A fa ‘e struffoli è nu sfizio.
Cumminciamm dall’inizio:
faje na pasta sopraffina,
e po’ tagliala a palline,
cu na bona nfarinata.
Dopp’a frje. Già t’e stancate?
Chest è a parte chiù importante!
Mò ce vo’: miele abbondante
e na granda cucuzzata
(a cocozza nzuccherata).
N’è fernuto ancora, aspiette!
S’anna mettere ‘e cunfiette:
aggrazziate, piccerille,
culurate: ‘e diavulille…
Ma qua nfierno, è Paraviso!
Iamme, falle nu’ surriso!
Comme dice? “Mamma mia,
stanne troppi ccalurie
so’ pesante, fanno male?”
Si va buò,ma è Natale!
THE HISTORY OF Struffoli
Struffoli Neapolitans are the desserts that we have. A tie with the puff and the famous pastiera, and certainly more of baba, of Polish origin. Who invented the struffoli? Not the Neapolitans, despite their legendary creativity. It seems that in the Gulf of Naples, we have brought them the Greeks, at the time of Partenope. It derives its name from the greek "struffolo" precisely from the word "strongoulos" rounded. Also in greek, the word "pristòs" means cut. For assonance, a "strongoulos pristòs", ie a ball cut round: ie the struffolo, in Ancient Greece has become "strangolapre (you) you": the name given to the super-compact dumplings, able to "strangle" the avid members of the clergy. Since the shortage of certainty stimulates the imagination, someone else is invented that is derived from struffolo rub: the gesture that makes those who work the dough, to cylinder before cutting it into small balls.There are those who mistakenly believes that the struffolo call it that because it "rubs" the palate in the sense that it tickles, for his goodness. And who even thinks that the root of struffoli is to connect to the lard (the type of fat with which they were originally made and which were fried) If it is not yet clear on which etymology - or from what region - come struffoli ( There is also who makes them born in the Middle East), which is not the clear where they go: the first in our bellies, and then on the sides (if you have swallowed too many). Well known is also their path: struffoli have gone across central and southern Italy.Two famous culinary treatises of 1600, the Latins and the Nasha, quote as "strufoli - or even struffoli-Roman" of desserts prepared in the same manner struffoli Neapolitans. In Umbria and Abruzzo the struffolo cicerchiata calls, because the balls of fried dough with honey have related the form of grass peas: vegetables that it is better not to eat because of their poisonous seeds that can cause paralysis and hallucinations (in certain zones' Italy, "but, did you eat grass peas?" tantamount to saying "you seeing double? ').Then, two names (and struffoli cicerchiata) for the same cake. But also the opposite: two different sweets with the same name. Struffoli, in fact.The inhabitants of Tuscia, Viterbo region around, call today struffoli those pancakes soft and light pasta that are defined elsewhere "crackers", and are eaten during Carnival.Struffoli is also found in Palermo, with some small but not substantial variation, one of which is the loss of a f ("strufoli") means were two Sicilies, but the struffolo unique.In preparing struffoli much is left to the nose (they have a beautiful), but nothing is left to chance. Each ball of fried dough is a masterpiece of domestic engineering, selected over hundreds of years of experimentation in the kitchen of any kind.Because the real struffolo be small? Because so the surface of pasta that comes in contact with the honey and the taste earns. And this happens only if they manufactured some small balls of dough.The best value for paste / honey improves family relationships, at least during the holiday season. Struffoli improve the quality of life. They do now, and imagine what they did before: until a few years ago life expectancy was much shorter, on average, far more wretched. He ate little and badly, except at Christmas and bank holidays.The children, too! Of snacks, even a shadow. The only consolation for them (and everyone else ...) were as sweet as struffoli: it does not hurt, and not go bad, as are durable.Struffoli, like all evergreen, in their many variations have substantial immutability: regional, family and personal. This is a bit 'as meatballs: even if the ingredients are exactly the same, eat so many different struffolis those houses which will be offered (or pastry shops where you will purchase them).You will notice that each believes that the "proper" struffolis are authentic ones: those of the tradition, handed down by a grandmother, a mother, or - even better! - By a nun aunt. The latter, when there is a guarantee: to Naples once struffoli were prepared in the convents, the nuns of various orders, and went to a Christmas gift to the noble families who were distinguished for acts of charity.As happens with all the recipes now abundantly encoded, which seem not to present obscurities, struffoli are insidious: it hides many secrets, often jealously guarded.One of these is in honey that should be plentiful. Without him, a dessert can not be really such. As a symbol of sweetness, honey is a Myth: Ashvin Twins Indians, messengers of the gods, eat honey in the morning sky, and the Bible tells how Samson extracted from the inside of the lion he has killed a hive of bees and honey. It put him in a good mood that pushed to make a riddle: "the eater came forth food, the strong came forth sweetness" (Judges 14).Moral: from death comes life. Speaking of birth, the tiny body of the Infant Jesus is called "the rock that gives honey."There is therefore no accident that the struffolis are a Christmas cake.Here is another golden rule: there is no evidence in the struffolis accessories. Everything is important. From candy to diavolillis.In the recipe of struffoli find place orange and candied citrus peel, but the lion's share (as in pastiera and puff) makes candied pumpkin: the famous "cucuzzata". If it's not ready here are the instructions for doing it.
THE LEGEND OF Struffolo
When the bell rang, Sleepy awoke with a start.Who is allowed to break the peace of their cottage in the woods, in those days?Aeolus sighed: "It will be another of those damn sellers of encyclopedias in installments. The last one we ended up buying the house. We are not served at all. "That beautiful tome of Dotto, who was reading in an armchair in the light of a mushroom-shaped lamp, looked up with satisfaction, to decrease immediately after modestly.Appeared in the doorway was a small creature, but small, and plump.His voice was a sort of chirp."Help me, please! At Christmas, everyone should be better, and I do not want to boast, they are really good. Instead, people in these days become very bad with me. Chases me, I smell, I palpated.Please, keep me here with you. It 's only for a few days after Epiphany, no one will look at me again until next Christmas. ""My God, you're so SWEET! "Shrieked Gongolo, after shaking his hand, and having tasted the amber liquid that was left on the fingers."And 'that running away I fell into a jar of honey. I was hoping this would discourage my pursuers, but no. To stop I pulled behind everything: pieces of pumpkin, orange and candied citron ..... ""I see, I see - interrupted him Grumpy, of rudeness. - Have you got all stuck on him, stuck inside all that honey. You'd need a good bath, all the devils! ""True, true, true," they cried in chorus, honey from the sea, the colorful diavolillis."Well, 'we want to do guys? We let him go? I would not get into trouble with Bianca, "said Gongolo."But no - Dotto intervened. Up to that moment had not opened his mouth. - You'll be glad to have him as guest of honor at the Christmas dinner, pasta .... this man. ""Thank you, heart - said the creature, lowering his head. In the act of bowing seemed even rounder. "I promise that I will not give too much bother ..... in the end they are just a few days.""..... Too few," he murmured Doc, how thoughtful."Puppy, is 'warm up a little' oil in the pan ..... it's almost dinner time.And you come forward, a good time! You must be lard: enter it, then. This Christmas will eat with us: indeed, we will eat with you. You will be the eighth dwarf. We'll call you .... yes, we'll call you struffolo ".
