DESSERT PARTY GREAT PERFORMERS 2019
How many variations can have a Raffiolo? event Sweets of the Great Performers Parties signed Mulino Caputo we counted at least 13.
The eighth edition of the now traditional event dedicated to the Neapolitan Christmas cakes – which it took place Monday 11 novembre presso il Caruso Roof Garden the Grand Hotel Vesuvio Via Partenope – had as its protagonist the Raffiolo (o raffiuolo, if you prefer), sweet convent with more than 300 years of history.
It was born on imitation of a filled pasta, i ravioli. To create the sweet version were the Benedictine monastery of San Gregorio Armeno in Naples around 1700.
In raffiuoli, the raffioli, iced cakes are made with flour, zucchero, eggs and apricot jam. There are two variants: a simple and a more elaborate that the filling of the cassata, with ricotta and chocolate chips.
Thirteen master pastry chefs from Campania have offered their interpretation of the Neapolitan specialties.
Alessandro Cione, pastry chef of the restaurant Caruso the Grand Hotel Vesuvio, It presented a large assortment of decidedly original raffioil: simple Raffiolo; chocolate and cranberries; carrots and almonds; al roccocò; chocolate with marzipan and rum; Pistachio with cottage cheese and sour cherry.
Salvatore Capparelli, homonym Neapolitan pastry, in addition to the classic Raffiolo he has designed two new versions: with a sponge cake, ricotta and orange heart and another with ricotta cheese, the heart of apricot and almonds with icing with brown sugar.
The scenic raffioil "Oplontis" of Sal De Riso the Bistrot Sal De Riso Amalfi Coast: sponge cake with almonds, Ricotta Cream, semicandite pieces of apricot and raspberry glaze, both single version that mignon.
dextrose Icing mirror and round shape for elegant raffioil mignon Carmine Di Donna, pastry chef of the restaurant La Torre del Saracino Gennaro Esposito (due stelle Michelin).
Files trancetto of the Raffiolo Salvatore Gabbiano della pasticceria Last but Pompei, with pasta panettone reworked, icing and layers inspired by the sweet Classic (with marzipan and ricotta).
"Raffiuolo the rogue in him" the proposed Marco Infante Neapolitan brand Infante House. A fusion between Raffiuolo and Dark Brown: sponge cake filled with ricotta cream, covered in white chocolate and finished with slivers of dark chocolate.
"Orange Raffiol" creating Marco Napolitano della Napolitano Pastry di Napoli: sponge cake enriched with wheat, millefiori and orange essence to remember the taste of Neapolitan pastries.
"Spaccanapoli" revisiting the brothers Raffiolo Andrea and Nicola Pansa della Pansa Pasticceria Amalfi, a glass consists of a mousse with ricotta and orange, a creamy dark chocolate and crunchy almonds.
lightened version of the traditional Raffiolo Alfonso Pepe della pasticceria Pepe Mastro Dolciere di Sant’Egidio del Monte Albino, con ricotta di pecora, chocolate chips and apricot jam.
Gianluca Ranieri della Pasticceria Ranieri Naples has given up the frosting in favor of a dollop of mousse of milk: made with dark chocolate and stuffed with ricotta for "Cassatina bare Ranieri".
Ciro Scognamillo della Pasticceria Poppella Naples has dedicated Raffiolo "O'Spagnuolo" the historic building in his neighborhood, The health district. The candied oranges are outside.
A traditional Raffiolo oversize format suggested by the new dean of the Neapolitan pastry, Sabatino Sirica dell’omonima pasticceria di San Giorgio a Cremano.
Five tastes of raffioil made by Alessandro Slama, young baker master Ischia winner of the World Championship for the best Panettone traditional handcrafted panettone: classico, tiramisu, cioccolato, fragola, passion fruit.
We loved these innovative versions. We'll find Raffiolo in Neapolitan pastry shops all year? we'll see.
Edizione 2013
Edizione 2014
Edizione 2015
Edizione 2018