PASTICCERI & PASTICCERIE 2019
Now in its third edition, the event Pasticceri & Confectioneries celebrates pastries awarded Three and Two Cakes homonym Guida the Gambero Rosso.
A host this year's festival organized by Taste of Napoli City was the Roof of 'Hotel Royal Continental, Partenope on the waterfront.
Twenty-two bakeries from across Italy have presented creations of traditional and modern pastry, some of which were generated in premiere for the occasion.
Despite being greedy impenitente of almost every food, in my scale of the sweet pleasures it ranks head and shoulders above the rest. A good dessert is both comforting, affectionate remembrance of the past and curiosity about what is new; is the result of technical and dedication, indispensable precision, but also poetic, almost mystical balance between inspiration and rigorous composition.
I admire the approaches of the great pastry chefs in the world, and I follow them to be inspired by their vision, let me dazzled by their creations and remain amazed the skill with which five or ten different preparations are assembled to become small unforgettable masterpieces.
Knowing what it has to offer our land to the pantheon of pastry is pleasure and sincere interest, but also a sign of respect for the artisans who bring with them a tradition luggage, often difficult to reconcile with the experimentation.
Events like "Pastry Chefs and Pastry" not only keep alive a vital connection between professionals and us fans, but also act as a litmus test for the sweet Italian evolution in this specific historical moment; the commingling are increasingly fast and frequent, thanks to the high exposure in traditional media and new platforms like Instagram.
Participate in various editions is particularly interesting because it allows you to see how over the proposed works may soon change, and in which direction.
The professionals attending have led some examples of their idea of pastry, drawing a fairly clear picture of where we are and where we are going.
THE PROTAGONISTS
There are the hard-core of Tradition: ad esempio Sirica with its classic Neapolitan pastry, Spinnato with the Sicilian pastries and Pansa the pastry of the Amalfi Coast, It referred to particularly appreciate the peel sfusato amalfitano candied.
They are pillars of the traditional cake, guardians and promoters of ancient recipes that continue to be loved.
There are enterprising working on new tastes and textures: the proposed salty mignon from De Vivo – pastry evolving – He was among the most unusual and interesting; the unforgettable pralines Provolone del Monaco and the yuzu (Japanese citrus fruit) della pasticceria Ratto They have probably the honorable mention for the most intense and vibrant taste.
There are still esthete: Di Costanzo is the creator of elegant portions from specific style, reworkings of the classics lightning French.
Of his creations love mignon fruit (that were not present in the selection for the evening). To my question "What can I expect again?"The answer was" A reworking of Italian classics in miniature ". we'll see.
And then there are the acrobats, Pasquale Marigliano and will de Riso. Makers of sweet taste in my more structured, more harmonious, most complete. The mignon annurca apple and Marigliano Wandering with almonds and lemon De Riso were my favorite in terms of taste and balance; the tart Wandering the most complete ever, with the canonical composition elements of modern tart now even a little ' dessert: crumbly shell, jam, cream, biscuit wet aromatic, cream frothy. The aromas of lemon and almond remembered his famous lemon delight, but with a new sparkly dress from the tip a little 'sour to make things interesting.
Limone, much lemon throughout this selection, given that most of the pastry was present bell and lemon it is seasonal.
In particular, a predilection for the meringue tart with curd lemon, or the lemon curd in purity. Cioccolato, nocciola, berries and pistachio are equally present and appreciated in our bakery.
I'm curious to find out how will the next edition and how they will work this year our confectioners.
I hope that in the coming months to continue on this experimental line guided by inspiration, who venture selecting multiple ingredients, flavoring, more spices, that they feel safe enough to veer towards intense and exciting flavors as we Italians know well do.
Complete List of participants:
Alessandro Spagnolo – Pasticceria La Gioia
Carlo Cuofano – Pastry Switzerland
Ciro Poppella Scognamillo – Pasticceria Poppella
Claudio Gatti – Pasticceria Tabiano
Federico Betti – Pasticceria Peccati Di Gola
Gabriele Tangorra – Pasthello Pastry
Gerardo Di Dato – Pastry Di Dato
Giuseppe Ratto – Gran Caffe’ Ratto
Grace Mazzali – Pasticceria Mazzali
Marco De Vivo – Pasticceria De Vivo
Mario Armando – Armante The delights of Bourbon
Mario Di Costanzo – Di Costanzo pastry
Nicholas and Andrea Pansa – Pansa Pasticceria
Paola Rizzelli and Michele Vetere – Aldemorisco Pastry
Pasquale Marigliano – Pasticceria Pasquale Marigliano
Raffaele Capparelli – Pastry Al Capriccio
Roberto De Pascale – Pasticceria De Pascale
Sabatino Sirica – Pasticceria Sirica
Salvatore Gabbiano – Pastry Seagull Last but Pompei
Sal De Riso – Sal De Riso Amalfi Coast
Ugo Mignone and Raffaele – pasticceria Mignone
Vito Di Anna – Antico Caffé Spinnato
Wineries:
Gianni Doglia
Tenuta il Falchetto
Cantina di Solopaca
Azienda Agricola Fabio de Beaumont
Biasiotto Wines