Tag: Cake

Black Eyed Peas Birthday Cupcake Cake: Photo – Italian cuisine reinvented by Gordon Ramsay

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The photo that is printed on the birthday cake (ph pasticceria Zoccola via ufficio stampa Pradivio).

The amazing cannon

Who recommended the black Eyed Peas to choose the excellent creations of Pasticceria Zoccola definitely knows a thing or two about desserts and the art of baking. Luigi and Maddalena Zoccola They opened way back in 1820 and even today their name remains in history and continues with the work of Massimo and Alice Bitchfather and daughter, or there sixth and seventh generation. Their cannoncino is an icon, which is churned out at an impressive rate of 4000 pieces per day. Prepared with high quality butter and local flours (Molino F.lli Lingua di Alessandria, active since 1920), the Zoccola cannoncino is distinguished by its elongated shape and the closure on one of the two sides that makes it similar to a cornucopia. Another difference is represented by the number of puff pastry turns: there are 7 those on which each single piece is wrapped, rigorously hand-made. Even the fillings of the cannon go outside the rules: they are over 20 flavors on which to choose. Alongside the classics filled with cream, custard, chocolate and zabaglione (whipped by hand in the traditional copper pot), new classics have found space: from hazelnut to coffee, through white chocolate, Italian Chantilly cream, pistachio, Nutella, raspberry and apricot jam, up to the ever-present strawberry chocolate. To these are added the seasonal flavours. Among the 8 summer flavours, violet and rose stand out, a must that are accompanied by those with seasonal fruit creams such as strawberry, apricot and peach. Among the winter flavours, in addition to caramel and Aurora (a tasty mix of cream and zabaglione), the territorial ones have a place of honour: from marron glacé to Barbera and Moscato creams. To embellish the range there are the limited editioncannoncini with unique flavors to discover. The packaging also stands out: in addition to the traditional cabaret, at the Zoccola pastry shop the cannoncini can be packaged in special containers in which they are arranged vertically making them look similar to a cake. Every weekend, and on any other day upon order, the cannoncini from the Zoccola pastry shop can also be enjoyed in 5 delicious gastronomic versions: baked without being dusted with sugar, they are filled with ham, tuna, salmon, gorgonzola and anchovy mousse. Furthermore, summer 2024 will be the year of the “cannolice”, that is, the cannoncini filled with soft ice cream in different flavors.

To classic and historic cakes such as theAlbanese and the Trufflealongside modern cakes based on mousse, bavarois, gelée covered with icing. Much more elaborate are the decorations of the cakes through the techniques of cake design. Another flagship product of Pasticceria Zoccola are the large leavened products prepared during the holidays with a mother yeast managed with the Piedmontese method since the 1950s. At the counter, together with the cannoncini, there are other traditional classics: from cream puffs, cream, zabaglione, chantilly cream, chocolate, coffee and Piedmont hazelnut, to chocolate and cream mushrooms. The biscuits speak Piedmontese with the baci di dama, classic and chocolate, wrapped individually, as well as the amaretti.

Pasticceria Zoccola – Corso Alfonso La Marmora, 61, Alessandria – tel. 0131 254767
Open from Tuesday to Sunday morning: 8.30-12.30 and 15.30-19.30
Closed Sunday afternoon and Monday all day

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Simona Ventura chooses Iginio Massari for the wedding cake – Italian cuisine reinvented by Gordon Ramsay

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Today Saturday 6th July Simona Ventura he said yes to his partner John Third in a civil wedding ceremony, officiated by the former president of the Emilia-Romagna Region Stephen Bonaccini. Right now a big party is being celebrated at the Grand Hotel of Rimini with family and many VIP friends, from Milly Carlucci to Rossella Erra. And there are also Iginio Massari and his daughter Deborathat for this special day not only friends of the bride and groom are invited.

Iginio and Debora Massari at the wedding of Simona Ventura and Giovanni Terzi (ph IG Debora Massari)

In fact, Simona Ventura and Giovanni Terzi’s wedding cake is a creation of Iginio Massari High Pastry – only excellence for such an important event in the life of a couple in love. The news was confirmed to us by the Massari family press office, while the event is exclusive to the weekly magazine Chi. Will it be a tiered wedding cake, with creams, with fruit, traditional? The sweet mystery will not be revealed before 10:30 pm, the time scheduled in the organization of the party organized by the famous wedding planner Enzo Miccio.

Meanwhile, from Debora Massari’s IG Stories we discover what is Simona Ventura’s wedding dress like. We see her radiant in a very elegant pantsuit with wide organza sleeves and a train – as befits a classic bride – while her new husband Giovanni Terzi wears a three-piece blue suit with a white vest. For the occasion, Maestro Massari wears the inevitable blue suit and Debora Massari shines in a delicate greige chemisier dress.

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Grandma’s Cake: Original Recipe – Italian cuisine reinvented by Gordon Ramsay

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There Grandmother’s cake It’s a dessert that has so many variations, and it’s so easy that it’s perfect to prepare with the kids. It doesn’t take much and once the creams are ready, assembling the layers becomes simple and fun!

How to make grandma’s cake

Preparing it is a real piece of cake. Start with the custard and the chocolate and cream sauce, but first dedicate yourself to the base layer, that is the “fake sponge cake” which will act both as the base of the cake and as a separator between one cream and another.

Alternatively, if you are not a fan of sponge cake and want to use puff pastry, you can easily replace it! All you need to do is cook your puff pastry first, cut into rectangular pieces, as if you were preparing a cream puff pastry.

You can decide to make 3 layers of custard and one of chocolate, or the opposite, or do it entirely with one of the two fillings and choose the other as a final garnish on the last layer. In short, let your imagination run wild!

If you love these soft and fragrant sweets filled with creams rather than sweet sauces, you can also try your hand at the recipe for panettone Stuffeda delicious and different alternative to celebrate the Christmas holidays with an unexpected sweetness!

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