PA S T RY B A K E RY C O F F E E C U I S I N E

Supplemento al n. 252, gennaio 2013 di Pasticceria Internazionale - Sped. in A. P. - D.L. 353/2003 (conv. in L. 27/02/2004 n° 46) art. 1, comma 1, DCB TO - n. 01/2013 - IP - ISSN 0392-4718

REINVENTING ONESELF
FOR A CHANGING
WORLD

THE AIRBRUSH ART

ALCOHOLIC GELATO

CITRUS PUFFS

THE SAVOURY SIDE

CHOCOLATE OYSTERS

TECHNOLOGY &
PRODUCTS

NEWS

CHIRIOTTI 10064 PINEROLO - ITALIA - Tel. +390121393127 - Fax +390121794480

issue twenty-two-2013 EDITORI www.piwwe.com - info@pasticceriainternazionale.it
 In this issue
Reinventing oneself for a changing world
The airbrush art
Alcoholic gelato
Charlene
Citrus puffs
The savoury side Pasticceria Internazionale World Wide Edition
Buckwheat and gianduja cake 10064 Pinerolo (Torino)
Viale della Rimembranza 60
Imperial oysters tel. +39 0121 393127 - fax +39 0121 794480
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EDITOR-IN-CHIEF
Livia Chiriotti
News SENIOR EDITOR
Emilia Coccolo Chiriotti
Ampi’s meeting and the Italian Pastry NEWS EDITORS
Chef of the Year
Cristina Quaglia
International stages Milena Novarino
The versatility of copite Monica Onnis
ASSISTANT EDITOR
Spotlights on Lyon Chiara Comba
Chocolate and hazelnut TRANSLATIONS
Windsor - Pinerolo
All in one MARKETING EDITOR
Italian Cake Art Monica Pagliardi
ADVERTISING DIRECTOR
Gardens of delight Luigi Voglino voglino@chiriottieditori.it
Square Trays ART DIRECTOR
Studio Impagina
The secrets of chocolate revealed PRINTED BY
High quality and fresh creams Tipografia Giuseppini

Chocolate according to Eliseo Tonti Pasticceria Internazionale World Wide Edition

is happily published in Italy by Chiriotti Editori
The new trend in decorations Copyright © 2013 by Chiriotti Editori
State-of-the-art machines All rights reserved
No part of this magazine may be reproduced
Art&Pastry in Lugano without prior written permission
Fiasconaro is growing from the publishing house
A Master Degree for Marchesi Supplement of
“Pasticceria Internazionale” n. 252 - 2013
A new italian member of relais desserts
ON OUR COVER
Visiting the Carpigiani Gelato Museum Raspberry granita by Alessandro Racca

Expos and events

Cupole: inside and outside!
Gulfood witnesses significant 13%
growth
Dobla for a better world

www.piwwe.com

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INTERVIEW

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

REINVENTING
ONESELF FOR
A CHANGING
WORLD Milena Novarino

“It is useful and pleasant to relate to people, so every morning, around six o’clock, I say Good
morning to all the sweet-toothed world of Facebook and Twitter, a positive way to start the
day”. 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 the
fifth generation of his family, and, together with other colleagues, he is the founder member
of 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 for
taste and a lot of passion, because it is the desire to make people dream that brings Carlo
to 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 counter
with a wide assortment of croissant, doughnuts, tarts... Everything that we produce is left to
rise 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 in
this 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

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

2 2013 ‐ www.piwwe.com ‐ n. 22

buy confectionery to give as presents, the-
refore we also concentrate on elegant and
sober packaging. The tray for the fresh pa-
stries is lilac with a silver inside and it is not
only 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, right
from being a child, the sentence “let’s go to
Venicio” so, as a tribute to my father, I deci-
ded to dedicate the sign to him. As a logo I
chose a round symbol which represents an
Egyptian 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 chocolate
drops, which we produce all year round in
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 instructions
on how to prepare at home a butter cream or chantilly cream or a vanilla sauce.
750 g packaging. A cake which has been
very successful, even winning awards, and
there is the Gatò al pistacchio. And there
is also the Gata.
What is the Gata?
Gata (the she-cat, local dialect) is a typical
sweet, an expression of the Berici Hills ter-
ritory and its products of excellence, white
flour and Marano yellow corn flour, grappa
vicentina, butter, milk and honey, with a
pinch of almond and cocoa. It does not con-
tain preservatives, but remains soft and fra-
grant for 40 days, thanks to the addition of
grappa. Its name was chosen because the
inhabitants of Vicenza have always been cal-
led by the name of magnagati, some say be-
cause during a plague they were forced to
eat cats. Others because an invasion of
mice forced them to let an army of cats
loose in the streets of the city. Along with
some confectioners who are friends from
the Associazione Artigiani Vicentini (Vi-
centini Artisans Association) we have set up
the Consorzio dei Pasticcieri “La Gata” (As-
sociation of confectioners “La Gata”), of
which I am president. Among our aims are
the production, promotion, marketing and
2013 ‐ www.piwwe.com ‐ n. 22
safeguard of the recipe and packaging of
the cake.
How do you see the future of the sector?
Today we are living in a period in which there
are no longer any constants and people
spend less, so there is the necessity to al-
ways reinvent yourself, without certainties
regarding purchases. In order to sell, we try
to propose always something new. There is
no need to revolutionize but rather to pro-
pose following trends.
What are your innovative proposals?
Together with some friends I have patented
and registered the trademark Pasticcerio, a
blog dedicated to the sweet-toothed, a vir-
tual place where you can meet not only to
learn about products and innovations, but
also to experience the world of confectionery
art. On the radio programme “Il gastronauta”
with the journalist Davide Paolini, I explained
how to make cupcakes. It was a great suc-
cess, so I then held some amateur courses
and to help those who wanted to make them
at home to impress relatives and friends, I
created the cupcake kit which contains the
recipe and powder mix, to which only the
fresh ingredients need to be added, and all
3
INTERVIEW

