Easter is approaching and on First&Food an insight into this sweet type of the Neapolitan tradition could not be missing. The FIRSTonline magazine entirely dedicated to the rich and tasty universe of food offers a great classic: the recipe of the Scaturchio pastry shop. But also a service on the history of the pastiera: if in fact pizza is identified with the history of Naples, it can be said, without a shadow of a doubt, that the Pastiera, the characteristic wheat and ricotta cake that has celebrated Easter in shadow of Vesuvius – even if today it is eaten all year round even at Christmas – represents the deepest soul of its inhabitants. And like the city, which came about through stratifications and overlapping of eras from the Greeks to the Romans, the Angevins, the Spanish, the French passing through the most disparate dominations, so too the pastiera contains a lot of stories.
"To make my wife smile we needed pastiera now, I'll have to wait for next Easter to see her smile again!", he exclaimed Ferdinand II of Bourbon married to the austere Maria Theresa of Austria, a woman prone to depression and not inclined to smile. One day a court vivandière brought her a slice of pastiera, the queen tasted it and a smile of satisfaction escaped her, which has remained in her legend.
About First&Food Leonardo da Vinci's wine also comes back to life, what the genius produced in the vineyard of his residence in the center of Milan, a stone's throw from where the famous Last Supper now stands. That vineyard was donated to him by Ludovico il Moro and by the excavations carried out by Luca Maroni, in collaboration with prof. Attilio Scienza and the Agricultural University of Milan, the ancient roots of the artist's vineyards have been recovered. The vineyards have been replanted and now a wine has been made for a privileged few-
