PASTRY BIAGIO MARTINELLI, AVERSANA POLISH IN FOUR TASTES AND IN RUSTIC VERSION
La Polish is a typical dessert from the city of Aversa, consisting of a brioche pastry wrap filled with custard and black cherries.
In bassoon format – ideal for breakfast – or in a cake version – perfect as a Sunday dessert -, the Polish woman is a real star of pastry shops in the entire province of Caserta (e non solo).
An excellent interpreter of this typical Aversano product is Biagio Martinelli, twenty-nine year old pastry chef owner of the homonymous restaurant located in the center of Aversa.
Since opening in 2017 the Polonaise has always been the protagonist of Martinelli pastry shop, also in the innovative variant to the Mela Annurca IGP (soon resumed by various places in the area).
The latter were then joined by two other versions, the Vegan Polish e la Polish fondant.
THE PASTRY
Biagio Martinelli, classe 1991, son and grandson of art, he started very early to take his first steps in the world of pastry, and despite his young age he has already accumulated a conspicuous wealth of experience and technical skills.
Its fixed points are very precise: high quality ingredients, careful processing, enhancement of the territory.
However, there is no lack of international inspirations, for example some French-style preparations such as puffed croissants and macarons.
Biagio particularly loves large leavened products; for the upcoming Easter, his proposal is a colomba prepared with mixed wholemeal flour, apricot pellecchiella and candied ginger.
THE PASTRY
Pasticceria Martinelli is modern and welcoming. The environment is pleasantly enlivened by colorful tiles and large photos on the walls.
Also serving as a cafeteria, it is active continuously all day until late in the evening.
Thanks to the outdoor space it is possible to enjoy a break at the table, short or long, both sweet and salty.
THE PROPOSAL
The proposal for an aperitif or for a lunch break is interesting, with pieces of savory mignon pastries and alcoholic and non-alcoholic drinks.
In the menu, Mini burgers in chianina, formaggio, pomodorino; Mini croissant with fondue, raw San Daniele, misticanza; Macaron with mascarpone and lime; Tartlet with cheese mousse, honey and dried fruit.
The two leavened products are very well executed – croissant bun – as much as the other two products – macaroon and tartelletta -, which use the bases and characteristics of sweet pastry but are definitely effective even in the savory version.
As an example of pairing, the alcoholic cocktail Mediterraneo (Gin Mare and Mediterranean Fever-Tree tonic water, garnished with mandarin zest and a sprig of smoked rosemary) or the non-alcoholic one Caribbean (pineapple juice, coconut syrup and fresh lime juice, garnished with hibiscus leaves).
An aperitif that is neither banal nor obvious, but pleasantly cared for and served with kindness by the home team.
Designed for an aperitif or as an appetizer also the Rustic Polish, that is the transposition in a salty key of the classic Polish Aversana. Conceived and perfected by Biagio Martinelli during the break imposed by the Covid emergency, Rustic Polish sees the use of local products such as diced black Campanian pig salami (which replaces the sour cherries) and diced provolone del monaco DOP, while the custard becomes salty thanks to the use of parmesan and black pepper.
Biagio found the ideal match with the 15 Meters Asprinio d’Aversa Terre del Volturno IGT di Masseria I Santi, a sparkling wine (charmat vinified in three months) different from the classic Asprinio di Aversa sparkling wine while using the same grape.
The name 15 Metri is inspired by the height of the vines planted with trees in Aversana, typical of these areas. This is the first ever bottled production of the Masseria I Santi company, up to now only grape producer, designed not only for special occasions but to combine with any meal thanks to the characteristic acidity.
Rustic Polacca is available every day at Pasticceria Martinelli, sliced or whole cake (in two sizes, a kilo or half a kilo). At the weekend it is sold out for take-away, so booking is preferable.
The four versions of sweet Polish are also always available: classica (custard and candied black cherries, in an excellent interpretation), with annurca apple (brioche dough with butter with custard and semi-candied apple annurca campana PGI, vaniglia, cinnamon and almond crumble on the surface; ottima!), vegan (dough without eggs and butter with only vegetable fats and egg-free soy cream filling; personally I would have preferred an extra virgin olive oil mixture, who knows it may not be in the future) and fondente (bitter cocoa mixture, dark chocolate custard 70% and sour cherries, very chocolaty).
Biagio recommends pairing with sweet Polish Ebro Asprinio Terre del Volturno Passito IGT from the winery I Borboni.
But the Pasticceria Martinelli is not limited only to the Polish one: we suggest you try the Zeppole di San Giuseppe, in the classic fried variants, baked with chantilly cream and strawberries, and cocoa with chocolate and black cherry cream.
We thank the Press Office Manager Laura Gambacorta for the presentation reserved for the press.
Biagio Martinelli pastry shop
Via Paolo Riverso, 101 – Aversa, Caserta
such. 081/18245446
www.pasticceriabiagiomartinelli.com
www.facebook.com/pasticceriamartinellib