eat every day in the pastry shop, you can – Italian Cuisine


Eat every day in the pastry shop. It seems like a dream, but there is a place where it is possible: the historic Sartori pastry shop in Erba, where food becomes a way to get to know yourself better

There are several reasons why I would eat there every day Sartori pastry shop of Erba, in the province of Como, whose story begins in 1958 with Francesco Sartori and continues today thanks to his daughters Roberta is Anna. Some of these reasons are easy to spot as soon as you arrive at the pastry shop: come on spaces cozy and bright, which also include a terrace and a reading room with open kitchen, at the counter full of mignon, cakes, ice creams, Chocolates, Brioche is traditional leavened desserts. We could stop at the (delicious) first taste, but the goodness of all these products hides a deeper thought.

A sentence was enough to enlighten me on the philosophy of Anna Sartori, while he tells of some children who usually go to his patisserie every afternoon to eat ice cream.
"Ice cream is nourishment for me, is not a product that is eaten once in a while. It's in our culture to eat it so often and that's why I have one responsibility, an obligation towards those who come to me .

Anna graduated in Agricultural Sciences, studied naturopathy and Chinese medicine, not to replace it with traditional medicine, but to find a new Welfare thanks to a serene relationship with food. Thanks to his studies he developed the FEIS method. It is not the name of a diet, but the acronym of four elements that should interact harmoniously in everyone's life and that Anna experiences in her pastry shop. Physical, the element linked to the ingredients and metabolism processes that condition our well-being; Emotions, which investigates the emotional states that influence the physical, such as pleasure, fears or addictions; Intellect, art and manufacturing techniques; Spirit, or customization, to meet individual needs based on their experiences.

These four elements accompany us on a journey to discover that we are not what we eat, but we eat as we are.

Giuseppe Colombo, Anna and Roberta Sartori

Sartori pastry shop: the importance of the ingredients

How does all this work in practice? It starts from the ingredients, few and original, just as they occur in nature.

"I banned the fructose, because it is too good a sugar to be used as it is used. It comes from fruit, what allows a seed to grow. We extract it, break the natural balance and immediately assume it as adipose tissue. I eliminated it not because the fruit hurts, but because of the abuse we make of it. This is why I said yes to honey, which is instead available as it is in nature. The same goes for colors: blue ice cream is not made with dyes, but with the spirulina.

If a dessert is to be consumed every day, it must be digestible and have characteristics that allow it not to have a negative impact on the body and body. To prepare it, Anna does not use semi-finished products, but ingredients such asagar agar and the kudzu, thickening substances of vegetable origin which, in addition to offering structural characteristics to the preparations, are also rich in fiber and properties that favor the correct assimilation of nutrients. The ingredients are not used exclusively for their flavor or their technical aspect: agar agar and kudzu have a gastro-protective function, or again, for example, aromas can act on temperatures, such as mint that refreshes.

Venetian and cappuccino for breakfast

"The avant-garde is not the world of without, but the world of more. A new way of looking at things and discovering traditions and cultures different from ours.

This does not mean distorting the recipes of the traditional sweets or deprive yourself of the occasional classic birthday cake. The offer is therefore divided into three categories of desserts. It starts from traditional, where the usual recipes are supported by new technologies, as in the case of Venetian blind, prepared with advanced fermentation and leavening techniques, but with classic ingredients.
Desserts emotional, for which aromas and are used evocative flavors, like the home-scented panettone.
Desserts forefront, with unusual or alternative ingredients and combinations, such as i ice cream without milk made with a mixture made from rice or the unmissable mignon Blue flower, prepared with spirulina, essential oil of blue chamomile and a heart of calamansi, hybrid citrus between a citrus and a kumquat.

Mignon pastry shop

For lunch in the pastry shop

Being able to taste Sartori's desserts without guilt is not the only reason to eat every day in the pastry shop. The sweet proposal is also accompanied by the savory one designed for lunch, which it deals with Giuseppe Colombo, Anna's husband. Every day you can try a different menu to get one pause from an ingredient: gluten free, without eggs, without milk. The key is alternate is to vary, avoiding overloads, but also deprivations. Following this concept, in the pastry shop it will be possible to taste creative dishes, such as the amazing gnocchi of Pasticceria Sartori, made only and exclusively of potatoes. Look at them in the gallery above.

To find out more about Sartori Pastry and Anna Sartori's book "The Method Feis", click here.

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