{"id":17576,"date":"2022-12-07T14:24:23","date_gmt":"2022-12-07T03:53:33","guid":{"rendered":"http:\/\/shop.movery.it\/sfogliatella-napoletana\/"},"modified":"2023-03-01T16:54:35","modified_gmt":"2023-03-01T15:54:35","slug":"sfogliatella-napoletana","status":"publish","type":"post","link":"https:\/\/movery.it\/en\/sfogliatella-napoletana\/","title":{"rendered":"The sfogliatella in all its forms: the curly, the shortbread and the Santa Rosa"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_68_1 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/movery.it\/en\/sfogliatella-napoletana\/#Come_e_nata_la_sfogliatella\" title=\"How the sfogliatella was born\">How the sfogliatella was born<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/movery.it\/en\/sfogliatella-napoletana\/#Dove_assaggiare_la_sfogliatella_a_Napoli\" title=\"Where to taste sfogliatella in Naples\">Where to taste sfogliatella in Naples<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/movery.it\/en\/sfogliatella-napoletana\/#La_ricetta\" title=\"The recipe\">The recipe<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/movery.it\/en\/sfogliatella-napoletana\/#Procedimento\" title=\"Proceedings\">Proceedings<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/movery.it\/en\/sfogliatella-napoletana\/#Per_il_ripieno\" title=\"For the filling:\">For the filling:<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p data-pm-slice=\"0 0 []\">If today we can enjoy such a delicacy of Neapolitan pastry as the <strong>sfogliatella<\/strong>, credit goes to a <strong>nun<\/strong>, who about 400 years ago gave birth to this dessert now a symbol of <strong>Naples <\/strong>and of the <strong>Campania<\/strong>.<\/p>\n<h2 data-pm-slice=\"0 0 []\"><span class=\"ez-toc-section\" id=\"Come_e_nata_la_sfogliatella\"><\/span>How the sfogliatella was born<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The <strong>convent<\/strong> in question was that of <strong>Saint Rose<\/strong>, located between<strong> Wrath<\/strong> and <strong>Conca dei Marini<\/strong> at <strong>Amalfi Coast<\/strong>. In moments of free time it happens that the <strong>cloistered nuns<\/strong> also devote themselves to the <strong>kitchen<\/strong>; well one day in 1600 Sister Clotilde, who is thought to have been the <strong>Mother Superior<\/strong>, while preparing the classic daily menu, he noticed that there was leftover <strong>semolina<\/strong> bathed in the <strong>milk<\/strong>.<\/p>\n<p>At this point he began to experiment with the ingredients he had on hand, creating a filling with <strong>cottage cheese<\/strong>, dried fruits and <strong>lemon liqueur<\/strong>. However, the dough was missing: he flavored two <strong>pastry sheets<\/strong> with <strong>white wine<\/strong> and <strong>lard<\/strong> and then filled the sheets with the filling, trying to imitate the typical shape of a <strong>cap<\/strong> of a<strong> monk<\/strong>: hence the famous Santa Rosa was born, in honor of the convent where it was created.<\/p>\n<p>The cake immediately won the palate of all the nuns, and it was soon realized that it could not remain the convent's secret recipe for long: the nuns decided to offer it to the townspeople in exchange for a small offering, and from then on it marked the history of the <strong>neapolitan pastry<\/strong>.<\/p>\n<p>The journey from the Coast to Naples, however, was not so quick: only 200 years later, in 1818, an innkeeper named <strong>Pasquale Pintauro<\/strong>, after tasting this delicacy decided to modify the <strong>recipe<\/strong> original by eliminating <strong>custard<\/strong> and <strong>sour cherries<\/strong> of seal, and then turn its <strong>tavern<\/strong> at <strong>Toledo Street<\/strong> into an actual pastry shop. Other theories claim that it was the sisters themselves who made some changes to the process, ingredients and even the shape, now close to that of a <strong>shell <\/strong>and known as \"<strong>a' sfugliatella<\/strong>&#8220;.<\/p>\n<p>Today the ancient <strong>laboratory<\/strong> of Pintauro is open, passing down from generation to generation until the new management the art of artisanal and traditional pastry making. Each <strong>bar <\/strong>and pastry shops in Campania have a moral obligation to display sfogliatelle in their windows, <strong>curly<\/strong> o <strong>shortbread<\/strong> That it is, because yes: there is not just one kind!<\/p>\n<p>Cake lovers may find themselves at a loss, but in Naples the debate over which sfogliatella is better between riccia and frolla is the order of the day. Frolla, unlike riccia and Santa Rosa, as can be guessed from the name, is prepared with the same filling but with a soft, crumbly wrapping of <strong>shortcrust pastry<\/strong> In place of the sheets.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Dove_assaggiare_la_sfogliatella_a_Napoli\"><\/span>Where to taste sfogliatella in Naples<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>In addition to Pintauro, where it all originated, there are many other cafes and pastry shops where you can enjoy a good sfogliatella, accompanied by an unfailing <strong>espresso<\/strong> Neapolitan style.<\/p>\n<p>In the Square <strong>San Domenico Maggiore<\/strong> patisserie reigns <strong>Scaturchio<\/strong>: a name, a guarantee. Passing through the famous <strong>Spaccanapoli <\/strong>you can take a sweet break before continuing your walk in the <strong>downtown<\/strong>. Also very famous is <strong>Mary puff pastry<\/strong>, whose small <strong>kiosk<\/strong> laden with delicacies occupies a place at the entrance to the charming <strong>Umberto I Gallery<\/strong> Via Toledo.