PASTICCERIA INTERNAZIONALE World Wide Edition 22-2013

P A S T R Y B A K E R Y C O F F E E C U I S I N E

CHIRIOTTI 10064 PINEROLO - ITALIA - Tel. +390121393127 - Fax +390121794480www.piwwe.com - [email protected]

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REINVENTING ONESELFFOR A CHANGINGWORLD

THE AIRBRUSH ART

ALCOHOLIC GELATO

CITRUS PUFFS

THE SAVOURY SIDE

CHOCOLATE OYSTERS

TECHNOLOGY & PRODUCTS

NEWS

EDITOR-IN-CHIEF

Livia ChiriottiSENIOR EDITOR

Emilia Coccolo ChiriottiNEWS EDITORS

Cristina QuagliaMilena Novarino Monica Onnis

ASSISTANT EDITOR

Chiara CombaTRANSLATIONS

Windsor - PineroloMARKETING EDITOR

Monica PagliardiADVERTISING DIRECTOR

Luigi Voglino [email protected] ART DIRECTOR

Studio ImpaginaPRINTED BY

Tipografia Giuseppini

Pasticceria Internazionale World Wide Editionis happily published in Italy by Chiriotti Editori

Copyright © 2013 by Chiriotti Editori All rights reserved

No part of this magazine may be reproduced without prior written permission

from the publishing house

Supplement of “Pasticceria Internazionale” n. 252 - 2013

ON OUR COVERRaspberry granita by Alessandro Racca

Pasticceria Internazionale World Wide Edition 10064 Pinerolo (Torino)

Viale della Rimembranza 60 tel. +39 0121 393127 - fax +39 0121 794480

[email protected]

In this issueReinventing oneself for a changing world

The airbrush art

Alcoholic gelato

Charlene

Citrus puffs

The savoury side

Buckwheat and gianduja cake

Imperial oysters

NewsAmpi’s meeting and the Italian PastryChef of the Year

International stages

The versatility of copite

Spotlights on Lyon

Chocolate and hazelnut

All in one

Italian Cake Art

Gardens of delight

Square Trays

The secrets of chocolate revealed

High quality and fresh creams

Chocolate according to Eliseo Tonti

The new trend in decorations

State-of-the-art machines

Art&Pastry in Lugano

Fiasconaro is growing

A Master Degree for Marchesi

A new italian member of relais desserts

Visiting the Carpigiani Gelato Museum

Expos and events

Cupole: inside and outside!

Gulfood witnesses significant 13%growth

Dobla for a better world

www.piwwe.com

S U B S C R I B E O N - L I N E T O T H E W E B Z I N E

recipes, pictures and interviews, subscribe on line, brouse through themag, receive newsletters, stay in touch with the pastry and gelato world

2013 ‐ www.piwwe.com ‐ n. 222

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Carlo Pozza, owner of the Davenicio pastry shop, even if remaining faithful to tradition, is riding the change and is entering the virtual world, satisfying new trends

“It is useful and pleasant to relate to people, so every morning, around six o’clock, I say Goodmorning to all the sweet-toothed world of Facebook and Twitter, a positive way to start theday”. Who is speaking is Carlo Pozza, successful confectioner from Arzignano, nearVi-cenza, Italy. It was logical and natural for him to choose this path, in fact he represents thefifth generation of his family, and, together with other colleagues, he is the founder memberof Ampi, Accademia Maestri Pasticcieri Italiani (Italian Master Confectioners Academy). “Da-venicio” confectioner’s, from its light, elegant and modern tones, continues to be a ben-chmark for quality and customer satisfaction. The offer on show is the result of a search fortaste and a lot of passion, because it is the desire to make people dream that brings Carloto experiment new channels of offer, following trends.

Carlo, how does your day start?The shop opens at seven o’clock and we start with the breakfasts, we have a hot counterwith a wide assortment of croissant, doughnuts, tarts... Everything that we produce is left torise overnight, in this way our produce is always fresh. Our early morning customers are re-gulars, I know them all, I know what they want and so they don’t even need to order and inthis way we exchange news, secrets and jokes. What is your typical customer like?Those who enter the shop, in this rather difficult period, do not come for themselves but to

REINVENTINGONESELF FORA CHANGINGWORLD Milena Novarino

Carlo Pozza with his children Sofia and Alberto, his wife Alessia and parents Mariella and Venicio.

3

buy confectionery to give as presents, the-refore we also concentrate on elegant andsober packaging. The tray for the fresh pa-stries is lilac with a silver inside and it is notonly perfect for transporting but also for pre-sentation. How do you distinguish your business?Around three years ago, I created the tra-demark and logo. I have always heard, rightfrom being a child, the sentence “let’s go toVenicio” so, as a tribute to my father, I deci-ded to dedicate the sign to him. As a logo Ichose a round symbol which represents anEgyptian votive cake. All the packaging,paper and boxes are personalised.What are your specialities?Among the leavened cakes there is Alby(short for Alberto), a very particular panet-tone with candied apricot and chocolatedrops, which we produce all year round in

750 g packaging. A cake which has beenvery successful, even winning awards, andthere is the Gatò al pistacchio. And thereis also the Gata.What is the Gata?Gata (the she-cat, local dialect) is a typicalsweet, an expression of the Berici Hills ter-ritory and its products of excellence, whiteflour and Marano yellow corn flour, grappavicentina, butter, milk and honey, with apinch of almond and cocoa. It does not con-tain preservatives, but remains soft and fra-grant for 40 days, thanks to the addition ofgrappa. Its name was chosen because theinhabitants of Vicenza have always been cal-led by the name of magnagati, some say be-cause during a plague they were forced toeat cats. Others because an invasion ofmice forced them to let an army of catsloose in the streets of the city. Along withsome confectioners who are friends fromthe Associazione Artigiani Vicentini (Vi-centini Artisans Association) we have set upthe Consorzio dei Pasticcieri “La Gata” (As-sociation of confectioners “La Gata”), ofwhich I am president. Among our aims arethe production, promotion, marketing and

safeguard of the recipe and packaging ofthe cake. How do you see the future of the sector? Today we are living in a period in which thereare no longer any constants and peoplespend less, so there is the necessity to al-ways reinvent yourself, without certaintiesregarding purchases. In order to sell, we tryto propose always something new. There isno need to revolutionize but rather to pro-pose following trends.What are your innovative proposals?Together with some friends I have patentedand registered the trademark Pasticcerio, ablog dedicated to the sweet-toothed, a vir-tual place where you can meet not only tolearn about products and innovations, butalso to experience the world of confectioneryart. On the radio programme “Il gastronauta”with the journalist Davide Paolini, I explainedhow to make cupcakes. It was a great suc-cess, so I then held some amateur coursesand to help those who wanted to make themat home to impress relatives and friends, Icreated the cupcake kit which contains therecipe and powder mix, to which only thefresh ingredients need to be added, and all

Dark chocolate glasses with mandarin and lime cream, raspberry and mango with ginger.On the right, chocolate puffs.

La Gata, typical cake from Vicenza (on the left), and Crema Delizia Pasticcerio, on sale with instructionson how to prepare at home a butter cream or chantilly cream or a vanilla sauce.



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Mignon with raspberries.

Mignon with hazelnuts.

Cupcake.

Cappuccino.

Marron glacé coveredwith chocolate.

Dark chocolate tart.

Cannoncino.

