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Sartù di riso, Mastroberardino family tradition, which never fails during the Christmas holidays.
This time is the main course of the New Year’s Eve 2021 menu, paired with Taurasi Pago dei Fusi Docg 2011, velvety superb tannins due the long bottle ageing.
It is the perfect match pairing for this triumph of delicacy of Neapolitan cuisine.
The sartù is like a timbale, but made with rice.
Its origin dates back to age of the Monzù, the French cooks who arrived here at the time of Queen Maria Carolina, when she get married to Ferdinando IV di Borbone.
In fact, the Queen asked for making the local cuisine more sophisticated.
Neapolitan people called these chefs like Monzù, that is the corruption of the French word monsieur.
However, the curiosity is that this dish was created in Naples by Monzù chefs, made with rice, which has been part of local diet since days of Aragonese dynasty, but only when people were sick.
Except rice and butter, which are classic of other cuisines, all the other products came from the gardens and farms of the estates of the Neapolitan noble families.
At the end, after have cooked the rice sartù into the oven, everything is seasoned by the legendary ragù, cooked for hours.
Sartù, the rich recipe, perfect for starting the New Year well!
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