On the Amalfi Coast, A Hotel Re-Opens for the Season and its Chef celebrates with a completely new Pasta!

Dusk at Monastero Santa Rosa

The Monastery first became of hotel in 1924. But it’s most recent incarnation is the work of one woman.  Bianca Sharma, an American widow, first spied the hotel when she was visiting friends on the Amalfi Coast. She was sailing the coast and looking up saw the hotel which had fallen into disrepair.  She bought the place in 2000 and planned on opening her super luxury hostelry in 2002.   The date slipped by as she lavished attention creating a hotel in which she slept in every room.  Working with a team of local architects and artisans as well the

Historical authorities, it took Ms. Sharma until 2012 to finally open. Her first guests: Prince Albert and Princess Charlene of Monaco. 

Chef Christoph Bob, Ambassador for a New Pasta Shape

         Sfogliatelle are not the only culinary discoveries to be made at Monastero Santa Rosa.   Named Executive Chef in 2013, Christoph Bob is German born.  But he has worked in some of the finest Italian kitchens. And his earlier training included stints with Alain Ducasse at his three star restaurant in Paris’ Plaza Athenée and at Taillevent, also a three star kitchen in Paris.   His Amalfi born wife drew him to the area about which he says “Nowhere on earth does the son and the soil give us such richness of flavors as with the fresh produce, herbs and seafood found right here on our Coast” The chef’s Mediterranean menu focuses on the sea.  His specialties include Lobster with Chickpea puree, King Prawn ravioli, Fusilli with Baby Squid, all featuring herbs and vegetables from the hotel’s on-site garden. But perhaps the chef’s most enduring culinary gift was the creation of an entirely new pasta. 

         Working with Pastificio dei Campi Gragnano, arguably Italy’s finest producer of pasta, Chef Bob incorporated a pasta that was actually designed by Mauro Olivieri, an architect who created it in 2011 to much acclaim. Called “Campotti”, the name combines Campi (its maker) and “Otto” which means eight in Italian.  The pasta is a figure eight shape with a larger bottom and smaller top.  The pasta is lauded for bringing “a new sensation to the palate, a better grip with the sauce” according to the Pastificio. The chef shared his recipe for Campotti with The Daily Meal.  And Pastificio dei Campi Gragano is exporting the pasta to the US and Canada. (You can find out more at https://www.italianfoodexcellence.com/a-creative-pasta/)