Tag: Sfogliatella

Sfogliatella al casatiello, the tasty novelty for Easter – Italian cuisine reinvented by Gordon Ramsay

Never tried it puff pastry with casatiello? The original idea came to the historian Lisita pastry shop who has chosen to pay homage to the gastronomic heritage of his land by creating aexclusive Sfogliatella with a new and delicious filling.

From the family memory album, Salvatore and Alberto Lisita they decided to revisit the great classic of the Sfogliatella starting from the filling, or rather the casatiello, to celebrate almost 60 years of activity. On one side the crunchy pastry, on the other the filling of cured meats, cheese and pepper: in the Sfogliatella al Casatiello both elements respect tradition for an unusual but fun combination of flavours, which in a perfect balance combines respect for the past with creativity of the future.

Everything you need to know about the Sfogliatella al Casatiello

We talked about this very special treat for Easter 2024 Salvatore Lisitathe founder’s grandson, who also gave us the recipe – for the more experienced.

How did the idea of a casatiello Sfogliatella come about?

«The idea of a Sfogliatella al casatiello was born with the aim of making the Sfogliatella, which has always been our strong point, a container of stories: tradition within tradition. The aim is to pay homage to the history of Campania pastry making and therefore also the history of Lisita and to do something unique for Easter. A period rich in meaning and traditions in Neapolitan culture, through a creative reinterpretation of two iconic dishes of the region: the Sfogliatella which is eaten all year round and the Casatiello”.

What are your customers’ comments on this?

«Customer comments have been extremely positive, with a particular appreciation for the difference in texture between the crunchy shell and the soft filling and for the creative reinterpretation of the new product. The combination of these two traditional symbolic products, the Sfogliatella and the Casatiello, has aroused great interest and satisfaction among customers, proving to have been a winning choice.”

What would the founder Salvatore Lisita have thought of this idea of going and touching a great classic?

«The founder, Salvatore Lisita, would probably have welcomed with enthusiasm the idea of merging two great classics of Campania pastry making, demonstrating an open mentality to innovation while always maintaining respect for traditional values. His passion for pastry making and his vision could have encouraged the exploration of new culinary possibilities, whilst remaining faithful to the rich heritage of Campania pastry making.”

Abruzzese Christmas sweets: the sfogliatella – Italian Cuisine

Revisiting the original Neapolitan recipe, the sfogliatella has been the cake of the Abruzzo Christmas tradition for about a century

There Abruzzese puff pastry it is a traditional Christmas dessert that is still made by hand following an ancient recipe whose filling is typical of Abruzzo sweets: homemade or scrunched grape jam, cocoa powder, almonds, cinnamon.

History

It differs from the original sfogliatella due to its filling, but also because of the Abruzzese puff pastry it is softer with the thinner layers of dough. The origin of this dessert dates back to the early twentieth century, in Lama dei Peligni, and is attributed to Donna Annina Di Guglielmo who received the original Neapolitan sfogliatella recipe from her mother-in-law Francesca D'Antonio, noblewoman of Santa Maria Capua Vetere, on the occasion of a trip to Naples.
When, in 1902, she settled in Lama, Donna Annina modified the recipe adapting it to the availability of local ingredients and creating what would become an undisputed regional tradition, which began in the early 60's when the family cook shared the recipe with the country women who began to reproduce it.
The sheet became softer by adding the lard, of which there was great availability, while the filling was replaced with the typical products of the area.
The processing, very complex, for the preparation of the sheet is done by hand and provides 4 or 5 layers separated by loose lard, even if each family has created its own recipe with small, but significant, variants that require the replacement of lard with oil extra virgin olive oil or (rarely) butter.
We like the recipe that we propose because it is not based on the weight of the ingredients, but on a game of proportions, therefore on the skill and dexterity of those who make it!

Ingredients and procedure

dough
6 egg yolks
3 spoons of sugar
Place the egg whites in a glass and keep them as a unit of measurement.
In fact, the quantity of white wine and seed oil to be used will be equal to the quantity of egg whites that you have kept aside, but which will not be needed for the preparation.
Flour in the quantity necessary to obtain a consistent but soft dough.

Lard for brushing the dough.

Stuffed
Scrunched of Montepulciano grapes.
200 g grated dark chocolate
200 g shelled, toasted and chopped almonds
200 g of crumbled amaretti biscuits
Ground coffee and cinnamon
2 glasses of Punch Abruzzese liqueur
Zest of 1 grated orange

Secret: when you work the dough washer, and before putting the filling, remember to turn it over so that the dough is flaking.

Text by Romina Ciferni

here is the new Cuori di Sfogliatella – Italian Cuisine

In Naples, the queen of pastry also becomes the queen of Instagram, thanks to the new Cuori Di Sfogliatella

The new opens in the center of Naples Hearts of Sfogliatella: The third store of the brand of Antonio Ferrieri arrives in Via Toledo 271 and becomes the first local Instagram friendly in Naples.

Pastel colors, urban glam furnishings and a great novelty: the social wall, an entire wall dedicated to the most social gourmands. It is a set of stylized hearts with the company's new claim, illuminated in neon.
Always put your heart into it, to emphasize the passion that every day Antonio Ferrieri and his team of pastry chefs put us to churn out classic and not only sfogliatelle.

From Cuori di Sfogliatella you can taste sfogliatelle curly is shortbread, sweet and savory, in over 30 flavors different. A research that has continued for over 30 years in the workshops of Corso Novara, from savory puff pastry passing through ice cream, from the Guinness Book of Records to the creation of a new classic: the fried puff pastry.

Many variations to taste and now also from photograph in a new set to scream!