SFOGLIATELLE SANTA ROSA
CONCA di MARINI
The AMALFI COAST
Most believe that the sfogliatella was born in Naples. But, in reality, the good Pasquale Pintauro, an innkeeper before a confectioner, used a recipe unveiled by his aunt, nun of the Convent of Santa Maria Conca dei Marini, and managed, starting in 1818, to impose the sfogliatella as one of the classic desserts Neapolitan.
More than 100 years had passed since it was created by a nun from the splendid convent of Conca dei Marini, dedicated to Santa Rosa. Not to throw away some leftovers, she put together: semolina, fruits, eggs and lemon liqueur and, with a dough, made a cake, which, later, changed, giving it the shape of a shell: the forefather of sfogliatelle.
Chantilly and sour cream garnish, like today, this sweet.
The nuns began to sell them to the local people. The king himself, Charles of Bourbon, who was a great admirer of it, loved to give it to the reigns of other states.
The Santa Rosa, a delicious baroque dessert, born in 1700, has since made its way. With its Neapolitan variants: curly and smooth, without cream and sour cherries, it is one of the typical sweets and one of the most appreciated of the rich Campania confectionery repertoire.
Now, thanks to the inhabitants of Conca dei Marini, Santa Rosa becomes the protagonist of the first competition reserved for the best pastry chefs and chefs in Italy.
But who wants to taste it, can go to one of the restaurants of this small and enchanting village on the Amalfi coast and have a drink of goodness.
CONCA di MARINI
The AMALFI COAST
ITALY
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