the necessary tools, such as paper sweet

cases and underplates. Each one contains
an ironic saying to amaze one’s friends.
So you are following the “do-it-yourself”
trend?
Yes, there are always more people that want
to produce and in this way I get the loyalty of
the customers. I have created many diffe-
rent product lines, from chocolate to fruit
sauces, from homemade cream decorations
prepared with fresh ingredients, up to the
tools of the trade, used by the biggest arti-
san workshops and impossible to find in the
supermarket. With the kit, there is every-
thing at hand to bake at home, with the
same practicality of the industrial mixes, but
with the quality of a homemade product.
What is “Pasticcerio” for you?
A blog to remain in contact with those who
love confectionery, get recipes, information A new way of finding followers, but What are the most important aspects in
about ingredients, about the working me- what do you think of tradition? preparing a cake?
thods for various products of Italian tradition, The past must not be abandoned: tradition is First of all, pay attention to taste and then
but also advice and “tricks” of the trade inside us, if a product is well made, people to presentation. Colour gives vivacity to the
http://pasticcerio.wordpress.com/ identify themselves with it. counter and the eye is attracted to it.
M.N.

Yoghurt and Mignon with raspberries.

strawberry mousse.

Mignon with hazelnuts.

Dark chocolate tart.

Cannoncino.

Cupcake.

Marron glacé covered

Cappuccino. with chocolate.

4 2013 ‐ www.piwwe.com ‐ n. 22
 Delicata cake
sponge g 1,000 Sablé breton %
sablé breton g 1,200 butter g 390 32.49
delicata cream g 1,000 sugar g 271 22.56
white icing g 500 pasteurized egg yolks g 141 11.73
Grand Marnier to flour 00 W 200-220 g 390 32.49
moisten the cake g 300 baking g 4 0.36
Take 4 round cake pans 4 cms high, place a circle of sablé on the bottom salt g 4 0.36
of each, fill with the cream alternating with two thin layers of sponge of 6 Beat the butter with the sugar and slowly add the egg yolks. Then add the
mm each, softened with the Grand Marnier. In the centre layer spread salt, which has been dissolved in a little water and finally incorporate the
around 100 g of cereal pearls covered with dark chocolate. Smooth the flour.
cake 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. Grand Marnier to soften the sponge
%
Sponge %
syrup (50% water 50% sugar) g 250
83.33
egg yolks g 269 26.88
Grand Marnier 45° vol. g 50 16.67
sugar g 108 23.66
egg whites g 258 25.81 Delicata cream %
sugar g 129 23.66 custard g 476 47,62
flour 00 W 150-160 g 172 17.20 cream g 476 47,62
potato starch g 65 6.45 neutral gelatin g 48 4,76
Mix the yolks with the sugar without beating. Beat egg whites until very Whip the ingredients together.
stiff adding the sugar slowly. Add the egg whites and the sieved flour to
the yolks alternating in two/three times mixing delicately with a spatula.
Pour the mixture into the hopper and set the programme to "sponge". Custard %
Bake at 200°C for 18 minutes, valve closed. milk g 225 47,28
cream g 56 11,82
White icing % salt g 1 0,12
cream g 51 10,19 sugar g 56 23,64
milk g 103 20.66 flour 00 W 150-160 g 25 5,32
glucose g 29 5.79 sugar g 56 23,64
sugar g 41 8.26 egg yolks g 56 11,82
gelatin g 4 0.83 vanilla bean g 0,06 0,01
white chocolate g 271 54.27 Proceed as customary.
Boil the cream with the milk, glucose and sugar. Add the softened and
squeezed gelatine. Incorporate the chocolate and mix without creating air Carlo Pozza
bubbles. Cover with plastic wrap and leave at +4°C for one night. An al- Pasticceria Davenicio, Arzignano, Vi
ternative is an icing made with 100 g of cream + 100 g of dark chocolate. www.davenicio.it
Photos Giancarlo Bononi

2013 ‐ www.piwwe.com ‐ n. 22 5
NEWS

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 Christmas
celebration, such as sweet trees, polar bears, reindeers, Santa Claus, chocolate desserts, biscuits, festive
cakes and panettone...
During the meeting, a conference about the future of Italian confectionery took place and some of the members were
awarded 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 constant
professional commitment and high skills. www.ampiweb.it

Above, the panettone by Massimo Albanese,

from Treviso. From the left Gino Fabbri, the
president 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 the
left is by Pietro Moffa, from Foggia.

