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Tiramisù World Champion Cup 2021: the winners – Italian Cuisine

Tiramisù World Champion Cup 2021: the winners

Here is who won the international tiramisu contest for the fifth edition just held in Treviso

The fifth edition of the Tiramisu World Cup 2021 has just ended: Stefano Serafini won for the Classic Recipe, while Elena Bonali for the Creative Recipe. In the city symbol of the most loved Italian spoon dessert in the world, great celebrations after a three-day event that took place to the sound of mascarpone, coffee and cocoa. Approximately 9,000 ladyfingers, 130 kg of mascarpone, 3,700 eggs, 250 kg of cocoa, about 220 kg of sugar and 10 kg of coffee were used: impressive. All without wasting anything, absolute prohibition to leave anything behind: in fact, the organization has seen fit to provide containers to take home any leftovers. Excellent thought, which also binds well to this year's charity partner, the non-profit organization Time For The Planet.

The best original tiramisu in the world 2021

For the Original Recipe category, it is essential that the tiramisu is prepared following the official recipe codified by the Tiramisu Academy with 6 ingredients: eggs, sugar, mascarpone, ladyfingers, coffee, cocoa. Stefano Serafini, lively 62 year old from Venice jeweler profession, presented his heart-shaped Tiramisu with a romantic message. It is not surprising that at his election as Champion he thanked his companion Elena with so much love! To follow in second place Elena Orfei with a clean floral presentation and in third place Nicola Ottaviani very traditional.

The best creative tiramisu in the world 2021

For the creative recipe category, we start from the original basic recipe and it is possible to add up to 3 ingredients and replace the biscuit. Wins from Belgium Elena Bonali with the Prosciutto and Melon tiramisu: incredible, but true. Originally from Milan, swimming teacher in Belgium in Braschaat (Antwerp), she beat the competition with her original and balanced idea. In second place comes Erika Luis of Udine with a tiramisu with yuzu and hazelnut paste, on the third Barbara Marcon of Asolo with a tiramisu with pistachio cream, raspberries and gold dust. The latter was very much liked by Massimo Linguanotto, son of the inventor of tiramesù in Treviso, the legendary Roberto Loli Linguarotto: "I'm looking for innovation and this idea of ​​the blueberry that lowers fat seems interesting to me".

How do you choose the best tiramisu in the world?

For the Selections popular judges were involved selected according to an online test that required the passing of 15 questions on the competition rules, recipe and history of Tiramisu. In the Semifinals and Final the jury is made up of professionals and experts in the sector – for the first time La Cucina Italiana also made its contribution as a jury in the Final for the Original Recipe and I can personally state that all 9 tiramisu I tasted were made very good. The competition criteria for decreeing the "best Tiramisu in the world" are:

– technical execution: evaluates the organization of the table, cleaning, management of ingredients, executive capacity;

– aesthetic presentation: evaluates the appearance, the arrangement of the plate, the decorations and the final aesthetic appeal;

– gustatory intensity: evaluates the strength and permanence in the mouth of the tasting;

– dish balance: evaluates the balance between the ingredients used;

– flavor and harmony: evaluates the pleasantness, intensity and harmony of flavors (right dosage of ingredients);

– harmony of taste and perception of lightness: evaluates the harmony of Tiramisu considering the balance between the pleasantness of the flavor and the perception of lightness.

Congratulations to the organization, to all competitors and to the city of Treviso!

Italy wins the Pastry World Cup in Lyon – Italian Cuisine

Lorenzo Puca, Massimiliano Pica and Andrea Restuccia win the world title in Lyon: for the third time our team takes home a victory … very sweet!

In Lyon the Italian team takes his home third World Cup. According to Japan, France is third. In the ten hours available, the team made up of Lorenzo Puca (team captain and candidate for sugar processing), Andrea Restuccia (pastry chef who in the world past had sculpted ice) e Massimo Pica has achieved, competing with ten other nations: the chocolate dessert to share, the ice cream cake, the restaurant dessert, the 165 cm tall sugar sculpture and, with the same height, a chocolate pièce.

