The neapolitan Ragù (proun. Ragoo) is certainly one of the fundamental dishes from Napoli’s cooking tradition.It is the typical dish to be eaten on Sunday. It isn’t simply “carne c’ ‘a pummarola” (meat & tomato sauce), like Neapolitan theatrical actor and director Eduardo de Filippo said the Ragù takes much time to be perfect…much time. It has to be cooked for many hours to reach that characteristic solidity and strong taste, it has to “pippiare” how the Neapolitans say. In fact, tradionally the Ragù is prepared during saturday night to be ready for the lunch of Sunday, with a slow heat in a pan of clay and with a wooden spoon.
the ragu’ today
But nowdays, in the lighter preparation, also four-five hours are sufficient. The fundamental ingredients of the Ragù are the concentrated and tomato puree, added in onions browned after softly frying them with extra-virgin oil. In Naples the Ragù has to be directly prepared with meat (entrecote, meat balls, stew), which is the perfect second course together with the macaroni pasta or a different type, as long as it is short and lined. If you taste the Ragù, forget the good manners, the “scarpetta” is a must, so tast last sauce in the dish with a piece of bread!
A simple dish but with an unique taste.
If would you like to taste this gourgeous dish of Neapolitan tradition, we suggest you Tandem a small restourant dedicated to Ragù.
Even if the “babà” has a polish origin, in the 19° century it took a central position in the traditional neapolitan patisserie. The story tells that the Babà must birth took place thanks to Stanislao Leszczinski, Poland’s monarch from 1704 to 1735. The monarch, embittered for his failures in reigning, used to to mitigate his mood with sweets. Infact he surrounded himself with patissiere chefs who everyday had to create a new sweet for the King. But Their creativity was insufficient and they always served to the monarch the same “Kugelhupt”, a typical polish cake, made by fine flour, butter, sugar, eggs and grapes. One day Stanislao, furious for the last Kugelhupt served, threw the plate on the table and touched a bottle of Rhum, which completely turned upside down on the cake. Under the eyes of all presents, took place a metamorphosis: the dough rised, the colour became amberish and a sweet fragrance flooded the room. The Monarch, very cuorious about that transformation, tasted it. That day the Neapolitan sweet called Babà was born.The babà from Poland arrived in Naples with the “monsù”, chefs who worked at the most prestigious Neapolitan families.
It was thanks to the neapolitan patissieres’ majesty and creativity that the “babà” became even softer and got the typical mushroom’s shape through a long leavening.
Since that time the babà became one of the typical sweet of Naples.
What distinguishes the neapolitan babà from the polish one is the spilling of rhum. There are different ways to taste the babà: stuffed with chocolate or cream, strawberries and black cherries or with Limoncello. It can be as a big donut or in a little size, that is perfect to eat while walking in the streets of the city! You can find the best babà in town at Mary, in the Umberto gallery or at Tizzano at Corso Meridionale…you will not be disappointed!