SAN GENNÀ… A SWEET FOR SAN GENNARO EDITION 2025
Martedì 9 September the Roof Garden Angiò del Renaissance Naples Mediterraneo hosted the eighth edition of the contest San Gennà… a dessert for San Gennaro By Mulino Caputo.
Protagonists of the challenge, Seven pastry chefs from all over Italy, Each of which has proposed their own interpretation of a dessert expressly dedicated to the Neapolitan patron saint.
Participants were asked to create an unprecedented walking single -portion, using one of the flours Mulino Caputo, A red ingredient (Symbol of the miracle of the blood of San Gennaro) and one yellow in color (With reference to the popular epithet "yellow face"), chosen from those produced by the company Santorè, Specialized in the production of candied fruit and dried fruit, Technical sponsor of the event.
It was an arduous choice for the technical jury, composed of the pastry chefs Sal De Riso and Sabatino Sirica, lo chef Gennaro Esposito (La Torre del Saracino, 2 stelle Michelin) and Antimo Caputo, AD of the company promoting the event.
Sabatino Sirica, Sal De Riso, Gennaro Esposito, Antimo Caputo and the presenter Francesca Romana Barberini
Among the seven young talents - who have shown Estro, Excellent technical creativity and technical skills - It was triumph Alessandra Bernardini, in forza presso DaV Pastry Lab by Albano Sant’Alessandro (Bergamo), The pastry shop of the Cerea family, Excellence dynasty in the Italian gastronomic scene (e non solo).
The winner has won a prize of a thousand euros and a thousand kilograms of Mulino Caputo flour thanks to its creation “Dente – The miracle is in the return ".
Sabatino Sirica, Sal De Riso, Gennaro Esposito, The winner Alessandra Bernardini and Antimo Caputo (photo Press Office)
DOCK is a tribute dedicated to all the 'Fuorizedes', since he has the intent to narrate that feeling that permeates every person when he leaves his home, The ‘Pucundria’, appunto (the longing in a Neapolitan key: A set of nostalgic regret, melancholy and slight sadness) and which also belongs to the author, bell transplanted in Lombardy.
The dessert dessert is a puff pastry that represents the machine gun of San Gennaro, on which Alessandra designed the rose window of the Milan Cathedral, with the desire to merge the symbols of the two cities. The composition of the cake - which has two faces - provides for financiers in the Amarena (With the Mulino Caputo pastry flour), Lemon diplomatic and toasted vanilla, lemon jam and orange flowers, Croccantino with almond and blackbed by Amarena.
Alessandra Bernardini – DaV Pastry Lab (Albano Sant’Alessandro, Bergamo)
Alessandra Bernardini – Could: Browse of chocolate, Financier All’amarena, Lemon diplomatic and toasted vanilla, lemon jam and orange flowers, Croccantino with almond and blackbed by Amarena
Alessandra Bernardini – Could: Browse of chocolate, Financier All’amarena, Lemon diplomatic and toasted vanilla, lemon jam and orange flowers, Croccantino with almond and blackbed by Amarena
Also in the race Guglielmo Cavezza by Mommy Cafè (Cicciano, Naples), Joseph Cristofaro of the pastry shop Raffaele Barbato (Frattaminor, Naples), Benedetta D’Antuono di cake art (Sorrento, Naples), Angelo Guarino de La Corte degli Dei (Agerola, Naples), Andrea Marano of the Victor Lab (Riccione) and Bruno Merlonghi d love by (Bacoli, Naples).
The creations of the competitors have amazed jury and public for aesthetics, taste and also for the storytelling linked to them.
Guglielmo Cavezza – Mommy Cafe (Cicciano, Naples)
Guglielmo Cavezza – Strewed by San Gennaro: shortcrust pastry with witch liqueur cream, soft hazelnut and black cherry biscuit
Joseph Cristofaro – Raffaele Barbato pastry shop (Frattaminor, Naples)
Joseph Cristofaro – Gold of San Gennaro: Brioche pasta with buffalo cream flavored with saffron and creamy cherries
Benedetta D’Antuono – Small artistic pastry cake art (Sorrento, Naples)
Benedetta D’Antuono – Treasury of Naples: hazelnut shortcrust pastry tartlet, with black coulis, Lemon Curd with lemons of Sorrento and mirror glaze based on black cherry puree and white chocolate
Angelo Guarino – The Court of the Gods of Palazzo Acampora (Agerola, Naples)
Angelo Guarino – San Gennà ... Penzace you: shortcrust pastry tartlet, with raspberries and almond cream, Lampone glazed yogurt mousse, Bigné with Matcha tea creamy and chocolate craquelin
Andrea Marano – Victor Lab (Riccione, Rimini)
Andrea Marano – Blood and lava: Hand -modeled milk chocolate rock, with licorice crumble, chantilly al Dulcey e inserto all’amarena
Bruno Merlonghi – Hello Evein (Bacoli, Naples)
Bruno Merlonghi – 'A hope: Financier with Bavarian Yuzu and basil, gel and cherry compote
At the end of the event, Antimo Caputo gave an appointment for next year, anticipating that it will be an extraordinary edition, in which all the winners of the previous events will compete to decree the "prodigious dessert" par excellence, What will represent San Gennaro in the Neapolitan and national pastry shop.
Edition report 2021 allassaggio.it/san-genna-un-dolce-per-san-gennaro-edizione-2021/
Edition report 2020 allassaggio.it/san-genna-un-dolce-per-san-gennaro-edizione-2020/
