HER MAJESTY THE PASTIERA
The great sixteenth century cloister of 'Hotel Palazzo Caracciolo MGallery by Sofitel It hosted Monday 15 April, the first edition of "Her Majesty the Pastiera”, the newest member of the appointments around the Campania aimed at celebrating the sweet prince of the Neapolitan Easter.
Fifteen Neapolitan pastry shops that participated in the event, some of which have followed the trend of revisiting (of which it has already been discussed at the event Pastiera 4.0) proposing together with the traditional pastiera also a version unconventional own interpretation.
For the mousse parfaits with wheat aroma of pastiera (Poppella and Sfogliatella of Hearts, who also presented the puffs pastiera) You have joined the Babàstiera (Capriccio), pastiera reversed and summer tart aroma of pastiera (F), pastiera tart with orange cream (Volpe) and the parfait in jar (The Delight Antonio Di Rosa).
Uncle Rocco Lab Store It submitted a proposal for breakfast.
On the border between classic and reinterpreted, Ranieri and Carbone.
Ranieri It resulted in his taste "Pastiera 27" square, a recipe developed at the twenty-seventh attempt with a subtle secret ingredient to the taste but that improves consistency.
One approach that I particularly welcome because very close to my feelings regarding pastiera and reinterpretations is to Carbone, which he declined pastiera in five different types (classica, arancia, limone, mandarino, ricotta di bufala) maintaining the traditional pastiera structurally and instead intervening sull'aromatizzazione and on the surface decoration.
Followers of the tradition all short but according to its own interpretation Colmayer, Di Costanzo, Di Dato, Gambrinus (which led to a pastiera 10 pounds and offered his famous cafe participants), Leopoldo and Fish.
La Delizia, Gambrinus and Leopoldo also realize pastiere gluten.
The event was enriched by the resident chef cooking show Umberto Zimbaldi transmitted live on RAI 1 in the program The Life Live.
The Zimbaldi chef showed the process for its pastiera hotel from the particular flavoring Strega, providing advice and technical details and answering many questions from the audience.
RECIPE
The legend has it that the population, to thank the siren Partenope had chosen the Gulf of Naples to spread his sweet, melodious voice, he had led seven gifts: the flour symbol of wealth, ricotta to attract abundance, eggs for fertility, the cooked wheat in milk to symbolize the merger of the animal kingdom with the plant, orange blossom scent of the land bells, the homage of all spices and sugar to celebrate the sweetness of the siren song.
Partenope, according to myth, He looked with favor on the gifts and stirred it all up, creating the sweet.
How can we then evaluate the differences between one and the other pastiera?
The first element is the object of variation ricotta: among confectioners present at Palazzo Caracciolo, ad esempio, some prefer to use a ricotta cheese and then more lean, other sheep, fatter and tasty, others opt for a mixture of cow and sheep.
Secondly, the crema pasticcera, Some add instead of egg yolks to provide stability and creaminess to the dessert, but the use of which remains a debated element: some confectioners, infatti, consider the addition of non-traditional cream and prefer to make the sweet creaminess intervening only on the percentage of grains whole inside of the cake, frullandone part.
The amount and the percentage of type candied between orange, cedro, lemon and pumpkin is another element at the discretion of confectioners; not always embraced by the public and then sometimes shakes or finely chopped, their presence is crucial because with the sugar guarantee a perfect conservation and the right moisture of the cake.
Il pastry shell It is also relatively customizable, with some confectioners who prefer more consistent to the bite, whereas others prefer softer and one with the filling.
La cannella It is not used by everyone. Infine the essential oil of orange blossom, an expensive traditional element or hardly available to which many give up in order not to use the synthetic aroma; personally, I have often felt the lack tasting.
Pastiere clearly similar, yet unique.
The advantage of occasions such as Her Majesty Pastiera, for a passionate like me, It is to be able to taste and compare many in close manner pastiere; notice how a sweet presumably very simple and unchanging actually has a certain margin for differentiation is the most fascinating aspect and reminds us of the value of a handmade product and the fundamental role of the personal vision of the pastry chef.
Palazzo Caracciolo
Via Carbonara, 112 - Naples
such. 081/0160111
http://palazzocaracciolo.com/