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The Neapolitan Sfogliatella

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The world knows and appreciates the famous Neapolitan Sfogliatella. The traditions of the regional cuisine Campana are many and each makes us want to live forever in its beautiful places. But there is one other thing that is impossible to not appreciate in Naples and concerns its pastry.

The Neapolitan Sfogliatella: here is its history

When we visit a city bell, we remain ecstatic and fascinated by its beauties, history and culture, the art that exudes every place. However, it is virtually impossible not to mention its secular culinary tradition.

Today we focus on the most famous dessert of Naples, together with the Baba and the pastry, or the sfogliatella. This cake can be tested in two variants: Curly, or when its preparation involves the use of puff pastry, or short pastry, when the pastry is used instead.

In Both cases, we are faced with one of the most good sweets in the world, able to make us lick the mustache and to order another portion immediately!

But what is the story of the Sfogliatella? When is this dessert so good?

When the Sfogliatella was called Santarosa

It dates back to the eighteenth century, in the Conservatory of Santa Rosa da Lima, in the province of Salerno. This cake, we can say, is born absolutely by chance, like all the best things in the world or the great inventions. It seems that in the convent was advanced of the pasta of semolina. The sisters, attentive to saving, instead of throwing the surplus in the garbage, they thought of working the pasta with dried fruit, limoncello and sugar.

The sisters put the filling in the surplus of puff pastry, put a cap to cover it and put the product in the oven. They had no idea whatsoever of having written the history of the regional cuisine bell.

When they baked and tasted it, they were very impressed by the kindness of the cake, so much so that they decided to start selling it. The inhabitants of the area appreciated it so much that they always asked for the preparation.

All the variants of Neapolitan Sfogliatella: curly, short pastry, lobster tail

Initially, the Sfogliatella was known to the public as Santarosa, namely the convent, dedicated to the saint.

It was 1818, when Santarosa's secret recipe was entrusted to a Neapolitan pastry chef, Pasquale Papas. Papas began to introduce the Sfogliatella to Neapolitans: He modified a little the recipe and the filling and defined the variant that we all know, or the curly-puff.

Today there are dozens of variants of the curly or short pastry sfogliatella. In addition to these two, you can still taste the Santarosa, or the original recipe, or the lobster tail. The latter is known in Salerno under the name Apollino.

The lobster tail is a side variant of the Curly Sfogliatella: it is slightly larger and elongated than the sister. Its filling has whipped cream, chantilly cream, jam or chocolate cream.

Today the variant with Nutella, the famous cream of Ferrero, is also very appreciated. In each Neapolitan bar you have the possibility to order it, maybe for breakfast, together with the coffee. It is impossible not to be entranced by the fragrance of Sfogliatella and very tasty stuffing.

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