Italiano
It’s called Kepurp and is the answer to the spread of Neapolitan Kebab, dish of Middle Eastern tradition, fast and economical, which has become in Italy a comfortable alternative to pizza and piadina. He invented the Neapolitan chef Ciro Salatiello, chef official Napoli football. “The Kepurp actually originated in London – he said – with my daughters that they wanted to stay there and they asked me to come up with something because there were so many ‘kebabbiani’ and so did the idea of Kepurp. The media effect, then, meant that the Kepurp become a bit ‘heritage of everyone”. The Kepurp is, in essence, a “tower” of salad of boiled octopus, be sliced just like the kebab. “It takes 25 kg of octopus – said Salatiello – once cooked goes a bit gelatine in a cylindrical container of size, should be crushed and must remain in the refrigerator for about 20 hours”. The recipe Kepurp a host of other is contained in the book “The ingredients of a lifetime“, according to the work of the chef from Campania. “The ingredients of life are to each of us, and not only of my – concluded Salatiello – so I think between cheese or maccaronara of Avellino, scialatielli, bottles of tomato sauce, we have all the ingredients to tell concretely and even a little ‘innovation that happens in Naples in food culture”.
