BUFFALO CHEESE AND WHEAT FOR CHIRICO PASTIERA 4.0
Ricotta is an extremely versatile ingredient in the kitchen, it is very good for both sweet and savory recipes.
The most commonly used types are the ricotta cheese, from neutral flavor, and ricotta, tastier and animal hints more or less marked.
There is another variety of cottage cheese, which lies exactly in the middle of the previous variants: the buffalo ricotta.
Ricotta di Bufala Campana DOP
Recall that the Ricotta di Bufala Campana DOP - like all other ricotta - it is not a cheese but a fresh dairy product, proceeds from the whey resulting from the production of Mozzarella di Bufala Campana Dop. In some cases, the serum can be enriched with milk or cream buffalo.
Cremosa, tasty and with no particular aftertaste, the buffalo ricotta is a highly nutritious food, although still not exploited to its full potential.
A tal fine, the Consorzio Ricotta di Bufala Campana DOP He has devised an appointment to celebrate his own product and the most iconic preparation made with it: la pastiera.
L’incontro Pastiera 4.0 It was held Wednesday 3 April to Caserta at the headquarters of the Consortium Ricotta di Bufala Campana DOP, inside the Royal Palace of Caserta, and involved partners as well as the other key ingredient of the cake from Campania: wheat, represented by a company of excellence, Chirico.
Cooked wheat Chirico canned
The initiative focused attention on the role that this famous sweet Campania has in our history: la pastiera, more than any other, It is the sweet memory, perfumes, of rituals.
It has also tried to give a new look to pastiera preserving the two main ingredients that represent the soul, corn and buffalo ricotta.
The meeting moderated by Angelo Cerulo, Responsible Ansa Campania, He was attended by the President of the Consorzio Ricotta di Bufala Campana DOP Benito La Vecchia.
Benito La Vecchia, President of the Consorzio Ricotta di Bufala Campana DOP
To illustrate the evolution instead of the cooked grain, ancient and laborious housewife processing up to its historical distribution in cans as precooked ingredient and the most recent introduction of a filling market for pastiera, è stato Mario Palma, director of the company Chirico.
A seguire, the interventions of the guests: Chef Giuseppe Daddio, the costume expert Mino Cucciniello, The TV presenter Veronica Maya, the food critic Luigi Cremona and pastry neo Italian champion Alessandro Bertuzzi.
Giuseppe Daddio
Luigi Cremona and Veronica Maya
Alessandro Bertuzzi and Luigi Cremona
Domenico Raimondo, President of the Consortium Mozzarella di Bufala Campana DOP
Unanimous agreement on the importance of traditional pastiera homemade as an opportunity for family and social gatherings; relatively to the concept of a pastiera 4.0 It discussed the opportunity for reinventing and possibly propose professionals throughout the year.
The coordination of the event was entrusted to the High School Dolce e Salato Chefs Giuseppe Daddio and Aniello di Caprio, which in turn involved 7 Pastry Chef imagine and realize their vision of pastiera revisited.
THE TASTING
Raimondo Esposito Pastry Sal De Riso Amalfi Coast: Sun Wheat
Section with buffalo ricotta, cinnamon and orange blossom infusion, orange confit, sponge cake with orange juice, cioccolato bianco, crispy wheat (cotto, fried, caramelized and then coated with white chocolate), crema pasticcera, pasta frolla.
Raimondo Esposito – wheat Sole
Raimondo Esposito – wheat Sole
Raimondo Esposito – wheat Sole
Vincenzo Faiella Pastry Tenerità: Sweet Susy
White chocolate mousse, orange gelée, shortcrust pastry to Madagascar vanilla and orange peel, frosting mirror to jam orange.
Vincenzo Faiella – Sweet Susy
Vincenzo Faiella – Sweet Susy
Vincenzo Faiella – traditional easter cake
Vincenzo Faiella – traditional easter cake
Salvatore Tortora, Head Pastry Chef of Italian Espresso: Partenope 4.0
Fund pastry with almonds and ghee and Madagascar vanilla, cream pastiera, sponge cake and almonds soaked orange frosting and caramel.
