Category: recipes of Italian cuisine

Neapolitan Pastiera, where to buy dessert in Naples? – Italian Cuisine

The homemade one remains unbeatable. But for those who do not have a grandmother, a mother or a Neapolitan doc relative, it might be useful to know where to buy the pastiera in Naples

In Naples there is no Easter without pastiera, the sweet pastry with a soft and intoxicating filling. His recipe was the most sought after on Google in 2018, so much so that it has now been cleared through customs and can be found all year round. But as the festival approaches, the aroma intensifies in the alleys of the city. Cooked wheat, ricotta, candied fruit and orange flower water, these are the main ingredients. Housewives usually set to work on Good Thursday or Friday, to give time to the flavors to blend and reach perfection, served as a slice (or several slices) on Easter Sunday. In time they were born different variations, some of which made the purists cry out, like the addition of custard in the filling or the use of buffalo ricotta. As with any traditional dessert, even the pastiera, each family has its own recipe, which is handed down from generation to generation and the home-made one usually remains unbeatable. But for those who do not have a grandmother, a mother or a Neapolitan doc relative, it might be useful to know where to buy the pastiera in Naples.

Scaturchio pastiera, an institution in Naples

Scaturchio is an institution. The reason is one: the sweets that come from the laboratory in Piazza San Domenico Maggiore, in the heart of Spaccanapoli, manage to preserve that I don't know what home-made which makes them authentic, both in flavor and appearance. This obviously also applies to the pastiera. The traditional recipe is executed to the letter, except for ricotta. In fact, a small part of the vaccine is added to the sheep's one, «to balance consistency and flavor, they specify from the back. The short pastry is made with lard, the wheat is cooked with a pinch of salt. These ingredients are then added sugar, whole eggs, candied fruit (cubes of orange, cedar and pumpkin) and a very small quantity of neroli, the precious essential oil produced by the distillation of bitter orange flowers. The secret of Scaturchio pastiera is caramelization: the cake is left five minutes longer in the oven at low temperature, for "Make them shed tears", the drop of caramel, a master's touch. (Piazza San Domenico Maggiore, 19 – Naples)

Gran Caffè Pasticceria Santoro, the best in Vomero

Still a historical pastry shop, this time at Vomero. To found it, in 1926, Ferdinando Santoro who, over the years, transmitted his secrets and his knowledge to his son-in-law, Massimo Giordano. It is he who today guards the precious cookbook written by Don Ferdinando and it is always he who, proof after trial, has perfected the doses and given form to the ancient traditional Neapolitan sweets, including of course the pastiera. Tall and golden. Little sugar. A mirror when it comes out of the oven. «The ricotta is more fat, the more the pastiera is good. This is the rule of Massimo, who from time to time chooses between vaccine or sheep's (never mix!) Only after a personal taste. The secret of its filling is the "maturation" of fresh cheese in sugar. Lard in pastry, wheat cooked in the laboratory and a mix of neroli and millefiori to perfume it. Each step is followed personally, from the selection of the raw materials to the realization. And the results are there for all to see. (Via Simone Martini, 113 – Naples)

With Bellavia's Neapolitan pastiera you can be on the safe side

Bellavia is another of the historic pastry shops of Naples. Founded in 1925 by the Sicilian Antonio, it was his son Vincenzo who made the family name great. Today at the helm is the third generation. With time, the Bellavia have imposed themselves for the goodness of their homemade desserts and today they count six locations, one of which at Capodichino airport and one in Rome. Pastiera is one of the leading products. Also in this case it is the tradition to command and the family recipe to guide the new generation. (Headquarters in Piazza Muzii, 27 – Naples)

Hearts of sfogliatella: classic, cold and … Vesuviella

The pastry is very close to the Central Station. Perfect for those who are leaving and want to take home a sweet memory of Naples. Tradition and innovation are the ingredients of the success of Antonio Ferrieri, creator, among other things, of the savory puffs. A project born in 1987 and which translates into a showcase where typical sweets coexist alongside their reinterpretations. Just like the pastiera. Here, in fact, in addition to the classic, there is also the Vesuviella, one puff pastry in the shape of Vesuvius stuffed with a filling to the taste of pastiera. Then there is the cold version, almost one cheesecake, with the pastry as a base and one mousse made with the ingredients of the pastiera. And finally, the typical sfogliatella always taste pastiera. The filling of the classic is made with wheat, cinnamon, ricotta campana, candied orange and natural aromas. (Corso Novara, 1E – Naples)