Yoghurt and strawberry mousse.

the necessary tools, such as paper sweetcases and underplates. Each one containsan ironic saying to amaze one’s friends. So you are following the “do-it-yourself”trend?Yes, there are always more people that wantto produce and in this way I get the loyalty ofthe customers. I have created many diffe-rent product lines, from chocolate to fruitsauces, from homemade cream decorationsprepared with fresh ingredients, up to thetools of the trade, used by the biggest arti-san workshops and impossible to find in thesupermarket. With the kit, there is every-thing at hand to bake at home, with thesame practicality of the industrial mixes, butwith the quality of a homemade product. What is “Pasticcerio” for you?A blog to remain in contact with those wholove confectionery, get recipes, informationabout ingredients, about the working me-thods for various products of Italian tradition,but also advice and “tricks” of the tradehttp://pasticcerio.wordpress.com/

A new way of finding followers, butwhat do you think of tradition?The past must not be abandoned: tradition isinside us, if a product is well made, peopleidentify themselves with it.

What are the most important aspects inpreparing a cake?First of all, pay attention to taste and thento presentation. Colour gives vivacity to thecounter and the eye is attracted to it.

M.N.

2013 ‐ www.piwwe.com ‐ n. 22 5

sponge g 1,000 sablé breton g 1,200 delicata cream g 1,000 white icing g 500 Grand Marnier to moisten the cake g 300 Take 4 round cake pans 4 cms high, place a circle of sablé on the bottomof each, fill with the cream alternating with two thin layers of sponge of 6mm each, softened with the Grand Marnier. In the centre layer spreadaround 100 g of cereal pearls covered with dark chocolate. Smooth thecake with cream and chill quickly in the chiller. When the cake is ready, re-move from mold and cover with dark chocolate icing and decorate.

Sponge %

egg yolks g 269 26.88 sugar g 108 23.66 egg whites g 258 25.81 sugar g 129 23.66 flour 00 W 150-160 g 172 17.20potato starch g 65 6.45 Mix the yolks with the sugar without beating. Beat egg whites until verystiff adding the sugar slowly. Add the egg whites and the sieved flour tothe yolks alternating in two/three times mixing delicately with a spatula.Pour the mixture into the hopper and set the programme to "sponge".Bake at 200°C for 18 minutes, valve closed.

White icing %cream g 51 10,19 milk g 103 20.66 glucose g 29 5.79 sugar g 41 8.26 gelatin g 4 0.83 white chocolate g 271 54.27 Boil the cream with the milk, glucose and sugar. Add the softened andsqueezed gelatine. Incorporate the chocolate and mix without creating airbubbles. Cover with plastic wrap and leave at +4°C for one night. An al-ternative is an icing made with 100 g of cream + 100 g of dark chocolate.

Sablé breton %butter g 390 32.49 sugar g 271 22.56 pasteurized egg yolks g 141 11.73 flour 00 W 200-220 g 390 32.49 baking g 4 0.36 salt g 4 0.36 Beat the butter with the sugar and slowly add the egg yolks. Then add thesalt, which has been dissolved in a little water and finally incorporate theflour.

Grand Marnier to soften the sponge%

syrup (50% water 50% sugar) g 25083.33 Grand Marnier 45° vol. g 50 16.67

Delicata cream %custard g 476 47,62 cream g 476 47,62 neutral gelatin g 48 4,76 Whip the ingredients together.

Custard %milk g 225 47,28 cream g 56 11,82 salt g 1 0,12 sugar g 56 23,64 flour 00 W 150-160 g 25 5,32 sugar g 56 23,64 egg yolks g 56 11,82 vanilla bean g 0,06 0,01 Proceed as customary.

Carlo PozzaPasticceria Davenicio, Arzignano, Vi

www.davenicio.itPhotos Giancarlo Bononi

Delicata cake


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Ampi’s meeting and the Italian Pastry Chef of the Year

A wide audience attended the public meeting of Accademia Maestri Pasticceri Italiani in Brescia last November,gathering some of the best artisans in Italy. The members of the association worked on some technical the-mes, such as the making of mini chocolate cakes, decorated panettone and savoury products, and then welco-med their hosts in Villa Fenaroli Palace with a wonderful display of confectionery items inspired to Christmascelebration, such as sweet trees, polar bears, reindeers, Santa Claus, chocolate desserts, biscuits, festivecakes and panettone...

During the meeting, a conference about the future of Italian confectionery took place and some of the members wereawarded gold medals for the excellence of their products. Also Irinox, the Italian company specialized in chilling te-chnologies received a special prize. Moreover, vice president Paolo Sacchetti from Prato was elected the Italian Pa-stry Chef of the Year by his Ampi colleagues, receiving the golden medal - Trofeo Pavoni prize for his constantprofessional commitment and high skills. www.ampiweb.it

The versatility of Copite

Copite belong to a range of products by Bigatton that com-bine the crunchiness of wafers to the pleasure of chocolateand fancy toppings. These versatile products are “boat-sha-ped” wafers of various sizes, helping the creativity of confec-tioners and gelato makers. The copite in mini-round, maxi-round, mini-oval, and maxi-ovalshapes can be covered with chocolate and also with rice,cocoa, coffee, amaretto, coconut toppings, and the fanciercolourful sprinkles. www.bigatton.com

International stages

Bravo was a sponsor at the 7th edition of StarChefs.com International Chefs Congress, the three-day symposium, during whichmany famous chefs, pastry chefs, bartenders and sommeliers presented their latest creations in New York City. At the Congress the3rd International Pastry Competition took place, with the support of PreGel America, and the winner was the Italian Salvatore Mar-tone working at the Atelier de Joël Robuchon, in New York.From international to Italian stages, Bravo’s highly technological booth at Sigep gives space to the live demos by some members ofAccademia Maestri Pasticceri Italiani – Iginio Massari, Maurizio Colenghi with Ugo Sanvitti, Diego Crosara, Davide Malizia, Pa-squale Marigliano and Gino Fabbri –, in order to celebrate the 20th anniversary of the professional association. Angelo Grasso,Pino Scaringella, Danilo Freguja, Leonardo di Carlo and Beppo Tonon are the protagonists of other professional demos.The following weekend at the end of January, Bravo goes abroad in Lyon, France, for the Sirha. At Bravo France booth the demosby some internationally renowned professionals – Massari, Paco Torreblanca from Spain, the French Cristophe Adam, Yan Brysand Sebastien Bouillet – are scheduled, while K24Evo and Trittico Executive machines are used during the Coupe du Monde de laPâtisserie, sponsored by Bravo. www.bravo.it

Above, Giuseppe Bravo, Gabriele Marchetto, StephaneTreand & Tom Graves with Salvatore Martone, winner at2012 StarChefs.com 3rd AnnualInternational Pastry Competiton.Nicolas Gilbert & Stephane Treand with Bravo Trittico.

Above, the panettone by Massimo Albanese,from Treviso. From the left Gino Fabbri, thepresident in office of Ampi; Paolo Sacchetti,Pastry Chef of the Year and vice president;Iginio Massari, honorary president and foun-der of the Accademia. The panettone on theleft is by Pietro Moffa, from Foggia.

PROFESSIONAL CAKE DESIGNSilikomart Professional, after a careful research, offers to the professionals a complete range of unique and innovative moulds and accessories perfect for the Cake Design.

food safe, practical products grant a perfect result satisfying the pastry chef’s needs optimizing preparation time.

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Discover the complete range in the professional area:


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The authors of the book “Sweet Airbrush”, Gian Paolo Panizzolo and Mario Romani, are back to givereaders inspiration on how to make a two tier cake, where the conception is strictly combined with air-brushing and the development of the cake is a union between modelling and airbrush painting. The cakeis dedicated to the city of Venice, famous in every latitude for its works of art and de-stination for tourists and lovers from all over the world. For this reason it has beenconceived as two heart-shaped layers, a larger one and a smaller one placed on top.You can follow all the technical steps on www.piwwe.com

“Sweet Airbrush”Photo Lucio Linguanotto

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Venice Cake

www.icamprofessionale.it

Italian down to the last drop.

