Struffoli AND DESSERT PARTY INTERPRETED FROM MASTERS PASTRY

Beloved and very popular, gli struffoli Neapolitan are inevitable on the tables at Christmas time.
Garnished with sugar tails, confettini, or candied cherries, these sweet already bring joy to the eye and are also a symbol of good wishes.
The festive heirs of στρόγγυλος (strongoulos) Greeks were the protagonists of the seventh edition of Sweets of the Great Performers Parties by Mulino Caputo, on Wednesday, 7 November at the Roof Garden Terrace Anjou, eleventh floor of Renaissance Naples Hotel Mediterraneo.
The annual festival dedicated to the art of pastry has had as its main theme struffoli, played by 14 Master Confectioners who also declined all the repertoire of the great classics of the festivals.

Guest of honor of the event was Luigi Biasetto, homonymous pastry of Padua.
Winner of the World Pastry Cup in 1997, author of the famous cake Setteveli, He has recently published his latest book: Macaron, published by Italian Gourmet.
In Naples Biasetto took just a selection of Macaron of Feasts, including those Caramel and yuzu, Ginger and wasabi and at Spritz.

Luigi Biasetto

Luigi Biasetto – Macarons the holidays

Faithful to the classic Salvatore Capparelli della Patisserie F di Napoli, with its struffoli with citrus flavor, accompanied by a selection of traditional Neapolitan pastry (roccocò, cassatine, mustaccioli and other).
As a modern touch, coverage in chocolate Ruby for Divine Love, ancient convent sweets made with almonds.

Patisserie F

Patisserie F – Divine Love chocolate ruby

Patisserie F – Roccocò

Patisserie F – Mustaccioli

Two interpretations of the master struffoli Sal De Riso of the Amalfi Coast: version in chocolate syrup form member.
tasting, naturalmente, Also the famous leavened, including the Piemontese (Australian scented stuffed with raisins and Moscato hazelnut icing), l’Annurca (stuffed with Melannurca Campana PGI, Australian raisins and walnuts of Sorrento) and Ginger (with candied ginger and lemon).

Sal De Riso and Luigi Biasetto

Sal De Riso – Struffoli chocolate

Sal De Riso – Wedding cake struffoli

Sal De Riso – Panettone

Sal De Riso – Panettone

Pasquale De Simone, executive chef del Renaissance Naples Hotel Mediterraneo, It brought the desserts Revolution (name borrowed from the motion of the planets around the sun): a scoop of honey mousse covered with a spiral struffoli grain and citrus topped by struffoli.

Pasquale De Simone – Revolution

Mario Di Costanzo, pâtissier patron of Di Costanzo pastry in Piazza Cavour in Naples, It presented the struffolo White: a pyramidal composition 4 plans, consisting of bases of sponge cake (stuffed with candied fruit, miele, vanilla and two types of cream, a cinnamon-flavored and the other flavored ratatouille and star anise) entirely covered with struffoli. To top it all, a white chocolate coating.
Also present was the black Cassata, other original creation of Di Costanzo conceived in 2016 (which).

Mario Di Costanzo – struffolo white

Carmine Di Donna, pastry chef at the two-star restaurant Torre del Saracino, Marina d'Equa in Vico Equense, He ordered his struffoli on a base of sponge cake with chestnut and persimmon gelée, obtaining a very spectacular dessert.

Carmine Di Donna – Struffoli cake honey cake with chestnut and persimmon gelée

Struffoli in two variants for single-portion Salvatore Gabbiano, the Master of Pasticceria Gabbiano – Last but Pompei: in citrus version, with honey citrus zest and candied orange and lemon, stored in a tartlet dough sablée, and chocolate version, with fondant icing and chocolate and hazelnut tartlet.
Of note is the delicious Mont-Blanc by the glass and Macaron to mostacciolo.

Pasticceria Gabbiano – Last but Pompei

Pasticceria Gabbiano – Struffoli citrus

Pasticceria Gabbiano – Struffoli chocolate

Pasticceria Gabbiano – Mont-Blanc

Pasticceria Gabbiano – Macaron to mostacciolo

struffolo 3.0 per Marco Infante of Infante House, basically a mix of three specialties (cannolo, Cassata and struffolo): a cannoli made of pasta struffolo, stuffed with ricotta cream and decorated with honey, confettini e contradict.
Inoltre, a more classical composition struffoli in a crisp basket.

Infante House

Infante House – Cannoli struffoli

Infante House – Struffoli in basket

Infante House – marzipan sweets

Brothers Pansa, Andrea and Nicola, homonymous pastry, Local historian of Amalfi, They have focused on territoriality with Struffoli Amalfitans, covered with honey and lemon zest lemons IGP, products in their estate Villa Paradiso.
Excellent also the Kremlin at the Giffoni hazelnut and the famous candied citrus peel.

Pansa – Kremlin at the Giffoni hazelnut

Pansa – Candied citrus peels

Alfonso Pepe, the award-winning owner of Pepe Mastro Dolciere Sant'Egidio del Monte Albino, He has assembled two of his specialties: struffoli maxi served on panettone cubes to Vesuvius apricots.

Alfonso Pepe

Alfonso Pepe

Louis Pepe and Alfonso Biasetto

Gianluca Ranieri, Article creator holds three artisanal bakeries (two at Vomero and a Pozzuoli), He has signed an unusual version of struffoli, lying on a bed with ricotta mousse with crispy insert Chocolate pistachio and covered with organic wildflower honey.

Pasticceria Ranieri – Beehive of goodness

Sabatino Sirica, Dean of Neapolitan pastry, He has drawn out all the must of Pasticceria Sirica di San Giorgio a Cremano: struffoli in classic cornucopia and many traditional specialties, raffaioli like cassata, ricciarelli, the divine love and mustaccioli.

Pasticceria Sirica – Struffoli in cornucopia

Pasticceria Sirica

From pastry Salvatore Tortora, Neapolitan Ètoile Cafeteria, comes the cake Struffolosa, that is coupled with mignon Struffolina: a base of pastry with honey mousse, dark chocolate disk and namelaka white chocolate and lime.

Ètoile Cafeteria – Struffolosa Cake

Ètoile Cafeteria – Struffolina

Ètoile Cafeteria

Ètoile Cafeteria

Salvatore Varriale, Master of the homonymous Neapolitan pastry, He has topped its struffoli with candied ginger and lemon and has them mounted ring.

Salvatore Varriale – Struffoli with candied ginger and lemon

In Conclusion, neri, white or natures, fried or baked, arranged in the form of cake, in crisp containers or served in portions imaginative, struffoli are undisputed and indispensable icon of the Parties!