The sweetest Italy Vol.2

The Sweetest Italy vol.2: Let’s go ahead to talk about italian desserts.

Today we’ll tell you the story of campanian pastries, one of the most rich region of our country, in regard to desserts.

Italy Campanian Desserts

• • Sfogliatelle
    About 400 years ago a nun in the province of Salerno, while preparing a cake, got a wrong dosage,
    so she decided to experiment with a new pastry. The Abbess really appreciated the new recipe and ordered that the cake was named in honour of the founder of the order, Santa Rosa, and that it was prepared on the occasion of the feast of the saint. The recipe became known out the convent and spread in 1800 with some variations and was named “sfogliatella”. Since then it became so famous that it entered Naples lexicon, in fact there is a saying that: “Napule tre cose tiene belle: ‘o mare, ‘o Vesuvio e ‘e sfugliatelle” (Naples has got three beautiful things: ‘sea, Vesuvio, and sfogliatelle)

• • Baba
    The Story of the baba has its roots in XVLII century Poland, at the court of King Stanislaus Leszczynski, who, accidentally spilled a bottle of rum on a cake made ​​for him by his pastry chefs. The baba born in this way and took its name in honor of the famous protagonist of the story from the Thousand and One Nights, the book which the king loved to read. The baba spread first in Paris, and then it was exported in Naples, where the  French ‘monsù’ (corruption of the word monsieur), served the Neapolitan noble families. In Naples, the baba was completed, acquiring the characteristics that distinguish it: the particular softness and the characteristic rounded shape, like a mushroom; that is why today the baba is considered a specialty of Campania. It is made ​​with flour, eggs, butter or lard, salt, sugar and yeast; before being served it has to be dunked in a solution of water and sugar, flavored with lemon and correct with rum. You cand find baba classic or garnished with cream or custard, in all the laboratories of the region

• • Mustaccioli
    The “mustacchi” are long and bushy mustaches wore by the lords of the past, and mustaccioli, delicious cakes of ancient tradition, are so called because their shape reminiscent of mustaches. Typical Christmas dessert, they are soft cookies made with honey, flour, water, yeast and spices, covered with black or white icing sugar. The strength of these cookies is their incredible scent of cinnamon, cloves, orange

• Pastiera
  It is a pie pastry dough stuffed with ricotta, sugar, eggs and wheat boiled in milk.
  According to legend, the siren Parthenope lived in the Gulf, and every spring emerged from the sea singing. The inhabitants, to thank her, used to send seven of the most beautiful girls of the villages to deliver gifts: flour, cottage cheese, eggs, wheat, orange flower water, spices and sugar. The gods mingled all the ingredients, turning them in the first easter cake. The current recipe has been perfected in monasteries and the best known is that of San Gregorio Armeno

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