I C A M L I N E A P R O F E S S I O N A L E . Y O U R I N S P I R A T I O N , O U R P A S S I O N .

Every last drop of Icam chocolate

contains something truly inimitable

and unique: a passion for taste and

creativity that’s Italian through and

through. Sixty years of experience

in the world of chocolate, carefully

selected raw materials, full control

throughout the farming and

production chain and the use of the

most advanced technology currently

available: this is what makes Icam the

last word in quality Italian chocolate.

Icam Linea Professionale is here to

help you turn this quality chocolate into

exquisitely tasty creations that are Italian

right down to the last drop.


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Some recipes and comments by two renownedItalian experts including wine as the defining

ingredient

ALCOHOLIC GELATO

2013 ‐ www.piwwe.com ‐ n. 22 13

Talking with ALESSANDRO RACCA

What do you intend by alcoholic gelato? A cold and creamy milk- and/or fruit-based preparation fla-voured with spirits, hydroalcoholic infusions and beer, obtai-ned after a freezing process, to be served between -8 and-18°C.

Which solutions are necessary when using wine in gra-nita recipes? The main difficulties are aboveall linked to the presence ofthe alcohol, which sensibly increases the resistance of themixture to cold. Therefore, drastically changing the freezingpoint, the palate perceives a marked sensation of cold and

the typical perfumes of liqueurs and/or wine are lost. The most important method is that ofusing sugars with a low DE and fiber which, in fact, capture free alcohol and enables themixture to freeze and increase in volume.

Why did you choose Moscato d’Asti and Prosecco for your recipes? These two wines were chosen because of their different sensory properties and as such arerepresentative of “Made in Italy” in the world. On one side, Moscato d’Asti, with its sugarsand perfumes, and on the other, Prosecco, with its bitter aftertaste which is “rounded off” bythe mixing of the sugars.

In general, how can alcoholic gelato be promoted to the customers? Through a correct information on its contents, paired with a bowl, a plate or a drink. In myexperience, I have noted that the consumption of alcohol linked to sweets, in general, is indecline, but there is a specific slice of the market which has a preference for modern tastes,among which also those with alcohol.

Raspberry granita byAlessandro Racca.

Alessandro Racca weighing the sugars.

PROSECCO ORO GRANITAProsecco Oro cc 750glucose dry 38 DE g 50Dissolve the glucose in the Prosecco, then proceed with making the gra-nita siciliana until the correct consistency is obtained.

PEACH POCHÉpeach pulp g 600saccharose g 350glucose dry 38 DE g 50

Cut the peaches in small cubes and mix with the sugar. Macerate for atleast 6 hours at 50°C, and then vacuum pack and conserve at +4°C.

AssemblyPour a spoonful (approx. 20 g) of the poché into the bottom of the glass,then add a boule of granita and decorate with chocolate and toastedcocoa pieces.

Alessandro RaccaImperia

photos Giancarlo Bononi

PROSECCO GRANITA VARIEGATED WITH PEACH POCHÉ AND COCOA GRAINS


GE

LATO Talking with ANTONIO MEZZALIRA

What type of alcoholic gelato doyou offer in your gelato parlour“Golosi di Natura”? From Col Vetoraz Prosecco sorbet toal gelato cream made with Passito diPantelleria or with Breganze Torco-lato; from the flavour of Malaga, pro-duced with andalusian Malaga wine,to grappa sorbet made with SarpaPoli Grappa and so on. Which alcoholic ingredients doyou usually use? Do they create

any difficulty in working the gelato? I use high quality wines and liqueurs, which are not easy to find suchas Malaga wine or 23-year-old Zacapa rum, and I try to satisfy the ex-pectations of the most discerning customer. Their use requires ex-tremely precise techniques, then a gelato machine is needed whichallows the alcohol to be “harnessed” in the gelato to avoid the de-

structuration. With a less powerful gelato machine there would be therisk of an even more liquid gelato being produced. The difference isin the quantity of product being inserted inside. The right balancemakes it very tasty. How do you insert the alcoholic part in the gelato making pro-cesses? The alcohol must be added after having reached a temperature of -5°C and drizzled in through the cover of the hopper in the freezing cy-linder, in the same way as for oil when making mayonnaise, becauseotherwise the structure would not resist and the product would melt.The freezing process tends to be longer than usual, because there ismore antifreeze to be balanced. This also depends on the amount ofalcohol inserted.Do you also offer alcoholic gelato, meaning wine or liqueur asan accompaniment to a non-alcoholic gelato? The presence of alcohol as an accompaniment can sometimes sati-sfy the most discerning palates. For example, a strawberry sorbet canbe sprinkled with a small amount of Prosecco and be pleasantly sur-prising. Or a Maracaibo chocolate gelato “embraced” by a few dropsof 23-year-old Zacapa rum can be liked by many.

fresh whole milk g 1.750cream 35% m.g. g 600skimmed powdered milk g 190saccharose g 500egg yolks g 200dehydrated glucose syrup 30 DE g 190neutral 5 g 20Breganze Torcolato g 500inulin g 50total g 4,000Bring all the ingredients to a temperature of 85°C , except the Breganze Torcolato (pas-sito DOC wine produced in the province of Vicenza), which will be drizzled in at approx.-5°C during the freezing phase. Remove and lower the core temperature (positive blastchilling). Put on display after resting for 1 day at approx. -13°C. Decorate with shor-tbread biscuits or cantuccini.

Antonio Mezzalira“Golosi di Natura”

Gazzo Padovano, Pdhttp://golosidinatura.blogspot.it

BREGANZE TORCOLATO GELATO


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E Compositionsponge g 1,000crème anglaise g 1,440mousse with lavenderhoney yoghurt g 1,000mixed berries crème anglaise g 1,500Total weight 3,940 g

Spongefresh eggs g 101clear pasteurized egg yolks g 162sugar g 182flour 0 W200 P/L 0,50 g 141potato starch g 51pasteurized egg whites g 263sugar g 101

Beat the cold eggs with the sugar adding the yolks gradually. Prepare light and voluminouspeaks and insert, using a palette knife, the flours sieving them together . Ffinally add the eggwhites whipped to stiff peaks with the rest of the sugar. Spread out or pour as preferred de-pending on the various uses. Bake in a fan oven at 180°C for approx. 25 minutes.

Crème anglaisecream 35% m.g. g 200fresh milk g 100clear pasteurised egg yolks g 80sugar g 60

Bring cream and milk to the boil, whiten the yolks with the sugar and add to the liquid. Cookand bring to a temperature of 85°C. Cool to a temperature of 38°C and use.

Mixed berries with crème anglaisecrème anglaise g 525gelatin (thickener 180 Bloom) g 10water g 57spray cocoa butter g 38fresh strawberries g 150fresh raspberries g 150blueberries g 120cream 35% m.g. g 450

Warm the crème anglaise to 35°C. Add the dissolved gelatin and the melted cocoa but-ter, emulsify adding the cold fruit pulp. Lighten with the semi-dense cream.

Mousse with lavender honey yoghurtbasic crème anglaise g 150

lavender honey g 39yoghurt g 470gelatin (thickener 180 Bloom) g 12lemon juice g 29cream 35% m.g. g 300

Heat the crème anglaise to 45°C together with the honey cool to 30°C,whipping in the cooking chef mixer. Add the gelatin melted in its water, usinga palette knife, and lastly add the yoghurt, mix well and lighten with thesemi-dense cream.

