In this episode I talk with Francesco Russo, Neapolitan and pastry chef, about the pastiera napoletana, one of Naple’s most iconic desserts.
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Show notes
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The episode includes:
- What the pastiera napoletana is.
- The basic recipe.
- What is tastes like.
- Origin of the word pastiera.
- Origins and myths:
- 1. Parthenope
- 2. Ancient Rome
- 3. The convent of San Gregorio Armeno
- Lo Cunto de li Cunti by Giambattista Basile and Cinderella
- The development of the recipe.
- Interview with Neapolitan and pastry chef Francesco Russo.
Resources
My slightly adapted recipe for pastiera napoletana on Great Italian Chefs.
Information about Lo Cunto de li Cunti.
Act 1 of La Gatta Cenerentola, a musical play in Neapolitan by Roberto di Simone (1976) based on the story by Basile.
Francesco Russo’s agriturismo, Casale delle Rondini.
Francesco Russo’s Instagram page.
Scaturchio’s pastry shop, mentioned in the interview (in Italian).
The sights and sounds of Via San Gregorio Armeno in Naples.
The original document (PDF) containing theory of the origins of the seven strips mentioned in the podcast (in Italian).
Other things to eat in Naples.
Had completely forgotten my username……haven’t been called lucylastic for a long time now!!! But thanks for the namecheck at the end of the Pastiera podcast…….I really enjoyed listening in and learning the stories behind the recipe!! Thanks again Luca!!