June 1 - 5, 2020

|

Max Group Size: 10 - Only 2 Spots Left

Campania Culinaria with Chef Amy Brandwein

tasting notes

A FOOD ODYSSEY FROM MARE TO MONTI

Join award winning Chef and Owner of Washington D.C.’s Centrolina and Piccolina, Chef Amy Brandwein, for a flavorful food odyssey that will take us from the sun soaked recipes of the Amalfi Coast and vibrant food culture of Napoli, to the Greco di Tufo and Taurasi

vineyards of ancient Irpinia wine country. We’ll explore signature products birthed from the slopes of Vesuvius and forage along the Amalfi Coast, as we uncover Campania’s artisan food heritage from Sfogliatella to Caciocavallo, and beyond.

amuse-bouche

June 1 - 5, 2020

A taste of what we'll be savoring...

To view full tour details and book your spot on this exclusive culinary expedition, inquire to join The Palatum HERE or at the link above.

DAY 1
Our epicurean expedition through Campania will begin with arrival to the rendezvous points, Naples International Airport and Napoli Centrale Train Station, and a warm welcome by our Palatum Host. We will set off for Relais Blu, our intimate four-star retreat overlooking the Mediterranean, before toasting to our culinary journey with Chef Amy Brandwein during a private sunset cruise along the Costiera. This evening we’ll savor modern Southern Italian cuisine accented by spectacular views at our hotel’s acclaimed Michelin-starred restaurant. (Meals: D/Overnight: Relais Blu)

DAY 2
Today we will explore the fertile produce of Mt. Vesuvius, from its prized Piennolo tomatoes to Lacryma Christi producing vines, before learning the secrets of Verace Pizza Napoletana with a hands-on pizza making lesson led by a legendary pizzaiolo. We’ll traverse the beautifully Baroque streets of Napoli as we delve into traditional Neapolitan pastry making from Babà to Sfogliatella. Tonight a Neapolitan family will welcome us into their home for an intimate dinner of Campania classics with historic Naples as our backdrop. (Meals: B, L, D/Overnight: Relais Blu)

DAY 3
This morning we’ll step back in time with an expert agronomist for a special vineyard visit within the archaeological ruins of Pompeii. We’ll discover the fabled wines of Irpinia Wine Country, from Fiano di Avellino and Greco di Tufo to Taurasi during a special seated tasting, and savor a contemporary nod to the flavors of Irpinia with lunch at a renowned wine estate. Our afternoon will be spent sampling award winning vintages in the historic aging cellars of an iconic producer, before uncovering the ancient Roman origins of the Costiera’s Colatura tradition as we enjoy a taste of history featuring this rare anchovy delicacy. (Meals: B, L, D/Overnight: Relais Blu)

DAY 4
Today we’ll begin with an insider’s look at Campania’s signature cheesemaking traditions at an artisan caseificio noted for their luscious creations like Caciocavallo, before embarking on a foraging expedition that will introduce us to a cornucopia of flavors from the Amalfi Coast. We’ll roll up our sleeves for a uniquely al fresco cooking experience highlighting Southern Italian recipes in a scenic setting, followed by free time to discover the seaside charms of pastel Positano. Tonight we’ll toast to our epicurean voyage together by savoring a sophisticated Two Michelin Star dining experience at one of the region’s most acclaimed gastronomic destinations. (Meals: B, L, D/Overnight: Relais Blu)

DAY 5
This morning we will check-out from Relais Blu and depart for our scheduled drop-offs at Naples International Airport and Napoli Centrale Train Station, signaling the end of tour. (Meals: B)

pricing

$5,200 / per person*

based on double occupancy

$6,200 / per person*

based on single occupancy

*Prices subject to change / Airfare not included

  • Elegant, handpicked stays with gourmet spirit
  • Full-time assistance of a Palatum Host 
  • All ground transportation from pick-up to drop-off 
  • Select touring with local guides & epicurean experts
  • Daily breakfast
  • Seasonally inspired lunches & dinners showcasing regional wines 
  • Exclusive dining at awarded gastronomic restaurants
  • Hands-on cooking experiences highlighting heritage recipes 
  • Premium winery visits & tastings at storied producers 
  • Special visits with acclaimed food artisans & organic farmers
  • Tastings of local delicacies unique to each region
  • Signature cultural touring & all associated tickets/entrance fees
  • Palatum Welcome Package in advance of departure

meet the tastemaker

meet the tastemaker

CHEF AND OWNER AMY BRANDWEIN

At Centrolina restaurant and market in CityCenterDC, Chef and Owner Amy Brandwein shows Washingtonians the versatility, grace, and overall delicacy of Italian cuisine. The three-time James Beard Foundation Award nominee believes food should taste as good as in Italy, plated with pose, and viewed through the seasonal lens of the Mid-Atlantic—tenets she instills in her new fast-casual project, Piccolina, an osteria that opened across the alley from Centrolina in July 2019. “I take Italian food and keep it in its raw state but elevate it presentation-wise without complicating it or losing flavor,” Brandwein explains. “There is something inherently captivating about Italian flavors with an artistic and modern edge, while still being fresh and natural.”

Brandwein and her flagship restaurant have earned many accolades, including James Beard Foundation Award finalist for three consecutive years (2019, 2018, 2017) in the Best Chef: Mid-Atlantic category; nomination for 2019 Upscale Casual Restaurant of the Year by the Restaurant Association Metropolitan Washington RAMMY Awards; 2018 Chef of the Year at the RAMMY Awards (2018); as well as previous RAMMY Award nominations, including Upscale Casual Restaurant of the Year (2018), Chef of the Year (2018, 2017, 2016), and New Restaurant of the Year (2016), in addition to Rising Culinary Star (2007).

In spring 2015, Brandwein opened Centrolina to fanfare not just for her appealing approach to Italian cuisine, but also because of her business savvy and the then-distinctive position of being a sole female chef and owner. Brandwein soon realized her accomplishments meant she needed to play a larger role for the culinary industry: to be an example for women chefs to visualize and realize their own success. In 2017, Brandwein accepted the James Beard Foundation’s prestigious Women’s Entrepreneurial Leadership Program fellowship. She earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals.

With a dedication to responsibly and locally sourced ingredients, Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 and 8, that provides fresh and affordable produce to the local community—Centrolina and Piccolina are DC Urban Green’s only wholesale client. In September 2017, Brandwein participated in the James Beard Foundation’s 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change.

An advocate for charities that support healthy eating and ending hunger, Brandwein is also an active supporter of So Others Might Eat, DC Central Kitchen, and Martha’s Table. She is a longtime member of Les Dames d’Escoffier and Women Chefs and Restaurateurs. 

sumptuous stays

RELAIS BLU

An intimate, four-star retreat overlooking the Mediterranean, Relais Blu, is a sanctuary of taste by the distinguished Acampora Family.

RSVP Your Seat at the Table

Learn more about this seasonal culinary expedition and how to reserve your spot.