It is a highly anticipated event on Thursday 27 March at RoVi, in Ercolano; it is, in fact, the last of the first edition of the successful event “Metti una sera a cena…”, which has seen the alternation, in the restaurant of Vincenzo Damiano and Rocco Campana, of starred chefs and master pastry chefs.
Joining Damiano in the kitchen for this six-handed evening will be chef Antonio Tecchia, a true institution in the world of food, together with his sous chef, Antonio Giordano.
Tecchia, teacher and instructor, in his many years of teaching, first at De Gennaro in Vico Equense and then at Pantaleo in TGreek's Hours, has trained chefs of the caliber of Antonino Cannavacciuolo, Michele Leo, Salvatore Bianco, just to name a few.
Executive at the AgriResort Il San Cristoforo in Ercolano, chef Antonio Tecchia draws from the agricultural companies of the Vesuvian lands the IGP and DOP that he uses in the creation of his dishes.
He uses everything he selects: “Mine is a circular cuisine,” he says proudly, “in which waste is not superfluous and in which each ingredient becomes the protagonist of the dish. I love raw materials and I work to highlight their characteristics and the territory from which they come.”
The menu for March 27 includes: The pizza cube, with red shrimp tartare, caciocavallo and red fruits; The Sandwich, with seared tuna, buffalo mozzarella and anchovy cream; The Zeppola, with roasted octopus and new potatoes; The Tortello alla genovese with picales vegetables and beef tartare and the Pizza in a pan with artichokes, crispy bacon and pecorino romano.
To conclude, pastry chef Gennaro Mennella will propose, as an amuse bouche, a lemon Sgroppino with rosemary foam, and for dessert a coffee Namelaka with Giffoni hazelnut puff pastry, accompanied by star anise ice cream.
Article published on March 25, 2025 - 20pm
Video Chronicles
The article is interesting, but there is too much information. The circular kitchen is a good idea, but I don't understand how it is done. The dishes look good, but I don't know if I will be able to go.
I also read the article, and I like the idea of the review. However, I am not sure if the prices are accessible to everyone. I would like to see a menu with the costs.