AssemblyFirst prepare the sponge and the crème anglaise. Start to prepare the fil-lings in 12x3h cm rings. Position a circle of sponge as a base and pour onthe yoghurt mousse, even out and level well. Chill and freeze until needed. As-semble the sweet in the 14x4h cm rings, line the edge of the rings with a 2 cm

high strip of sponge and place a circle of sponge as a base. Then prepare themixed berries mousse, pour a small quantity inside the rings, insert the frozen fil-

ling and finish filling the mold with the mixed berries mousse, level well. Chill andconserve until needed. When needed, cover the cake completely with a neutral ge-

latin and decorate with fresh fruit, mainly strawberries and mixed berries.

Luca Mannoriwww.mannoriespace.itPhoto Giancarlo Bononi

For 3 cakes, 14x4h cm

Don’t worry, Trittico® will take care of it!

Trittico® Executive is the multi-function machine which can produce the main pastry products.

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Have you ever thought about all the tools you have to dirty making your pastry products?

SIGEPRIMINI, 19th-23rd January 2013Pad. A/2, stand A/C 20-23/12-15

TECHNICAL PARTNERSIGEP GELATO D’ORORIMINI, 19th January 2013

PARTNERCOUPE DU MONDE DE LA PÂTISSERIE 2013LYON, 27th-28th January 2013

TECHNICAL SPONSORART&PASTRYLUGANO, 2nd-3rd March 2013

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TECHNICAL SPONSORSIGEP PASTRY EVENTSRIMINI, 19th-22th January 2013

PASTRY EVENTS

/BRAVOSPABRAVO SPA Montecchio Maggiore (VI) Italy / Phone: 0039.0444.707.700 / Email: [email protected] / www.bravo.it

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Spotlights on Lyon

22 teams from the five continents gather in Lyon, France, on the occasionof the 13th edition of Coupe du Monde de la Pâtisserie,which takes place in January 27-28 during the Sirha, theworld hospitality and food service event, when a 8.000m2 arena welcomes the participants in the two dayscompetition. The Italian team is composed by captainLucca Cantarin and the brothers Francesco and Mar-cello Boccia, followed by coaches Alessandro Dal-masso and Emmanuele Forcone, supported by Clubdella Coupe du Monde - Selezione Italia (presidedover by Gino Fabbri), with a group of founders such

as CAST Alimenti school and “Pasticceria Internazio-nale”, and special sponsors – Agrimontana, Corman, Debic, Fugar, Hau-sbrandt, Ilsa, Irinox, Italgelatine, Molino Dallagiovanna, Kitchen Aid, Ravifruit, Sirman, Valrhona, Sigep.Each team includes three members and in 10 hours they have to prepare three chocolate desserts, three frozen fruit desserts, twelve pla-ted desserts, and showpieces made of sugar, chocolate, and sculpted hydric ice, and a presentation buffet. The winning team receives €21.000, the trophy created by Antoine Arnaud and a gold medal; the second team € 12,000 and the third 6,000. Special prizes are givenfor the best artistic pieces, the best poster, the team spirit, the best promotion; a special press award is offered by “Pasticceria Internazio-nale”, while the team attaining the highest tasting score receives a Sevrès vase by the president of the French Republic. The Coupe duMonde was founded in 1989 by the French MOF Gabriel Paillasson, today founder president of the international competition. www.cmpa-tisserie.com - www.sirha.com

Chocolate and hazelnut

The latest new product Nutty by Fabbri 1905 has all the flavor of one of the most popu-lar combinations – chocolate and hazelnut. The soft, rich and mouth-watering productfor artisan confectionery and gelato stands out due to its versatility and it is perfect as afilling for all kinds of sweet specialties. It can be used for preparing and decorating se-mifreddo, or as a filling for pralines or truffles. It is an eclectic culinary product not only for cold but also baked desserts. Its flavor andtexture do not change during cooking and it is fit for combination with short crust pastryto make mouth-watering tarts. It can be spread inside a gelato cone, offering an explo-sion of taste, and is also good on its own, just pouring it into a tub and freezing it, as acreamy dessert ready to be served. It can be used in many ways in gelato making, i.e.as marbling for lot a of flavors or directly in the gelato machine, and the resulting pro-duct will keep well in a display case. Another idea is Bread and Nutty: 2 kilos of Nutty, 2 liters of milk and 250 grams ofwhole wheat bread (preferably toasted). Blend together and pour into the gelato ma-chine, in order to obtain a classic and appreciable flavour. www.fabbri1905.com

ALL IN ONE

Irinox has brought together in one product multiple functions, which not only allowthe user to manage chilling and freezing processes, but also to control proofing andthawing. Multi Fresh features controlled thawing cycles, giving the possibility to setthe time when you want the products ready for retail; the innovative fast thawingcycle restores frozen products to positive temperature through a combination oftemperature and ventilation, and it does not damage the texture of food, thus kee-ping its organoleptic characteristics intact.There are 4 thawing cycles for miniature pastries – to be put on display or sliced –,

baked products and gelato. Multi Fresh takes pétits gâ-teaux to -2°C, which is the suitable display temperature,and rapidly to -12°C, ideal for flawless slicing. The spe-cial controlled proofing cycles give bread and any otherleavened product deep taste, delicate texture, right cri-spness, digestibility, and extended freshness over time.With Multi Fresh you can choose the exact time to havethe product perfectly leavened and ready for baking.More than 90 dynamic cycles provide the right tempera-ture, air speed, ventilation, moisture and optimum chillingand freezing times for each food type: e.g. pies, crois-sants, pastry dough, mousse...Innovative and patented features have been added, suchas Multisensor, the probe equipped with multiple foodtemperature sensing points; MultiRack tray rack, that issuited to any environment (pastry, catering etc...) andcan be adjusted for length and width to fit the requirednumber of trays; Sanigen, the active ion sanitization sy-stem which guarantees total sanitization of the workchamber, food and utensils. Working through the air, itreaches the most inaccessible and hard to clean areas,making dirt "inactive". www.irinox.com

The Italian team.


Italian Cake ArtMARTELLATO INTRODUCES THE NEW COLLECTION

SPRING SUMMER 2013 ITALIAN CAKE ART. THE LINE IS

COMPOSED OF A SERIES OF FLORAL PLUNGER CUT-TERS, SURFINIA TULIPS AND DAISIES, WITH THE RELATED

FORMERS FOR DRYING AND SHAPING FLOWERS. MO-REOVER, THE RANGE INCLUDES A SERIES OF PLUNGER

CUTTERS THAT PROVIDE SUBJECTS FOR EASTER DECO-RATIONS, SUCH AS RABBITS, BELLS, DOVES, ETC... INCOMBINATION THERE IS ALSO A SERIES

OF RECTANGULAR AND ROUND

(DIAMETER 20 AND 10 CM) STEN-CILS, TO DECORATE WITH

SPEED AND ORIGINALITY EA-STER CAKES, WEDDING CAKES

OR CAKES FOR BIRTHDAYS AND

OTHER CELEBRATIONS. THE NEW CATALOGUE CAN BE

DOWNLOADED FROM

WWW.MARTELLATO.COM

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www.martellato.com [email protected]

New Polycarbonate moulds line: made in Italy design and quality. Designed and produced to give pastry chefs a

perfect tool to create fine chocolate decorations. Nine moulds to make nine wonderful decorations which will

leave space enogh for a personal interpretation in order to make your desserts unique. The quality

of the polycarbonate used to produce Martel-lato moulds assures the best production of bright and elegant decorations, subjects and chocolate pralines. High quality.

