Weekend- 27/28 March 2021. Myself, like many, spent the morning scrolling through Facebook feeds and Instagram stories. That's when I noticed a story by Chef Francesco Sposito of Taverna Estia, 2 Michelin stars. This story was a little different than his usual ones that he had been posting over the last couple of weeks. Posts and stories dedicated to the hard work and devotion that he and his team had been dedicating Colomba cake production. This was different because…because he gave a hint to what was coming soon. A teaser, if you will, hinting to the fact that h was about to begin producing a limited quantity of pastiera pies.
I decided at that moment to write the chef a DM.
‘Francesco, Azz (wow!!), are you going to make some pastiera pies??!!!??’
He answered back after a couple of minutes, ‘Yes!’.
That is when I decided right away to reserve one. I hadn't read any reviews or seen any pictures and/or selfies from who have tasted Sposito’s pastiera, but that did not matter. I know the chef, I know the family, I know their two Michelin star restaurant .
I called the restaurant immediately and spoke with Mario Sposito . Mario and I made an appointment for the following week - Thursday to be exact giovedi Santo for me to pick up my pastiera . One thing you have to know about this particular pie is that it is made to be eaten 2 or three days later due to the fact that the ingredients need to meld, forming a firm, not hard filling that is pleasing flavorful and aromatic. .
Thursday Santo/Holy Thursday , at about 11:15 I arrived at Taverna Estia . Obviously sad to see the restaurant closed for normal business, but happy to have a chance to sit down and chit chat with Francesco Sposito about pastiera and things in general. While chatting Mario slices us a piece of pastiera. Francesco mentioned this was made this morning it's going to take taste a little different than one that is made that is one destined for the Easter lunch table . No problem, we tried it anyway- fluffy flavorful aromatic . Telling stories about not only about pastiera and its citrus flavours but a little about the Sposito family, Brusciano – where the restaurant is located -and their traditions .
I could not wait then to bring my pastiera home. Feeling the duty of a blogger - maybe incorrectly - as soon as I got home, I took the obligatory photos of the bag, of the box.
Aaah, that box. That box that I was so excited about - the fantastic design on the outside, that mistakenly, in my haste, I dropped the box causing the pastiera to fall .
|Pastiera - day 1|
@@##!!! I thought! What kind of photo am I going to take with a pastiera that has a cracked filling!!I had a slice, I took a ic... Later that afternoon I confessed to the chef. Francesco, your pastiera day one is fantasticaaa, however I dropped the box, managgia!!'
Sposito didn’t seem to mind …in fact he laughed a little and told me -Karen, you are the the one who gets to eat it…
He was right. He was right,- he knows that what counts about this pie, this pastiera, is its taste. Its flavors. Its story.
Flash forward to Saturday afternoon, April 3, 2021. I opened the box again, cut a slice, poured a tazza of caffè, and tasted that pastiera. The flavors, as he mentioned a couple of days before, would blend, would meld, the filling would firm up at room temperature. The aromas were there… and so was the memories of that afternoon… of that family recipe… of that Easter feeling tradition/tradizioni…friendship/amicizia.
All the perfect ingredients for a#pastieramood.