{"id":6569,"date":"2025-06-20T07:55:00","date_gmt":"2025-06-20T05:55:00","guid":{"rendered":"https:\/\/kickoff.altrama.authenticamalficoast.it\/?post_type=amalfi_story&p=6569"},"modified":"2025-07-14T17:07:54","modified_gmt":"2025-07-14T15:07:54","slug":"ditirambo-nights-logbook-part-one","status":"publish","type":"amalfi_story","link":"https:\/\/authenticamalficoast.it\/en\/story\/ditirambo-nights-logbook-part-one\/","title":{"rendered":"Ditirambo Nights Logbook \u2013 Part One"},"content":{"rendered":"\n

Ditirambo Nights Logbook \u2013 Part One<\/strong>
Caruso, a Belmond Hotel Amalfi Coast \u2013 Wednesday 11 June 2025, 7:00 p.m.<\/em>
The Night One of the Three<\/strong><\/p>\n\n\n\n

By Emilia Filocamo \u2013 8th june 2025<\/p>\n\n\n\n

\n\n\n\n

Wednesday 8 June, 9:45 a.m. \u2013 4 days before the event.<\/strong><\/p>\n\n\n\n

Armando Aristarco, Executive Chef at Caruso, a Belmond Hotel Amalfi Coast, already has the menu in mind\u2014but he\u2019s not ready to reveal it. After all, in the finest magic shows, the trick is never explained; mystery is part of the spectacle.<\/p>\n\n\n\n

He\u2019s sitting in front of me, seemingly distracted, but it\u2019s the kind of distraction that smells like creation. He\u2019s already composing, pairing, blending. I won\u2019t ask him about his culinary philosophy\u2014too predictable, and by now, quite familiar. For Armando Aristarco, cuisine is a journey. And how could it not be, for a chef who has travelled so extensively before returning to his roots?<\/p>\n\n\n\n

Cooking is all about departures and homecomings, luggage and destinations, farewells and unexpected arrivals. It\u2019s about souvenirs and scents that awaken memories, about textures and echoes. And in this case\u2014at Caruso, a Belmond Hotel Amalfi Coast\u2014it\u2019s a journey from one coast to another. As if two distant shores, respectful neighbours for centuries, had finally decided to bridge the gap and meet halfway in an ideal embrace. That meeting place is Caruso.<\/p>\n\n\n\n

And so begins the logbook of a very particular journey\u2014one that departs from the Amalfi Coast, specifically from Ravello where Caruso stands, and makes its way to the Cilento Coast: authentic, gently mysterious, wild and ancient. The occasion is a project launched three years ago celebrating the Mediterranean Diet. The event, now in its second edition, is called Ditirambo Nights.<\/p>\n\n\n\n

The table is the meeting point, the Caruso Grill its stage\u2014an elegant trattoria within the hotel. Here, two or more producers from Cilento or the Amalfi Coast come together to share their stories and challenge each other, playfully, through the products that define them. With Armando Aristarco\u2019s creative genius, these ingredients are transformed into a menu that celebrates their labour and the Mediterranean Diet\u2014an emblem not only of Cilento, where it was born, but of an entire region and a whole country. A symbol of good living, physically and mentally.<\/p>\n\n\n\n

Cilentan ritual music will accompany the evening, brought to life by the ballads and folk tunes of Maestro Angelo Loia and his ensemble. The name \u201cDitirambo\u201d nods to Greece\u2014fitting, given we\u2019re in the heart of Magna Graecia. This is an event that celebrates the joys of food and life, the passion that arises from the right harmony\u2014whether musical or culinary. A note is an ingredient; an ingredient is the right note in a composition that becomes a dish.<\/p>\n\n\n\n

The 2025 edition of Ditirambo Nights promises new perspectives\u2014journeys across sea, land and, as we\u2019ll see in the next pages, even sky.<\/p>\n\n\n\n

Wednesday 11 June is The Night of the Three<\/strong>: three producers, three ways to interpret a culinary journey across Campania, stitching coast to coast.<\/p>\n\n\n\n

The protagonists:<\/p>\n\n\n\n

Pietro D\u2019Elia<\/strong>, with his crispy peperone crusco<\/em> from the Vallo di Diano<\/p>\n\n\n\n

Giulio Giordano<\/strong>, with the prized anchovy colatura<\/em> from Cetara<\/p>\n\n\n\n

Adolfo Grimaldi<\/strong>, with the famous Giffoni hazelnuts<\/p>\n\n\n\n

The Caruso Grill becomes more than a bridge between the coasts\u2014it reaches inland, from the Picentini Mountains to the Vallo di Diano, before arriving in the colourful fishing village of Cetara, among its nets and lobster pots.<\/p>\n\n\n\n

Armando, this is the second edition of Ditirambo Nights. What fascinates you most about this experience, and what do you take away each time from meeting the producers?<\/strong><\/p>\n\n\n\n