Salvatore Tortora – Partenope 4.0
Gennaro Peluso Pastry The Drop: Small Vesuvius
Shell of puff pastry with filling of filling pastiera.
Gennaro Peluso – Small Vesuvius
Marco Aliberti Aliberti Pastry: Pas-third-rare
Crumble almond and citrus, Water creamy with vanilla and orange flower, light cream of wheat and ricotta, gelée with blood oranges.
Marco Aliberti – Pastiera traditional Past Tie-ra
Michele Cappiello Pastry Cappiello: Perfume
Short pastry molasses and cinnamon, creamy pastiera with annurca apple and distillate melurca, frangipane almond and hazelnut, chiboust cream to orange blossom.
Michele Cappiello – Perfume
Michele Cappiello – traditional easter cake
Antonio Angora Pastry Baiano: Grancio
Sweet orange baked with creamy ricotta and wheat, Breton shortbread with caramel and insert the yellow fruits.
Antonio Angora – Grancio
Antonio Angora – traditional easter cake
TRADITION AND INNOVATION
With regard to the binomial Tradition and Innovation - that cyclically reappears in the field of gastronomy and the arts - here are some thoughts of our "assaggina" Francesca Gallo.
This dualism is a topic particularly acute because Italy is a country sensitive to change and jealous of his gastronomic heritage.
We are launching in defense of historical recipes "defaced" brandished like a club the concept of Tradition; ma, If the advent of pre-cooked corn can has taught us anything, we are often unaware of the fact that the latter over the years has already evolved based on the predominant flavor and progress. Who they are responsible for so much excitement in Italian in front of the latest recipes? Normally the unrelenting fusion cuisine, simplification, the "new recipes" guilty to overshadow and distort the old ones. In sharp contrast, Events like this are vital in stimulating the dialogue between professionals and the public and contemplate new roads without the anxiety of forgetting the past.
"Tradition and Innovation", Moreover, concepts are not so easy to break down in relation to a recipe: yet it is something I see as crucial before considering a reinterpretation that is not an end in itself. What does it say that a dish as is traditional pastiera? There are aspects that can be improved? There are updates in techniques that are worth experiencing on the plate? What makes it special and recognizable, what are its essential elements? They can be recombined in a new look while remaining faithful to the original spirit? What are your ties with the territory? It is a totem plate of a representative time of regional and national culture, as you may decline at other times of the year without diluting the emotional charge?
I recently read a quote by Gustav Mahler just about the tradition at restaurants, in an overview of the same topics included in "Identity Greedy" in Milan: <<Tradition is guarding the fire, not worship the ashes>>. How can we do then to keep the fire of Italian gastronomy without sensitivity to find ourselves worshiping a bunch of ash composed of "old recipes" untouchables in their vintage aura? How can we do to keep the same spirit that animates us to the sacred recipes even in our new creations, to innovate wisely and not just the anxiety of not being considered agée?
It is a discourse very complex for a country like ours where every region has dozens of traditional dishes, appunto, which undoubtedly enrich us but they are also a heavy baggage to carry on their shoulders. All these questions need answers, and the only way to have them is to talk involving the whole chain: produttori, entrepreneurs, chef, and not least the public need to be constantly urged to test their skills, to push the desire to "innovate" by challenging preconceptions about "tradition" (those that are seriously agée), challenged to experiment with new ways to keep the sacred fire of healthy cuisine.
I hope many more 4.0!
Consorzio Ricotta di Bufala Campana DOP
Via Gasparri, 1 Reggia di Caserta / Regie Cavallerizze - Caserta
such. 0823/424780
http://ricottadibufalacampanadop.it/
Chirico
Via F. Giordani, 23 - Naples
such. 081/19361755
www.granochirico.it
