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July 18, 2017

The Babà: Naples’ King of Cakes

By
Naples -- The Neapolitan pastry landscape is dominated by three sweet treats: sfogliatella, a shell-shaped pastry with a variety of fillings; pastiera, a type of tart flavored with orange flower water and most commonly served at Easter; and babà, a small yeast cake soaked in a liquor syrup.Read more
Naples -- The Neapolitan pastry landscape is dominated by three sweet treats: sfogliatella, a shell-shaped pastry with a variety of fillings; pastiera, a type of tart flavored with orange flower water and most commonly served at Easter; and babà, a small yeast cake soaked in a liquor syrup.

The first two cakes were born and raised in Naples, thanks to the gifted pastry-making skills of the nuns and monks in the Neapolitan convents. But babàs, although considered by many Neapolitans to be homegrown, are not, in fact, an indigenous sweet – our beloved baba was imported from France, where they were invented by a Polish gourmet.Read more
July 17, 2017

Getting Things Started in Naples

By Gianni Cipriano and Sara Smarrazzo
BACKSTREET FEED -- We like to begin our Naples walk in the morning fresh espresso and sfogliatella. Make sure to show up with an empty stomach, for this is just the beginning!Feed more
June 26, 2017

Pasquale ‘o Nummararo: Running the Numbers

By
Naples -- His name is Pasquale De Stefano, but everyone knows him as Pasquale ‘o nummararo, “the number man.” In this era of plotters and laser printers, De Stefano continues to hand-paint his signs, using ancient paintbrushes on wooden boards, which are then planted in the baskets of all Neapolitan fruit sellers. And even the wooden signposts are still cut by hand. Read more