What is the “Snow flake” by Poppella loved by Neapolitans?

What is the “Snow flake” by Poppella loved by Neapolitans?

 

In Naples it seldom snows, as effectively sums up Raffaele La Capria in her beautiful book “The Snow of Vesuvius”, but when the snowfall, it goes beyond the boundaries of the former Kingdom of the Two Sicilies.

 

And in these days an intense and uninterrupted invasion of snow flakes floods palates, minds and hearts of all gourmets, making its echo even in Europe.

 

It’s the Poppella Snowflake, a phenomenon (especially in the gastronomic sense) that goes far beyond the viral tam tam. It is a secret recipe, a mystery, that Ciro “Poppella” Scognamillo keeps tight …

 

In Naples, “Rione Sanita’”, pasticceria Poppella opened in 1920. Prince Antonio De Curtis, akas TOTO’ was born about twenty years earlier in the adjoining Santa Maria Antesecula street. Surely the great actor would have shopped atn Ciro’s grandmother’s bakery.

 

Today the princes of the Rione Sanita’ are two: Ciro “Poppella” Scognamillo and Ciro Oliva. The “flakes” pastry shop is a short walk from Concettina ai Tre Saints, and via Arena alla Sanità (a few steps from Piazza Cavour, line 1 – Museo – or 2). This seems to have become the new district for refined palates.

 

It starts at 7am with the “flakes” of Poppella, and the row, every day of the week, is long. How do you prepare these “snow flakes”? It is a secret recipe, a mystery, that Ciro “Poppella” Scognamillo keeps tight …

 

The first to be surprised by the success is precisely him: despite the clamor Ciro is one who does not stop alternating between lab and counter.

 

Everyone suggests to consume them within 12-36 hours, otherwise the flakes will “melts”.

 

Everything was born by chance a few years ago: Ciro prepared the snow flakes, but only about twenty every Sunday (today it is impossible to keep a tally, but we are in the vicinity of thousands flakes on a daily basis.

 

Source: https://www.scattidigusto.it/

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