Sfogliatella: the Unique Neapolitan Pastry That Surprised Paul | Paul Hollywood's City Bakes | Tonic

I'm visiting the baking capitals of the world delish in search of the people the places and the traditions that make the very best at baking far from the laid-back sunshine vibe of Miami to the European chic of Paris [Applause] [Music] this time it's the sunshine and the scenery of southern Italy the beckons where else are you gonna get something like that I've heard the food isn't too bad either I immerse myself in local baking customs and savor an iconic Italian dish in the city of it's bear my quest to find the best of well baking is taking me to the beautiful amalfi coast of southern Italy it's so pretty I mean look at that but first I'm heading to Naples a city full of classical monuments and beautiful architecture but Napoli as a locals call it has a lived-in look it's curiously chaotic and if I'm honest a bit dilapidated but it's alive its vibrance its historic it's a little bit dirty it's busy I love it there's no genus de Naples and it's probably because it lies in the shadow of Mount Vesuvius that famous volcano that erupted and covered Pompeii and Herculaneum and the streets are paved with the lava so there's that that part of Naples the at any minute something's about to happen Naples is acknowledged as the home of pizza I know it best for the Neapolitan pizza named after the city but I don't know much else about the food culture of this region if I want to find out about the local baking traditions then I'm gonna need some help and I know just the man I've known generic and Toldo for many years he's a successful chef and restaurateur in the UK he grew up here on the Amalfi Coast I knew I could rely on - you know - give me a warm welcome I want you to show me the best bakeries that Naples has no trouble we have to go that way now let me show you soon as the with it today all right okay maple is so beautiful I'm gonna show you where our ice cream first stop is a traditional Italian bakery Scott su chio which was established in 1905 and there's something familiar in the window obviously you can see that's mysterious yes when you explode it I love the way they even celebrate inside were greeted by an incredible selection of bakes and treats and we're not alone there's a lot of people in there that's exciting as an indication of what you're in is popular even for people in Naples I'm spoiled for choice here I could happily took into any one of these great-looking bakes but one in particular has caught my eye if only I knew how to ask for it spots spots for not a spots what slugs well yeah then laughs it's for your fella you second ah spoke Lea teller literally means to thinly flairs because that's what it looks like right can I try let's roll Italia look at the layers the layers are incredible yes I've actually never tried one before seen them but I've never tried one Wow it's filled with ricotta cream semolina and fruit fascinating the flavors with the cream of the fruits inside with the pastry the way that it's been done it's been rolled the opposite way that you normally would normally you build your layers up like this it's been done like this Gennaro is brought me to the right place and I'm getting a taste for these Italian pastries the beautiful absolutely on trend of this pastry is called cannoli which means little tooth stuff now the skills involved in making everything absorption and this is delicious you eating well thank you papa [Music] for me walking around a city is the best way to explore it and to be honest I need a walk after all those pastries but a Naples street food culture temptation is never far away this is the first original Neapolitan pizza fried pizza really fried pizza where did this come from from first Napolitan pizza in the days before ovens pizza was fried not baked back then this was a peasant food for the cash-strapped Neapolitans who ate fried pizza on the go it's different I like the baked rather than the fried it's not for me he likes it right stern and stance frying may be the oldest way of cooking pizza with the oldest pizzeria in Naples is just around the corner pause Alba Antigua Daytona 1738 you can imagine it for our many years let me make a pizza yes ok we need to try this way all right Karachi Airport this is weird I'm more used to eating fish and chips wrapped in paper but there's a technique apparently what clothes it's ok turn them around and the paws what are you into leather eat him alive ah oh I also how can you eat a beets on the move the folding technique I think is fantastic but I've got to get that tomato mmm the tomato is delicious the sauce is excellent this is a classic margherita pizza created by a local chef in the 19th century to mark the visit of Queen Margherita of Savoy to Naples three colors isn't it you have the Italian flag you have the mozzarella of the tamati of the basil you know it's waters pizza main to Naples pizza is Napoli pizza is a hard part historic territory love and passion this is what it's all about the passion of the people it boils down to a street food but what is it about the pizzas here what is it that goes into them and makes it different Wow it is the water the water yeah water is water no no napal and water you can't drink it is special for the pizza how does that work okay because it's not good enough to drink its goodness again the pizza yes because it's