LASAGNA CARNEVALE NAPOLETANA
From NAPLES with Little MEATBALLS
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SEGRETO ITALIANO
SECRET ITALIAN RECIPES
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LASAGNA CARNEVALE NAPOLETANA
Pasta al Forno
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MACCHERONO al FORNO
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PASTA al FORNO
on The PLATE
GRANDMA BELLINO ‘S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN NONNA
by Daniel Bellino “Z”
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Spaghetti Carbonara
Spaghetti Carbonara
LEARN HOW to MAKE SPAGHETTI CARBONARA
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MANGIA ITALIANO !
by DANIEL BELLINO “Z”
COMING SOON
SPAGHETI CARBONARA
at SABITINI ‘S
ROMA, ITALY
SUNDAY SAUCE
How to Make Sfogliatelle
ANDREA PANSA
and a classic VESPA
AMALFI, ITALY
on The AMALFI COAST
This is one of the most Beautiful Italian Bakery / Caffes
you’ll ever see in your life. They make all sorts of wonderful
Italian Pastries, Cookies, Cakes, and of course SFOGIATELLE …
If you’re ever on the AMALFI COAST, check them out. They right by the
CATHEDRAL in the main square of AMLAFI … Mangia Bene !
Classic Sfogiatelle
LEARN HOW to MAKE SFOGIATELLE at HOME
This is a GREAT VIDEO …. WATCH IT !
It is a typical cake of the Neapolitan pastry tradition, a sin of gluttony that everyone should enjoy once arrived in Campania. It has a classic shell shape, fragrant in the mouth with a soft and delicious filling, garnished with pastry cream and raspberries…have you understood what we are talking about? The Sfogliatelle Santa Rosa, of course. An inviting-looking sweet rich in tradition, that contains within it the secrets of a distant history.
The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun’s hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed “Santa Rosa”, to glorify the Saint to which the monastery was dedicated.
The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the “riccia” (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar. Finally, there is also a third variant of the sfogliatella, the “frolla” one, of round form, prepared with soft short pastry and filled with the same puff of the sfogliatella riccia.
The history began in 1600, in the Monastery of St. Rose from Lima in Conca dei Marini, on the Amalfi Coast . The cook-nun (probably inspired by God or by the need to not waste anything) decided to prepare a mixture using a bit of semolina cooked in the milk, lemon liqueur, dried fruit and sugar; then she enriched the bread mixture with white wine and lard and created a pocket like a nun’s hood in which she put the first mixture. Once out of the oven, the nun garnished the new cake with pastry cream and raspberries. This delicious sweet was renamed “Santa Rosa”, to glorify the Saint to which the monastery was dedicated.
The recipe of the sfogliatella Santa Rosa was jealously guarded within the walls of the Monastery of St. Rose for about 150 years. In the early XIX century Pasquale Pintauro, a Neapolitan pastry chef, obtained the original recipe (probably from a nun aunt): he promptly changed it by removing the pastry cream and the raspberries. So he created the “riccia” (curly) variant of the sfogliatella: triangular-shaped, crunchy, composed by composed of layers of thin puff pastry overlapping each other, filled with flour, eggs, ricotta, candied fruit, milk and sugar. Finally, there is also a third variant of the sfogliatella, the “frolla” one, of round form, prepared with soft short pastry and filled with the same puff of the sfogliatella riccia.
SFOGLIATELLE SANTA ROSA
My Two SFOGIATELLE SANTA ROSA I had in NAPOLI
The WORLDS BEST BREAKFAST !!!
VILLA MARIA AGROTURISMO
MINORI , ITALY
This is the amazing Breakfast I had everyday for the 3 wonderful days I spent with Maria and Vincenzo Manzo at there delightful Agroturismo VILLA MARIA in MINORI on The AMALFI COAST of Italy. Coffee, fresh Cherries, an Apricot, Maria’s awesome Lemon Cake, Coffee, toast and Vincenzo’s homemade Jams. “It was absolute Heaven.”
Inside the Fabulous ANDREA PANSA CAFFE / PASTICCERIA
Amalfi Italy
Some Recipes from The AMALFI COAST
COOKING ITALIAN
GREATEST HITS COOKBOOK
PASTICCERIA CAFFE GAMBARDELLA
Minori, Italy
One the great Bakery / Caffes in all of ITALY !
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SUNDAY SAUCE
by Daniel Bellino “Z”
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