International stages
Bravo was a sponsor at the 7th edition of StarChefs.com International Chefs Congress, the three-day symposium, during which
many famous chefs, pastry chefs, bartenders and sommeliers presented their latest creations in New York City. At the Congress the
3rd 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 of
Accademia 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 demos
by some internationally renowned professionals – Massari, Paco Torreblanca from Spain, the French Cristophe Adam, Yan Brys
and Sebastien Bouillet – are scheduled, while K24Evo and Trittico Executive machines are used during the Coupe du Monde de la
Pâtisserie, sponsored by Bravo. www.bravo.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 chocolate
and 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-oval
shapes can be covered with chocolate and also with rice,
cocoa, coffee, amaretto, coconut toppings, and the fancier
colourful sprinkles. www.bigatton.com

Above, Giuseppe Bravo,

Gabriele Marchetto, Stephane
Treand & Tom Graves with
Salvatore Martone, winner at
2012 StarChefs.com 3rd Annual
International Pastry Competiton.
Nicolas Gilbert & Stephane
Treand with Bravo Trittico.

6 2013 ‐ www.piwwe.com ‐ n. 22
CAKE DESIGN
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DECORATION

The airbrush ART

Venice Cake
The authors of the book “Sweet Airbrush”, Gian Paolo Panizzolo and Mario Romani, are back to give
readers 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 cake
is 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 been
conceived 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

8 2013 ‐ www.piwwe.com ‐ n. 22
www.icamprofessionale.it

Italian down to the last drop.

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.

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 AT I O N , O U R PA S S I O N .
GELATO

ALCOHOLIC
GELATO
Some recipes and comments by two renowned
Italian experts including wine as the defining
ingredient

12 2013 ‐ www.piwwe.com ‐ n. 22
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 of
the alcohol, which sensibly increases the resistance of the
mixture to cold. Therefore, drastically changing the freezing
point, the palate perceives a marked sensation of cold and

Raspberry granita by
Alessandro Racca.

the typical perfumes of liqueurs and/or wine are lost. The most important method is that of
using sugars with a low DE and fiber which, in fact, capture free alcohol and enables the
mixture 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 are
representative of “Made in Italy” in the world. On one side, Moscato d’Asti, with its sugars
and perfumes, and on the other, Prosecco, with its bitter aftertaste which is “rounded off” by
the 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 my
experience, I have noted that the consumption of alcohol linked to sweets, in general, is in
decline, but there is a specific slice of the market which has a preference for modern tastes,
Alessandro Racca weighing the sugars. among which also those with alcohol.

PROSECCO GRANITA VARIEGATED WITH PEACH

POCHÉ AND COCOA GRAINS
PROSECCO ORO GRANITA Cut the peaches in small cubes and mix with the sugar. Macerate for at
Prosecco Oro cc 750 least 6 hours at 50°C, and then vacuum pack and conserve at +4°C.
glucose dry 38 DE g 50
Dissolve the glucose in the Prosecco, then proceed with making the gra- Assembly
nita siciliana until the correct consistency is obtained. Pour 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 toasted
cocoa pieces.
PEACH POCHÉ
peach pulp g 600 Alessandro Racca
saccharose g 350 Imperia
glucose dry 38 DE g 50 photos Giancarlo Bononi

2013 ‐ www.piwwe.com ‐ n. 22 13
GELATO

Talking with ANTONIO MEZZALIRA
What type of alcoholic gelato do
you offer in your gelato parlour
“Golosi di Natura”?
From Col Vetoraz Prosecco sorbet to
al gelato cream made with Passito di
Pantelleria or with Breganze Torco-
lato; from the flavour of Malaga, pro-
duced with andalusian Malaga wine,
to grappa sorbet made with Sarpa
Poli Grappa and so on.
Which alcoholic ingredients do
you usually use? Do they create
any difficulty in working the gelato?
I use high quality wines and liqueurs, which are not easy to find such
as 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 which
allows the alcohol to be “harnessed” in the gelato to avoid the de-
structuration. With a less powerful gelato machine there would be the
risk of an even more liquid gelato being produced. The difference is
in the quantity of product being inserted inside. The right balance
makes 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, because
otherwise the structure would not resist and the product would melt.
The freezing process tends to be longer than usual, because there is
more antifreeze to be balanced. This also depends on the amount of
alcohol inserted.
Do you also offer alcoholic gelato, meaning wine or liqueur as
an 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 can
be sprinkled with a small amount of Prosecco and be pleasantly sur-
prising. Or a Maracaibo chocolate gelato “embraced” by a few drops
of 23-year-old Zacapa rum can be liked by many.

