LE DOLCEZZE DE IL GIARDINO DI GINEVRA

I met Anna Chiavazzo on the occasion of Evening 8 hands which it took place on 23 April at the pizzeria The News of Naples. For that event, He had submitted its sweet original creation, Helios, inspired by the film The sun in the pot and made some of the ingredients that usually seasoned Neapolitan pizza: il pomodoro, ricotta and basil.

Ebbene, I was deeply impressed by the dessert. It is not easy for a taster usual to find something truly innovative, not approved, capable of shaking the palate – too often resigned to flavors trivial, similar or slightly engaging – but Helios was a real find. A gamble well balanced and brilliantly managed.

E così, in the throes of an irresistible attraction, I decided to learn more about its creator, and I wanted to visit her in her "garden of creativity". Sì, because Anna is the owner of Il Giardino di Ginevra, a workshop that produces chocolates, praline, biscotti, rosoli, torte, pastries, jams and all that fancy suggests.

Il locale, pleasantly furnished like an elegant living room, reminds cake's shops of the early twentieth century; a charming and fascinating, where you feel immediately at ease.

During a cordial chat, Anna told him, its history, his training and how it arrived at the decision to open his shop in 2008.
Do not call pastry, mind you. It is the space in which he can express his individuality, He gives free rein to his art and to his inventive.

Anna Chiavazzo

Anna has always had a passion for food to three hundred sixty degrees. From his father he learned the love for the raw material, even I am going with him to fishing, and learning to conserve tuna and anchovies. Prefers still communicate through the sweet, although it is a very good chef in the round. Infatti, also carries banqueting service and preparation of savory pastries. From his words reflected a deep love for craftsmanship, and to the importance of the involvement of all five senses in the case of cooking and also to taste.
In generale, He believes that food should evoke feelings of memory, but also cause new, ed è questo principio che la guida nelle sue creazioni.

Its products are mostly unpublished, and each has its own sweet name, because it has its own history. One example, his pastiera with apples annurche and buffalo ricotta (one of the five different types which produces, who offered me accompanying it with a cup of tea), is called Malorca.

La shepherd Malorca

Anna excellence of the ingredients is crucial, on this point does not compromise. Like myself, It is a firm advocate of the use of the yeast, together it produced panettone and doves and for which strictly complies with a slow rising, senza induzione. Il suo maestro è stato Rolando Morandin, an authority on sourdough.

The cone of tarallo

When he showed me his laboratory, io, pastry clumsy, I had to summon all my strength to be able to put myself from tinkering with his tools!

Tra le altre cose, Anna is one of the members of the regional delegation of the National bell Le Donne del Vino, promoting wine culture in the broadest sense.

I was won over by the purity of this woman, its integrity and of course its cakes!

It was difficult to break away from this corner of serenity, but I hope to recover as soon as Anna and her sweetness.

Il Giardino di Ginevra
Via G. Stroffolini, 31 – Casapulla, Caserta
such. 0823/1703137