RECIPES TO TELL, EMOTIONS TO SHARE

There are rituals and experiences that live in all of us. Spontaneous gestures and not just simple habits. Some of these are not included in the etiquette but tell a piece of Neapolitan culinary history.

We decided to tell them through the eyes of Maria Laura, through her hands, the hands of those who feel these recipes inside, experience them and make them their own.

We introduce our Riti Line, “scarpetta”, “soffio” and “con-dita “, revisited in Partenopeat’s style. Maria Laura’s ideas and recipes are simple to replicate but take on a completely new value thanks to our innovative design objects, designed to live new taste experiences.

Her Majesty La Genovese.

Who among you has never tried to prepare one of the musts of our kitchen?
For Maria Laura, the Genovese falls into the “basic rules” category.
And who among you has never dipped bread in delicious golden onions?

Here comes our Scarpetta.
The upper part of a porcelain wave supports a bite of Genovese meat while the condiment wets the slice of bread through a hole: a spontaneous gesture like the “scarpetta” is simplified by reliving it in a new taste experience.
The act of eating becomes a real multisensory explosion to be savoured with all five senses.
Seeing is believing!

Whether you are a sweet or savoury lover, Con-dita will allow you to savour these two recipes, elaborated by Partenopeat in a simple way: following the shape of the hand, it wraps the fingers like a ring allowing you to dare different combinations to be consumed at the table or simply standing.

It may seem like a difficult task of precision or maybe the sac à poche is not your ‘forte’ but we assure you that we have tried it too and it is not that difficult!

Two finger food proposals: coconut breaded swordfish sticks accompanied by the intense taste of homemade guacamole and a delicious chantilly cream garnished with fresh strawberries and accompanied with meringue, all strictly handmade!

Surprising your guests has never been easier!

“Soffio” arises from the need to release the steam contained inside the fried pizza and to be able to savour the stuffing at the right temperature, wrapping it in the palm of one hand.
Why not use it also with a typical spring appetizer like fried zucchini flowers?
What to say…
The smell that came out of the kitchen cannot be described in words! The lightness of the pasta, the crunchiness of cooking, a pleasure to be enjoyed in small bites. Very crunchy if fried in batter!

One leads to another. This is what happens when you are faced with these delicacies.

Recipes to tell, emotions to share. The perfect setting to welcome spring with the authenticity of the ingredients, the simplicity of Partenopeat recipes combined with the versatility of our Riti Line.