Entering a bakery in Italy is everywhere an emotion, but the South is the South and a pastry shop in the South is an experience.
Any little indulgence at late morning or early afternoon, should be fulfilled with an espresso coffee and a yummy finger food dessert.
ALWAYS.
The mouth starts watering, the rich smell reaches your nose far before your eyes manage to see the show of pastries in the bar counter.
The smiling Italian pastry-chef is there and you just want to buy more.
Crispy, crunchy, crusty.
Mellow, squishy, spongy.
Your brain gets confused and lost between the layers of the short crust pastries, sponge cakes and puff pastries.
My mind forgets everything and my eyes only see that: a' sfugliatella
For me it is the queen of the Neapolitan pastries: the SFOGLIATELLA (RICCIA)!
It is all there in a small tart, the size stands in inverse proportion to its delight.
Neapolitan pastries deserve a special mention and sfogliatella needs to be celebrated endless.
Only a puff of air squeezes between the crunchy thin layers of pastry. They are so light that they could dematerialize in a blink. But they don't, they stand firm and rigid in mid-air.
The texture recalls natural configurations: orographic landscapes and biomimetic models that emulate nature in a perfect balanced way.
I always hesitate a bit before eating, paying respect to such a beautiful piece of art.
The first bite is an emotion. And the second. And the third.
I would like it to last forever.
The cracking echoes in your skull for long. The avalanche of flavour explodes in hundred directions, coming back to your tongue in the end and leaving peace and fulfilment.
Ricotta cheese, icing sugar, candied fruits, honey, vanilla, cinnamon. All in one impeccable masterwork.
Please try, you don't want to miss the best calories of your life!
You will not be disappointed, I promise!
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