EVEN THE NAPLES FOR BOYS NISIDA. Koulibaly MESTO AND TO REMEMBER THE CHEF ERBA AT VILLA D’ANGELO SANTA CATERINA. PHOTO AND VIDEO GALLERY

So many friends, chefs and famous faces who wanted to pay homage at Villa D’angelo Santa Caterina chef Giancarlo Grass. A man with a big heart, founder and supporter of the cooking school of Nisida, a training course within the Project Nisida Future Boys, a company founded in 1995 by an agreement between the City of Naples and the Ministry of Justice, which in about fifteen years has rescued from the street and by the lure of crime about four hundred children at risk, starting them to the professions of cook, scenic artist, ceramics expert, photographer and naturalist guide.
The players of Napoli Giandomenico Mesto and Kalidou Loulibaly have honored Giancarlo grass, as well as the actors Lino D’Anjou, Peppe Zarbo and Giacomo Rizzo remembering a “man who has given so much to Campania, in the kitchen and beyond.” Meanwhile in the kitchen Gaiangos Antonio, Marcello Accurso, Pasquale Sated, Alessandro Turtoro, Anthony Ihaza, Raffaele Gragnaniello, the boys who attended the cooking course set up by the “Nisida point and …. head “, have made dinner for guests.
Dinner, made sixteen hands, started with the appetizer of the seven cereals and muffins black white pizzas ten cereals made with flour of Molino Spadoni Alessandro Lo Stocco, technical manager of the Emilia, flanked by Chef Armando. Then the entree prepared by chef Antonio Gaiangos and Marcello Accurso: salad of octopus Catalan wafer of bread; shrimp tempura squid ink on jam peppers; parmigiana bluefish. The first were prepared by Chef Pasquale Sated: risotto with aubergine cream cheese and thyme and by Chef Alessandro Turtoro: gnocchi with clams and zucchini flowers.
The second was by the chefs Anthony Ihaza and Raffaele Gragnaniello: fillet of sea bass in potato crust with sautéed escarole Neapolitan.
And finally the dessert, with the Chef D’Angelo Santa Caterina, John Morra: chocolate cake with ice cream.
The dishes are made with fresh seafood company Aquamarine Villa Literno (EC)
To accompany the dinner the wines of Villa Matilde Cellole (CE)
Falanghina Roccamonfina
Falerno Massico white classic
Vigna Caracci 2008
Terre Cerase rosé