Tuesday, December 18, 2018

'Daniele Gourmet' and Giuseppe Maglione Inspire Campania Food and Wine Traditions by Philip S. Kampe

                                                        Giuseppe Maglione

’I have never eaten a pizza like this in my life. There is an explosion of flavor in the mouth that is unmatched. Amazing artisanal pizza made only by Giuseppe Maglione.’

Mai mangiata una pizza cosi in vita mia. C’e un esplosione in bocca di sapori che e uno stupefacente,
                                                          Giuseppe Maglione


Few pizza makers are genius. I’ve come across a few. Sorbillo frpm Naples is one and Giuseppe Maglione, from Avelliono, not far from Naples is another.

Recently, I had the honor of visiting his pizzeria, Daniele, for a night of pizza education and sampling, of course.

Giuseppe does not use refined flour and has mastered gluten free pizzas. He pays attention to details, buys his products locally and focuses on the Iripina cuisine.

“Pizza is a white canvas, the ingredients are our colors’ says Mr. Maglione, as he tells us about his artistic endeavors. Daniele is named for my grandmother, Anna Daniele, who opened a pizzeria in 1965. She was well known for her fried pizza, a pizza with Iripina origins.

Growing up, the fascination of flour (type 2 only), pizza dough and a palate of local ingredients sang to my heart. Experimentation brought me to the next level. I can invent new combinations, using the best products from Campania and Italy to create what many consider to be ‘gourmet pizzas.’ The combinations are endless.

Campania, with its food and wine culture is considered to be one of the most important areas in the world. The high quality, fresh artisanal products and high standards has  paved the way for future generations to enjoy its rich heritage.

Giuseppe Maglione understands his mission in life-that is to pass on his Iripina traditions, in this case, pizza making, to the next generation of Campania artisans.

Winemaking, like pizza making, has been a tradition in Campania for centuries. Like Giuseppe, another new face on the block is Villa Raiano, a vineyard that I have written about extensively.

The best pairing for all of ‘Daniele Goumet’ pizzas was very obvious. The non vintage, Villa Raiano Ripa Bassa Brut, made with the Methodo Classico (its not prosecco) was the obvious pick.

Imagine what has transpired in Giuseppe Maglione’s short lifetime.

His grandmother was the family torch carrier, famous for her pizza, both fried and traditional. Giuseppe, honoring his grandmother, Anna Daniele, carries her name, Daniele, for his pizzeria. 

The 21st century, is the new voice of past generations. A slice of ‘Daniele Gourmet’ pizza will bring you there.

Who will follow in Giuseppe’s footsteps?

If you are in Campania, try to visit Daniele, Giuseppe Daniele will welcome you with open arms.

Daniele Gouurmet
Viale Italia 283
83100 Avellino AV, Italy
Telephone 39 0825 33451

Philip S. Kampe

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