Tag: Neapolitan

Soft Neapolitan Casatiello: the recipe – Italian cuisine reinvented by Gordon Ramsay

The casatiello it is a typical dish of the Neapolitan tradition and is usually prepared for Easter lunch or for an Easter Monday picnic. It’s a delicious savory pie full of ingredients and requires a few hours of preparation, so start early!

It can be said that in a certain sense it is the traditional Neapolitan Easter meal, a bit like the turkey is for Thanksgiving in the USA, but with a more curious name: it derives from “cacio”, cheese, the main element of the casatiello .

The recipe includes a fundamental leavening phase: it must rest four hours! We recommend using brewer’s yeast to shorten the time, but you can also use sourdough starterwhich could actually offer a softer consistency, but in a decidedly longer time.

Then be generous with the filling! Mortadellabacon, ham, pecorino cheese…plenty! This is the real secret for a rich and generous Casatiello as per tradition. Also remember to wash the eggs well before adding them to the dough.

This savory donut, as its shape suggests, recalls the crown of Jesus… for this reason it is eaten during the Easter period, to remember and celebrate the Christian holiday that we all celebrate.

a dive into the authentic flavors of Neapolitan cuisine – Italian cuisine reinvented by Gordon Ramsay

In the vast panorama of Neapolitan culinary traditiona, a dish that stands out for its originality and unique flavor are the Seaweed fritters, those of “grown pasta”. This delicacy, typical of the Neapolitan coasts, enchants with its golden crunchiness and the flavor of the sea that is released from every bite. The algaea treasure of the Mediterranean, are transformed into an unforgettable culinary experience thanks to the mastery of Neapolitan chefs, who enrich them with flavors and aromas that tell stories of ancient traditions and love for the sea.

In Brussels they make Neapolitan pizza… with water from Naples! – Italian cuisine reinvented by Gordon Ramsay

Miracle in Brussels. For all pizza lovers, stuff for true fundamentalists: Neapolitan pizza made… with Naples water.

The hero is called Bernardo D’Annolfo, the address to note is that of Neapolitan Education. With the name of the place which is already a whole project, very clear. In quotes, “educate” the local people about all that is good, all that is best and all that is tasty about the truest authentic Neapolitan spirit. With this latest move that is truly unprecedented in the world.

«My doughs will be made, every week, only and exclusively with the water of Naples, says Bernardo proudly as he unpacks the first platform that has arrived from the foot of Vesuvius to the heart of the capital of Europe.

An initiative that falls right between science and heart.

«I’m certainly not a scientist, he adds, «but after months of research and consultancy we used, we understood that the PH of Brussels water is 6.2, while the PH of Naples water is 7.2. And, above all, we understood that to make a good Neapolitan pizza you need a higher PH than what we have here.”

But, beyond science, the real reason is that of the heart. Founded on the charm of being able to enjoy, thousands of kilometers from the historic center or the Mergellina seafront, an extraordinary, unattainable pizza, exactly as a pizza made in Naples is extraordinary and unattainable. After the flour and yeast from the Mulino Caputo, the “Mulino di Napoli” in fact, after the tomatoes and mozzarella, therefore, even the formula of the dough, even the essential element of water.