BREGANZE TORCOLATO GELATO

fresh whole milk g 1.750
cream 35% m.g. g 600
skimmed powdered milk g 190
saccharose g 500
egg yolks g 200
dehydrated glucose syrup 30 DE g 190
neutral 5 g 20
Breganze Torcolato g 500
inulin g 50
total g 4,000
Bring 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 blast
chilling). 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, Pd
http://golosidinatura.blogspot.it

14 2013 ‐ www.piwwe.com ‐ n. 22
RECIPES

CHARLENE
For 3 cakes, 14x4h cm

Composition
sponge g 1,000
crème anglaise g 1,440
mousse with lavender
honey yoghurt g 1,000
mixed berries crème anglaise g 1,500
Total weight 3,940 g

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

Beat the cold eggs with the sugar adding the yolks gradually. Prepare light and voluminous
peaks and insert, using a palette knife, the flours sieving them together . Ffinally add the egg
whites 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 anglaise
cream 35% m.g. g 200
fresh milk g 100
clear pasteurised egg yolks g 80
sugar g 60

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

Mixed berries with crème anglaise

crème anglaise g 525
gelatin (thickener 180 Bloom) g 10
water g 57
spray cocoa butter g 38
fresh strawberries g 150
fresh raspberries g 150
blueberries g 120
cream 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 yoghurt

basic crème anglaise g 150
lavender honey g 39
yoghurt g 470
gelatin (thickener 180 Bloom) g 12
lemon juice g 29
cream 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, using
a palette knife, and lastly add the yoghurt, mix well and lighten with the
semi-dense cream.

Assembly
First 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 on
the 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 the
mixed 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 and
conserve until needed. When needed, cover the cake completely with a neutral ge-
latin and decorate with fresh fruit, mainly strawberries and mixed berries.

Luca Mannori
www.mannoriespace.it
Photo Giancarlo Bononi

16 2013 ‐ www.piwwe.com ‐ n. 22
Have you ever thought about all the tools you
have to dirty making your pastry products?

Now, just imagine to have only one machine to mix,

amalgamate, warm, cook, automatically cool and which
boasts also a very easy and fast cleaning, which ensures to
comply with the temperatures at the tenth of a degree and
which grants the highest products hygiene as well...
Well, you just imagined Trittico®...

Trittico® Executive is the multi-function machine

which can produce the main pastry products.

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

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NEWS

Spotlights on Lyon
22 teams from the five continents gather in Lyon, France, on the occasion The Italian
of the 13th edition of Coupe du Monde de la Pâtisserie, team.
which takes place in January 27-28 during the Sirha, the
world hospitality and food service event, when a 8.000
m2 arena welcomes the participants in the two days
competition. The Italian team is composed by captain
Lucca Cantarin and the brothers Francesco and Mar-
cello Boccia, followed by coaches Alessandro Dal-
masso and Emmanuele Forcone, supported by Club
della Coupe du Monde - Selezione Italia (presided
over 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 given
for 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 du
Monde 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 product
for artisan confectionery and gelato stands out due to its versatility and it is perfect as a
filling 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 and
texture do not change during cooking and it is fit for combination with short crust pastry
to 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 a
creamy 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 of
whole 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

Italian Cake Art

ALL IN ONE MARTELLATO INTRODUCES THE NEW COLLECTION
SPRING SUMMER 2013 ITALIAN CAKE ART. THE LINE IS
Irinox has brought together in one product multiple functions, which not only allow COMPOSED OF A SERIES OF FLORAL PLUNGER CUT-
the user to manage chilling and freezing processes, but also to control proofing and TERS, SURFINIA TULIPS AND DAISIES, WITH THE RELATED
thawing. Multi Fresh features controlled thawing cycles, giving the possibility to set FORMERS FOR DRYING AND SHAPING FLOWERS. MO-
the time when you want the products ready for retail; the innovative fast thawing REOVER, THE RANGE INCLUDES A SERIES OF PLUNGER
cycle restores frozen products to positive temperature through a combination of CUTTERS THAT PROVIDE SUBJECTS FOR EASTER DECO-
temperature and ventilation, and it does not damage the texture of food, thus kee- RATIONS, SUCH AS RABBITS, BELLS, DOVES, ETC... IN
ping its organoleptic characteristics intact. COMBINATION THERE IS ALSO A SERIES
There are 4 thawing cycles for miniature pastries – to be put on display or sliced –, OF RECTANGULAR AND ROUND
baked products and gelato. Multi Fresh takes pétits gâ- (DIAMETER 20 AND 10 CM) STEN-
teaux to -2°C, which is the suitable display temperature, CILS, TO DECORATE WITH
and rapidly to -12°C, ideal for flawless slicing. The spe- SPEED AND ORIGINALITY EA-
cial controlled proofing cycles give bread and any other STER CAKES, WEDDING CAKES
leavened product deep taste, delicate texture, right cri- OR CAKES FOR BIRTHDAYS AND
spness, digestibility, and extended freshness over time. OTHER CELEBRATIONS.
With Multi Fresh you can choose the exact time to have THE NEW CATALOGUE CAN BE
the product perfectly leavened and ready for baking. DOWNLOADED FROM
More than 90 dynamic cycles provide the right tempera- WWW.MARTELLATO.COM
ture, air speed, ventilation, moisture and optimum chilling
and freezing times for each food type: e.g. pies, crois-
sants, pastry dough, mousse...
Innovative and patented features have been added, such
as Multisensor, the probe equipped with multiple food
temperature sensing points; MultiRack tray rack, that is
suited to any environment (pastry, catering etc...) and
can be adjusted for length and width to fit the required
number of trays; Sanigen, the active ion sanitization sy-
stem which guarantees total sanitization of the work
chamber, food and utensils. Working through the air, it
reaches the most inaccessible and hard to clean areas,
making dirt "inactive". www.irinox.com

