SAN GENNÀ… A SWEET FOR SAN GENNARO EDITION 2020
It is now in its third edition San Gennà… A sweet for San Gennaro, the pastry contest promoted by Mulino Caputo, held on Monday 7 September at the Roof Garden Terrazza Angiò del Renaissance Naples Hotel Mediterraneo di Napoli.
La manifestazione, who enjoys the moral patronage ofWIDE, the prestigious Academy of Italian Pastry Masters, and support of Agrimontana, Italian company appreciated all over the world for the quality of its candied fruit and marron glacé, saw challenge ten pastry chefs, each with its own creation dedicated to the patron saint of the city of Naples.
Luigi Avallone of the Fratelli Avallone pastry shop in Quarto (Naples) proposed "'O pasticc' 'and San Gennaro – The Pasticcio di San Gennaro ", a shortcrust pastry made with flour 00 Caputo mill and potatoes, from an old grandmother's recipe. As a filling, cherries and candied pellecchiella apricots from Vesuvius, crema pasticcera, vaniglia, zenzero, cinnamon and raspberry jelly.
Rocco Cannavino, aka "Zio Rocco" of the homonym Lab-Store of Pomigliano D'Arco (Naples) has created "'O Miraculo", a croissant with double dough (15% basic brioche with wild raspberries e 75% Modica chocolate sugar-free pastry). The heart of the leavened product is made up of buffalo milk cream and Bourbon vanilla, wild raspberry ragout with pink pepper (left to cook for 6 ore) and a few grams of pellecchiella apricot compote from Vesuvius. On the surface, Vibo Valentia licorice powder and gold leaf 24 carat.
Una curiosità: the croissant will be on sale on 19 September - feast of San Gennaro - as "Luxury Limited Edition"; only will be produced 30 pezzi, in an exclusive packaging, al costo di 25 Euro.
Ciro Cascone of the Giuseppe Ferraro Pastry Shop in Terzigno (Naples) has developed "Miracle of Fruit", a single portion that combines different preparations: crumble, raspberry jelly, namelaka, orange biscuit with extra virgin olive oil, mulberry icing and annurca apple mousse.
Andrea Casillo, teacher of catering services at the Luigi Veronelli hotel school in Casalecchio (Bologna), has developed "Miraculum", synthesis of three traditional Neapolitan desserts: babà, delight with lemon and strawberry tart.
Alessandro Fiorucci of the Caffè La Mela Verde in Rome presented "Eusebia", dessert named after the girl who collected the blood of San Gennaro. A dome-shaped baba pastry, made with Manitoba flour Mulino Caputo, enriched with Giacomo Braida's Brachetto d’Acqui baths, added during service thanks to the use of a dropper bottle. Served on lemon shortcrust pastry, made with Mulino Caputo Classic Flour and lemon zest of Sorrento IGP, finished with extra raspberry jam from the Agrimontana company and gold flakes, to represent the wealth of the Saint's treasure.
Aniello Iervolino, Executive Pastry chef at the Regina Isabella hotel and the Indaco restaurant in Ischia (Naples), it is classified third with “Santarella”; the name is a reference to the Santa Rosa sfogliatella, from which it draws inspiration. It deals with, infatti, of a brioche dough made with Caputo Oro flour, completed with a cap of curly sfogliatella, filled with a Strega liqueur cream (typical liqueur of Benevento, first city where San Gennaro was elected Bishop) and completed with an Agrimontana light sour cherry gel.
Nicola Obliato of the Mille Dolcezze pastry shop in Frattamaggiore (Naples) created "The Cardinal's Hat", lemon mousse dome with almond frangipani, citrus biscuit, Agrimontana strawberry jelly and strawberry icing.
Pasquale Pesce della Pasticceria Pesce 1896 di Avella (Avellino) signed "The Sin of San Gennaro", puff pastry tart filled with Avola almond paste, Agrimontana orange paste, cannella, vanilla and sour cherries.
Ciro Poppella of the Pasticceria Poppella of Naples was classified secondo with "Ampolla di San Gennaro", a crumbled prepared with a mix of flour 00 Mulino Caputo and pistachio flour, stuffed with pistachio and raspberry cream, completed with chopped pistachios.
Angelo Mattia Tramontano of the Gran Caffè Napoli 1850 di Castellammare di Stabia (Naples) it turned out winner with "It's sango and it's not water", a single portion that reproduces the stylized silhouette of San Gennaro, developed in collaboration with the artist Alfredo Del Bene and created with the aid of a 3D printer.
The dessert consists of a madeleine with olive oil and basil (made with flour 00 Classic Mulino Caputo), Bavarian vanilla, Agrimontana sour cherry jelly and white chocolate coating with the addition of red food coloring.
To decree the best among the desserts proposed for the edition 2020, the jury composed of Luigi Biasetto, member of the international association Relais Desserts and former winner of the Pastry World Cup; Gino Fabbri, president of the Academy of Italian Pastry Masters, and Antimo Caputo, CEO of Mulino Caputo.
The event was presented by Gianni Simioli, artistic director of the San Gennaro Day award.
The winner Angelo Mattia Tramontano received a prize of one thousand euros.