Keste Wall Street is doing a dinner series very Monday night with the food and wine of one of Italy’s 20 regions. The one which I attended was on the wine and food of Campania.
The Chefs that prepared the food were Roberto Caporuscio (owner of Keste), Angelo Competiello, Ciro Iovina (Song e Napule Pizza) and Domenico Tolomeo.
Appetizers 
GATEAU DI PATATE Baked potatoes with eggs, salami, smoked buffala mozzarella, Parmigiano Reggiano and bread crumbs. –gluten free-
CAPONATA DI MARE Mixed seafood cooked separately and mixed together. –gluten free-
POLPETTE NAPOLETANE Neapolitan meatballs, with raisins, pine nuts, Parmigiano Reggiano, eggs. –gluten free-
PIZZA ALLA SCAROLA Pizza dough filled with cooked escarole and olives –gluten free-
Chef Angelo Competiello presenting the appetizers 
ALICI ALLA SCAPECE Fresh anchovies with lemon and mint
Chefs Ciro Iovina and Domenico Tolomeo
First Course
PASTA E PATATE Pasta Garofalo cooked with potatoes
PIZZA DEL MONACO Puree of zucchini and provolone del Monaco
PIZZA MARGHERITA made with tomato sauce, mozzarella and basil -it was not on the menu, it was something extra
Dessert
TORTA CAPRESE Chocolate cake with almond flour -gluten free-
PASTIERA NAPOLETANA Traditional Neapolitan cake with wheat berries and ricotta cheese
There was a selection of wines from the Campania producer Fabulae
Asprinio “Jesce Soul” made from 100% Asprinio
Pallagrello Bianco made from 100% Pallagrello
Aglianco Sannio “Eduardo” made from 100% Aglianico
Roberto Caporuscio, our host, was the main speaker for the evening. Next Monday, February 3, Keste Wall Street will be presenting a menu featuring the wine and food of Puglia.