Tag: Sanremo

The desserts of Sanremo 2024? Two flowers to eat. The recipes – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The confectionery masterpiece of master pastry chef Riccardo Bellaera is a combination of elegance and flavour. The chocolate mousse, embellished with the vibrant raspberry flavour, delicately envelops the palate, offering an exquisite fusion of sweetness and intensity. At the heart of this culinary creation, a layer of raspberry and lime gelée. Inside, the almond financier adds a crunchy and aromatic element, giving texture.

Ingredients for raspberry gelée

  • 250g raspberry puree
  • 50g sugar
  • 36g gelatin mass
  • 2g lemon juice
  • 1g lime zest


Heat a part of the puree with the sugar and gelatine, add the remaining puree, the lemon juice and the grated lime peel. Pour into the pomponette mold and blast chill.

Almond sablé ingredients

  • 400g butter
  • 150g ground almonds
  • 500g flour
  • 175g icing sugar
  • 50g egg whites
  • 2g salt
  • 1 vanilla pod


Sand the butter with the flour, ground almonds and vanilla. In another container mix the egg whites, sugar and salt. Combine the two compounds and knead until a homogeneous dough forms. Place in the fridge for a couple of hours before using. Roll out between two sheets of baking paper to a thickness of 2mm. Freeze and cut with a daisy-shaped pastry cutter. Cook at 180 for 15 min.

Soft vanilla heart ingredients

  • 130g almond flour
  • 20g corn starch
  • 150g sugar
  • 2g baking
  • 3 vanilla pods
  • 130g cream 35
  • 95g eggs
  • 40g egg yolks


Sift the powders, add cream, eggs and egg yolks, pour into the pomponette mold and cook at 180 for 10 minutes with the valve open.

Raspberry inspired light mousse ingredients

  • 250g raspberry puree
  • 28g gelatin mass
  • 320g UHT 35% cream
  • 205g raspberry chocolate


Heat the raspberry puree to 55 degrees and add the gelatine mass.
Gradually pour the hot puree over the melted raspberry topping.
Mix as soon as possible to make the emulsion homogeneous. Bring the mixture to 35-40°C, pour on the semi cream

Raspberry gel ingredients

  • 200g raspberry puree
  • 20g sugar
  • 20g lemon juice
  • 12g crystal corn


Mix sugar and crystal corn, add to the raspberry puree and emulsify.


After pouring the raspberry mousse, insert the raspberry gelee and then the heart
soft vanilla, chill, spray with red velvet spray and star dust ruby. Using a spoon, decorate the dish with the raspberry gel.

Who is Riccardo Bellaera

Riccardo Bellaera was born in Modica and at the age of 14 he began his journey in the confectionery world, working at one of the oldest and most famous pastry shops in his town, “Pasticceria Bonomo”, where he acquired the knowledge of almond processing and numerous sweets typical Sicilian.

In the various years spent in his homeland he collaborated with various laboratories to improve his knowledge of the art of confectionery, receiving valuable help and advice from the Master of Italian Pastry Making Iginio Massari.

Continuing to cultivate this passion, he also specialized in the processing of pulled and blown sugar in Switzerland, with Maestro Otmar Fassbind. Driven by the curiosity to learn about new cultures and new places, in 2001 he began working as Head Pastry Chef on board Princess Cruises cruise ships.

Geolier, Sanremo, rap and (his) pizza: where to taste it – Italian cuisine reinvented by Gordon Ramsay

«I p’ me you p’ me: we’re all singing the song of Geolier, the Neapolitan rapper who bookmakers (and the public) consider among the favorites of this edition of the Sanremo Festival. A song that doesn’t leave your head, it tells of a story that ends and of two lovers who have become strangers, of time wasted and of what could have been gained. It was immediately noticed also because all in Neapolitan dialect and full of slang expressions and – not only for this – it immediately shot to the top of the list of most listened to on Spotify.

Who is Geolier

Geolier pierced the screen, arriving in the homes of many who probably didn’t know who he was before the festival. 23 years old, his real name is Emanuele Palumbo. Geolier is the French translation of “prison guard” or “jailer”, the nickname with which – despite there being no direct link – the inhabitants of Secondigliano are called in Naples: the suburb north of the city where Geolier grew up and where his entire family still lives. The artist arrives in Sanremo after two highly successful albums – “Emanuele” in 2018 and “Il courage dei bambini” in 2022 – and collaborations with artists of caliber, from Emis Killa and Jake La Furia up to Rocco Hunt, and then – among many – Luché, Giorgia, Gigi d’Alessio.

Geolier and pizza

Geolier brought all of Naples to Sanremo: the dialect, the city that is rooting for him, and also the Neapolitan pizza. It seems that fellow singers are crazy about it: his first pizzeria, temporary only for the days of the festival, is just a stone’s throw from the Ariston. The menu is short but essential, with pizzas named after his great hits, and his. There “Pizza Geolier” is with sausage, provola and pumpkin cream, while the pizza “I p’ me, tu p’ te” is with sausage and broccoli and the pizza “The courage of children” with frankfurters and chips. Then there is the “23 marzo” pizza which is a margherita with yellow tomato, the “Secondigliano” pizza which is a marinara and, finally, there is the “Maradona” pizza, which is a white pizza with courgettes.

Where and how to taste Geolier pizza

In addition to the lucky ones who live in Sanremo and will be able to sit at the tables of his pop up pizzeria until the end of the festival, Geolier’s pizza will be available in other Italian cities: in Naples (obviously), Milan and Rome. Arrives with delivery, exclusively on Deliveroo, It is in the there are also croquettes and montanare on the menu. In this case, however, it will continue even a few days beyond the Festival.

Sanremo, pizza, marketing, and not only that

Skillful marketing operation? Certainly, and many have already written it: associating a Neapolitan singer with the Neapolitan gastronomic symbol par excellence, as well as the most loved and popular dish in the world, was a great idea. It must also be said, however, that Geolier is not the first intermediary, nor will it be the last, for initiatives like this, given that there are several and not just related to cooking. We, perhaps romantically, rather like to think that with this idea of ​​pizza Geolier has told another beautiful story of redemption. Because for many Neapolitans – and now not only them – pizza has been and will also be this: an art, and often an escape to a better life.

Other articles from La Cucina Italiana that might interest you:

Sanremo rice cake recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Sanremo rice cake recipe, the recipe

A thin sheet of flour, water, milk and oil and a rice filling, trumpet courgettes (in good weather) or pumpkin (in autumn and winter): let’s talk about Sanremo rice cakealso called Sanremo green cakea typical dish of the cuisine of Ligurian Riviera Of Ponente.

To prepare it you will first have to make the dough and let it rest in the fridge for an hour. Once rolled out into a disc, the pasta is ready to be filled with a mixture of rice, courgettes, eggs and parmesan; the cake must then be closed with another disc of dough and baked.

Discover all the others gastronomic specialties of Liguria and Sanremo and try it too Rice cake crust with porcini mushrooms.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page