Consul's Dinner

From the Shores of the Bay of Naples to Your Plate: Michelin-starred Chef Angelo Carannante, known for his innovative take on Campania’s culinary heritage, joins forces with Chef Gennaro Iorio for a one-night-only event featuring exquisite surprises at every course. Exclusive Campania wines, specially shipped from Italy for this evening, will elevate the experience—making this an unmissable, once-in-a-lifetime culinary journey.”

MENU

First Course

ARANCINI NAPOLI

Olive oil fried, Carnaroli rice, San Marzano tomatoes

*Funambolo Spumante Brut

Second Course

MOZZARELLA DI BUFALA CAPRESE

Heirloom tomatoes, basil, extra-virgin olive oil

*Funambolo Spumante Brut

Third Course

PASTA MELANZANE E SALSICCIA

Penne pasta, Italian eggplant, sausage

*Toro Taburno Falanghina del Sannio

Fourth Course

GUANCIALE DI VITELLO

Guarnaccia Nera braised veal cheeks

*Torelle Aglianico Rosso

Dessert

BABA’ AL RUM

Light yeast cake soaked in rum syrup, served with rum cream and a hint of citrus zest

For Info: 604 684 7288 / [email protected]

I am Angelo Carannante, born in 1979, chef at the Caracol restaurant (Miseno - Bacoli), a Michelin star since 2019.

My professional history, the foundations of my work, are born from my desire to be a chef. Behind me there are no stories of grandmothers, aunts or mothers who cook.

My Neapolitan mother and fisherman father, a true Pozzuoli native, coming from a family of fishermen, have fixed in my memories more the walks on the dock in the early morning, with the fishermen intent on selling the daily catch, than the home cooking.

I have always lived in Quarto with my family, and when it came to directing my educational path, after middle school, I made a professional choice by enrolling in the hotel management institute of Monteruscello, at the time a branch of the Hotel Management Institute of Bagnoli.

When you start cooking, in an area like Campi Flegrei, full of restaurants, real work comes right after graduation. As for many, the first experiences are "near home", in battle zones, learning the ropes in trattorias, restaurants for ceremonies, endless odds and ends. We are at the end of the 90s and here, between Quarto, Bacoli, Pozzuoli, this is what we talk about above all.

These are the periods in which you don't worry if you stay up too late after work for a beer with friends, or for a post-service evening. It doesn't matter if you are still a little sleepy in the morning and you have more than 10 hours of work ahead of you. You also still have the physique to do it.

This is above all why the real formative moments come a little later, around the age of 25, when you think less about leisure and increase concentration on work and awareness.

I certainly owe a lot to three experiences that have shaped my way of being a chef. The first is definitely the Dolce&Salato School with chef Giuseppe Daddio, which since 2001 has allowed me to train in various restaurants and to have many experiences different from the ones I had previously experienced.

I then landed at the Marennà restaurant (Sorbo Serpico - Avellino), inside the Feudi di San Gregorio winery, where I was Paolo Barrale's Sous-Chef.

From 2012 to 2015 I moved to the Grand Hotel Excelsior Vittoria in Sorrento as Luigi Tramontano's Sous-Chef.

In 2016, the proposal of a big project brought me back to the Campi Flegrei, and it was the fulfillment of a dream. In August 2016 Caracol opened and I finally returned to work, to cook in the place where I was born.

In 2017 Ciro Sannino, Maître and Sommelier, becomes my work partner, together we share the first years of a difficult challenge. Together in 2019 we receive the Michelin Star award for the Caracol of Bacoli.

To this day we are still there, even in a difficult period for our work, and despite everything, after a season that has put our entire sector to the test, our colleagues ... despite everything ... with our team we are trying to improve our proposal and our work. The next step will be to create a real purchasing network between producers to bring to the Caracol table a menu strongly linked to the territory, which tells the story of this land, its stories, its work.

2022

We are reopening Caracol again this year with two menus, one with seven courses and the other with nine. Menus that are based on my history that does not forget the reality of the Campi Flegrei made of peasant union and sea. We will always wink at what the world and different cultures can bring to our cuisine but this year the desire is to return with a more attentive eye to our land. Lightness, freshness and great flavor with the desire to bring an engaging taste and journey to the table. In the dining room Giannantonio Scotto di Vetta, at Caracol for three years now. Having entered the world of catering late, he owes much of his training to the seven years spent in the dining room at the Sud restaurant in Quarto. Born in the Flegrean region, always passionate about eating and drinking, he constantly updates his food and wine know-how by combining his passion for traveling with that of continuing to study (at the table) a world that constantly fascinates him.

Host or Publisher Italian Chamber of Commerce in Canada - West