To see our wide range of moulds for chocolate decorations please visit our website


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For years a baker, teacher and trainer, authorof professional volumes, president of Riche-mont Club Italy, globetrotter: these are someof the roles that distinguish Piergiorgio Giorilli

CITRUS PUFFSflour W 300 P-L 0,55 g 1.200milk g 400baking powder g 40brown sugar (Mascobado or Panela) g 100salt g 25butter g 150eggs n. 2egg yolks n. 2butter for puff pastry g 500lemon (4) or orange (3) rind or a mixture of both

Mixing timesplanetary 4 minutes at speed 1 – 6 minutes at speed 2spiral 5 minutes at speed 1 – 7 minutes at speed 2plunge 6 minutes at speed 1 – 8 minutes at speed 2

Temperature of final mixing 21°-23°C

Mix all the ingredients together, apart from the sugar and salt which is to beadded halfway through mixing. This mixture can be prepared the day beforeand left to rise at 4°C for 12-14 hours.If it is to be used straightaway, leave to rise for 2 hours at room tempera-ture and 1 hour at 4°C.Leave to rise with 1 four-times folded and one three-times folded, leaving torest for approx. 30 minutes (in the fridge).Roll out the pastry, no less than 3 mm in thickness, cut rectangles in the re-quired size, grate the fruit and sprinkle with a little brown sugar. Roll tightly,place in the fridge for approx. 30 min utes, then cut the roll into slices ap-prox. 1.5 cm in thickness and coat in sugar on both sides. Place on bakingtrays or in molds as in the photo. Leave to rise at 27°C for approx. 60 mi-nutes, leave in a cool place for a few minutes, then place in oven at approx.210°C.

Piergiorgio GiorilliCAST Alimenti - Brescia

www.castalimenti.itPhotos Vincenzo and Matteo Lonati

2013 ‐ www.piwwe.com ‐ n. 22 21


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Pastry chef for the Osteria Francescana, three Michelin stars, Franco Aliberti continues on his path of experimentation and open-mindedness, dissolving the thin line between savoury and sweet

What is Franco’s B side?That aspect of my character which I have managed to recover thanks to new expe-riences. Even if I have always had a sweet “heart” which has indicated the way, my wor-king experience began in the kitchen. Over the years, acquiring technique, knowledgeand experience, I realised how useful and essential the savoury aspect is, or rather myB side. Confectionery is an exact science and it is this fascinating world made up offormulas, chemistry, balance and combinations, that has given me a wider view of in-gredients which allows me to move freely and, at the same time, cancel the line bet-ween savoury and sweet. How did you arrive at this point?For a long time I wanted to put my skills to the test, measuring myself against productssuch as meat and fish, and the only cuisine that has an overall open-mindedness isthat of Massimo Bottura of Osteria Francescana in Modena, three Michelin stars. Eachteam member is perfectly able to replace another, each section works for itself but withothers, and experimentation and knowledge are shared skills. The awareness of going“beyond” has been matured in this environment.Which direction are you taking now?

I am trying to embrace my dream, to have an overall knowledge of gastronomy and to be able to open,when I feel I am ready, a place where I can express my idea of cuisine!

Monica Onnis

THE SAVOURY SIDE

A MILK-CHOCOLATE COVERED BALL WITH THE SURFACE

COVERED WITH CARAMEL COATED PEANUTS WITH SALT AND

TANDOORI AND INSIDE, A CENTRIFUGE OF GREEN OLIVES

AND ORANGE JUICE TO BE EATEN IN ONE MOUTHFUL. ALL

HELD TOGETHER BY A FLOWER, THE DASHI BOTTOM

WHICH, WHEN EATEN, EXPRESSES THE MOST OF ITS PO-TENTIAL AND WHICH, THANKS TO ITS FRESHNESS, CLEANS

THE MOUTH.

2013 ‐ www.piwwe.com ‐ n. 22 23

THE OCTOPUS IS COOKED SOUS-VIDE, FOR EACH SINGLE TENTACLE, INSERTING A COCKTAIL STICK INSIDE TO

KEEP THEM STRAIGHT, AND THEN GRILLED AND SERVED WITH VARIOUS SAUCES: GREEN PARSLEY SAUCE TO

FORM THE CENTRAL PICTURE, RED SAUCE MADE WITH OVEN ROASTED POMODORINI DEL PIENNOLO DEL VE-SUVIO (GRAPE TOMATOES), BLACK SAUCE MADE WITH TAGGIASCHE OLIVES…

CREATED TOGETHER WITH FRANCO CAZZAMALI, ONE OF THE

BEST BUTCHERS IN ITALY. THIS IS PIECES OF RAW MEAT SER-VED ON A WOODEN CUTTING BOARD, OR BETTER, A SERIES OF

MEAT NIBBLES (INCLUDING HEART AND DIAPHRAGM) TO BE

EATEN WITH YOUR FINGERS, WITH THE ADDITION OF CON-FECTIONERY FLAVOURING, IN HONOUR OF CORRADO AS-SENZA (THE WELL KNOWN SICILIAN CONFECTIONER, OWNER

OF CAFFÉ SICILIA IN NOTO), OR CANDIED FRUIT WITH HONEY.

THE DISH WHICH REPRESENTS A PHOTOGRAPHIC IMAGE OF A

SUNSET IS NON-OTHER THAN A RED PRAWN WITH ITS SHELL,VALERIANA, CITRUS FRUIT, MOSTARDA (AN ITALIAN CONDIMENT

MADE OF CANDIED FRUIT AND A MUSTARD FLAVOURED SYRUP)AND RASPBERRY VINEGAR.

“LA COPPA DEL NONNO FRANK” IS AN ESPRESSO COFFEE FLAVOURED GELATO TOP-PED WITH A COFFEE MOUSE WITH SMALL CROISSANT AND A HAZELNUT CHOCOLATE.


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Butter blockbutter g 2,500flour g 1,500

Doughflour g 1,750water l 1salt g 5zSoften the butter and mix with the flour without kneading the mix-ture too much, in order to obtain a compact butter block without anylumps of butter. Flatten and place in fridge to cool. Dissolve the saltin water and add to the flour so as to have a smooth and homoge-neous mixture. Flatten and place in fridge to cool. Cool both mixtu-res, roll out the dough and place the butter block in the centre. Foldover the edges and roll out again. Fold into three and refrigerate forabout 30 minutes for each fold: one for twice folding/fourtimes/twice folding/fourtimes. When the pastry is ready pull it using sugar(which substitutes the flour) to a thickness of 1 cm. Leave to rest forapprox. 15 minutes, chill so that the cut of the portion is perfect andclean (in this case a circle). After cutting, leave to rest for a further20 minutes, approx. Before baking, place the pastry carefully in ahalf sphere-shaped silicon mold and then place another on top so asto block the pastry inside the two molds and, using a weight and anot too high sheet, bake at 195°C. Halfway through cooking re-move the second mold and finish off removing also the remainingmold.

Cream moussecream g 600sugar g 100gelatin g 5vanilla bean n. 1Bring to the boil the cream, sugar and vanilla, add the gelatin, whichhas been put to soak previously and leave to rest overnight in thefridge.

Yoghurt moussebasic cream g 700yoghurt g 400gin g 25lime n. 1Whip the cream mousse and carefully add the yoghurt, grated limeand gin.

For the decorationDehydrated powder of soft fruits and Vignola cherries.

AssemblyCreate a split in the half-sphere of puff pastry using a knife, placeunderneath, almost hidden, the yoghurt and gin cream with the pit-ted cherries, sprinkle the fruit powder over the split and completewith a line of cream.

Franco Alibertipastry chef for the Osteria Francescana, Modena

www.osteriafrancescana.it

Layer after layer

KEN EUROPE, S.R.L.: M. Azzarita, 206 – 00189 Roma - Italy. Tel.: +39 06 33250200LIASA, Lacteos Industriales Agrupados S.A.: Av. Rìo Henares, 80. Pol. Ind. Ròdano - 19208 Alovera - Guadalajara. Spain. Tel.: +34 949 266 510

What is the secret of this freshness?KEN Cream is a traditional product that, thanks to its rapid processing, to its innovative packaging and its strict distribution network, arrives to destination always more fresh. A unique cream, with different formulas to satisfy all the needs of the professionals in pastry and cooking. www.skisa.com

Revolutionises the concept of cream.

