Ｆａｂｕｌｌｕｓ

08/03/2026

Remember... Grapes are women 😎

13/01/2026

https://differ.blog/p/fabullus-rome-a-wine-experience-inside-a-2-000-year-old-roman-cellar-bd923a

Fabullus Rome: A Wine Experience Inside a 2,000-Year-Old Roman Cellar

13/01/2026

https://medium.com//discover-the-hidden-gem-of-rome-fabullus-wine-cellar-experience-c2a7bdd0785b

Rome is a city that never stops telling stories. Every stone, every street, every hidden corner whispers something about the past. But what…

10/01/2026

https://fabullusrome.com/lazio-wines-tasting/

Rome Wine Tasting | Food Tasting with Wine Pairing in Rome. Rome Wine Cellar Fabullus is in a Roman cistern of the 1st c. A.D. in Trastevere.

29/12/2025

🍷𝐍𝐨𝐫𝐜𝐢𝐚❜𝐬 𝐩𝐫𝐢𝐳𝐞𝐝 𝐛𝐥𝐚𝐜𝐤 𝐭𝐫𝐮𝐟𝐟𝐥𝐞... 𝐓𝐡𝐞 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧 𝐢𝐬 𝐰𝐡𝐢𝐜𝐡 𝐰𝐢𝐧𝐞 𝐭𝐨 𝐩𝐚𝐢𝐫 𝐢𝐭 𝐰𝐢𝐭𝐡...🍷Indecision? We drink over it! 2019 Montepulciano Noble Wine, 2016 Barolo Riserva, and an Amarone aged 32 months? You're kidding, right? 😂🍷

24/12/2025

🎄𝙒𝙝𝙞𝙩𝙚 𝙬𝙞𝙣𝙚, 𝙧𝙚𝙙 𝙬𝙞𝙣𝙚, 𝙤𝙧 𝙗𝙪𝙗𝙗𝙡𝙮... 𝙒𝙝𝙤 𝙘𝙖𝙧𝙚𝙨❓ 𝙊𝙤𝙥𝙨❗ 😂🍷❞ sends you warmest wishes for the holidays... And a gentle reminder: drink responsibly, or not too responsibly... 😉🥂

29/11/2025

❄️🍷We know how to tackle winter... When we crack open a bottle, it's always spring... Brrr😂... After a couple, we'll be waddling and talking like Pingu!

11/10/2025

The Origins of Sfogliatella*
1. *Conventual Origins in Amalfi*
Sfogliatella did not originate in Naples, but rather in the Amalfi Coast, specifically in the Santa Rosa convent in Conca dei Marini (Salerno province). Legend has it that a nun found leftover cooked semolina in milk and mixed it with other ingredients, wrapping it in layers of dough to avoid waste – thus was born the "Santa Rosa", the ancestor of sfogliatella

2. *Transfer to Naples and "Revisitation" by Pintauro*
In the early 19th century, a Neapolitan pastry chef, Pasquale Pintauro, gained access to the original Santa Rosa recipe and brought it to Naples, modifying some details such as the shape of the dough, removing cream and cherries from the filling, and refining the shell. It's said that it took about 150 years for the "sfogliata" recipe to travel the ~60 km between Amalfi and Naples.

3. *Two Main Variants: Riccia and Frolla*
- Riccia: the shell is made of very thin layers (a sort of "mille-feuille") and is crispy.
- Frolla: uses shortcrust pastry (more compact and crumbly) instead of the layered dough, but with the same basic filling.

4. *Name and Meaning*
The term sfogliatella comes from "sfoglia" (meaning "layer" or "leaf") because its appearance resembles many thin blades or overlapping sheets. The ancestor "Santa Rosa" took its name from the convent where it was invented.

5. *Local Celebrations*
In Conca dei Marini, events and festivals are held in honor of sfogliatella and Santa Rosa (e.g., on August 2nd and 30th) to commemorate the historical-cultural connection of the dessert to the territory.

6. *Legendary Aspects vs. Historical Reality*
Much of what is told is oral tradition or legend (e.g., a nun named Clotilde" improvising the recipe) and is not always documented.