Naples 15 invites you to come and experience the taste of the Neapolitan Monzu, with the traditional dishes of the ancient Neapolitan cuisine, Vermicelli alla Campolattaro Timballo di pasta al forno Frittata di maccheroni (ocappiello do munzu The hat of the Monzù ) Maccheroni alla MonterodunI Sartu di Riso Dessert- Pastiera e baba Napoletano History of the Monzu- Some years ago the famous American magazine The New Yorker, wrote about the aristocratic Neapolitan cuisine and its celebrated Monzù, The New Yorker proclaimed that the word Monzù! evokes an image of swords glinting with strident cries coming from Samurai in battle, however the title Monzu is actually a play on words, it came into existence because of the unique Neapolitan dialect . When pronounced by a person of Neopolitan heritage the French word Monsieur escaped the tongue as Monzu’! This corruption of “monsieur” became a popular nickname and so henceforth the honorary title granted to French chef masters became Monzu! This became the honorary title granted to the French chef masters in the early 1800,s that the aristocratic families of Naples took to labor in their kitchens during the reign of Joachim Murat. Unfortunately Joachim Murat lived a short reign in the kingdom of Naples and the luxurious French chefs were replaced by the Bourbon Court which did not favor the enthusiasm for French chefs. Eventually after some time Brilliant Neapolitan cooks were instilled and these new chefs masterfully combined the sophisticated French cuisine with tasty Neapolitan folk gastronomy. Neopolitan Monzus’ were often called by their first name and inherited the surname of the aristocratic family whom they served, for example Nicola e Tricase , Vincenzo e Cumpagna and Frencesco e Pavuncelli were named after the aristocracy they served, as well as Totonno e Targiani, Cunfettiello e Barracco and Terramoto e Gerace each bore the name of the aristocracy they served as well. All Monzù distinguished themselves for their original recipes and many of them will tell little stories, often humorous, which made them even more famous. The Monzù, known as Vincenzo Attolini also known by the name of Vincezo e Cumpagna, labored in the kitchens of Princess Gorcjakov in Sorrento, on the occasion of the visit of the sister of the Tsar of Russia, the Duchess Xenia Alexandrovna. The Monzu Vicenzo created a Russian dish: named the culbach in her honor. The dish was such a success that the Grand Dukes delivered a stunning mink coat for Vincenzo. Since that time the Monzù Vincenzo Attolini was known to have circumvented to Sorrento wearing the fur even under the blazing August Sun! Monzù Pignatelli of the House of Monteroduni also known as Aquilino Beneduce, was famed to be a refined cook almost to the point of aggravation. He was able to perform an exquisite soup crystalline which was very aromatic, very tasteful and was to be served inside a beautiful Silver soup tureen. Before serving, a perfectly cooked browned and crispy chicken with herbs was hung by a cord and dipped in a boiling soup base around the neck twice then removed. This soup was then served as a broth with a hint of roasted chicken Monzù style. Monzù Pignatelli astounded guests of the Prince of Moscow when they dined on the famous dish Macaroni e Monteroduni. This recipe was subject to multiple interpretations in several families related to the Pignatelli, it was one of the cornerstones of recipes for thier Neapolitan Aristocrats, before exposing the recipe we would like to point out that although the title speaks of Macaroni, the type of pasta to be used for this particular dish can only be the vermicelli (called a mezze trafile by the Neapolitan diet).
Posted on: Mon, 17 Nov 2014 20:49:55 +0000
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