sabato 28 maggio 2011
mercoledì 25 maggio 2011
On Friday I recorded an episode on Gambero Rosso with Francesca Romana Barberini, presenting my rustic chocolate cake, in front of the chef director of the school Gambero Rosso Francesca Riganati. Emotions such an examination at the university! Thank you Francesca, special person, and the chef and director Francesca; what a pride that diploma, I will soon hang in my beloved kitchen.
martedì 24 maggio 2011
The presentation of the sweets of this blog will be accompanied by the description of one or two wines to match, their history and composition, made by a very special person to me, who has a twenty-year experience in excellent restaurants in Rome, my brother Gian Luca Zacchia, sommelier enrolled in the Italian register of Sommeliers since 1990. His experience has been developed in restaurants like Agata e Romeo as curator of the celling and tasting, the restaurant La Pergola and restaurant Alberto Ciarla in Trastevere, among only the most important. Now it is not his main activity, then accepted to cooperate with my adventure and passion for this blog, enriching it with his great knowledge in a field that I love much enjoy, but have few experience. We can then call it a "joint-venture" for affection and passion that binds us, for good wine and food, and the ability to combine them.
giovedì 19 maggio 2011
I finally tried the puff pastry, I did it with a chef, who taught me the steps of assembling the cake, which I did it here again with good results. I must say that I used a packed puff pastry, as there are excellent ready-made products, used even in the best restaurants. Yes it is! Then the dough for real purists I will do another time following the recipe of the chef Montersino, thatseemsthesimplesttodointheworld!!!
scroll down for wine to match
lunedì 16 maggio 2011
May is the month of birthdays (for me) and this gives me the opportunity to experiment and try new things, it takes motivation, pushing ahead the cart of new discoverings; so here it is, where I applied all chemicals, dosages and tricks of the pastry chefs. In this recipe there is a step taught by Montersino, that alone is worth the effort to prove, and the time to do.
For the birthday party of my son Alessandro, I found this explosion of flowers in my garden and the cake I chose for all children is a mousse (reminiscent of the ice, because they love it!) 3-chocolate (because they love the chocolate!). This recipe is taken from L'arte-del-dolce, but I mentioned a chenge in order to "sanitize" the egg, because there were so many children. The egg in the original recipe was assembled and added raw to the mousse, so I cooked the sugar in water up to 121° and added to the egg, while assembling.
lunedì 9 maggio 2011
venerdì 6 maggio 2011
This is a variation of glasses of tiramisu with strawberries , rivisited at the request of my children; I have to add ingredients and decorations according to their tastes, and must admit with great results.