The art of baking from Naples: may or May not

Once, says Giuseppe Fusco, have entered a woman in the Store, all looked at him, then regrets that he could just receive no guests. To Take you have want to buy anything, but a Twenty-Euro note on the counter put. "They wanted to support us, I was almost in tears," says Fusco, "this is a wonderful district here, the people are a bit like in Italy". This fits in with what he offers to you, both sweet and savoury specialities from Naples, but not least, the pastries that are there in many variations and in this country only rarely.

Jacqueline Vogt

editor in the Rhein-Main-Zeitung, responsible for the Rhine-Main-part of the Frankfurt General Sunday newspaper.

A chef, Italian, 18 years in Frankfurt, stations in various Hotels and Restaurants. In the back of my head for a long time the idea, to make independently, with a Partner, he operates a part-time Small Catering. To find a location for a business is difficult, real estate is too large or too small, or too expensive. In the fall of 2019, he discovers in Frankfurt-Bornheim, a vacant bakery, makes the house owner. Ask for the rooms. Is rejected, ask again, can look at the Store, displeasure increasing sympathy gives way, and Giuseppe Fusco takes over with Raffaele Scarpati, the former "Bornheimer Backhaus". Nine months to renovate. 19. March of this year, they open the Café "Dolce Momento". Two days later, the government of the catering ordered the Lockdown.

traditions of Naples

you have only swallowed once, hard, says Fusco, and then decided to make the Best out of the Situation. Out-of-home sales was still possible and was already a part of your concept. Much of what they offer, is basically street food that is popular today, and in the Naples Tradition. "Ten years ago we would have been in Germany with our Shop, maybe to early, now it fits."Meanwhile, Fusco and Scarpati allowed to host people in the Café, in the small garden they have set up tables. You are glad that the regulation pursuant to which each guest five square meters of space must have. The usual spacing rules still apply, the conversation through masks through a hardship, but everything is better than it was long.

Now will all work out for the Good, hopes Fusco, the "Dolce Momento", the sweetness of the Moment, already have a loyal customer base. Maybe he is bigger, if word gets around of how sympathetic the detail-rich, not overloaded atmosphere in the Café with the big window is and how delicate is what comes from bakery and kitchen.

High school of bakery and confectionery sector

Fusco, and Scarpati are Proud of their Sfogliatelle. Far and wide there was no one to have this Neapolitan sweet made with puff pastry in the range, says Fusco. He did not know that a Locally offered in the Frankfurt airport for a while, Sfogliatelle, but whether the were from own production? So consuming the production was that it was already widespread in Italy and in Naples focus. But she was a valued art, the high school of bakery and confectionery sector.

In his bakery Fusco shows the steps in production: He has made Pastry, of feet long, rolled, with a grease coated and wrapped an arm thick roll was, the more layers it has the role, all the better. After a long cooling time must be pulled in the length, two people, one pulls from the front, the back. If the role is so thin, as the Baker you want, it is cut into slices. With the thumb of the men press hollows in the discs, pull up the edges, creating a pocket. It is filled with sweet flavored Ricotta cheese and in the oven.