Each place has its own, always manages to find the perfect combination of tradition and innovation and only a few manage to dedicate themselves in an excellent way. Did you understand what we are talking about? But of course the ancient art of pastry. Oh yes when we talk about desserts we talk about a …
Article written by Michele Sergio published in Il Roma on 28 October 2018 “Every year, on November 2, there is the custom for the dead to go to the Cemetery”. Thus begins the famous poem “‘A livella” written by the great Totò, which, as tradition dictates, is punctually presented at this time of year, known …
THE CAFFEE NOUGART: THE TYPICAL DESSERT FOR THE PERIOD OF DEAD Leggi altro »
Born from the culinary genius of the Neapolitans and their famous art of getting by, fried pizza is definitely the typical dish of Neapolitan street food, where simple ingredients are mixed together, creating a delicacy with an irresistible taste. The fried pizza has a truly compelling story full of curiosities linked above all to the …
Piazza Plebiscito houses one of the most representative basilicas in all of Naples. We are talking about the basilica of St. Francesco di Paola. Built at the behest of the king of the two Sicilies Ferdinando I, this church was built between 1816 and 1846 by architect Pietro Bianchi, and is still one of the most …
HISTORY AND CURIOSITY OF THE BASILICA OF SAINT FRANCESCO Leggi altro »
Article written by Michele Sergio and published in Il Roma on October 14, 2018 In the fifties the beating heart of the city Naples is the Umberto I Gallery. This spectacular Art Nouveau building, built in the late nineteenth century by architect Antonio Curri, is a meeting place for fans of Napoli football, artists and …
THE BRAZILIAN COFFEE: A CLASSIC NEAPOLITAN GOURMET COFFEE Leggi altro »
Why eat the babà in the classic way, when it is possible to enjoy it by the glass? Probably, this was the question posed by the first pastry chefs who wanted to give a new face to the baba, creating a new presentation. In fact, the babà , a typical dessert of the Neapolitan tradition, has …
THE BABA’ “BY THE GLASS”, THE STREET FOOD IN NAPLES Leggi altro »
Article written by Michele Sergio and published in L’Espresso Napoletano of the month November 2018 Our land, Campania, is rich in churches, monasteries, cloisters, convents, basilicas. Cult buildings that have a lot to tell. One of the most interesting is certainly the Convent of Pozzuoli founded in the fifteenth century by the Friars Minor. Renovated …
Articolo scritto da Michele Sergio e pubblicato su L’Espresso Napoletano del mese novembre 2018 La nostra terra, la Campania, è ricca di chiese, monasteri, chiostri, conventi, basiliche. Edifici di culto che hanno molto da raccontare. Uno dei più interessanti è certamente il Convento di Pozzuoli fondato nel XV secolo dai Frati minori. Ristrutturato dal viceré …
Articolo scritto da Michele Sergio e pubblicato su IL ROMA il giorno 11 novembre 2018 Il caffè a Napoli non è solo ‘a tazzulella ‘e cafè, cara a Pino Daniele, o quello realizzato con l’antica cuccumella di eduardiana memoria. I fantasiosi baristi partenopei difatti, hanno, negli anni, inventato e proposto alla clientela numerose ricette a base di …
IL CAFFÈ PISTACCHIO: TERZA GENERAZIONE DI CAFFÈ GOURMET Leggi altro »
Perché mangiare il babà nel modo classico, quando invece è possibile gustarlo al bicchiere? Probabilmente, sarà stato questo il quesito posto dai primi pasticcieri che desideravano dare un nuovo volto al babà , ideando una nuova presentazione. Il babà infatti, tipico dolce della tradizione napoletana, negli ultimi tempi ha cambiato identità . Infatti oltre ad essere servito nel classico cabaret di paste della Domenica, …
IL BABÀ “AL BICCHIERE”. LO STREET FOOD A NAPOLI Leggi altro »