It's amazing to see how passionately the chef is Gian Piero Vivalda tell the new project of theAtelieReale.
An established chef in the Michelin star Olympus, to be exact two since 2009, a member of Relais Chateaux, who decides to open a pastry and bakery workshop next to the restaurant in Cervere, The Ancient Royal Crown, temple of taste since 1815.
Here, from 2016, we produce bread sticks, biscuits, cakes, panettone and Easter doves and, from this year, the Royal Cloud.
How a project is born
The idea was born a few years earlier to make panettone and grissini to pay homage to customers of the Antica Corona Reale, products that were prepared at the end of service in the restaurant's oven.
So the chef Vivalda decided to buy the lot next to the Antica Corona Reale restaurant and finally create her own workshop, which contains the best equipment and cutting-edge technologies, with large windows to give customers the chance to admire the team at work and make the laboratory brighter.
An almost maniacal selection of raw materials, for Gian Piero Vivalda and his brigade: only the best to make excellent products. From Inalpi butter to Sparea mineral water, to the best flours. But not just Piedmontese, to always raise the bar of quality. The best chocolates, chosen according to the product to be made, including Domori, Bodrato, Gobino; the Agrimontana candied fruit, another company that produces excellence in the area.
An experience in leavened bread, in the production of bread and breadsticks for 30 years and 10 years for panettone and doves.
The head of the Atelier Reale, Luca Zucchini, born in 1988, a pastry chef and cook, former head of the restaurant confectioner since 2011, is a self-taught pastry chef for the love of the subject, then specialized in bread-making and leavening at Morandin, with Rolando and his daughter Francesca and in the pastry shop , with the World Champion Fabrizio Donatone.
The Real Cloud
La Nuvola comes from the idea of using a leavened cake that was designed for Wimbledon. The appreciation was high, a great success in the grand prix of the Formula 1 Grand Prix in Monaco during the 2019 Monaco Grand Prix. A very light dough, which is not similar to the pandoro, recalls the Venetian, the typical Venetian dessert, stuffed with the red fruits and candied summer fruits of Agrimontana: from the Calabrian mandarin to the Apulian fig, the pineapple, the black cherries, the Costigliole apricots.
The Nuvola Reale mixture in the process is similar to that of the panettone, with double leavening, a first phase of 12/14 hours and a second phase, of about 8 hours. Compared to that of panettone, it is lightened with butter and eggs, but with a slightly more acid note given by the lemon and mandarin paste.
Vanilla is super selected, it comes from the Vanuatu islands; all leavened products of AtelieReale do not contain emulsifiers or additives, for a product that is as natural as possible, of the highest quality.
In addition to the Reale panettone, the Reale colomba and the Nuvola, presented in May 2019, other delicious products are expected in the autumn to satisfy all tastes: Baci di Dama, biscuits of Piedmontese dry pastries, known throughout the world, made with Inalpi butter, Piedmont IGP hazelnuts and 56% Domori dell'Equador chocolate, Brutti ma buoni (prepared with hazelnuts, egg white and sugar) and a soft Hazelnut Cake.
But the protagonists of AtelieReale remain the hand-stretched breadsticks in Taggiasca extra-virgin olive oil (Frantoio Sant’agata di Oneglia and Sommariva, which as we said a little while ago, the restaurant has been producing for about 30 years.
So good that every customer passing by the restaurant asked the chef to be able to have a package to take home. Suffice it to say that around 60 kg are prepared per day, to meet the demands that come from venues across Italy that have chosen the high quality of AtelierReale products. Because AtelieReale products are sold in the best wine bars, bistros and delicatessens throughout Italy, but not only.
In short, when Piedmontese excellence goes beyond the borders of the region and enchants the palates of all of Italy.