Ken Cream, always more fresh.


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HIGH QUALITY AND FRESH CREAMS

Ken possesses a highly consolidated and positively perceived corporate image,thanks to its technological efforts, its constant quality improvement and its attentionto customers. The range of products includes Ken Nata 38%, Ken Nata 35%, Ken Trufa, KenPresto, Ken Láctea Azucarada, Ken Lactea 35%, Ken Culinario, Ken GourmetCuisine, Ken Gourmet Duo, and the latest product to reach the market, Ken Cre-mosa. Their level of quality is due to the care taken throughout the different produc-tion processes, confirmed with the ISO 9001.2008 Quality Certificate. Quality is alsoa direct consequence of an intense R+D+I process, that means investigating, develo-ping and innovating on a daily basis. Moreover, Ken is located in a leading-edge fac-tory with a surface of 10,000 square metres, which includes state-of-the-art facilitiesand automated processes, constantly updated and renewed.The application of the innovative ESL Technology (Extended Shelf Life) providesfresh creams with a shelf-life of 180 days, achieved in the stages of production, treat-ment and packaging. In the production and treatment stages, ultra-pasteurization al-lows the reduction to innocuous percentages of microorganisms, without altering theproduct’s properties. In the packaging stage, microorganisms and external agentsare stopped from reaching the product and hence modifying its life-time. Ken laboratories analyze the whole process, from raw materials to the distributionstage. Microbiological, physical and chemical analysis are carried in order to guaran-tee complete hygienic sanitary conditions, and the company has also partnered upwith professionals making experiments in order to test consistency, stability and tex-ture, thus knowing how different products behave at each moment. Ken distributors,using refrigerated vehicles, are strategically appointed by the Sales Department andefficiently managed by the Logistics Department. In other words, a great effort ismade with the aim of always achieving clients’ maximum satisfaction.www.skisa.com

Chocolate according to Eliseo Tonti

After the success of “Tradizione in Evoluzione”, the book by LeonardoDi Carlo which was published by Chiriotti Editori one year ago, a newprofessional book in Italian has just came out – “Basi e Variazioni suCioccolato e Confetteria” by Eliseo Tonti (shop.chiriottieditori.it).Thanks to his professional skills and deep knowledge, Tonti has writ-ten a volume which will turn out to be a precious tool in pastry labsand shops. The author generously reveals his recipes, ideas andtricks as it happened in his previous "Decor 2000" in the Nineties,which transformed the concept of decoration. The new book celebra-tes chocolate in all its facets through classical and innovative recipes,because modern artisans must work on its versatility and popularityin order to obtain inviting and marketable ranges of products: indeedtoday Tonti aims at this purpose and here he succedeed in doing it.Not only chocolate is explored, as the title highlights. Sugar confec-

tionery is developed as well with the purpose of disclosing its modern potentialities. Moreo-ver, as in the best professional volumes, the recipes are anticipated by an extended theoricalsection, which develops the concepts to understand the following pages,e.g. chocolate making, the use of cocoa butter, the “setting up” of recipes,the choice of products, hygiene, storage...“I would like to explain to artisans how chocolate making could be absor-bing and also its economic profitability. It is a gift both for the one whoproduces it and for consumers, and I hope that my suggestions will helpto improve chocolate consumption”.

The new trend in decorations

Magic Decor by Pavoni Italia allows youto make amazing decorations for originalcakes.The company’s research department hasdeveloped a special powder product: itcan be used with Pavoni’s silicone matsto create elastic and thin sugar laces,which are conceived to give a uniquetouch to confectionery products.www.pavonitalia.com

Via Statale,151 - 12069 Santa Vittoria d’Alba (CN)

Tel. +39.0172.479273/75 (r.a.) - Fax +39.0172.477814

[email protected]

www.selmi-group.it

New version with Screwpump removable®

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sm.it

able®

plus ex


q.ty % on cost % on weightbuckwheat flour g 150 7.31 19.18potato starch g 75 3.9 9.59granulated sugar g 90 7.31 11.51salt g 2 0.08 0.26baking powder g 8 0.78 1.02acacia honey g 20 8.05 2.56eggs g 75 9.74 9.59fresh milk g 125 6.09 15.98oilseed g 95 7.4 12.15dark chocolate g 62 19.73 7.93gianduja in pieces for topping g 80 29.62 10.23

Mix the powders together in a container using a whisk. To one side, in ameasuring jug, add the honey, eggs and milk, mix well using a hand blen-der. Melt the chocolate in a microwave oven, add the oilseed and thenadd this to the liquid mixture always using the hand blender. Pour the li-quid part into the powders and mix using a whisk, until the mixture is smo-oth and homogeneous. Add the roughly chopped gianduja and pour themixture into the baking molds. To cook in the microwave use molds inself-standing paper, in wood with greaseproof paper, in silicon or in glass.Place the mold, or molds depending on the microwave, inside and cookfor approx. 1 minute and 30 seconds, 2 minutes for a size of 200 g in a900 W microwave. In any case, since the variables are many (microwavepower, containers used for cooking, product quantity, type of magnetron,fixed or rotating plate), it is recommended to test the cooking for the firsttime, proceeding with times of 15-20 seconds at a time, until the mixturein the mold is cooked completely. When cooked, leave to cool and pac-kage as usual.

Gabriele Boziophoto Roberto Sammartini

BUCKWHEAT AND GIANDUJA CAKE

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MESSAGE IN A JAR

New:Silver lines

New:Chocolate mini

New:Bling Silver

New:Chocolate bar mini dark

New:Zigzag dark

Member of:


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N. 8 oysters modelled with dark chocolate 60%

Chilli ganachewhite chocolate g 100warm cream at 40°C g 60chilli powder g 2Use at 20°C.

Acacia honey pearsfresh diced pears g 300aster sugar g 250syrup 30°Bé g 50Bake for 15 minutes after boiling, strain through a sieve, cool and mix with100 g of acacia honey.

IMPERIAL OYSTERS

Black sesame seed crunchblack sesame g 300sugar g 50syrup g 30Mix well and toast in the oven to taste. Prepare a traditional crunch with aknob of butter, spread on Silpat and smooth a thin layer.

Quantity per oysterchocolate oyster g 15chilli ganache g 10acacia honey pears g 10black sesame seed crunch g 2slices of Parmigiano Reggiano g 3grated white chocolate to taste

Antonio Le RoseIl Tempio del Cioccolato, Genoa

Photo Andrea Pace


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Autumn mist is aroused in Jardin dans les Nuages, which will combine chocolate,smoked salt butter and a pinch of curry in October. A fine wild scented herbal honeyfrom Corsica is matched with chocolate in Jardin du Maquis, in March.

Gardens of delight

Last year Pierre Hermé launched his macaron collection Infiniment Jardin. This year the series is further enhanced and the first macaronsof the range, Jardin Pamplemousse, are now on sale in the shops of Maison Hermé, while the other ones are going to appear every monthduring 2013. Every item is intended as a small garden of delights, coupling two or more perfumes every time. www.pierreherme.com

The secrets of chocolate revealed

A leading Italian manufacturer of chocolate and cocoa ingredients for profes-sional users, Icam is located in northern Italy, with 350 employees, which wasfounded in 1946 by the Agostoni-Vanini family. The quality is guaranteed be-cause the entire production chain is closely monitored by the company, fromthe selection of premium raw cocoa and ingredients to the production of semifi-nished cocoa products, production techniques and technology, constant andcontinuous testing, and full traceability.Icam makes a strict and careful selection of raw materials in Central America,Latin America and West Africa, working with farmers and local communities,following a strict ethical code and supporting local processing on the planta-tion. It is actively involved in improving local agricultural practices and the qua-lity of cocoa, providing both technical and financial support. The cooperationestablished on-site not only increases profits for suppliers, but also enablesbetter management of the entire supply chain, and ensures that only verified ex-cellent raw materials are used. Furthermore, Icam has chosen to produce itsown paste, butter and cocoa powder and uses only the best ingredients to en-sure high quality fully tested products.The Linea Professionale brand is produced in the new plant based in Orse-nigo, near Como: state of the art technology is adopted in the production layoutand in the latest and most eco-friendly equipment. Full traceability ensures he-althy products with controlled allergenic profiles. High qualified certification bo-dies have fully recognised the company’s commitment to quality, and itsproducts are certified BRC Level A and Kosher Pareve.

