Tag: Sweet

Damiano Carrara: welcome to my sweet Atelier – Italian Cuisine

The first Italian shop of the famous pastry chef and beloved television face opens in Lucca: here are all the news in preview

Is called Damiano Carrara Atelier, to underline its preciousness, the first Italian shop of the famous pastry chef and beloved TV personality that opens in Lucca on 2nd October. "It seemed strange to me, after a whole career abroad, not to have my own place here. I chose my Lucca to breathe the air of my Tuscany, of my origins, to give a new look to even lesser known places in my city ". A return to the homeland considered during the lockdown. The protagonist of Bake Off ItalySweets in the oven And Cake Star has in fact decided to make a return to origins in a big way, after the three stores Carrara's in California. Like? With a new space that we at "La Cucina Italiana" will show you with a small preview: an open laboratory with an impressive display case and a menu dedicated to seasonal desserts. Inside, a staff of 8 people. "There are young people, but also those with a long experience behind them: age doesn't matter to me, today these stakes no longer make sense", the chef points out.

Inside the pastry-atelier

But what will this delightful laboratory look like? «We punctured the shop, Damiano jokes, «to allow us to show you all our secrets: each processing phase can be followed live. The thought that guided me is to offer a menu of seasonal desserts: 8 cakes that change monthly for example, 20 different types of pralines that change with the seasons and their ingredients . A gem? "The cake that I called" The garden of my house "with a combination of fruit and vegetables inspired by the products of the moment: it is no coincidence that I collaborate with an" ancient "stall in the historic center: it has just brought me some wonderful wild blueberries". Therefore precious raw materials, but also a lot of technique. "We will undertake complicated preparations that take a long time, in short: we will amaze you."

The basic concept is first of all "freshness, Comments the chef who left Lucca for Ireland at the age of 19 and became famous, with his brother, in the United States. "Enough with the sweets that we have to remove from the fridge hours before: everything will be expressed here."

carrara atelier
Damiano Carrara in his Atelier (ph Ivano De Pinto)

His inspiration, he explains, is a contemporary pastry shop, where research is more "about removing, than adding: less sugar, less fat, more goodness and a sense of lightness". Space for research, yes, but also for tradition. Among the desserts offered there is the reinterpretation of a typical local cake, namely the cake with beaks, so called because the pastry is stapled with the hands to give the shape of a beak. "I used a chard meringue to make them", the chef revealed, "and I stuffed everything with a cream of rice cooked in milk: it will be more complex than the original, but it will recall its essence". Great attention is also paid to inclusiveness: "I felt the need to propose an ideal pastry open to everyone, with ad hoc recipes, all naturally gluten-free and some lactose-free. In fact, the entire production includes raw materials designed also for those suffering from intolerance to rice flour, rice or corn starch, and others. I don't want the difference to be felt, I want everyone to enjoy only the pleasure of a good dessert . The result is baked cakes, fresh cakes, single portions, pralines, dragees and a line of spreads (hazelnut, pistachio, almond), chocolate bars (70% dark, Papua New Guinea Milk 204 or White 111), jams and marmalades ( apricots, lime and vanilla, fig jam, peach jam snacks and pink pepper, lemon and turmeric jam). And if you want a little gadget, there are also aprons for young and old, for sale.

Multisensory tastings

Damiano's intent is also to offer "a total immersive experience in the world of pastry, through a path that stimulates the 5 senses obviously starting from taste, to discover all the confectionery proposals made with fresh products, almost all at Km zero and of the highest quality, passing through the sense of smell, through a specially created fragrance with vanilla extracts, which will take customers on an imaginary olfactory journey that goes from Madagascar to the mountains rich in berries. Let's not forget the touch, stimulated through special packaging; sight and hearing with one ad hoc playlist".

