SAN GENNÀ… A SWEET FOR SAN GENNARO EDITION 2021
It went on stage on Monday 6 September edition 2021 of San Gennà… A sweet for San Gennaro, the pastry contest conceived and sponsored by Mulino Caputo, with the collaboration of the technical sponsor Agrimontana.
L'event, now in its fourth edition, took place on the Roof Garden Terrazza Angiò del Renaissance Naples Hotel Mediterraneo, and saw confrontation 4 pastry chef e 3 confectioners, from all over Italy.
A significant feature of the contest, as was noted with satisfaction by the three jurors – the two pastry chefs Sal De Riso, president of Ampi e Luigi Biasetto, Paduan Relais Dessert, and Antimo Caputo, CEO of Mulino Caputo – is that with the years the age of the participants decreases more and more, but the professionalism and the ability to amaze with original proposals remain unchanged, well conceived and made with extreme care.
In an edition dominated by women and very young people, however, it was the "differently young" pastry chef from Puteola Luigi Avallone to conquer first place with his "Miraculous Uau" and San Gennaro – The Gennarì cake ": a chiffon cake, based on paradise biscuit, enriched with extra strawberry jam Agrimontana; the cake is coated with a white chocolate glaze and finished with licorice powder and crumbled rosemary. The ingredients used are inspired by the history of San Gennaro: licorice is due to the Calabrian origins of the saint, the Strega liqueur recalls its Benevento bishopric and of course the biscuit could only be Paradise.
The winner wanted to donate the cash prize of one thousand euros, offered as a prize by Mulino Caputo, at the Santobono Pediatric Hospital in Naples.
The other six proposals in the competition were those of:
Ciro Cascone (Pane, Love and Flavors - Angri) – "Gennarí love and flavor": vanilla shortcrust pastry, topped with Agrimontana apples and raspberry, covered with a soft lemon and a white chocolate and raspberry glaze.
Chiara Cianciaruso (Mon Sciù – Naples) – "By Grace received": steel base, made with Caputo Blu flour and almond flour, filled with tomato jam and strawberries and covered with a "shell" of chocolate.
Ilaria Inchingolo (Openlight coffee - Andria) – “Nu piezz‘ e core ”: shortcrust pastry with PGI Puglia oil, enriched with a lactose-free hazelnut cream from Agrimontana and a fruity raspberry heart.
Antonio Manfredonia (Morning Coffee - Bologna) – "The gold of Naples": soft with buffalo ricotta, with Agrimontana candied lemons and Sorrento IGP lemons e, inside of, a cherry tomato jam from Vesuvius piennolo.
Nancy Sannino (Celestina Pastry - Pollena Trocchia) – “Sacred Heart”: pasta Kouglof, made with Manitoba Capito flour, dipped in a Madagascar vanilla syrup, coated in chocolate and orange and with a soft heart of Agrimontana raspberry jam.
Valentina Silvestri (Valentina Silvestri Home Food Services – Falconara Marittima) – "O core 'e San Gennaro": tartlet made with Caputo Type Flour 1, sour cherry jam and white chocolate ganache, covered with wildflower pollen and accompanied by hydro-honey and sour cherry caviar.
"San Gennà… A sweet for San Gennaro ”is one of the gastronomic events strongly desired by Mulino Caputo che, in the range of its flours, has references studied and developed specifically for the sweetest of the white art sectors.
The figure of San Gennaro is one of the most popular in the rich Catholic Pantheon: revered in Naples as well as in New York, a Londra come a Sydney, counts beyond 25 millions of devotees around the world.
Precisely by virtue of the affection and constant attention enjoyed by the Neapolitan saint, the Dieffe Communication - who has been taking care of the pastry contest since birth - announces that, from next year, the event will expand: by the 1 al 30 settembre 2022, tours will be active, denominated In the footsteps of San Gennaro, with the aim of offering guided visits to museums, places of worship and more, in itineraries in which the pastry shops offering specialties dedicated to the Saint will constitute a sweet red thread.
«Our pastry contest» says Antimo Caputo, Ad del Mulino di Napoli «designed to fill a“ gastronomic gap ”that he recorded from 1700 years the absence of a dessert dedicated specifically to San Gennaro, has become one of the most popular events in September, as part of the celebrations dedicated to the Saint ".
"The event" adds Caputo "had a very positive impact on the creativity of Campania pastry chefs: today almost all pastry chefs are pleased to offer their own version of the "sweet gennarino". Therefore we can only welcome the idea of thematic tours with great favor, which will make it possible to make pastry the tool for further promotion of the territory, conducted in a choral manner and highlighting local excellences. Just the way we like it ".
F.lli Avallone Caffè
Via Crocillo, 105 – Quarto, Naples
such. 081/8767140
www.facebook.com/bar.avallone
Mulino Caputo
www.mulinocaputo.it
Report of the’Edizione 2020: https://allassaggio.it/san-genna-un-dolce-per-san-gennaro-edizione-2020/