FLOUR AND CHOCOLATE – THE SWEETS OF THE PARTIES OF THE GREAT INTERPRETERS BY MULINO CAPUTO 2021

Chocolatiers can rest assured: even during the Christmas holidays, their greedy desires will be fulfilled thanks to the proposals of the Italian pastry chefs.

Since the last edition of the event The sweets of the feasts of the great interpreters by Mulino Caputo, held Monday 29 November in Naples at the Grand Hotel Vesuvio, it became clear that with flour and chocolate it is possible to make great creations capable of celebrating Christmas with dignity.

Farina & Cioccolato was precisely the theme of the tenth edition of the event (that we have been following since the beginning) designed by the Neapolitan mill.

Eleven pastry chefs who tried their hand at Caputo flours and many different types of chocolate.

Luigi Biasetto (Pastry Biasetto - Padua) he wanted to bring not only the chocolate from his saplings to Naples, but also Pandoro - leavened with a very long process - and a tribute to Alsace: the Oriental Panettone, rich in dried and candied fruit (7 different fruits) with an infusion of oriental tea.

Luigi Biasetto

Michele Cannavacciuolo (The Torre del Saracino - Vico Equense) has revisited the sweet Campania that accompany the Christmas holidays, giving them an eye-catching appearance (such as the cards and numbers of the Neapolitan bingo).

Michele Cannavacciuolo

Michele Cannavacciuolo – Neapolitan bingo

Salvatore Capparelli (Pasticceria Capparelli - Naples) proposed a traditional-innovative Mustacciolo with glossy glaze.

Salvatore Capparelli

Salvatore Capparelli – Mustaccioli

Chiara Cianciaruso (Mon Sciù - Naples) brought a tradition from beyond the Alps to Naples, the Yule log. His personal interpretation of the log is made with single-origin Peru chocolate, a creamy mango and kalamansi and a chocolate and bitter herb biscuit.

Also available for tasting is a roundup of his sablés diamant biscuits, contained in beautiful boxes that portray his small Neapolitan pastry. Of course I chose the Matcha and cranberries flavor.

Chiara Cianciaruso

Sal De Riso (Sal De Riso Costa d'Amalfi - Minori) presented two chocolate panettone: Chocolate Panettone, with dark chocolate mixture and filled with vanilla candied apricot wedges, and Panettone with three chocolates, with gianduia and white chocolate drops, latte, dark and hazelnut.

The creations of Sal De Riso

Carmine Di Donna ("Carmine Di Donna Gennaro Esposito" pastry line) has created a travel cake: a chocolate crown perfect as a cadeau for the holidays, enclosed in an elegant red box with tartan decoration. Ready to give as a gift.

Carmine Di Donna

Marco Infante (Leopoldo 1940 and Casa Infante - Naples) he dressed the sweets of the Neapolitan tradition with all the colors of chocolate; the praline is newly created “Mo’ veins Christmas” with the scent of roccocò, with gold decorated chocolate shell and a praline almond on top.

Marco Infante – Cassatine

Marco Infante – Praline Mo’ veins Christmas

Pasquale Pesce (Pasticceria Pesce 1896 – Avella) on this occasion he had his famous Cassata Avellana wear the evening dress, using cocoa sponge cake, ricotta with chocolate, chocolate chips and hazelnuts of the Mortarella variety with chocolate pralines.

Also noteworthy is his Panettone Don Ernesto, from the hazelnut dough with chunks of gianduia chocolate and hazelnut paste.

Pasquale Pesce

Pasquale Pesce – Cassata avellana with chocolate

Ciro Poppella (Poppella - Naples) instead he coated the classic struffoli with dark chocolate, also offering them in crunchy baskets.

Ciro Poppella – Struffoli chocolate

Sabatino Sirica (Sirica Pastry - San Giorgio a Cremano), fresh eighty-year-old with an ever-young spirit, she showed off a gorgeous naspro-free cassata with just chocolate and a delicious assortment of Christmas sweets.

Sabatino Sirica

Sabatino Sirica – Cassata with chocolate

Angelo Mattia Tramontano (Gran Caffè Napoli 1850 – Castellammare di Stabia) gave the event a real load of sweetness: Paris Brest with chocolate, Chocolate pie, Caramelia chocolate millesfoglie, Neapolitan cassata with chocolate, Panettone Citron and Panettone with dark chocolate. Original Donna Sofia: a reinterpretation of the "open" Neapolitan shortcrust pastry sfogliatella, dedicated to Loren, made with a shortcrust biscuit, semolina, candied fruit and a white chocolate coating.

Angelo Mattia Tramontano

All the desserts presented at the evening are on sale in the respective pastry shops of their creators.