Artwork

Content provided by WALTER POTENZA. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by WALTER POTENZA or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Player FM - Podcast App
Go offline with the Player FM app!

{184} THE ICONIC SFOGLIATELLA

5:31
 
Share
 

Manage episode 400761805 series 2889532
Content provided by WALTER POTENZA. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by WALTER POTENZA or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

The Sfogliatella Podcast

The Sfogliatella is an iconic pastry that has gained worldwide recognition and a special place in the Neapolitan confectionery world. Its history is fascinating, and exploring its roots and the many variations that have emerged over time is a thrilling journey through the evolution of this culinary masterpiece.

The origins of the Sfogliatella can be traced back to the Santa Rosa monastery, located on the Amalfi Coast between Conca dei Marini and Furore. Although similar preparations existed in the 16th century and possibly earlier, it is believed that Sister Clotilde, a cloistered nun, invented the Sfogliatella or its precursor in the 1600s.

According to legend, Sister Clotilde used semolina, ricotta, milk, dried fruit, sugar, and a dash of liqueur to create a mouth-watering filling perfect for encasing in dough. The nuns began selling the Santa Rosa to generate income, and it quickly became popular with the locals.

Innkeeper Pasquale Pintauro recognized the potential of Santa Rosa and transformed it into the Sfogliatella, known today as the breccia. Although the exact details of how he obtained the recipe are unknown, he likely analyzed the dessert. He gave it his unique touch, resulting in the Sfogliatella we know and love today.

The classic riccia Sfogliatella is characterized by its crunchy puff pastry, which resembles a thick conical spiral. This pastry envelops a filling that pays homage to its monastic origins. The filling comprises ricotta, semolina, sugar, eggs, candied fruit, and natural flavourings. Today's market version of the classic riccia has evolved to include custard and black cherries.

The Sfogliatella family extends beyond the classic riccia, with one of the earliest variants being the shortcrust pastry version. Distinguished by its use of shortcrust pastry while retaining the same luscious filling, this variant has a devoted following. Over time, the surge in Neapolitan tourism and the need for diversification in offerings led to many interpretations, particularly in fillings. Sweet variations featuring creams like pistachio, chocolate, and coffee, and savoury renditions with ragù, salami and ricotta, and aubergine parmigiana have emerged, showcasing the adaptability of this iconic pastry.

The Sfogliatella has rightfully earned its place as a standard-bearer of Neapolitan confectionery tradition, encapsulating centuries of culinary artistry. A fitting maxim captures the sentiment: "Naples has three beautiful things: 'o sea, 'o Vesuvius, and 'e Sfugliatelle," solidifying the Sfogliatella's status as an integral and proud segment of Naples's cultural and gastronomic heritage.

More podcasts Here

Follow the Flavors + Knowledge Magazine

  continue reading

196 episodes

Artwork
iconShare
 
Manage episode 400761805 series 2889532
Content provided by WALTER POTENZA. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by WALTER POTENZA or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

The Sfogliatella Podcast

The Sfogliatella is an iconic pastry that has gained worldwide recognition and a special place in the Neapolitan confectionery world. Its history is fascinating, and exploring its roots and the many variations that have emerged over time is a thrilling journey through the evolution of this culinary masterpiece.

The origins of the Sfogliatella can be traced back to the Santa Rosa monastery, located on the Amalfi Coast between Conca dei Marini and Furore. Although similar preparations existed in the 16th century and possibly earlier, it is believed that Sister Clotilde, a cloistered nun, invented the Sfogliatella or its precursor in the 1600s.

According to legend, Sister Clotilde used semolina, ricotta, milk, dried fruit, sugar, and a dash of liqueur to create a mouth-watering filling perfect for encasing in dough. The nuns began selling the Santa Rosa to generate income, and it quickly became popular with the locals.

Innkeeper Pasquale Pintauro recognized the potential of Santa Rosa and transformed it into the Sfogliatella, known today as the breccia. Although the exact details of how he obtained the recipe are unknown, he likely analyzed the dessert. He gave it his unique touch, resulting in the Sfogliatella we know and love today.

The classic riccia Sfogliatella is characterized by its crunchy puff pastry, which resembles a thick conical spiral. This pastry envelops a filling that pays homage to its monastic origins. The filling comprises ricotta, semolina, sugar, eggs, candied fruit, and natural flavourings. Today's market version of the classic riccia has evolved to include custard and black cherries.

The Sfogliatella family extends beyond the classic riccia, with one of the earliest variants being the shortcrust pastry version. Distinguished by its use of shortcrust pastry while retaining the same luscious filling, this variant has a devoted following. Over time, the surge in Neapolitan tourism and the need for diversification in offerings led to many interpretations, particularly in fillings. Sweet variations featuring creams like pistachio, chocolate, and coffee, and savoury renditions with ragù, salami and ricotta, and aubergine parmigiana have emerged, showcasing the adaptability of this iconic pastry.

The Sfogliatella has rightfully earned its place as a standard-bearer of Neapolitan confectionery tradition, encapsulating centuries of culinary artistry. A fitting maxim captures the sentiment: "Naples has three beautiful things: 'o sea, 'o Vesuvius, and 'e Sfugliatelle," solidifying the Sfogliatella's status as an integral and proud segment of Naples's cultural and gastronomic heritage.

More podcasts Here

Follow the Flavors + Knowledge Magazine

  continue reading

196 episodes

All episodes

×
 
Loading …

Welcome to Player FM!

Player FM is scanning the web for high-quality podcasts for you to enjoy right now. It's the best podcast app and works on Android, iPhone, and the web. Signup to sync subscriptions across devices.

 

Quick Reference Guide