From coffee to spaghetti with tomato sauce, via San Gennaro, Totò, and Maradona: the most iconic symbols of Naples in a single signature dessert. Here's how Nino Di Costanzo creates Napul'è.

Napul’è…!

For Neapolitan coffee

Crème Brûlée

375 g cream
125 g milk
110 g egg yolks
75 g sugar
45 g coffee paste

Heat the milk and cream to 70°C, add the sugar and mixed egg yolks. Cook at 100°C for 20 minutes. Cool the cup and store in the fridge.

Sambuca caramel

150 g sugar
300 g cream
120 g milk
0.6 g bicarbonate of soda
50 g sambuca

Caramelize dry, then carefully add the hot cream and milk. Cool to 30°C, then stir in the sambuca.

For the spaghetti

120 g water
30 g brown sugar
42 g agar agar
40 g lemon paste
4 g gelatin

Heat the water to 50°C with the brown sugar and agar agar; add the gelatin and lemon paste. Fill the straws with a syringe without a needle and leave to set.

Cherry tomatoes for the spaghetti

250 g raspberries
125 g water
45 g brown sugar

Combine all the ingredients, place them in a vacuum bag and cook at 70°C for about 30 minutes. Cool and filter through cheesecloth, 80 g raspberries (from the previous preparation) 0.9 g Kappa. Dissolve the gelatin previously hydrated in cold water with some of the raspberry water. Combine the two preparations.

For the fake Parmigiano

Crunchy coconut

Cover the grated coconut with a syrup made from 250 g sugar and 250 g water. Seal in vacuum bags for 24 hours, then strain through a chinois to remove excess syrup and dry.

For San Gennaro

500 g wild strawberries
21 g water
45 g sugar
3.2 g lime zest
12 g false pepper

Combine all the ingredients, place in a vacuum-sealed bag, and cook at 70°C for 30 minutes. Cool and strain.

For Maradona

2 squares of phyllo dough
Clarified butter
Powdered sugar

Glue the two squares together with clarified butter, brushing both sides. Dust with powdered sugar.

For the ricotta cream

250 g buffalo ricotta
87 g icing sugar

Add the sugar to the ricotta.

For Totò

8 babà cylinders
8 black cherries
50 g cream
75 g milk
Half a vanilla pod
50 g egg yolks
37.5 g sugar
6 g gelatin
250 g semi-whipped cream

Boil the cream and milk and add to the egg yolks at 84°C – 85°C. Add the previously semi-whipped gelatin and whip the mixture, layering the vanilla Bavarian cream, the soaked babà, and the black cherries. Chill and cut in half, then cover with a mixture of cocoa butter and dark chocolate.