NINO DI COSTANZO: GET MARRIED WHEN ART AND TASTE. TWO MICHELIN STARS FOR ITS DaNì Maison

It took just under six months to recover its stars, Nino Di Costanzo: just enough time to set up Dani Maison, a small temple of taste kilometer zero, in the house on the island of Ischia. An old house where they find the right four tables in the room and two, the most coveted in the kitchen, surrounded by a garden that became the chef smells of the park.
It is the reign of the kitchen Nino and his brigade, out with the staff there Marianna to welcome and pamper guests who beano an amazing appetizer: from the choice of the whims of the highest level, such as eggplant parmigiana decomposed or wonderful cube of twisted zucchini chest of unique flavors of the sea, than that of pottery. Also the view wants its part here and have one! This explains why the inspectors of Michelin had no doubt to give it, for now, the two stars.
That Nino was a courageous choice: it is not easy to carry on a restaurant so sought after in a town that lives in the summer, where tourism is not always of the highest level. But the high quality of every product-from fish that the chef goes personally to choose from in the morning, early, by fishermen, to bread, pasta Gerardo di Nola, selected and fresh vegetables day- combined with great professionalism and penalty from Di Costanzo and his team, they gave the right results. But behind this success is not only great technique and exceptional products: there is the excitement of beautiful dishes that look like paintings but which retain the flavors, those at home the chef brings to the table his mother. Take the pasta and potatoes, beautiful and above all very good. And what about the spaghetti to five tomatoes, a must Nino Di Costanzo, one of the dishes that also replicates in the wonderful cooking show worldwide for Kiton – now is in Moscow with Lucio Nigro, famous Neapolitan company in the world for quality of its fashion – which brings the excellence of his Neapolitan?
These lines can not properly express the talent of this chef who has just had two Michelin stars: a dinner, an event, just watch him and realizes that to the layman it seems a simple dish like “his” spaghetti aglio e olio or 5 tomatoes, it gives you a great emotion. Seeing is believing.