The chocolate dessert to share (ph Sirah)

"This world championship – comments the team coach Alessando Dalmasso, also president of the Club of the Coupe du Monde de la Pâtisserie Selection Italywhich was thought to be subdued was instead a great competition that saw all the participants not give up despite the pandemic and continue to train to get the best result. Our guys gave their best and proved to be a close-knit, professional team and to work with the heart. We have won, it is an immense joy: today we have written history ”.

The podium (ph Sirah)

The winning desserts

The dessert to share it is developed in layers on a base of shortcrust pastry flavored with vanilla and orange, enriched with a chocolate custard and sponge cake, vanilla diplomatic cream, exotic orange-scented jelly and again by a chocolate diplomat with dripping sauce. For the ice cream cake instead, made as a real “matryoshka” it had a central part made up of a strawberry and raspberry jelly, semifreddo with mascarpone and raspberry, almonds and passion fruit. The innovation was the internal cylinder made with a meringue donut with an exotic compote to divide the sorbet; the dessert was completed with an almond, vanilla and lime ice cream and a base of sponge cake with pistachio, then raspberry and almond. An important part of the competition was also the realization of the restaurant dessert: “This is a discipline where fantasy and freedom are expressed more explicitly. A challenge in which talent is exposed, where the personality of the pastry chef and also his mood can be guessed.

The ice cream cake (ph Sirah)

The jury and the first comments

“It is the most magical and ephemeral moment in pastry making”, he comments Jordi Roca, new member of the new jury composed to evaluate the restaurant desserts. In addition to the pastry chef of the El Celler de Can Roca of Girona, other four of his colleagues (Sébastien Vauxion; Brandon Dehan; Giuseppe Amato; Eunji Lee) in addition to three chefs: Glenn Viel, Sang Hoon Degeimbre and the American Dominique Crenn. And with this passage throughout the Pastry World Cup, the pastry chef recognizes the fundamental value he has within the catering system: "You are learning – he comments Giuseppe Amato of the three-star La Pergola in Rome – how important the dish dessert is and identifies a profession. In Italy we were among the first to recognize it, but today there is no workforce, there are no young people who want to follow this dream ”.

The jury (ph Sirah)

As honorary president of the race too Patrick Roger, an artist sculptor of chocolate, who often uses nature and animals as a source of creative inspiration: "I draw from nature, from current events in the world, from my travels. I have my own style, which is expressed through plants, animals and minerals ”, he comments. And just the nature theme led this edition of the competition today chaired by that icon of world pastry that bears the name of Pierre Hermé. Among the innovations, in addition to eliminating the ice sculpture test, there was also a greater attention to the sustainability. “The World Pastry Shop is the reference point for anyone who is committed and responsible in pastry making, at the service of a strong love for food, a vector of emotions. The world of pastry also has an essential role to play, but it must retain its essence: taste, pleasure and love for good food and this by acting better for the environment and the planet, "said Hermé.

Pierre Hermé (ph Sirah)

hot chocolate in the cup – Italian Cuisine

hot chocolate in the cup

Hot chocolate and the snack ideal to warm the cold souls. Young and old, everyone is crazy about it, it is no coincidence that the ancient Maya called it the drink of the Gods. Homemade hot chocolate is ideal for enjoying the flavor of real chocolate and not that of cocoa powder. Dense, hot, so creamy … is there perhaps, besides the snow, a more awaited reason to enjoy winter with joy? Eaten alone or in company, at home or in our favorite coffee, its sweetness is always an excellent cuddle.

Soft, flavored, spicy, very sweet or bitter, you can indulge yourself with all these variations, without taking away from the topics with which we can decorate it: cream is certainly its perfect bride, but also the accompaniment of cheerful sugars or crumbled biscuits. it's not bad at all. Children will surely go crazy for it.

