DI COSTANZO MARIO PRESENTS THE BLACK CASSATA
Christmas is an explosion of colors and flavors. There are many desserts and sweets that invade pastries in December, to finish straight on the tables of gourmets from all over Italy. Between these, cassata is definitely one of the most beloved.
If with panettone we're getting used to proposals always different variations and increasingly bold, the same can not be said for the sumptuous Sicilian cake, usually declined in its classic version.
Il maestro pasticcere irpino Pasquale Pesce ha regalato un tocco campano al dolce creando la Cassata avellana, leaving almost unchanged the basic ingredients and adding a local typicality, the Mortarelle hazelnuts.
Venerdì 9 December, the Neapolitan pastry chef Mario Di Costanzo He has instead presented to the press Cassata Nera: a cake inspired by the traditional cassata but made with sponge cake with almonds, jelly oranges from Sicily, ricotta di pecora, glassaggio al cioccolato fondente e foglia d’oro.
Mario, heir to a family of pastry chefs, è master chocolatier, and he wanted to make his own hallmark on a traditional recipe, preserving the original perfumes but with a new look.
This latest creation takes its place alongside the colorful chocolates and modern pastry that Mario Di Costanzo successfully implemented for some years. His is also the Babamisù, a dessert created by the merger of two classic flavors (the baba and tiramisu).
In Conclusion, during the upcoming holiday season both lovers of tradition and those of innovation will find bread for their teeth.
Di Costanzo pastry
Piazza Cavour, 133-135 - Naples
such. 081/450180
www.dicostanzopasticceria.it