Iaphet Elli 
Grand Aromas, Flavors, and Tastes, which completed lively and attractive dishes, were a complete success at the renowned restaurant on Via Aniello Falcone in Naples.
It was a joyful evening, full of flavors and tastes, experienced by the exclusive guests at the restaurant D’Angelo Santa Caterina. With the stunning view from the venue, it has historically projected itself into the world to showcase the best of Naples, not only as a natural landscape but also as a center of culinary excellence. Five main themes of the evening were: the blue color of the fish, the blue color of the Napoli jersey, and three events from 1926: the establishment of the Spumanti Valdo company by the Bolla family, the formation of the Napoli SSC football team, and the creation of the D’Angelo restaurant by Alfredo Attolini, who is now at the forefront of the restaurant scene alongside the historic Mimì alla Ferrovia. The guests were welcomed by Ida Giugliano, head of communication and marketing, along with food and wine journalist Laura Gambacorta, who also presented the various moments of the event. Some guests had the chance to win an SSC Napoli jersey signed by the players and, for one lucky winner, an authentic Napoli football. The highlight was the extraordinary presence of Diego Occhiuzzi, silver medalist in fencing (sabre) at the 2012 London Olympics, who also announced the opening of a new gym created by him and other sports personalities.
The excellent dinner allowed attendees to savor gastronomic creations made for the SSC Napoli players by Michelin-starred Chef Pierfranco Ferrara from Il Faro di Capo D’Orso in Maiori, Fabio Bisanti, chef and high-end cuisine consultant, and the “in-house” chefs Giovanni Morra and Angelo Falanga. The desserts were crafted by the skilled Antonio Cafiero from the renowned Pasticceria Primavera of Sorrento, earning high appreciation from everyone.
The dishes, inspired and dedicated to the stars of Neapolitan football, satisfied even the most demanding food enthusiasts, allowing them to enjoy the freshness of the bluefish from our gulf. Accompanying the dishes were the sparkling wines from Valdo of Valdobbiadene (TV), which, in addition to sharing the birth year with the SSC Napoli football team in 1926, offered their fine products to enhance the culinary delights created by the esteemed chefs. The sommeliers first served “Valdo Origine” with the first two courses, followed by “Spumante Valdo Cuvée 1926 DOCG” for the main courses, and finally the prestigious “Cartizze.” The event was overseen by Antonio Siciliano, area manager for southern Italy, who ensured that a great wine product perfectly complemented the excellent dishes. The dishes were crafted with premium ingredients such as the pasta from Pasta Festa di San Salvatore Telesino (Bn), and the “Italian extra virgin olive oil” from Azienda Agricola D’Assisi of Casalduni, which, as stated by owner Riccardo D’Assisi, is a great pride for our region. This oil, a “monocultivar Ortice,” is crafted with artisanal care, with olives harvested at optimal ripeness and processed the same day to maintain high polyphenol content.
The impeccable service at the D’Angelo Santa Caterina restaurant, along with the kitchen staff and the scenic view of the Gulf of Naples, created a delightful dining experience. The evening was realized with the partnership of Unicredit Bank.
But what particular creations did the chefs bring to the D’Angelo kitchens?
We asked them directly, and Fabio Bisanti, who coordinated the team, said: “We know how much football attracts sports enthusiasts worldwide, especially Italians and even more so Neapolitans. With our passion, we wanted to honor our football champions by dedicating some recipes to them using the freshest bluefish from our gulf, encouraging them to stay fresh and delight us with their performances, just as our dishes delight the palate. The great emotions of something beautiful and good that everyone always expects, we create with our commitment and passion, just as our players strive to give us the joy of goals and victories. We are satisfied with the success of the evening, coordinated by me with the professional contribution of Angelo Falanga, Pierfranco Ferrara, Giovanni Morra, and Antonio Cafiero.”
We started with:
De Sanctis’ Protected Net:
The aperitif prepared by Chef Angelo Falanga
Seared tuna with sesame on white onion jam
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De Laurentiis’ Passion:
Fried chickpea morsels with mackerel dressing
Followed by two first courses:
Cannavaro’s Heart
A collaboration between Pierfranco Ferrara and Fabio Bisanti
Carpaccio of oxheart tomatoes and basil, mi-cuit bonito with pistachios and chili, marinated red onion, and Agerola’s pan biscotto
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Cavani’s Bomb
A visually and flavorfully artistic idea by Giovanni Morra
Anchovy dome with monkfish scarola on a fava bean puree
Then two second courses:
Hamsik’s Crest
An artistic representation of the player’s hairstyle, as well as a unique combination of flavors masterfully crafted by Fabio Bisanti
Goat cheese and wild fennel stuffed crests sautéed with Vesuvian tomatoes and gulf sardines
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Gamberini’s Cylinder
Another great recipe meeting all expectations, created by Michelin-starred Chef Pierfranco Ferrara
Flagfish cylinder with red shrimp and mozzarella, zucchini flower stuffed with buffalo ricotta and lemon, acidulated sauce
Crispy “Azzurri” Delight
Finally, the dessert, curated by Antonio Cafiero, a renowned pastry chef from Sorrento who has conquered the world with his artisanal sweets. Collaborating with him for the evening were pastry chef Marco Piccirillo from Champs Elysee in Licola-Giugliano and pastry chef Aurora Cantarella from Il Faro di Capo d’Orso in Maiori. Cantarella, an expert in sugar creations, added a delicate touch to the dessert with her beautiful blue sugar curls, making it a perfect ending to the joyful and unique evening.
Crunchy chocolate, orange and lemon mousse, and toasted almonds.
