Italiano
It can resist everything except temptation to the poet said Oscar Wilde.
And what lure more compelling than those of the “walking tour” sponsored by the newly formed cultural association Curiocity from the captivating name of “Sweet Temptations in the monastery”?
The event scheduled for Sunday, May 25 in Naples at 10.30, offers visitors a real journey through what are the undisputed Neapolitan delicacies, often born just inside the main places of worship of the ancient capital of the Kingdom of the Two Sicilies , the city where ladies and women have baked, over the centuries, the most mouth-watering delicacies.
But first things first and let us carry from the smell of intoxicating delicious desserts that spreads through the streets of the city and takes us on this very special journey, punctuated by greedy tastings.
We start from the Church of Santa Maria Regina Coeli, in Vico San Gaudioso in Naples, which is in effect an important example of Renaissance and Baroque art.
Before entering the building and admire the wonderful religious complex, we must raise our eyes and look carefully at the three rose windows overlooking the front of the building: there are depicted the fifteen herbs that the nuns used for the salad. But that’s not all because listen, listen, this is where, according to tradition, which saw the birthplace of one of the most famous sweets of the Neapolitan tradition: the incomparable sfogliatella.
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Yes, we are talking about the legendary Neapolitan sfogliatella. The crust, the dough smooth, which at the time was packed in giant size, and this was called sfogliatona. And the curly because they always speak of sfogliatella. But this time, you must move under the famous arch Port’Alba, more precisely in the Monastery of St. Antonio delle monache where in the sixteenth century were packaged some of the more good sfolgliattelle riccie the city’s methods really special.
It is said that inside the convent was used a technique for mixing highly original , which was entrusted to the backside of the…older sisters! To give the rhythm were praises to St. Anthony, sung by the nuns younger. At the end of each block of the backup singers stopped and the Sisters involved in the dough sat on the marble counter where the dough was resting and swinging gave “the impression” to dessert. And so on until the completion of the work.
But we continue our culinary tour with the next stop that takes us into the heart of Bellini , in the charming and austere monastery of Santa Chiara where legend has it that even in the period of Lent, the Poor Clares were able, thanks to a loophole, to eat the pudding, replacing it with the chocolate. The same ingredient with which the nuns then began to cover the mostaccioli, typical Christmas sweet.
Finally, we close the route “Made in Naples” with the church of San Gregorio Armeno, universal epicenter of the refined art of the crib, where he took his first steps by none other than His Majesty the pastiera. There, in serenity and peace of the convent, the nuns were preparing a large number of typical sweet of the Easter period and were produced especially for the many canteens of aristocratic and wealthy bourgeoisie century.
“Sweet temptations in the monastery”
Sunday, May 25, 10:30-Naples
Info and reservations required to:
3334256705/3288447450
curiocitytour@libero.it
www.curiocitynapoli.it – facebook: Curiocity Naples
