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There are people who are no guarantees. Guarantees of brilliance and originality of the idea, care and skill in the package it and implement it, certain of success, in fact. Carmen Davolo, pr experienced, is the person who expresses such relevant guarantees and if they have had yet another demonstration last week at Beluga Sky Bar at Romeo Hotel in Naples with the event “Molino Caputo: The Christmas cakes of the great interpreters, between tradition and innovation. The south is home to the North. “Red carpet for the best Italian pastry, targeted tastings and tours for happy fews.
Alfonso Pepe, from Sant’Egidio Monte Albino (Sa), that the “King Panettone” in Milan has obtained the highest award in the category “classic Milanese”, brought the baba of Vesuvius, soaked in orange liqueur: exquisite. Playing at home, the star Salvatore Bianco chef de “Commander” (upstairs at Beluga Sky, at the hotel Romeo) has proposed “My Christmas”: an excellent creamy gianduja, accompanied by jelly khaki and chocolate bars . The Padua Luigi Biasetto, Relais Desserts and already world champion pastry, melted aromas of bergamot and mandarin southern with its classic mix chocolate enriched with walnuts, creating a very special cake that has baptized “Charlotte”.
Rosanna Marziale, starry chef of the restaurant Columns of Caserta, near his already well-known cake beer, has proposed a “False Gianduiotto” where the fake is in the filling: craft beer and coffee. Sabatino Sirica, from San Giorgio a Cremano (Na) has proposed the classical tradition: Mostaccioli, Raffaioli Pasta and real, as well as an impeccable interpretation of Divine Love. Sal De Riso, the Amalfi Coast, has created for the occasion Panettone Millefiori, which has the distinction of allocate on its top a wealth of struffoli. Sal De Riso also presented the Wandering fruit, fresh podium at King Panettone of Milan. The Sunni Stella Ricci paid tribute to the Sicilian cassata with an elegant golden.
Paolo Sacchetti, from Prato, has been able to delight all with its famous peaches of Prato. Pasquale Palamaro, the chef of the restaurant Indigo, the Queen Isabella of Lacco Ameno (Na), has created his own version of the original chestnut, served with buffalo ricotta and laurel oil. Joseph Stanzione, chef of the restaurant Le Trabe Tenuta Capodifiume Capaccio (SA), has proposed the classic Neapolitan fried donuts, serving them on a pudding of milk and honey, accompanied by milk foam, sprinkle with ratatouille. Gennaro Esposito, multi-starred chef of La Torre del Saracino in Vico Equense (Naples), along with its pastry chef Luigi Buonocore, has proposed an excellent review of the cassata.
Together, therefore, not only the north and the south, but the different visual angle, pure confectioners and chefs who treat even the pastry of their cuisine. How To Tell The sweet pastry that has as its core business and the sweet pastry that has its own, it must be said, as the last but not least the meal served to customers at the tables. Several approaches backstage, very similar outcomes.
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