done fusions over from the volcanic soil which is come down they go down sulphur inside so you have the water with the sulphur all the nutrients inside there mixing with the gluten of flour to create a very unique pizza base and that's why the pizzas and Naples are so good I'm not sure if Jen R is kidding me here let's face it it wouldn't be the first time it's delicious but what I do know is that this pizza dough tastes spectacular I'm getting covered from the bake that characterizes this unique city where anything goes lazy you have to be Neapolitan home we're heading to patisserie a Capriccio on the trail of the famous Neapolitan Baba Baba's lovely I've made Baba before the French French style fascinating this is my tailor baba is a small yeast cake which takes its name from the Slavic word for grandmother it's usually round in shape and flavored with rum and sugar syrup did I say flavored make that drenched in rum you can smell the alcohol is really strong I mean this the textures great it's delicious it's alright if I can think of an obese sponge soaked in a sugar syrup with them actually it's quite strong in Rome and lots and lots of rum sitting on top of that you probably couldn't drive me be able to the necklace your this Naples speciality as well its place in the local food culture it's even celebrated in song [Laughter] this is a great tasting Baba and the bakery me is desperate to have a nose around the kitchen can I see how this made about baba is made with a rich brioche type dough made of eggs milk and butter this is the mix this is the baba mix chef soft it is it's an indication that's a really soft dough that will look like that at the end it was brought to Naples by French bakers working for Neapolitan families and this tradition is being continued by brothers Raphael and Salvatori basically the dessert they're dissolving the sugar the finish the sugars in there's water there's rum essence there's rum so that becomes the stock syrup okay that's really unusual to shake the hook normally I brushed it on not so ever thing okay hey baby now this juice on to tell you something flour thank you I mean look at the way it springs back it is just like a sponge I can't believe how much stock syrup actually goes into this but the the flavor is intense I promise you I love all it's so hands on get your hands in there get a feel for it gets lucky and that's what bacon is all about good ass one of the things I will take away from Naples when I leave they've given me a sense of a sense of passion I've always been quite a passionate man when it comes to the bacon but for me I'm gonna take that back with me a little bit of Naples back to the UK with me I think my bacon is gonna be better for it next my journey continues without my old friend and host you take care again I'll see you soon as I take one of the world's classic drives along the beautiful Amalfi Coast it's times like this I pinch myself I'm just a baker from the world I take inspiration from this stunning setting is better for cloud to create a delicious chocolate caprese cake you can bake at home grazie I'm in Italy on the Amalfi Coast where my Whistlestop tour of the world's best baking cities has brought me to Naples the birthplace of pizza I've been wowed by the variety and flavor at the Naples Baker and if at my first taste of the locals fog Litella pastry not delicious Naples claims to make the best Vogler teller in Italy but 40 miles down the road the Baker's of Amalfi say this frog Litella is best this region of Italy has a history of feuds and boasting so what these bakers need is a proper church and only a trip to Amalfi will settle a matter this fantastic red beautiful put down what could be better live skit the scenery is just awesome [Music] be many many movies made here including bombs and you do feel slightly but like if I'm honest drone Andy it's so pretty I mean look at that I want to live it [Music] it's times like this I pinch myself I'm just a baker from the world you do drive a 1969 offer a May around Amalfi Coast how lucky am I [Music] Wow I love the sea born and raised round the sea towards a special place to make and this coastal setting with its washed out colors and age-old architecture really is a bit special - it's beautiful it's Italian where else are you gonna get something like that I've heard the food isn't too bad either as I explore further into amalfi town it's like walking through centuries of history it's gorgeous who else would build a chest like that with steps like that and then the whole idea of going up the steps like going up to heaven you going up to see God it's stunning absolutely stone I could spend all day taking in Amalfi's historic sights but I'm here to explore it's baking traditions - this cafe has stood here since 1830 an owner Andrea is the fifth generation of his family to make a local delicacy it's a sfogliatelle and this is from amalfi yes the bakers of amalfi consider this vlog Litella to be the best and what makes their version different from the one i tasted in naples is that this one comes topped with a cream called Santa Rosa I'll do this for you guys okay it tastes delicious but the cream was like um it's a bit like no you're a kid you have vanilla custard the custard is like that for betting free meals if I'm honest I prefer these and I'm Alfie so the ones in Napoli but keep that between yourselves okay in the kitchen I find Cattano