Damiano Carrara: his beginnings as a bartender and American success

Born in 1985, he started as bartender before moving to Ireland for a year. In 2008 he settled in California, on the outskirts of Los Angeles, where, after a few years of work behind the counter together with his brother Massimiliano, he opens the first Carrara Pastries pastry shop in Moorpark (CA). Shortly thereafter, a second not far away is added, in Agoura Hills (in 2020 the third pastry shop also opens in Pasadena and today the brand bears the name Carrara's).

Success comes in 2015 when he participates as a contestant in the first season of the talent show Spring Baking Championship, broadcast on the US channel Food Network, ranking second. And then he continues with his career as a cooking show competitor in 2016. He then arrives as a finalist in season 12 of Food Network Star. He later becomes a judge of the second season of Halloween Baking Championship and the new season of Spring Baking Championship.

In 2017 he was recalled to Italy and became a judge of Bake Off Italia – Sweets in the oven and its spin-offs alongside Benedetta Parodi, Ernst Knam and Clelia d’Onofrio on the Real Time television network. From 2018 he leads the program, again on Real Time and alongside Katia Follesa Cake Star – Confectioners in challenge. The following year he is the protagonist of Recipes of a dreamer, where he enjoys cooking even savory recipes, while in 2020 he leads Out of Menu, joined in the last season by Gino D’Acampo. In 2021, he conceives and leads the format Tarabaralla – As long as there is sweet there is hope.

The pastry chef is also an author: for Italy he published the autobiography in 2018 In life everything is possible (Harper Collins Italy) and in 2020 A little sweeter – I travel to my patisserie (Cairo Editore), his first recipe book in Italian. He is also currently working on a new pastry book, which is coming soon.

Where and when

Atelier Damiano Carrara opens to the public on 2 October in via Matteo Civitali 559 in Lucca.

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Magic cakes: a very sweet discovery – Italian Cuisine



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What rhymes with "cooking"? For us with "experimenting", "loving" and above all "tasting". That linguists do not want to, but "cooking" also goes hand in hand with "discover" and "amaze", just like magic cakes. Do you know them? They have been depopulated on the web for some time and they owe their fame precisely to their being transformist, magical precisely.
Imagine you are preparing a cake that is being cooked it stratifies by itself, forming 3 different consistencies … "Impossible", you say! But no, the magic cakes are amazing when cut, perfectly layered and with sweet textures that will awaken all your senses.
The first layer will have a firmer consistency, similar to that of a flan, the according to it will look like a pudding, very soft and with a very smooth texture; finally, the third layer it will remind you of a sponge cake, soft and airy. No, you don't need special or unobtainable ingredients. To prepare a magical cake it takes very few and easy to find: we are talking about flour, eggs, butter, sugar, milk, … Nothing in itself magical. The secret? If you want to feel magical you will have to follow the recipe to the letter and respect the temperatures of the ingredients, it won't go wrong!
Try to cook them with us!

Magic orange blossom water cake with strawberries
191170 "src =" https://www.salepepe.it/files/2021/09/torta-magica-@salepepe-1.jpg "width =" 210 "style =" float: left;Ingrediants:
4 eggs – 1 tablespoon of orange flower water – 125 g of sugar – 2 vanilla beans – 125 g of butter + one for the mold, 0.5 l of milk – 120 g of flour – 500 g of strawberries and icing sugar
First step:
melt the butter.
Second step:
shell the eggs, separate the yolks from the whites. Put the egg yolks in a bowl with the sugar, the orange flower water and the vanilla bean seeds, grated with a small knife.
Third step: put the emptied vanilla pods in a saucepan with milk and let it cool.
Fourth step: whip the egg yolks; add the melted butter and whip for another minute, then gradually and alternately add the filtered warm milk and flour.
Fifth step: gently stir in the whipped egg whites; pour the mixture (rather liquid) into a greased 22 cm diameter mold and bake at 160 ° for about 1 hour until golden.
Remove from the oven and let it rest for 3 hours. Complete with sliced ​​strawberries and icing sugar.

