PASTRY BIAGIO MARTINELLI, THE TWO WAYS OF BREAKFAST
If you love salty to the bitter end, even for the first meal of the day, the Biagio Martinelli pastry shop of Aversa is right for you.
In the new autumn menu of the Aversana pastry shop there are in fact many options able to satisfy both lovers of sweet breakfast and supporters of savory breakfast.
ITALIAN BREAKFAST
The Italian breakfast offered by Pasticceria Martinelli includes the classic leavened products of the morning, made in a workmanlike manner: the croissant is peeled, not briosciato, made with excellent water-washed wheat flours, 72 hours of maturation e 12 ore di lievitazione.
Croissants and Brioche are the protagonists of a real "Breakfast on demand": in fact, they can be filled at the moment to your liking with a trio of spreadable creams of the house in gianduia flavors, pistachio and almond & caffè.
In abbinamento, the modular cappuccino: you can choose either the base (caffè, barley or decaffeinated) than the type of milk (whole vaccine, soy vegetable drink, of oats, of rice or coconut). A sign of attention and sensitivity towards plant alternatives and plant-based nutrition.
No fear: even the addicts (like myself) they can be satisfied with a selection of teas and infusions Dammann Frères.
SALTY BREAKFAST
The savory breakfast offers an assortment of growing rustici, tra i quali: Classic croissant with San Daniele ham, Parmigiano Reggiano fondue and confit cherry tomatoes; Vegan croissant with hummus and mixed vegetables; Wholemeal croissant with citrus cheese cream, salmon and rocket; Crescent ai 5 cereals with gorgonzola and nduja.
Savory croissants can be paired with healthy juices, come: Fresco&Spicy (green apple, Ginger, Celery); Thirst-quenching&Gustoso (Kiwi, Celery, Yellow melon); Dolce&Fruit (Beetroot, Carrots, Oranges); Detoxifying&Earthy (Strawberries, Orange, Pomodoro).
The variety of tastes is subject to the availability and seasonality of the ingredients.
It should be emphasized that the savory croissants of Pasticceria Martinelli fall fully within the sphere of savory pastry: as specified by the owner and pastry chef Biagio Martinelli, savory pastry is different from rotisserie, since it incorporates the techniques and preparations of classic sweet pastry, but using ingredients from the restaurant world.
THE BIAGIO MARTINELLI PASTRY CAKE
We met Biagio Martinelli on the occasion of the presentation of his rustic polish, creation that went alongside another original idea, the Polish with Annurca apple (widely imitated in many Aversan patisseries).
Also in this tasting itinerary proposed to the press in collaboration with the Press Office Manager Laura Gambacorta, the peculiarities that we had previously encountered are confirmed: the dynamism of the offer, the careful choice of ingredients, the ability to master the techniques, the care in the combinations, attention to the health and taste needs of customers.
We can only reiterate our "Bravo" to this young man of less than thirty years, which gave birth to a solid and convincing project.
Biagio Martinelli pastry shop
Via Paolo Riverso, 101 – Aversa, Caserta
such. 081/18245446
www.pasticceriabiagiomartinelli.com