18 2013 ‐ www.piwwe.com ‐ n. 22
 N P ew olycarbonate 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- www.martellato.com
lato moulds assures the best production of martellato@martellato.com
bright and elegant decorations, subjects and
chocolate pralines.
High quality.

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

For years a baker, teacher and trainer, author

of professional volumes, president of Riche-
mont Club Italy, globetrotter: these are some
of the roles that distinguish Piergiorgio Giorilli

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

Mixing times
planetary 4 minutes at speed 1 – 6 minutes at speed 2
spiral 5 minutes at speed 1 – 7 minutes at speed 2
plunge 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 be
added halfway through mixing. This mixture can be prepared the day before
and 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 to
rest 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 baking
trays 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 Giorilli
CAST Alimenti - Brescia
www.castalimenti.it
Photos Vincenzo and Matteo Lonati

20 2013 ‐ www.piwwe.com ‐ n. 22
2013 ‐ www.piwwe.com ‐ n. 22 21
CUISINE

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

THE SAVOURY SIDE

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, knowledge
and experience, I realised how useful and essential the savoury aspect is, or rather my
B side. Confectionery is an exact science and it is this fascinating world made up of
formulas, 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 products
such as meat and fish, and the only cuisine that has an overall open-mindedness is
that of Massimo Bottura of Osteria Francescana in Modena, three Michelin stars. Each
team member is perfectly able to replace another, each section works for itself but with
others, 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

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.

22 2013 ‐ www.piwwe.com ‐ n. 22
 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.

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

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.

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…

2013 ‐ www.piwwe.com ‐ n. 22 23
CUISINE

Layer after layer

Butter block Cream mousse
butter g 2,500 cream g 600
flour g 1,500 sugar g 100
gelatin g 5
Dough vanilla bean n. 1
flour g 1,750 Bring to the boil the cream, sugar and vanilla, add the gelatin, which
water l 1 has been put to soak previously and leave to rest overnight in the
salt g 5z fridge.
Soften the butter and mix with the flour without kneading the mix-
ture too much, in order to obtain a compact butter block without any Yoghurt mousse
lumps of butter. Flatten and place in fridge to cool. Dissolve the salt basic cream g 700
in water and add to the flour so as to have a smooth and homoge- yoghurt g 400
neous mixture. Flatten and place in fridge to cool. Cool both mixtu- gin g 25
res, roll out the dough and place the butter block in the centre. Fold lime n. 1
over the edges and roll out again. Fold into three and refrigerate for Whip the cream mousse and carefully add the yoghurt, grated lime
about 30 minutes for each fold: one for twice folding/fourtimes/ and gin.
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 for For the decoration
approx. 15 minutes, chill so that the cut of the portion is perfect and Dehydrated powder of soft fruits and Vignola cherries.
clean (in this case a circle). After cutting, leave to rest for a further
Assembly
20 minutes, approx. Before baking, place the pastry carefully in a
Create a split in the half-sphere of puff pastry using a knife, place
half sphere-shaped silicon mold and then place another on top so as
underneath, almost hidden, the yoghurt and gin cream with the pit-
to block the pastry inside the two molds and, using a weight and a
ted cherries, sprinkle the fruit powder over the split and complete
not too high sheet, bake at 195°C. Halfway through cooking re-
with a line of cream.
move the second mold and finish off removing also the remaining
mold. Franco Aliberti
pastry chef for the Osteria Francescana, Modena
www.osteriafrancescana.it

24 2013 ‐ www.piwwe.com ‐ n. 22
 Ken Cream, always more fresh.

