from Duca della Corgna), would have gone well

Recommended wines

Divina Villa white label

Image

Food Tag

Dish

Unfortunately I forgot to take pictures of this marvellous place. It is in Via san Giovanni Maggiore Pignatelli 34/35 a Napoli. Environment New York Style, food Naple style.

I had a plate with 5 differen bufala cheeses, obviously mozarella, but also a hard cheese, a "primo sale", a ricotta and a cream. The cheeses were all super tasty an some toasted bread a good companion.

With the cheese I ordered a small portion from the garden ("orto"). I got two varieties ("Broccoli" and "Ciccoria") with very intense flavors. I had no desire to ask for more olive oil, it was just perfect.

I tasted a cake from bitter chocolate. And I appreciated, what is rare. But I liked the taste of bitter cacao, which tamed the slight sweetness, what for my taste could still have been less.

Coloured "Friggitelle" and Mozzarella

Keizer — Mon, 11 Nov 2019 07:08:44 +0000

Coloured "Friggitelle" and Mozzarella Keizer Mon, 11/11/2019 - 02:08

It is a summer dish, so there is white wine. A white wine, with a bit of wood goes heavenly. Febeo from Cardeto or Nuricante from Duca della Corgna

Recommended wines

Febeo

Nuricante Umbria Grechetto

Image

Food Tag

mozzarella

Friggitelli Peppers

Dish

It is aesthetically very beautiful and it is also very tasty, this combination of Mozzarella or Fiore di Latte con frigitelle.

Frigitelle are these long small peppers. I cook them in two different methods. The classic method, long pan fried nearly burned aromatized by their own juice or I keep them crunchy, only shortly pan fried with some tomatoes added.

For this dish surely the traditional method is the best. The nearly smoky, slightly burned taste of the friggitelle contrasts nicely with the mild and creamy cheese.