Square trays

Erremme & MPM presents new square trays(cm 20X20, 24X24, 28X28) with transparentcovers. The super Italian design of these nontoxic products is the result of the creativity ofErremme’s experienced staff, which is alwaysup-to-date with the latest sector innovations.www.erremmesrl.it

The expertise in manufacturing chocolate has conquered the in-ternational market, resulting in unique tastes and broad productrange, chocolate couvertures, cocoa powders, paste and but-ter, and anhydrous fat based creams form an assortment of pre-mium professional products. Whatever the taste preference, orany other request of technical or professional nature, Icam isable to provide a complete and diversified line whose commondenominator is great taste, quality, and food safety. Packagingformats, too, are designed to meet different needs and are avai-lable in sizes ranging from large quantities for artisans down tosmall ones designed specifically for pastry chefs. www.icamprofessionale.it - www.icamcioccolato.it

2013 ‐ www.piwwe.com ‐ n. 22 33

1 Place a layer of chocolate topping in thebottom of the glass and continue with asecond layer of zabaglione cream or cu-stard. 2 Insert a small disc of sponge cakeand 3 pour a hot espresso over it. 4Using a teaspoon, pour over some coffeecream delicately. Finish the drink withwhipped cream decorated with chocolatetopping.

Valter GriffoneBar Savoia, Pinerolo, To

Photo Remo Caffaro

You may follow the steps onwww.piwwe.com

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Art&Pastry in Lugano

Art&Pastry, the international festival centered onconfectionery art, will take place in Lugano,Switzerland, in March, 2-3, turning Palazzo deiCongressi into the meeting place of internationalsugar artists, maître chocolatiers, confectioners,chefs, pastry chefs and cake designers, expres-sing the last trends. During the two days, confe-rences and stages will alternate with tastingsand shows for a haute cuisine and pastry art di-splay, both for professionals and general public.The festival will also welcome famous professio-nals such as Paco Torreblanca, Luca Monter-sino, Davide Malizia, Eliseo Tonti, SoniaBalacchi, Gianluca Fusto... Tonti will be incharge of a contest for pastry students organi-sed with “Pasticceria Internazionale”, where the

young candidates will be asked to make chocolate sculptures. Another competition,Panettone Cup, will involve confectioners from Canton Ticino and Lombardia. Theywill work on artisan classical and innovative artisan products, and will be valued bya jury presided by Iginio Massari.The festival will also give space to pastry chefs working in restaurants and hotelssuch as Dario Ranza, Cristian Mometti, Luca Lacalamita and Loretta Fanella; thecake design experts Zoe Clark, Letizia Grella, Claudia Prati, Lorena Gil Vasquez;cocktail making and fruit carving with Joseph Trotta; window dressing and creativepackaging with Paola Casalini. www.artandpastry.com

State-of-the-art machines

Comfit coating pan by Selmi is made of AISI 304 steel and equipped with an electronic speed control to optimise the coa-ting of different types and sizes of products. The introduction of air into the rotating tank cavity is controlled by a coolingsystem capable of speedily enlarging the size of confects via the introduction of chocolate. During the following phase, aresistance is used to smoothen and polish products and clean the machine. A thermoregulator on the control panel ena-bles the adjustment of temperature to suit the required processing. Other data are: tank capacity 15 kg, hourly productionapprox. 15 kg/h, power consumption 1.8 kW – single phase 220 volt, cooling system 1,100 frigories/h. The dimensionsare W 720 mm, D 770 mm, H 1420 mm. It is equipped with an interchangeable air filter and an automatic SpraySystemcan be added. The coffee roaster Roaster 20 uses a versatile air cyclone system (vertiflow® patent), which can also be used for the roa-sting of hazelnuts, almonds, pistachios, barley, etc. The machine has a number of programs which control heating tempe-

rature, roasting (12-15 minutes for coffee, 5-7 minutes for dried fruit) and cooling time, and the finalemission of the products. The programs can be personalised to obtain the desired grade of

roasting time after time, with a product capacity ranging from 0.5 to 2 kg. Heating is obtai-ned through circular ceramic resistors, while the choice and control of programs is made by

a digital display. The machine is equipped with an internal removable peel collector and stain-less steel roasting chamber and panelling. The dimensions are 740 x 1340 x 900 mm;weight: 120 kg; power: 10kw, three phase, 380 v, 5 poles.The Micron – ball refiner is equipped with a refrigerator with the purpose of regulating, wi-

thin the set limits, the excess heat caused by the friction generated between the spheres, inorder to preserve the organoleptic qualities of the product. Its circulation during refinement ismaintained by a dual purpose volumetric pump; the refining cylinder (20 kg capacity) is also re-gulated to maintain a warm temperature, to prevent the fatty residues between the balls fromsolidifying during pauses in the working cycle. The refining time is 10kg/hour, while the powerconsumption is 4kW three phase 380V, 5 poles, 16A.The machine, which needs to be connected to a compressed air supply, can be used toproduce hazelnut paste, spreadable creams, pralinated products, cream sweets and allflavoured anhydrous pastes. www.selmi-group.it

A Master Degree for Marchesi

The famous Italian chef GualtieroMarchesi has recently received a

prestigious award: the HonorisCausa Masters Degree in Gastro-nomic Science by the University ofParma, thus paying homage to the

historical and international rele-vance of his cuisine.

Fiasconaro is growingThe Sicilian confectionery company F.lli Fiasconaroinaugurated a new plant in Castelbuono, near Pa-lermo. The 4,000 m2 surface includes storageareas, administrative offices, marketing and logisticssections. The previous 800 m2 headquarters arenow a show room. The firm has not endured dow-nturns for the last 10 years and the sales are con-stantly growing, with a yearly production of 200,000kg. “We almost obsessively support Sicilian food ex-cellence in the making of our products – Nicola Fia-sconaro points out –, thus giving hope to thedevelopment of a local food chain, from eggs to ci-trus fruits”.40% of Fiasconaro’s range is sold in Sicily, but theirproducts are also well known in northern Italy andexported abroad, in countries such as US, Austra-lia, New Zealand, China and Japan. www.fiasconaro.com


A NEW ITALIAN MEMBER OF RELAIS DESSERTS In total, 5 confectioners-chocolatiers have passed the entrance examination for Relais Desserts Inter-national, on the occasion of their yearly technical conference, held in France at Yssingeaux, last Sep-tember. Among these, there is the Italian Andreas Acherer, owner of a shop (www.acherer.com)situated in Brunico, near Bolzano. In addition, there are also two French (“Entering this Internationalclub is equivalent to having three Michelin stars!” commented Maëlig Georgelin, owner of the con-fectioner’s “Petit Prince” situated in Etel, Brittany, www.aupetitprince-etel.fr), an English and a Ja-panese. This is what Acherer told us about this gratifying experience.Why did you take the decision to the admission to RD?

