"Curti", in Neapolitan dialect, is an adjective used to describe people who have a 'below normal height. Luigi and Antonio Ceriello, two brothers of St. Anastasia, a village on the slopes of Monte Somma in the Vesuvian area, they were dwarfs lilipuziani why the name '' 'e curti ". After touring the entire Italian peninsula, they decided to return to his homeland and to use the advantages of the enormous cultural baggage acquired during the work over the years in circus shows. They traveled a lot and gained a great knowledge of wines and culinary traditions of the various Italian regions.
In 1952 they reveal an inn that provided meals. This tavern had been opened by their uncle, who preferred the pleasures of the earth to those of the spirit, had abandoned the cassock and so the tavern was originally known as "O'Monaco" in dialect means "Monaco." The culinary inspiration of the two "curti" rediscovers some of the oldest dishes of Neapolitan cuisine, already minutely described some centuries ago in cookbooks of the Ca- valcanti and Corrado and rooted in tradition Vesuvian hinterland. Succulent preparations and the whole Neapolitan conviviality of "curti" were soon the original inn, now known as " 'a cellar de' and curti", a landmark of the local gourmets. Don Luis '' o curto ", the" public "of the two brothers, died in 1973 leaving still a vivid memory today, the Foscolo memory, not only among his fellow villagers. The culinary tradition is carried forward on the other "curto", Antonio, helped in the kitchen, as far back '52, his sister Assunta, by their granddaughter Angela and, from '65, the husband of the latter, Carmine D'Alessandro . When in 1990 dies the last of the two "curti", the typical is now firmly anchored in the culinary and managerial dictates of "curti", jealously guarded by their successors (Assunta, Angela, Carmine), who, animated with passion and increased professionalism, have expanded the choice of goodies, but without forgetting the strong links with the local tradition. In 1995, the two sons of Angela and Carmine, Vincenzo and Sofia under the aegis of Assuntina aunt, decide to market '' or nucillo ", producing it as required by a 1904 recipe guarded by the" curti ", which l 'they had endeavored to realize from the beginning the end of the meal then became a graphical ditissima custom of their local.
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