Pasticceria Di Costanzo, the inspiration brought back to its origins

Mario Di Costanzo is a whimsical pastry chef from Naples, who became famous throughout Italy after taking part in the Best Bakery TV program. His creations are a mix of Neapolitan flavors and French aesthetics. For the pastiera it takes inspiration from tradition, in an almost radical manner. No artificial flavors, is his golden rule. Which translated means to perfume the filling starting from the prolonged cooking of the wheat together with the lemon and orange peel and with the addition of cinnamon and vanilla bean. No neroli, just a memory of millefiori water. The better the raw material, the better the pastiera. This is the second precept. Great attention is given to the selection of ricotta cheese. He is for the vaccine and sheep blend, with the delicate taste of the first that goes to dampen the aroma of the second, more fat instead. The result is one light filling as a mousse, with a delicate flavor. (Piazza Cavour, 133 – Naples)

Ancient pastry Fiore, a classic of the Spanish Quarter

If you are in the Spanish Quarter and ask where you can buy a good Neapolitan pastiera, the answer, 90% of the time, is at Antica Pasticceria Fiore: the showcase, at No. 164 of Vico Speranzella, is not very conspicuous, the place not very bright, the Fiore are not given air. To make it welcoming, the aroma of caramelized sugar and melted butter. Indeed, the laboratory is adjacent to the shop. Today, at the wheel, there is the third generation. Behind the counter Susy, concentrated with a smile. He is preparing a tray of Via col vento, typical Neapolitan sweets made with choux pastry and stuffed with nutella or white chocolate. The showcase also shows the pastiere, made according to tradition, following the recipe of grandfather Gaetano. The style is felt, is the homemade style, in the positive sense of the term. Excellent value for money. "Better to order it," suggests Susy, especially at Easter. (Vico Speranzella, 164 – Naples)

At Mennella's the angel hair pasta

The Mennella pastry, renowned for the goodness of its 100% natural ice cream, also has a vast repertoire of typical Neapolitan desserts. Among these there is obviously also the pastiera. In addition to classic version, the Torre del Greco family proposes the Angel Hair Pasteera, a typical product of the Vesuvian countries: the recipe foresees, instead of the more common grain, the use of the "angel hair" pasta format, a name that evokes lightness, a paste with a delicate texture to the touch and the palate. It is to this main ingredient that fresh cream, sugar, candied citron worked locally and the natural aromas of the Amalfi Coast are added. The scent is given by the neroli bigarade and the Ceylon cinnamon. (Via Carducci, 50 – Naples)

The Moccia recipe with buffalo ricotta

In Naples, Moccia's pizzas are an institution. But the pasta maker is no less so. Here it has been produced since 1936, along with a whole series of other typical Neapolitan sweets. That of Moccia, however, is one "particular" pastiera, why instead of sheep ricotta, the buffalo one is used here. A variant that has made people scream in scandal for a long time, but that lately is starting to be accepted, even by the most skeptical. According to the maître pâtissier of Moccia that of buffalo is a type of richer and more creamy ricotta than sheep's or cow's ricotta, and mixed with wheat, lets the perfume of neroli leak out better. Sooner or later it must be tried to believe. During Easter, it is best to book it four or five days before to be sure of finding it. (Via Posillipo, 20 – Naples)

Brexit, the fate of Italian cuisine in London hangs on a signature – Italian Cuisine

The love of the British for Italian food is overt, but if they continue to dine with prosecco and raw ham or begin to drink vodka everything will depend on how it ends up with Brexit

In UK, "Italian cuisine" is "Italian recipes" are real trends on Google. "Italian restaurants" is one of the most frequent searches, along with how to cook the chicken and the pasta. To say it is the research "Italy on the tables of Europe". But all this momentum for Made in Italy food could suffer a sharp slowdown. March 29th, the day it was supposed to be released Brexit, has passed and, to date, nobody knows whether and how London will have to leave the European Union. The latest news even speaks of the possibility that everything remains unchanged, given the latest statements by British Prime Minister Teresa May: "Either we leave the EU with an agreement or we don't leave it at all". At the moment, the only certainty is that it is not only Queen Elizabeth II who reigns supreme on the island, but also a widespread sense of uncertainty.

Brexit for Italian cuisine: price increases and problems with staff

A precarious situation that also closely concerns many compatriots employed in the catering sector. In fact, there are hundreds of Italian restaurants in London. Alongside those who mimic our cuisine, in recent years there has been a succession of restaurateurs who have tried to enhance the culinary tradition of our country. «In case of a hard Brexit, an exit without agreement, the price of products imported from Italy would increase considerably. Another problem would concern staff. The talking is Ciro Salvo of the pizzeria 50 Kalò of Naples, which opened a restaurant in London last July.

50 Neapolitans make Kalò, pizza in London

Pizza is one of the strong points with which Italy has conquered not only the United Kingdom but the whole world. Apparently easy to do, many try to propose "the pizza, the real one" while putting on it the most unlikely ingredients, but only a few Neapolitan know how to do it properly. And the English also understood, thanks to pizza makers and entrepreneurs who, like Salvo, have decided to export not just a brand, but also workers and typical products. Certainly it will never be like eating it in Naples, but it is very close. After having convinced the Neapolitans with his light dough and his refined ingredients, Salvo, instead of arriving in Milan, as many of his colleagues are doing, has decided to embark on a London venture. His 50 Kalo in London it has less than a year and already an excellent response from the public and critics. This is demonstrated by the "constant growth in turnover". The result of teamwork. A team made up mostly of people who worked alongside him in Naples, snatching his secrets, and who are in London today.