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

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 attention
to customers.
The range of products includes Ken Nata 38%, Ken Nata 35%, Ken Trufa, Ken
Presto, Ken Láctea Azucarada, Ken Lactea 35%, Ken Culinario, Ken Gourmet
Cuisine, 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 also
a 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 facilities
and automated processes, constantly updated and renewed.
The application of the innovative ESL Technology (Extended Shelf Life) provides
fresh 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 the
product’s properties. In the packaging stage, microorganisms and external agents
are stopped from reaching the product and hence modifying its life-time.
Ken laboratories analyze the whole process, from raw materials to the distribution
stage. Microbiological, physical and chemical analysis are carried in order to guaran-
tee complete hygienic sanitary conditions, and the company has also partnered up
with 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 and
efficiently managed by the Logistics Department. In other words, a great effort is
made with the aim of always achieving clients’ maximum satisfaction.
www.skisa.com

Chocolate according to Eliseo Tonti The new trend

After the success of “Tradizione in Evoluzione”, the book by Leonardo in decorations
Di Carlo which was published by Chiriotti Editori one year ago, a new
professional book in Italian has just came out – “Basi e Variazioni su Magic Decor by Pavoni Italia allows you
Cioccolato e Confetteria” by Eliseo Tonti to make amazing decorations for original
(shop.chiriottieditori.it). cakes.
Thanks to his professional skills and deep knowledge, Tonti has writ- The company’s research department has
ten a volume which will turn out to be a precious tool in pastry labs developed a special powder product: it
and shops. The author generously reveals his recipes, ideas and can be used with Pavoni’s silicone mats
tricks as it happened in his previous "Decor 2000" in the Nineties, to create elastic and thin sugar laces,
which transformed the concept of decoration. The new book celebra- which are conceived to give a unique
tes chocolate in all its facets through classical and innovative recipes, touch to confectionery products.
because modern artisans must work on its versatility and popularity www.pavonitalia.com
in order to obtain inviting and marketable ranges of products: indeed
today 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 theorical
section, 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 who
produces it and for consumers, and I hope that my suggestions will help
to improve chocolate consumption”.

26 2013 ‐ www.piwwe.com ‐ n. 22
www.sgsm.it

plus ex
New version with Screwpump removable
able®

www.selmi-group.it
Via Statale,151 - 12069 Santa Vittoria d’Alba (CN)
Tel. +39.0172.479273/75 (r.a.) - Fax +39.0172.477814
info@selmi-group.it
RECIPES

MESSAGE
IN A JAR

BUCKWHEAT AND GIANDUJA CAKE

q.ty % on cost % on weight Mix the powders together in a container using a whisk. To one side, in a
buckwheat flour g 150 7.31 19.18 measuring 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 then
potato starch g 75 3.9 9.59
add this to the liquid mixture always using the hand blender. Pour the li-
granulated sugar g 90 7.31 11.51 quid part into the powders and mix using a whisk, until the mixture is smo-
salt g2 0.08 0.26 oth and homogeneous. Add the roughly chopped gianduja and pour the
baking powder g8 0.78 1.02 mixture into the baking molds. To cook in the microwave use molds in
acacia honey g 20 8.05 2.56 self-standing paper, in wood with greaseproof paper, in silicon or in glass.
Place the mold, or molds depending on the microwave, inside and cook
eggs g 75 9.74 9.59
for approx. 1 minute and 30 seconds, 2 minutes for a size of 200 g in a
fresh milk g 125 6.09 15.98 900 W microwave. In any case, since the variables are many (microwave
oilseed g 95 7.4 12.15 power, containers used for cooking, product quantity, type of magnetron,
dark chocolate g 62 19.73 7.93 fixed or rotating plate), it is recommended to test the cooking for the first
gianduja in pieces time, proceeding with times of 15-20 seconds at a time, until the mixture
in the mold is cooked completely. When cooked, leave to cool and pac-
for topping g 80 29.62 10.23
kage as usual.

Gabriele Bozio
photo Roberto Sammartini

28 2013 ‐ www.piwwe.com ‐ n. 22
 New:
Chocolate bar mini dark
New:
Chocolate mini

New:
Bling Silver

New:
Zigzag dark

New:
Silver lines

Member of:
CHOCOLATE

IMPERIAL OYSTERS

N. 8 oysters modelled with dark chocolate 60% Black sesame seed crunch
black sesame g 300
Chilli ganache sugar g 50
white chocolate g 100 syrup g 30
warm cream at 40°C g 60 Mix well and toast in the oven to taste. Prepare a traditional crunch with a
chilli powder g 2 knob of butter, spread on Silpat and smooth a thin layer.
Use at 20°C.
Quantity per oyster
Acacia honey pears chocolate oyster g 15
fresh diced pears g 300 chilli ganache g 10
aster sugar g 250 acacia honey pears g 10
syrup 30°Bé g 50 black sesame seed crunch g 2
Bake for 15 minutes after boiling, strain through a sieve, cool and mix with slices of Parmigiano Reggiano g 3
100 g of acacia honey. grated white chocolate to taste
Antonio Le Rose
Il Tempio del Cioccolato, Genoa
Photo Andrea Pace

30 2013 ‐ www.piwwe.com ‐ n. 22
NEWS

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

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

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 honey
from Corsica is matched with chocolate in Jardin du Maquis, in March.

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 was
founded in 1946 by the Agostoni-Vanini family. The quality is guaranteed be-
cause the entire production chain is closely monitored by the company, from
the selection of premium raw cocoa and ingredients to the production of semifi-
nished cocoa products, production techniques and technology, constant and
continuous 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 cooperation
established on-site not only increases profits for suppliers, but also enables
better management of the entire supply chain, and ensures that only verified ex-
cellent raw materials are used. Furthermore, Icam has chosen to produce its
own 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 layout
and 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 its
products are certified BRC Level A and Kosher Pareve.

