The weekend menu on First&Food, the vertical site of FIRSTonline entirely dedicated to the world of food and wine and the made in Italy agri-food excellence, has a touch of Neapolitan style. Indeed, the chef of the week is the two Michelin stars Nino Di Costanzo: his restaurant is on the island of Ischia, in the Gulf of Naples, and he has already been nominated for the third star in the prestigious international guide. Di Costanzo's, according to the story of our expert Giuliano De Risi, "is a Neapolitanity taken to the extreme interpretative rigor, where everything speaks of Naples but with a light and polite touch (he is shy by nature, just as he is not inclined to exposure of many of his colleagues, his cuisine speaks for him), with the humility of someone who is so in love with his land that he never raises his voice in the kitchen so as not to disturb an atmosphere of harmonic naturalness that must be transferred from pots to dishes". Always on the columns of First&Food, the chef from Ischia also proposes a recipe, which once again brings us back to the lands of Campania: the spaghettoni “Gerardo di Nola” with five tomatoes, which to be precise are coppery, datterini, from the penniolo of Vesuvius, San Marzano and Pachino. Taste to believe!
To accompany a good plate of pasta, you also need wine: and so First&Food also offers the latest data from the Unicredit Industry Book, which takes stock of theItalian wine industry, apparently in great shape. Record turnover, strong growth in exports, rising consumption. And then there's an entirely made in Italy success story: the sake, typical Japanese liqueur which comes from the fermentation of rice, is re-proposed in a Piedmontese key, using black rice from Vercelli. The result was NERO, a tribute to Japanese culture but produced in Italy and ready to be marketed by next May. After that it will also go to the assault of international markets.