No deal, what would happen to the Italians who work in London

In case of "no deal", "it is possible that some of them will have to return to Italy and in the future it will be difficult to find qualified personnel". As stated in the vademecum of the Italian government which provides a series of indications to companies, institutions or institutions in view of the exit without agreement, the residents of more than five years will have no major problems. Those who will come to the United Kingdom after Brexit will find it most difficult: they will be treated differently, based on UK national immigration legislation: a residence permit linked to an occupation will probably be required.

For the English the increase in the receipt is in the air

"The team is all for the success of a pizza, for how I set the job, so for me it is unthinkable to change personnel every five or six months." Just as it would be unthinkable to budget other costs, such as customs duties for products imported from Italy. "To make ends meet it could increase the receipt". In the immediate future, then, the English would lose out. Even because 30% of the food consumed on the island comes from the European Union. But in the near future, they could Italian producers pay the consequences too: in 2018 Italy exported almost one and a half million tons of food products to the United Kingdom, for a total value of 1.6 billion euros. The imposition of customs duties could compromise this positive trend.

Food & Beverage, the sector suffers for Brexit

Ivan Crispo, co-director of an important communication agency active in the Food & Beverage sector, in London for almost 20 years, speaks of «a rather dramatic situation. The week immediately following the referendum there was an increase in raw material prices of 13.5%, today it has risen to 18%. Also restaurants they found themselves in general in one situation not easy, both due to the widespread uncertainty and the increase in rents, and to the increase in so-called business rates, property taxes. The result is that many locals they are no longer able to offer a service with a good value for money and some have been forced to close. I think about Londrino by Portuguese chef Leandro Carreira, opened in November 2017 and entered the February settlement. But also a Gazelle by Rob Roy Cameron (formerly El Bulli) and Tony Conigliaro, a top level restaurant opened last July and closed in March .

Escort effect: ran to the exit supermarket

Secondo Crispo «"The escort effect" – to fill the house with food before everything costs too much – it has not yet started but is just around the corner . A trend that seems to be confirmed also by some data from Coldiretti Emilia Romagna: in the last quarter of 2018, theexports of Emilian products to the United Kingdom increased by 5.5%. While on the one hand the signal is positive, on the other it could be the symptom of a substantial purchase of goods in view of the duties. In short, the love of the British for Italian food is overt, but if they continue to dine with prosecco and raw ham or begin to drink vodka everything will depend on the commercial agreements that will be tightened by 10 Downing Street.

The bread made with sea water arrives – Italian Cuisine

It is low in salt and contains three times magnesium, four times more iodine, plus potassium, iron and calcium. Now it is also distributed in supermarkets

It is prepared without the addition of salt, yet it is really tasty, because this bread is done with sea water. The marine bread, already proposed by some Neapolitan bakeries, now also arrives in the supermarkets of the chain Sole 365. To produce it we use themicrobiologically pure sea water of Steralmar, a company from Bisceglie, the only one in Italy to supply seawater for food use, thanks to a patented purification process.

And the result is a special bread hyposodic, which offers many health benefits over the common one. As explained by the Cnr – Institute of Food Sciences, which has studied the properties comparing them with those of an ordinary bread, «it has a significantly lower salt content, equal to1.1 percent on 100 grams of product compared to the control bread which is 1.6 percent (the national average is around 2-2.5 percent) ".

Less salt is better

The taste and biological properties of common salt, sodium chloride, are mainly related to sodium, an essential element for the body, but for which, unlike other nutrients, problems of deficiency are hardly present. One gram of salt corresponds to 0.4 grams of sodium. The WHO (World Health Organization) recommends a daily salt consumption of less than 5 grams, equal to 2 grams of sodium. Because an excessive consumption of salt determines not only an increase in arterial pressure, with an increased risk of developing serious diseases of the cardiovascular system, but also a greater risk of contracting pathologies such as tumors of the digestive system, osteoporosis and chronic kidney disease. The Italians, however, are still far from the recommended values, according to data from the National Center for Disease Prevention and Control of the Ministry of Health: the average daily consumption of an adult is about 11 grams for men and 9 for women.

Important minerals

Sea bread is also particularly rich in essential elements for health, mineral salts and antioxidants: it contains triple magnesium, quadruple iodine, plus potassium, iron and calcium. Sea water contains 92 elements of the Mendeleev table, that is almost all those existing in nature. Refined salt, on the other hand, is deprived of many important minerals, such as magnesium, potassium, calcium and iron. The sea water also seems to facilitate leavening: this is another aspect that the CNR is investigating.