The expertise in manufacturing chocolate has conquered the in-

ternational market, resulting in unique tastes and broad product
range, 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, or
any other request of technical or professional nature, Icam is
able to provide a complete and diversified line whose common
denominator is great taste, quality, and food safety. Packaging
formats, too, are designed to meet different needs and are avai-
lable in sizes ranging from large quantities for artisans down to
small ones designed specifically for pastry chefs.
www.icamprofessionale.it - www.icamcioccolato.it

32 2013 ‐ www.piwwe.com ‐ n. 22
CAFFÈ SAVOIA

1 Place a layer of chocolate topping in the

bottom of the glass and continue with a
second layer of zabaglione cream or cu-
stard. 2 Insert a small disc of sponge cake
and 3 pour a hot espresso over it. 4
Using a teaspoon, pour over some coffee
cream delicately. Finish the drink with
whipped cream decorated with chocolate
topping.
Valter Griffone
Bar Savoia, Pinerolo, To
Photo Remo Caffaro

You may follow the steps on

www.piwwe.com

2013 ‐ www.piwwe.com ‐ n. 22 33
NEWS

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 cooling
system capable of speedily enlarging the size of confects via the introduction of chocolate. During the following phase, a
resistance 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 production
approx. 15 kg/h, power consumption 1.8 kW – single phase 220 volt, cooling system 1,100 frigories/h. The dimensions
are W 720 mm, D 770 mm, H 1420 mm. It is equipped with an interchangeable air filter and an automatic SpraySystem
can 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 final
emission 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, in
order to preserve the organoleptic qualities of the product. Its circulation during refinement is
maintained 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 from
solidifying during pauses in the working cycle. The refining time is 10kg/hour, while the power
consumption is 4kW three phase 380V, 5 poles, 16A.
The machine, which needs to be connected to a compressed air supply, can be used to
produce hazelnut paste, spreadable creams, pralinated products, cream sweets and all
flavoured anhydrous pastes. www.selmi-group.it

Art&Pastry in Lugano
Art&Pastry, the international festival centered on
confectionery art, will take place in Lugano,
Switzerland, in March, 2-3, turning Palazzo dei
Congressi into the meeting place of international
sugar 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 tastings
and 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, Sonia
Balacchi, Gianluca Fusto... Tonti will be in
charge 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. They
will work on artisan classical and innovative artisan products, and will be valued by
a jury presided by Iginio Massari.
The festival will also give space to pastry chefs working in restaurants and hotels
such as Dario Ranza, Cristian Mometti, Luca Lacalamita and Loretta Fanella; the
cake design experts Zoe Clark, Letizia Grella, Claudia Prati, Lorena Gil Vasquez;
cocktail making and fruit carving with Joseph Trotta; window dressing and creative
packaging with Paola Casalini. www.artandpastry.com
Fiasconaro is growing
The Sicilian confectionery company F.lli Fiasconaro
inaugurated a new plant in Castelbuono, near Pa-
lermo. The 4,000 m2 surface includes storage
areas, administrative offices, marketing and logistics
sections. The previous 800 m2 headquarters are
now 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 200,000
kg. “We almost obsessively support Sicilian food ex-
cellence in the making of our products – Nicola Fia-
sconaro points out –, thus giving hope to the
development of a local food chain, from eggs to ci-
trus fruits”.
40% of Fiasconaro’s range is sold in Sicily, but their
products are also well known in northern Italy and
exported abroad, in countries such as US, Austra-
lia, New Zealand, China and Japan.
www.fiasconaro.com

A Master Degree
for Marchesi
The famous Italian chef Gualtiero
Marchesi has recently received a
prestigious award: the Honoris
Causa Masters Degree in Gastro-
nomic Science by the University of
Parma, thus paying homage to the
historical and international rele-
vance of his cuisine.

34 2013 ‐ www.piwwe.com ‐ n. 22
NEWS

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 International
club 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 good
friend and knows both my philosophy and shop well (according
to the internal rules, it must be a member of the association
that proposes a new candidate, ndr).
How did you prepare and which works did you have to
present?
The preparation was very intense and it took place du-
ring the summer, which, for us at Brunico (provincial
capital of Val Pusteria and a well-known tourist centre)
is very difficult! I created an artistic pièce and for a
sweet 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 best
and 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.

