Have I mentioned lately that I love food and Whole Foods especially?  Fresh, authentic Italian cooking (and accent) from Naples Native Chef Giacomo Pagano ensued last night in the Whole Foods kitchen.   Chef Giacomo conjured up a fun, interactive air of real food and flavor.   Prosecco, cheese, olive and meat antipasti, and vegetarian bean soup (for starters).   Made with all fresh organic herbs, vegetables, and the finest virgin olive oil.  Obviously this chef is passionate for natural, quality  ingredients. 

The Carmelina tomatoes used in the sauce are canned without any preservatives, just straight up cherry tomatoes and tomato puree picked from the beautiful fruits of Italy.  Giacomo’s classic Casareccia pasta sauce was killer with ricotta and Italian sausage.  Yet, he was mindful of his veggie lover friends and created a deliciously aromatic basil, garlic marinara that was served with perfectly effortless aldente pasta.   Both primi dishes paired wonderfully with the twelve-month oaked 2007 Villa Puccini Tuscan red wine that was phenomenal.

Any normal person might determine that to be enough food, a true Italian on the other hand, not so much.  We continued our wonderful culinary delight with Canadian mussels from Whole Foods that we learned to stir and cook for less than 9 minutes, once they begin opening.

Two tiny things a nutritarian like myself would have done differently: add many more veggies and lighten up on the heavy olive oil hand.  Giacomo of Buon Appetitio Catering and the Mangia INC. cooking crew were kind and generous and the meal was a delicious success despite the lack of vegetables.  A lovely Italian inspired evening always ends with satiated tummies and good company.  Salute.