The sweet of St.Gennaro

article by Mister Gambrinus

Only a few days are left to the most important feast of the Neapolitan people, that of San Gennaro, during which the miracle of the liquefaction of his blood takes place.

19 September 305 AD the future saint offered himself as a martyr during the persecution of Christians by the emperor Diocletian and his blood according to tradition was collected by a pious woman named Eusebia immediately after the execution in Pozzuoli (in front of the Solfatara) where now stands the Sanctuary dedicated to Gennaro which houses the “stone” where he was beheaded.

Today the martyr’s blood is contained in two ancient ampoules kept in the Cathedral of Naples e
the mystery of liquefaction is an event of international importance that attracts thousands of faithful and curious, Neapolitans and non-Neapolitans, and who have made San Gennaro famous throughout the world.

For centuries, every true Neapolitan has entrusted himself to him in the most disparate moments to request assistance, help or protection.
Today, the most fierce Neapolitan supporters, even come to invoke him on the occasion of the home team’s most important matches: first against the historic opponent, Juventus, or in the Champions League matches.

The Great Coffee Gambrinus wanted to pay homage to the saint and the strong bond that binds him to the city and to the Neapolitan people, dedicating a delight to his palate: “The sweet of St.Gennaro”.

From the creative inspiration of Massimiliano Rosati, his creator, and the sweet art of the pastry chef Stefano Avellano, this delicious dessert is born.

ts main ingredients are:

– The external coating of the sfogliatella
– Sponge cake wet with maraschino
– Custard
– Amarene

The Dolce goes to enrich the panorama of Neapolitan sweets dedicated to saints and typical of religious festivals.
These include the zeppola di San Giuseppe, a bignè garnished with custard and cherries in syrup, the pastiera, a typical Easter cake made with shortcrust pastry stuffed with ricotta, boiled corn and candied fruit and, finally, the struffoli, small balls of sweet dough , fried and then dipped in honey and decorated with colorful sprigs and candied fruit, typical of the Christmas period.

To the traditional patron saint’s way, today there is another “miracle”. More ground perhaps, but certainly delicious and inviting: that of the Gran Gaffè Gambrinus with its irresistible sweet of  St. Gennaro.