Since that day, ten years have passed and I have not returned there. The reason? A touch of laziness added to the hectic pace everyone is subjected to.
I cannot make excuses when I add to this that for the entire last school year, like the current one, I became an adopted Agerolese. How many opportunities will I have had in these months to find five minutes and get to one of the places dearest to me!
But I always avoided it, as there was no official reason "forcing" me to return to Furore. Of course I was also trying to put off the melancholy because today the "Furore Inn Resort" exists only structurally, but is no longer active pending a series of bureaucratic developments.
In the last period, in fact, I have met several times at various food and wine events with the multifaceted mayor Raffaele Ferraioli, who in fifty years, with a series of formidable insights, has transformed Furore into the center of the world. Each time, I always put the same question to the first citizen, who to me seems more like a Renaissance prince: "So, the Furore Inn?" The answer was never long in coming, and with his optimism he always tried to hearten me.
"The country that isn't there," "the painted country"-who doesn't remember the definitions by which the coastal municipality is now known all over the world?
Thanks to Angela Merolla, a friend I recently met who is a foodblogger like me, I overcame my laziness on December 13. So I returned to Wrath, at theHostaria Bacchus, for a six-handed lunch, whose protagonists were: Erminia e Peter Cuomo, resident chefs, respectively the wife and granddaughter of the first citizen, and my friend, ambassador of the traditions of the former Terra di Lavoro, Nino Cannavale, president of the Associazione Cuochi Normanni (Norman Chefs Association) who is credited with, among other things, coming up with the "Dolce Bufala," a Campanian gem that if you don't taste it cannot be fully understood.
A beautiful autumn Sunday turned into a once-in-a-lifetime moment. This time in my retinue, in addition to Francis, my husband, were Vincenzo and Catherine, who enriched our family.
Needless to specify, as soon as I arrived, my first thought was to reach Love Street to take a closer look at St. Elijah's Church and the former accommodation facility.
I also took the opportunity to reach the Furitan balcony,
inaugurated about a year ago, the scene of numerous events, in the space in front of the Church of St. Mary of Mercy where there are also the pre-Poleonic cemetery, the Oratory of the Immaculate Conception and the emporium of excellence.
My pride as a Pagan was then heightened when I walked through the entrance of the church to look at the works of the different artists from Campania, I found those of my favorite: Sasà Sorrentino. There was the crucifix, ciuccigno and the puffer fish.
Lunchtime arrived and the second stage of the day was opened. At theHostaria by Bacchus I witnessed an unrepeatable moment, abetted by the pleasant company of Angela and her husband Raffaele, who also granted me the photos for this article, and the hospitality of Domenico Ferraioli.
Enchanting the view, appreciated thanks to the aperitif consumed on the terrace whose protagonists were the Angel cocktail, prepared by Caserta bartender Isidoro Bokambanza, accompanied by appetizers from theHostaria, from bruschettine with Torretta extra virgin olive oil and Aversana buffalo bresaola.
Seated in the hall, maestro Davide Sole gladdened hearts with Neapolitan posteggia songs.
To open the meal, drowned moscardini on a bed of Neapolitan-style escarole with fresella di Agerola.
Double first to survey the twinning of the Amalfi Coast and Aversa. Boscoreale-based Pastificio Arte & Pasta's linguine with Erminia's traditional colatura di alici, followed by chef Nino Cannavale's lasagna with buffalo ragout from Aversa.
Also outstanding was the second course: the flag fish parmigiana.
Accompanying the entire tasting are wines from Cantine Marisa Cuomo.
A separate chapter deserved the desserts. In addition to the "Dolce Bufala," tozzetti all'Elisir DiVino, cicale di Furore, and, out of the program, panettoni by Lettere's master baker Filippo Cascone stood out.
Excellent liqueurs from Mondragone's Distilleria Petrone, Guappa and Limoncello, and Caffè Trucillo worthy conclusion to a tour studded with unforgettable moments.