Its ancient origins

The hot chocolate, considered a precious commodity since the dawn of its use, known for its numerous and intriguing characteristics, for a long time it will be a symbol of exclusivity and wealth, fully representing the tastes and whims of various elites who over the centuries lost their minds for her.

But where was it born? Who, first, tasted this goodness in the cup? It all begins in distant lands of Latin America, in the years in which the pre-Columbian tribes. In fact, first the Maya, around 600 BC, and subsequently the Aztecs to discover that the seeds of cocoa plants which they cultivated if roasted in earthenware pots and ground with stones and then dissolved in water with the addition of pepper, chilli and other spices could give life to a fatty and bitter drink called "Xocoatl". The importance that this drink had among the Aztec people is such that a value was also attributed to it mystical-religious. It was in fact consumed by the elite during important ceremonies and offered by priests as a sacrifice to the gods. It was not good for everyone, as it is today, and in addition to the liturgical use, it was given to drink to the warriors, for its intoxicating power and because it was able to relieve the feeling of fatigue. In short, one regenerating pampering, now as then. However, this drink does not seem to have been very successful in Europe, so much so that the recipe was then revisited with the addition of spices to taste between vanilla, cinnamon and chilli. But this was a privilege for the few, a luxury drink for the nobility and the rich. Around 1600 depopulated in Italy: from Florence to Venice up to Turin. It cannot be said that it was still that hot chocolate that we know, still too oily and dusty due to residues, but its glorious future as a sweet drink with a thousand interpretations, capable of instilling great comfort in those looking for it, had already begun. , and perhaps on closer inspection his fate was already written in the stars.

Hot chocolate around the world

But since he did the around the globe infecting everyone with its inimitable taste we see how it is prepared in different countries, in such a way as to make you perform a greedy trip with taste and mind

Brazilian hot chocolate

It's simple, it's fast and perfect for a homemade hot chocolate, so perfect that it invites you to completely abandon those in bags bought at the supermarket. The Brazilian recipe is full of flavors like cinnamon and vanilla – a perfect combo.

Moroccan hot chocolate

Hot African but you never say no to chocolate. Moroccan style, aromatic and velvety, a sensory paradise within everyone's reach. We have milk, dark chocolate, cinnamon and the secret ingredient: cardamom pods, as well as an orange peel that gives that magical touch.

Colombian hot chocolate

Here we fly to Colombia that amazes us with hot chocolate and cheese. Does this seem like an excessive combination? Try it to believe its goodness. For use it is recommended the halloumi (cheese with goat or sheep's milk) but if you do not have it available, it is also good to have fontina. The procedure of the hot chocolate is always the same, except that we will have as a side dish not biscuits but cheese.

Belgian chocolate

Precisely in Belgium, where they know a lot about chocolate, so much so that a museum has been built there, they have invented a nice and original way to prepare hot chocolate. In the hundreds of sparkling shops of pralines in the window, it is now customary to see wooden sticks skewered in a chocolate cube. What are they? They are called Hot Chocolate on a Stick, a super effective way to obtain a thick hot chocolate that respects tradition by shortening the execution times.

Mexican Champurrado

Dreaming of a Mexican beach in the hot sun and a sombrero on your head. While these splendid thoughts are nurtured – why not? – you can prepare a nice Mexican champurrado: served with whipped cream and cinnamon, which is often served in a cup of coffee, it is a gem that can be consumed several times a day , given the size. The ingredients, to experience it, must be of Prime quality, especially the chocolate, better if Mexican, and so the sweetener: a typical sugar is the panela, strictly of very aromatic whole cane. Even the spices must be just fresh, just to be able to give the right scent and unique taste.

The history of hot chocolate, a sweet drink that we are used to commonly consume today, hot and variously flavored on cold winter days, is steeped in magic and myth. A story that smells of luxury and privileges.

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