About the Chef:

My name is Armando Merola, I am 25 years old, I am from  Maddaloni in the province of Caserta.

Already at the age of 14 I loved being in the kitchen, so I decided to start in the institute  of maddaloni, the Villaggio Dei Ragazzi, here I met my mentor, chef Giuseppe Daddio. He was able to take me with his hand to the real world of cooking. After 10 years I still find myself by his side. In the kitchen as in life there is always to be improved.

I am in the kitchen of the Dolce e Salato training school, I will prepare my own recipe, which has a seasonal and territorial imprint. I was inspired by Caprese cuisine.  From 2017 to 2019 I was able to work on the most beautiful island in the world, Capri! I carry with me its colors, its scents and above all their traditions. Here I present the Raviolo Caprese.

Needed Ingredients:

For Fresh Pasta:

  • Flour 00 1 KG.

  • Hot Water 600g

  • Olive Oil 30g

Filling:

  • Sweet caciotte 1,200kg

  • Salted caciotte 800g

  • 6 eggs

  • Majorana 20 g

Sauce:

  • 500 g datterino tomato

  • 500g piccadally tomato

  • 5 cloves of garlic

  • 1pz chilli

  • 10 basil leaves