Never tried them Panettone meatballs? Two young and talented pastry chefs thought of it, Marta Boccanera and Felice Venanzi, APEI pastry chefs followed by the legendary Iginio Massari as a mentor. You can find them in the laboratory Grué pastry shop in Rome, where in addition to producing a range of fantastic creations, they also have a light catering section. Here it occurred to them to think of panettone meatballs, an intelligent and tasty recipe for recycling leftover panettone, which you can easily replicate at home.
Iginio Massari he could be the grandfather of these two courageous pastry chefs who decided to give up everything to dedicate themselves to their passion, pastry making. Following the path indicated by a legend like the Maestro from Brescia is the best choice they could make for their professional career, they have no doubts. They had already met the Maestro before at a pastry making course – Marta remembers very well the first day in which Massari entered the classroom, wrote a greeting phrase with chocolate and stated succinctly «if you don’t know how to write something like that, don’t can you ever be a good pastry chef, because this is the pastry chef’s pen” – then they called him as a consultant in 2015. They were 5 really intense days, they both remember, in which everyone was called into question, weighed and weighed, everything ‘operated thus taking the path of success we know today. The first recognition comes with their chocolate panettone Gianduiosowhich wins the prize Best artisanal chocolate panettone in Italy in 2018. From then on, the path takes the right turn thanks to experience, study and continuous testing.
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