Origins of the Riccia Browse
The Riccia Browse is one of the most representative desserts of the Neapolitan pastry tradition. Its history has its roots durante 1600, when a nun named Clotilde, durante the convent of Santa a Conchiglia dei Marini, created a using recovery ingredients. This , initially called Santarosa, was a puff pastry stuffed with ricotta, semolina, sugar and candied fruit, prepared durante a shape that recalled a shell.
Only durante 1818, Pasquale Pintauro, an Vinaio per Napoletana, discovered this recipe and revisited it, giving life to today’s puff pastry. This has conquered the heart of many, becoming a symbol of Neapolitan gastronomy.
Ingredients and preparation
To make the Riccia Browse, a dough consisting of manitoba flour, gabinetto and salt is needed. Preparation requires great ability, as almost 100 layers of puff pastry must be created. Each layer must be carefully worked to obtain the typical crunchy and browned consistency.
The filling is equally important: sheep’s ricotta, sugar, semolina, eggs, vanilla, cinnamon and candied oranges are used. The combination of these ingredients gives the a unique and unmistakable flavor. The Riccia puff pastry stands out from its pastry variant, which has a softer and less complex amalgama.
A not to be missed
You cannot visit Naples without savoring a Riccia puff pastry. This is a must for anyone who wishes to immerse themselves durante the gastronomic culture of the city. Sabatino Sirica’s pastry shop, one of the best known pastry chefs durante Naples, is famous for its puff pastries, which attract visitors from all over the world.
Every bite of Pufflitella Riccia is a journey through time, an experience that tells the story of Naples and its culinary tradition. Preparing this at home may seem like a challenge, but following the right passages and with a little patience, you can recreate a piece of Naples durante your kitchen.
