The Neapolitan Pasta will be the protagonist of five days of events for the Festival "Like May on Macaroni" to be held in the courtyard of Santa Chiara
Le Neapolitan culinary traditions they are among the best known and envied in the world. Many are the gastronomic dishes we invented that, through the centuries, have spread a little everywhere, going to characterize Napoli as the undisputed universal capital of taste.
One of the most famous products made in Naples is the Pasta. And Naples became, in 1600, the Capital of Pasta, and it has been since then. To remember this incredible record, Pasta will become the protagonist of the Gastronomic festival Like May on macaroni, which will be held for five days, 29 from May to June 2 2014, inside the courtyard of Santa Chiara.
Like May on macaroni is the first 600th century Naples pasta festival, an event that will celebrate the magical union between water and wheat transforming the courtyard of Santa Chiara into a typical Neapolitan village of the '600, where visitors can taste the Pasta, in different variations, and some typical products of the territory, reliving the spirit, the colors, the sounds of Naples of the time animated by dozens of actors, artists and extras who will cheer the event with the their songs, music, theatrical and artistic actions.
The Kitchen and the Menu
In the seventeenth-century village will be set up a real tavern where the pasta will be served during all hours of the event, with Laboratories, Cooking Shows and Tastings led by manufacturers. The cooking will take place in collaboration with the students and teachers of the Vittorio Veneto Hotel Institute in Secondigliano-Scampia.
In Winery wine will be served, while on the way there will be stands that will offer typical dishes such as hanged Caciocavallo, fried pizza, grilled meat.
These are the Typical menus served during the days of the event:
- Thursday 29 May: Fried pizzas, Mamita soup, Marchigiana stew and broccoli, Sweet Migliaccio, Water, Wine
- Friday 30 May: Rustic pizza, Linguine with fuscella, Stewed pork with spices and dried fruit, Pizza Figliata, Water, Wine
- Saturday 31 May: Omelette, Spaghetti case, egg and pepper, Sausage of black cu 'e patane, Pizza Figliata, Water, Wine.
- Sunday 1st June: A fellata e salame, Pasta cu 'e fasule, O pullasto cu' e patane, Pizza Figliata, Water, Wine.
- Monday 2 June: Noble cheeses and dairy products, Maccarune cu 'e purpette, Marchigiana meat with meat sauce, Pizza Figliata, Water, Wine
Culinary competitions
How May on macaroni will test all those who want to try their hand at create typical dishes of the '600 obviously based on pasta.
Two competitions in the program, one based on Genoese, one of Ragù, which will reward the winners with a weekend in Cilento for two people and 20 kg of pasta:
- May 31 at 18:00: "The Genoese princess"
- 1 June at 18:00: "The ragù of May"
The dishes must be cooked in their homes and delivered to the festival organizing secretary by 15:00 pm, at the kitchen stand. At 18:00 pm the tasting will begin by a jury of food and wine journalists who will judge the prepared sauces.
To register for the competitions, send the participation form to the email address Oltreilgiardino2014@gmail.com
Program of the Festival Like May on macaroni
Tales at the table:
Meetings, debates and interviews with journalists and experts in food, nutrition, anthropology and philosophy such as Michele Mezza, Livia Iaccarino, Michele Mirabella, Marino Niola and Giulio Gorello.
Trade shows:
Le Vie del Grano: In the area dedicated to the Festival, we will tell the story of the road that wheat took from the East and from Alta Irpinia to reach the production centers of pasta in the Neapolitan area.
The Ancient Neapolitan Taverns: Inside the Taverna in Santa Chiara, the history of these symbolic places in the history of the city will be told through reproductions of paintings, drawings, engravings
shows
- Thursday 29 May 21 hours: 00 | Cilento Tarant The traditions of popular music of Cilento
- Friday 30 May 21 hours: 00 | Fidilei Catalano with their seventeenth-century colors and colors
- Saturday 31 May 21 hours: 00 | City of Agerola Folklore Group
- Sunday 1 June 21 hours: 00 | "From the 600th to the 700th century. Pasta before tomato. Arrival of the tomato. Birth of the Ragù ". Story and images by Fabrizio Mangoni. Musical accompaniment to the violin by Patrizia Scarano
- Monday 2 June 21 hours: 00| “Music and theater with Gianbattista Basile“. Conceived and directed by Yvonne Carbonaro. Musical Direction M ° Luigi D'Arienzo
Sweet Seventeenth Show
Conversations with tastings dedicated to the extraordinary Neapolitan pastry that in the seventeenth century sees the birth of extraordinary products.
- 29 May at 19: 00 | “When chocolate was born in Naples”. By the historic Gay Odin chocolate shop
- 30 May at 19: 00 | "Mostacciolo is advancing" Professor Fabrizio Mangoni talks about it with the pastry chef Ciro Scarpato
- 31 May at 19: 00 | “La Pastiera, Queen of sweets” with the pastry chef Ciro Scarpato
- 1 June at 19: 00 | “The sensual Santarosa” Professor Fabrizio Mangoni talks about it with the pastry chef Ciro Scarpato
Special Event | Sunday 1 GiUNO hours 11: 00
Guided tasting of durum wheat pasta “Senatore Cappelli” cultivated in Alta Irpinia, in the places loved and described by Francesco De Sanctis by Pietro Parisi (the Farmer Cook), Giustino Catalano (Expert in Food and Wine).
Event information Like May on macaroni
When: 29 from May to June 2 2014
Timetables: the 29 and 30 may from 18: 00 to 24: 00; the 31 May and 1 and 2 June from 11: 00 to 24: 00
Entrance: sweeper
Where: Courtyard of the Church of Santa Chiara
Information and contacts: Official website of the event Like May on macaroni
