For Episode 3 of In the Kitchen Campania, I spoke with one of the regions top pastry chefs, Antonino Maresca. We met in Sorrento, not far from where the chef is from, to talk about some of the regions most popular desserts. Pastiera, sfogliatella, and delizia di limone and the stories behind them make up this sweet edition of my culinary journey through the region.
In Episode 3 of In the Kitchen Campania, I had the pleasure of chatting with one of the region’s leading pastry chefs, Antonino Maresca. We gathered in Sorrento, close to his hometown, to discuss some of the area’s most beloved desserts. This delightful segment of my culinary journey explores the rich history behind traditional sweets like pastiera, sfogliatella, and delizia di limone.
Pastiera, a classic Easter dessert, is known for its unique blend of flavors, combining ricotta cheese, candied fruit, and fragrant orange blossom water. Chef Antonino shared how the recipe has been passed down through generations, each family adding their own special touch.
Next, we delved into sfogliatella, a flaky pastry that comes in two variations: the classic riccia, with its layered dough, and the smoother frolla.
Finally, we savored delizia di limone, a zesty lemon cak, embodying the essence of Sorrento’s famous lemons. Antonino described how this dessert is not just a treat but a celebration of the region’s vibrant citrus culture.
Each dessert tells a story, rich with tradition and passion, making my culinary adventure through Campania all the more enchanting.
