Known today as Parigina, its original name p’ ‘a riggina which is local dialect for per la regina, meaning for the queen. This savory snack is found in local bars or bread bakeries, and is typically served as a mid-morning snack or at afternoon aperitivo. Also makes for a great party food.
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The History
This snack dates back to early-1800s, when Naples and Campania region were home to the Borbone royals of the Reign of the Two Sicilies. King Ferdinando IV and Queen Maria Carolina d’Asburgo-Lorena were beloved by the people. The King was the first to bring the cuisine of the people inside the Royal Palace. Whereas, the popular Queen was responsible for introducing elegant French cuisine and courses, by the chefs she had brought to the area when she arrived.
It was the Queen who introduced French style haute cuisine to the Royal palace. And with this influx of new cooks, French-style cooking was soon incorporated into the local foods. Some of Naples’ popular dishes that were influenced by this style are: the babá, the gattó, and even sugo alla Genovese. The Parigina is another famous Napoletano treat influenced by this new-to-the-area French cooking.
The Parigina was created by one of the Queen’s cooks, who had once been an apprentice to the renowned French chef Marie-Antoine Carême – the man who invented haute cuisine, serving courses at dining tables, and even created the style of white puffy chef’s hat we all know today.
This former apprentice to Carême, one of the Queen’s cooks, was tasked to invent a snack for the beloved Queen. He combined the local ingredients of pizza dough, tomato paste, smoked ham, and local provola cheese, then topped it with the elegant and light French puff pastry. It was baked to a gorgeous gold colored rectangle of savory flavors topped with a crispy, light crunch. The Queen approved and this exclusive snack which soon came to be known as p’ ‘a riggina; which is the local dialect for per la regina, meaning for the queen.
IN LOCAL SLANG
(I learned this one with some embarrassment. ha!)
I had purchased a few slices of Parigina and brought it home to eat later. I stepped out to meet a friend and when they invited me to lunch, I declined, mentioning I had a Parigina waiting for me at home. Immediately, I was met with shocking eyes and laughter. Apparently, the word Parigina is also slang for prostitute. So, had anyone listened to our conversation or had I been talking strangers, they would have thought I had proudly announced a prostitute was waiting for me at home. SMH
The Parigina (which sounds the same as the dialect, but combined to one word), is found today at local bars or bread bakeries, and typically served as a mid-morning snack or at afternoon aperitivo.
Parigina Napoletana
Equipment
- 9.5×13 baking sheet
- wax paper
Ingredients
- 1 ball pizza dough
- 1-2 sheets frozen puff pastry (thawed)
- 12-14 oz. tomato sauce
- ½ lbs. smoked ham, sliced extra thin
- ½ lbs. provola or mozzarella (sliced into large wide strips)
- 2 tbsp extra virgin olive oil
- 1 egg
- 2 tbsp milk
Instructions
- Stretch out the pizza dough and flatten using a rolling pin.
- Place the dough into 9.5×13 baking sheet lined with wax paper.
- Drizzle dough with the olive oil.
- Using a tablespoon, spread tomato sauce over the dough. (You don't have to use all the sauce. Just enough to offer a coating like a pizza.)
- Lay the thinly sliced smoked ham on top, then layer on top the slices of cheese.
- Roll out the puff pastry (already thawed), and poke it with a fork.
- Lay the puff pastry on top of the cheese.
- In a small bowl, crack 1 whole egg. Add 2 tablespoons of milk and beat well.
- Brush the egg+milk mixture onto the puff pastry.
- Bake in 400℉ (200℃) oven for about 20 minutes, or until golden brown on top.
- Remove and let cool for 10 minutes, then slice into rectangles (should be about 8 pieces).
- Serve immediately or reheat for later.