Visiting the
Carpigiani Gelato Museum
The Carpigiani Gelato Museum
of Anzola Emilia, near Bologna,
opened to the public in Septem-
ber. The museum is an innova-
tive structure dedicated to the
study, documentation, and
spread of history, values, and
culture of artisan gelato, that re-
presents Italian excellence and
creativity throughout the world.
The 1,000 square meter space
has been carved out of the cur-
rent Carpigiani headquarters.
The complex is built around a
central garden that connects the
various areas of the building, including showrooms and the Carpigiani
Gelato Museum itself. The museum features an interactive tour that
highlights 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 images
and documents, accessories and tools of the trade from ages past,
video interviews, and workshops. The museum is indeed a place of
tradition, memory, and identity, where gelato can be experienced as Expos and events
an important part of European food culture. Andrea Cocchi, general ISM is taking place in Cologne, Germany, January 27-30, to-
manager of the Carpigiani Group, says: “The Gelato Museum fulfills gether with PROSWEET, the international supplier fair for the
the dream of our founders, Bruto and Poerio Carpigiani, the two Bo- confectionery industry. www.ism-cologne.com
lognese brothers who made it their job to spread gelato technology, www.prosweets.com
culture, and business throughout the world”. From 9 to 11 February, MILANO FOOD&WINE FESTIVAL an-
www.gelatomuseum.com ticipates and parallels IDENTITÀ GOLOSE, the international
cuisine congress, February 10-12, which will rally many fa-
mous international chefs. www.identitagolose.it
ARTOZA, the exhibition devoted to bakery and pastry, will be
held in February 23-26 in Athens, Greece. www.artoza.com
The first edition of ART & PASTRY, the festival dedicated to
gourmet pastry, will take place in Lugano, Switzerland, in
March 2- 3, with contests and demos. www.artandpastry.com
TIRRENO CT, the Italian hospitality exhibition, is scheduled
from 3 to 7 March in Carrara; Fiera Milano will welcome TUT-
TOFOOD, the international biennial expo for the agri-food
chain, running from 19th to 23rd May, while the international
techno-bake exhibition SIAB is also scheduled in May, 25-29,
in Verona. www.tirrenoct.it - www.tuttofood.com
www.siabweb.com

36 2013 ‐ www.piwwe.com ‐ n. 22
NEWS

Cupole: inside and outside!

Cupole moulds by Silikomart Professional have many advanta-
ges: they are antiadherent and easy to unmould, blast chill
or freeze. These 100% food safe made in Italy sili-
cone moulds can withstand temperatures bet-
ween -60°C and +230°C and are provided
with a transparent polycarbonate tray (30x40
cm). They can be combined with moulds of the
Multiflex and Tortaflex ranges and their use causes a
reduction of the preparation time. Moreover, they can be
used as inserts inside cakes and monoportions or as deco-
rations on top of them. www.silikomart.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

Gulfood witnesses significant 13% growth

Gulfood, the world’s biggest annual trade exhibition for the food and hospitality industry
taking place in Dubai, United Arab Emirates, is set to expand by 13% to offer 113,398
sqm 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 from
February 25-28 at Dubai World Trade Centre.
Under the theme “International Flavours, World Class Business”, Gulfood 2013 is on
track to provide exporters, buyers, exhibitors and visitors benefit an even broader trade
and sourcing platform as well as knowledge exchange, training, competitions and live
events. The additional expo space allows the exhibitors to showcase their products in this
fast-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 forge
new 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 an
unrivalled product and service showcase and the opportunity to meet serious international
buyers face-to-face. For trade visitors, the event offers an exceptional opportunity to Dobla for a better
source and select from a global product showcase, network with thousands of industry
peers to drive the market forward and review the latest trends and innovations through
world
the entire chain, from raw ingredients and machinery through to finished products and re- Dobla contributes to
staurant styling”. The additional space enables more processing and packaging equip- a better world, not
ment space, ingredients and especially finished food. only by using 100%
With Dubai as a central trading point between east and west, food imports to the GCC UTZ certified choco-
are projected to rise to USD53.1 billion (AED195 billion) in 2020 from USD25.8 billion late but also by avoi-
(AED94.7 billion) in 2010, according to Economist Intelligence Unit figures. In the UAE, ding waste and by using only recycled
imports are set to grow from USD3 billion (AED11 billion) in 2011 to USD8.4 billion materials. “We try to do more than just
(AED30.8 billion) in 2020. According to Dubai Municipality, food imports to Dubai rose the above – they say – and you are con-
18% in 2011 at 6.7 million tonnes compared to 5.6 million tonnes in 2010 from 151 tributing by working with us. For years,
countries. we have used the money that we nor-
Among the events, Gulfood is also proud to host The Gulfood Awards, for excellent food mally spend on Christmas cards and
and beverage products and service; the Emirates Culinary Guild Salon Culinaire, with company gifts to donate money to cha-
1,300 young chefs competing to become the culinary stars of the future, and the third rity. For a few years now, Dobla supports
Baking & Pastry Guild Middle East Competition for professional bakers and pastry the orphanage in Vung Tau, Vietnam,
chefs. www.gulfood.com which is just less than one hour away
from Dobla Asia, with our donation they
were able to build a well-equipped gym,
a work center for technical repair jobs
and a Christmas party for all the children
and volunteers. Dobla was also able to
donate money to another charity fund:
Against Cancer, which organizes vaca-
tions for sick children”. www.dobla.com

38 2013 ‐ www.piwwe.com ‐ n. 22
The multi-function confectioner’s
assistant no-one should be without.

MultiFresh®, so much more

than a simple blast chiller.
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.

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

AMPI 2012
gold medal