At the heart of Ditirambo Nights is our connection with the producers\u2014a relationship that\u2019s absolutely essential, and one we\u2019re committed to celebrating and enhancing. Behind my cooking, there\u2019s always them\u2014their products. That\u2019s what brought me back to Italy. When I worked abroad, I chose my ingredients from a catalogue. Now, I get them directly from the producers\u2019 hands.<\/p>\n\n\n\n

On the evening of 11 June\u2014the so-called \u201cNight of the Three\u201d\u2014you\u2019ll be working with three producers: Giulio Giordano with anchovy <\/strong>colatura<\/strong><\/em>, Pietro D\u2019Elia with <\/strong>peperone crusco<\/strong><\/em>, and Adolfo Grimaldi with Giffoni hazelnuts. Can you give us a glimpse into the menu and the kind of journey you\u2019re offering guests?<\/strong><\/p>\n\n\n\n

Ditirambo Nights is part of a larger project called Agor\u00e0<\/em>, dedicated to the Mediterranean Diet. I can\u2019t reveal too much\u2014part of the magic lies in the surprise\u2014but just imagine what could come from the meeting of peperone crusco<\/em> and anchovy colatura<\/em>. As for the hazelnut, I\u2019m saving it for dessert\u2014where a product of such excellence can truly shine.<\/p>\n\n\n\n

At Caruso, you move fluidly between the fine dining of Ristorante Belvedere and the Mediterranean Diet homage at the Caruso Grill. Your culinary philosophy balances tradition and innovation with ease. Is there a Cilentan product you consider truly gourmet?<\/strong><\/p>\n\n\n\n

At Caruso, the Mediterranean Diet is a constant presence\u2014from breakfast to dinner, and even at the spa. At Caruso Grill, it wears a sporty, comfortable look. At Ristorante Belvedere, it\u2019s dressed for the evening. What remains unchanged is the soul.<\/p>\n\n\n\n

Let\u2019s take the three ingredients for 11 June\u2014<\/strong>peperone crusco<\/strong><\/em>, anchovy <\/strong>colatura<\/strong><\/em>, and hazelnuts. Think about their flavours, aromas, textures. Can you link each of them to a specific moment in your life or career, and explain why?<\/strong><\/p>\n\n\n\n

The peperone crusco<\/em> takes me back to my time in Milan, when my mentor Andrea Aprea would prepare his famous risotto with it. The anchovy colatura<\/em> reminds me of the end of summer, visiting my grandfather. Every September, he\u2019d prepare anchovies in salt. I remember the pungent aroma hitting me on the stairs, wafting up from the cellar. And hazelnuts? They remind me of my teenage years\u2014of joy and indulgence. I think of Duplo bars, and how disappointed I was when the hazelnut wasn\u2019t whole. The perfect hazelnut was a little victory.<\/p>\n\n\n\n

10:10 a.m. \u2013 Interview ends.<\/strong><\/p>\n\n\n\n

The Duplo anecdote isn\u2019t just a nostalgic reference. Chefs, as we know, often use a single ingredient or a corner of a plate to express something much deeper than what\u2019s being served. In this case, that hazelnut speaks of hunger for life, for surprise, for triumph. And a broken hazelnut? It represents the refusal to settle for less\u2014typical of someone who believes in their ability to achieve the dream, whole.<\/p>\n\n\n\n

Armando Aristarco returns to the kitchen. Meanwhile, the Cilento coast is already swimming metaphorically towards Ravello, with a vessel full of peperoni cruschi<\/em>. It\u2019ll stop in Cetara just long enough to gather a little colatura<\/em>. And from the heights of the Picentini Mountains, a scatter of dark-hearted, sweet hazelnuts is rolling downhill, ready to join them in Ravello.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ditirambo Nights Logbook \u2013 Part OneCaruso, a Belmond Hotel Amalfi Coast \u2013 Wednesday 11 June 2025, 7:00 p.m.The Night One of the Three By Emilia Filocamo \u2013 8th june 2025 Wednesday 8 June, 9:45 a.m. \u2013 4 days before the event. Armando Aristarco, Executive Chef at Caruso, a Belmond Hotel Amalfi Coast, already has the […]<\/p>\n","protected":false},"author":20,"featured_media":6013,"template":"","amalfi_type":[162],"amalfi_location":[147],"class_list":["post-6569","amalfi_story","type-amalfi_story","status-publish","has-post-thumbnail","hentry","amalfi_type-party-2","amalfi_location-ravello-en"],"acf":[],"yoast_head":"\nDitirambo Nights Logbook \u2013 Part One - Authentic Amalfi Coast<\/title>\n<meta name=\"description\" content=\"Armando Aristarco, Executive Chef at Caruso, a Belmond Hotel Amalfi Coast, already has the menu in mind\u2014but he\u2019s not ready to reveal it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/authenticamalficoast.it\/story\/diario-di-bordo-delle-ditirambo-nights-parte-prima\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ditirambo Nights Logbook \u2013 Part One - 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