<\/p>\n<p>One of the most famous bars in Naples is the <strong>Gambrinus Grand Literary Caf\u00e9<\/strong>, which complements the iconic <strong>Plebiscite Square<\/strong>. It has always been a meeting place for distinguished people, <strong>intellectuals<\/strong> and <strong>politicians<\/strong>, the historic venue enjoys its own artisan pastry workshop...an explosion of flavors for your palate!<\/p>\n<p>A plus point for the<strong>Ancient Carraturo Patisserie<\/strong> to <strong>Porta Capua <\/strong>is definitely the open oven, thanks to which anyone can be enchanted at the mastery of the pastry chefs at work. If, on the other hand, you have already tasted the classic sfogliatella and would like to try something new, <strong>Sfogliatelab<\/strong> Is the right place for you!<\/p>\n<p>Located right near the <strong>Central Station<\/strong> to<strong> Garibaldi Square<\/strong>, this pastry shop in 2015 came up with the dessert that meets the taste of most people while respecting tradition, the union of sfogliatella and the <strong>baba<\/strong>: the <strong>Puff pastry<\/strong>.<\/p>\n<p>Of course, there is no end to the places to taste it, Naples is dotted with taste corners everywhere.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"La_ricetta\"><\/span>The recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Ingredients for 6 puff pastries:<\/p>\n<p>\u00a0<\/p>\n<ul>\n<li>250 g 00 flour<\/li>\n<li>70 g lard<\/li>\n<li>100 g water<\/li>\n<li>Half a tablespoon of honey<\/li>\n<li>1 pinch of salt<\/li>\n<li>200 g milk<\/li>\n<li>100 g semolina<\/li>\n<li>200 g ricotta cheese<\/li>\n<li>125 g sugar<\/li>\n<li>q.b. candied orange<\/li>\n<li>1 egg yolk<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Procedimento\"><\/span>Proceedings<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>For the puff pastry dough, pour flour, salt, honey, water into a bowl and mix until a dough (not smooth) is obtained. Form a ball by kneading the dough again and then grease it with lard, after which wrap it in a cloth and let it rest for about half an hour.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Take the dough and knead it again (don't worry if it is very hard at first).<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Continue working to form another ball to sprinkle with lard again.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Wrap the dough in plastic wrap and let it rest in the refrigerator for 2 hours.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>After taking it out of the refrigerator, let the dough rest outside for another 20 to 30<strong>\u00a0<\/strong>minutes, then with rolling pin roll it out and form a rectangle.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Stretch the rectangle a lot and start rolling it on the rolling pin, greasing it with lard at each turn. Then place the rolled dough back in the refrigerator for a few hours or, if possible, overnight.<\/p>\n<\/li>\n<\/ol>\n<h4><span class=\"ez-toc-section\" id=\"Per_il_ripieno\"><\/span>For the filling:<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<ol>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>To prepare the filling, heat the milk in a pot and, stirring, add the semolina while continuing to cook, then let it cool.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>In a bowl, process the ricotta and candied orange, sugar and egg yolk and mix until the ingredients are well blended together.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Add the cold semolina to the<strong>\u00a0<\/strong>ricotta cream, mix again and cover the filling with plastic wrap and then refrigerate.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Take the roll back and, unrolling it, cut it into slices about 1 cm thick.<strong> <\/strong>Using your hands, form a space in the center in which to insert the filling (plenty), then close the flaps on the sides.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>Place the sfogliatelle on a baking sheet lined with parchment paper and bake in a static oven at 180\u00b0 for about 20 minutes, turning them golden brown.<\/p>\n<\/li>\n<li data-list-indent=\"1\" data-list-type=\"numbered\">\n<p>After taking them out of the oven, coat them with powdered sugar and enjoy.<\/p>\n<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Did you know that sfogliatella was born in a nunnery in the 1600s? Find out about.<\/p>","protected":false},"author":11,"featured_media":15722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","content-type":"","footnotes":""},"categories":[313],"tags":[],"locations":[167,208],"class_list":["post-17576","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-tipici","locations-campania","locations-napoli"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","_links":{"self":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/comments?post=17576"}],"version-history":[{"count":0,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17576\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media\/15722"}],"wp:attachment":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media?parent=17576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/categories?post=17576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/tags?post=17576"},{"taxonomy":"locations","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/locations?post=17576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}