DESSERTS EASTER GREAT CAST FOR MILL CAPUTO

Desserts Easter tradition and innovation Molino Caputo ” . There’s a winner in the ” Tarallo scaurato ” and ” soft pastiera of fruit jelly ” ? Between an old recipe , handed down for centuries and entry in the heritage of the culinary tradition of Easter, and testing confectionery contemporary art? No, no winner . A balanced synthesis between traditional recipes and innovative pastry , is what emerged from among chefs and master bakers of the first magnitude , which was held in Posillipo , in the room of the restaurant ‘s panoramic Donnanna Villa Caracciolo.

Starring the meeting, ten great interpreters of the national cuisine : Gennaro Esposito of “Tower of Sarcino ” , accompanied by his young pastry chef , Daniel Bonzi . Peppe guide ” Antica Osteria Nonna Rosa” Vico Equense ; Joseph Aversa “Il Buco ” in Sorrento ; Fabio Ometo the restaurant ” Donnanna ” Villa Caracciolo ; Antonella Rossi ‘s restaurant ” Napoli Mia ” in Naples . Next to them , the Maetri Pastry : Sal De Riso , Joseph Manilia , Alfonso Pepe, Sabatino Sirica and Stella Ricci.

” Easter sweets between tradition and innovation” – who has proposed what :
Gennaro Esposito and Daniele Bonzi the “Torre del Saracino ” Sejanus : Chocolate Eggs accompanied by creamy chocolate with lavender and creamy white chocolate with orange flowers.
Peppe guide ” Antica Osteria Nonna Rosa” Vico Equense : Dove mandarin and Creme Brulee pastiera .
Joseph Aversa “Il Buco ” Sorrento : Shortbread , wheat and ricotta cheese with cold Corby
Fabio Ometo the restaurant ” Donnanna ” Villa Caracciolo , Naples : Soft of Neapolitan pastries on gelée and citrus Portion of pastiera decomposed .
Antonella Rossi ‘s Restaurant ” My Naples ” Naples : Cold pastiera in wheat biscuit ball and dove with almonds and orange.
Sal De Riso : Blown pastiera ; Sweet egg-shaped stuffed with light cream classic Neapolitan and all his doves : Black cherry, Underwood , Almonds , Cremderì , Spring, Bewitched , Limoncello , Cloud and the last born , Cornflower : prepared with ghee , oranges, lemons , mandarins of the Coast and hazelnut icing .
Alfonso Pepe: Traditional Dove , Dove Limoncello and Dove dark chocolate
Joseph Manilia : Portion of pastiera without wheat ; Three chocolates with flavors of the Cilento
Sabatino Sirica : Portion of traditional pastiera
Stella Ricci : pastiera traditional ; Antique Easter cakes of Benevento : Tarallo scaurato and Pizzi and Palummo .