preparing their next batch Buon Giorno 100 your vendor ah okay did the dough is rolled it's brush with melted butter but the butter in you don't get the Foles you don't get those lines to stretch it to get this really tight which makes sense it's very very thin you can see yourself in is it's thinner than a coin a lot thinner than a coin then comes important bit as the dough is rolled into a long sausage the stretch okay it's then sliced into individual portions hey ready to be shaped and filled it sort of makes sense that you you open it up with your fingers never actually seen this technique before but this is the same as Naples at the moment just as in Naples the filling is a mix of ricotta cheese semolina sugar and fruit seal it up I love it I can stay all day doing this I like this bar Benny how many we supply it feels great I've learned something today I've learned something very different that's not no important or finish now we want to see how they make a Malfi its fluke literally okay that's about anuraga Rima this Santa Rosa cream filling is made with milk sugar egg flour and Amalfi lemons so he should piping it straight in the middle normal he'll piping on the top sugar onto the top there you have it Santa Rosa now this is the thing that makes it the Amalfi it's flog late le Napoli or a Malfi you know what I probably agree with him too they're delicious why baby book that's Italian food is some of my favorites and the bakes I've tasted on this trip haven't disappointed now I want to celebrate it's Lee with a bake of my own and this is the perfect spot to do it Here I am in the middle of a Malfi town I've worked in some places before I reckon this one's got to be the most beautiful I'm taking inspiration from this stunning location to make a caprese cake named after the island of Capri which sits just off the Amalfi Coast andrea has kindly provided some local ingredients and agreed to help me out now this cake is celebrating all about Amalfi for me I'm gonna use the chocolate which Andrea makes and I'm gonna use almonds and lemons from Amalfi - while Andrea chopped some almonds I start the cake mix by whisking sugar and egg yolks little pale and light I'm trying to add a little bit of texture to this so you've got lumps and pieces of almond and we're gonna use ground almonds - now the almonds in Italy is some of the best you can't just go and buy ground almonds you have to do it yourself it does smell difference if I'm honest get some blanched almond blitz it in your processor and you'll end up with these beautiful freshly made ground almonds now in here I've been whisking the egg yolks and the sugar together if you look at the the texture it's lovely and thick and creamy goods a good texture but you should be able to do an 8 and it holes in the top I have the ground almonds the roughly chopped almonds straight in and the chocolate the smell of the chocolate is incredible fold that mixture together [Music] next I've whisked up the leftover egg whites okay so it holds on a whisk and there's a technique to adding it to the mix first of all you only use a little bit because if I put all of it in it lose all its air or collapse back down just mix this in slacken the mix down and there can you put the rest of it in there please do that so there you have it it smells delicious Andrea could you put that in the oven for me at 180 for around 40 minutes gratz the other day while andrea is putting that in the oven i might go and have a limoncello or two possibly three but no more than four beautifully baked like crazy cake is ready for decorating okay and today it's baked it off and this is how it comes out the oven we've turned it upside down to give you that gorgeous shape we've got some beautiful lemons can I try some I've never never tried some of this before let me just try Andrea's kitchen makes this candied lemon peel the peel is boiled for 12 days and a sugar syrup you can imagine how great it tastes [Music] bellissimo that is absolutely delicious it's full of flavor it's just the right tartness of sweetness together the bland tonight it's crispy ah that's delicious absolute that's gonna go really well with his cake I asked Andre to top off the cake with his incredible chocolate ganache icing oh yes look at that okay I think it's perfect out with our lemon grass so a beautiful looking caprese cake in keeping with this stunning setting the Amalfi Coast has certainly made an impression on me but can i impress the locals [Music] they like it it's okay it works it's nice to sign off with a smile but I'm sad that my Voyager on the best in the ippolit in baking has come to an end I've loved this place the people and the pastries do you know what I love about Napoli and Amalfi and in fact all of Italy you can sum it all up in one word whether it's for cars buildings food bikes anything in Italy it's about bash your knee bash your knee at least that's what I think they say passion [Applause] [Music] you

Channel: Tonic

Views: 587,963

Rating: 4.884397 out of 5

Keywords: Tonic, Paul Hollywood, City Bakes, Paul Holyywood's City Bakes, Paul hollywood visits naples, citi bakes naples, paul hollywood tries fried pizza, sfogliatella, italian traditional recipes, fried pizza, baba pastry, baba brioche, italian brioche, best italian pizza, best pizza dough, best pizza in the world

Id: aVRU2Qm1nk0

Length: 23min 13sec (1393 seconds)

Published: Sat May 09 2020