Magic Cake Vanilla
191171 "src =" https://www.salepepe.it/files/2021/09/torta-magica-vaniglia@salepepe.jpg "width =" 210 "style =" float: left;Get yourself: 125 g of butter – 500 ml of milk – 1/2 vanilla pod – 4 eggs -150 g of sugar – 120 g of "00" flour – granulated sugar to decorate – salt
First step: melt the butter in a saucepan and let it cool. In another saucepan, warm the milk with the seeds taken from the vanilla pod.
Second step: separate the egg whites from the yolks; in a large bowl, whip the latter with the sugar until the mixture is light and fluffy.
Third step: add the melted butter, the sifted flour, then the milk, a little at a time, and a pinch of salt: you will need to obtain a fairly fluid batter.
Fourth step: whisk the egg whites with clean whips, then gently add them to the batter. Pour the mixture into a 20 cm square mold, lined with a sheet of baking paper.
Fifth step: bake the cake in a preheated oven at 160 ° for about 50 minutes, until the surface is golden brown. Let it cool and put it in the fridge for a couple of hours.
Sixth step: remove the cake from the fridge, cut it into squares, decorate as desired with granulated sugar and serve.

Magic berry pie
191093 "src =" https://www.salepepe.it/files/2021/09/torta-magica-con-@salepepe.jpg "width =" 210 "style =" float: left;Purchase: 115 g of flour – 500 ml of milk – 150 g of sugar – 4 eggs – 125 g of butter – 200 g of blueberries – 100 g of currants – powdered sugar to decorate
First step: Melt half the butter over low heat, then remove it from the heat and add the remaining butter (in this way you will have the melted butter already at the right temperature without having to wait for it to cool).
Second step: shell the eggs by separating the yolks from the whites. With the electric whisk, beat the egg whites until stiff and set aside. Also whip the egg yolks with the sugar and 1 tablespoon of water, then add the melted butter slowly, continuing to whip.
Third step: with a hand whisk, incorporate the flour by making it fall from a colander and then the warm milk, a little at a time. Finally add the egg whites, mixing them with a spatula.
Fourth step: line an 18×25 cm baking tray with parchment paper and spread the clean and washed blueberries and currants on the bottom. Cover with the mixture and bake at 150 ° for 50 minutes. Let it cool and put the cake in the refrigerator for at least 2 hours. Sprinkle it with icing sugar and serve in slices.

Posted on 09/24/2021


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Sweet red currant braid with chopped pistachios – Italian Cuisine

Sweet red currant braid with chopped pistachios

Sweet red currant braid with chopped pistachios, preparation

1) Dissolve the yeast in a little warm milk with a pinch of sugar and do rest 10 minutes. Place the flour in a heap with a spoonful of sugar and place the soft butter into small pieces in the center and the beaten egg with the remaining, warmed milk.

2) United the yeast batter e knead until you get a smooth and elastic ball. Engrave cross the ball, put it in a large bowl, cover with a damp cloth not in contact and let it rise in a warm place for a couple of hours.

3) Grainy the currants and collect 300 g in a saucepan together with the remaining sugar. Cook on a low flame for about 20 minutes, to dry a little.

4) Take back the pasta and roll it out with a rolling pin, forming a rectangle of 50×40 cm. Spread it with the currant compote, add the shelled currant kept aside and sprinkle with the biscuits.

5) Form a cylinder, rolling the dough starting from one long side. Score the roll lengthwise and separate the 2 halves: wrap them in a very soft braid, keeping the cut part always upwards.

6) Hide the ends of the braid and transfer it to a rectangular mold with high edges measuring 25×18 cm, compressing it so that it fills it. You do rest for 20 minutes.

7) Sprinkle with the sugar grains e bake at 180 degrees for 25 minutes; then spread the chopped pistachios over the surface and cook for another 15 minutes. Let cool before serving.


Posted on 22/09/2021


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