It was actually a member of the RD, Eric Baumann from Zurich,who convinced me (www.confiserie-baumann.ch). Eric is a goodfriend and knows both my philosophy and shop well (accordingto the internal rules, it must be a member of the associationthat proposes a new candidate, ndr).How did you prepare and which works did you have topresent?The preparation was very intense and it took place du-ring the summer, which, for us at Brunico (provincialcapital of Val Pusteria and a well-known tourist centre)is very difficult! I created an artistic pièce and for asweet I presented a coconut daquoise with a lemon

and coconut mousse, all covered in a chocolate mousse.What does being a member of the RD mean to you?A dream come true! It means being part of a group which brings together 90 of the bestand most innovative confectioners in the world and this gives me great satisfaction. It is mo-ments like this that reward you for all the hard work.

Expos and eventsISM is taking place in Cologne, Germany, January 27-30, to-gether with PROSWEET, the international supplier fair for theconfectionery industry. www.ism-cologne.com www.prosweets.comFrom 9 to 11 February, MILANO FOOD&WINE FESTIVAL an-ticipates and parallels IDENTITÀ GOLOSE, the internationalcuisine congress, February 10-12, which will rally many fa-mous international chefs. www.identitagolose.itARTOZA, the exhibition devoted to bakery and pastry, will beheld in February 23-26 in Athens, Greece. www.artoza.comThe first edition of ART & PASTRY, the festival dedicated togourmet pastry, will take place in Lugano, Switzerland, inMarch 2- 3, with contests and demos. www.artandpastry.comTIRRENO CT, the Italian hospitality exhibition, is scheduledfrom 3 to 7 March in Carrara; Fiera Milano will welcome TUT-TOFOOD, the international biennial expo for the agri-foodchain, running from 19th to 23rd May, while the internationaltechno-bake exhibition SIAB is also scheduled in May, 25-29,in Verona. www.tirrenoct.it - www.tuttofood.com www.siabweb.com

Visiting the Carpigiani Gelato Museum

The Carpigiani Gelato Museumof Anzola Emilia, near Bologna,opened to the public in Septem-ber. The museum is an innova-tive structure dedicated to thestudy, documentation, andspread of history, values, andculture of artisan gelato, that re-presents Italian excellence andcreativity throughout the world.The 1,000 square meter spacehas been carved out of the cur-rent Carpigiani headquarters.The complex is built around acentral garden that connects the

various areas of the building, including showrooms and the CarpigianiGelato Museum itself. The museum features an interactive tour thathighlights three main themes regarding gelato: its evolution over time,the history of production technology, the places and means of consu-ming. More than 20 original machines found a new home in the mu-seum, along with multimedia presentations, 10,000 historical imagesand documents, accessories and tools of the trade from ages past,video interviews, and workshops. The museum is indeed a place oftradition, memory, and identity, where gelato can be experienced asan important part of European food culture. Andrea Cocchi, generalmanager of the Carpigiani Group, says: “The Gelato Museum fulfillsthe dream of our founders, Bruto and Poerio Carpigiani, the two Bo-lognese brothers who made it their job to spread gelato technology,culture, and business throughout the world”.www.gelatomuseum.com

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Cupole: inside and outside!Cupole moulds by Silikomart Professional have many advanta-

ges: they are antiadherent and easy to unmould, blast chillor freeze. These 100% food safe made in Italy sili-

cone moulds can withstand temperatures bet-ween -60°C and +230°C and are providedwith a transparent polycarbonate tray (30x40

cm). They can be combined with moulds of theMultiflex and Tortaflex ranges and their use causes a

reduction of the preparation time. Moreover, they can beused as inserts inside cakes and monoportions or as deco-

rations on top of them. www.silikomart.com

Gulfood witnesses significant 13% growth

Gulfood, the world’s biggest annual trade exhibition for the food and hospitality industrytaking place in Dubai, United Arab Emirates, is set to expand by 13% to offer 113,398sqm in exhibition space. The expansion includes an additional temporary hall, Zabeel Pa-vilion, dedicated to food and drink companies due to the overwhelming demand. The or-ganisers have reported a sold out show a full six months before the event kicks off fromFebruary 25-28 at Dubai World Trade Centre.Under the theme “International Flavours, World Class Business”, Gulfood 2013 is ontrack to provide exporters, buyers, exhibitors and visitors benefit an even broader tradeand sourcing platform as well as knowledge exchange, training, competitions and liveevents. The additional expo space allows the exhibitors to showcase their products in thisfast-growth market, including new country pavilions from Ecuador, Lithuania and Oman. “The highly-anticipated Gulfood event is an essential event for those that want to forgenew partnerships and secure lucrative business opportunities –, said Helal Saeed Al-marri, chief executive officer, Dubai World Trade Centre –. The show provides the re-gion’s largest central business hub for exhibitors and industry suppliers to experience anunrivalled product and service showcase and the opportunity to meet serious internationalbuyers face-to-face. For trade visitors, the event offers an exceptional opportunity tosource and select from a global product showcase, network with thousands of industrypeers to drive the market forward and review the latest trends and innovations throughthe entire chain, from raw ingredients and machinery through to finished products and re-staurant styling”. The additional space enables more processing and packaging equip-ment space, ingredients and especially finished food. With Dubai as a central trading point between east and west, food imports to the GCCare projected to rise to USD53.1 billion (AED195 billion) in 2020 from USD25.8 billion(AED94.7 billion) in 2010, according to Economist Intelligence Unit figures. In the UAE,imports are set to grow from USD3 billion (AED11 billion) in 2011 to USD8.4 billion(AED30.8 billion) in 2020. According to Dubai Municipality, food imports to Dubai rose18% in 2011 at 6.7 million tonnes compared to 5.6 million tonnes in 2010 from 151countries. Among the events, Gulfood is also proud to host The Gulfood Awards, for excellent foodand beverage products and service; the Emirates Culinary Guild Salon Culinaire, with1,300 young chefs competing to become the culinary stars of the future, and the thirdBaking & Pastry Guild Middle East Competition for professional bakers and pastrychefs. www.gulfood.com

Dobla for a betterworld

Dobla contributes toa better world, notonly by using 100%UTZ certified choco-late but also by avoi-

ding waste and by using only recycledmaterials. “We try to do more than justthe above – they say – and you are con-tributing by working with us. For years,we have used the money that we nor-mally spend on Christmas cards andcompany gifts to donate money to cha-rity. For a few years now, Dobla supportsthe orphanage in Vung Tau, Vietnam,which is just less than one hour awayfrom Dobla Asia, with our donation theywere able to build a well-equipped gym,a work center for technical repair jobsand a Christmas party for all the childrenand volunteers. Dobla was also able todonate money to another charity fund:Against Cancer, which organizes vaca-tions for sick children”. www.dobla.com

1 Fill in the Cupole01 mould, level and blast chill. 2 Unmould the preparation. 3 Put the Cupole01 insert in the MUL1 Ø80h 45 mould. 4 Fill the MUL1 Ø80 h 45 mould and level. 5 Put the insert on top of the MUL1 Ø80 h 45 as decoration. 6 Unmould the preparation and decorate at will.

1 2 3 4 5 6

T. +39 0438 5844 - www.irinoxprofessional.com

Conceived to fulfil confectioners’ wishes, MultiFresh® can be

used to blast chill, shock freeze, prove and thaw your creations,

guaranteeing quality and assortment for your customers.

The dedicated cycles for each type of product make MultiFresh®

a real assistant constantly at your service.

MultiFresh®, so much more than a simple blast chiller.

AMPI 2012 gold medal

The multi-function confectioner’s assistant no-one should be without.

PASTICCERIA INTERNAZIONALE World Wide Edition 22-2013

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Transcript of PASTICCERIA INTERNAZIONALE World Wide Edition 22-2013