AND' Luigi Avallone the winner of the fourth edition of the pastry contest San Genna'…A dessert for San Gennaro”, organized by Mulino Caputo.
The proclamation took place today on the Roof Garden Terrazza Angiò of the Renaissance Naples Hotel Mediterraneo and saw 4 pastry chefs and 3 pastry chefs from all over Italy confront each other
Avallone won with a cake cloth, “Wow, miracle!” made on the basis of Paradiso biscuit, with shortcrust pastry from Mulino Caputo and almond flour, enriched with a compote of Agrimontana strawberries. The cake, available from today in his Quarto pastry shop, is coated with a white chocolate glaze and finished with a touch of creative flair: licorice powder and crumbled rosemary.
"Differently young", as Avallone ironically defined himself, the pastry chef from Puteola, the only one to have passed the "doors", in an edition dominated by women and very young people, faced the competition with great enthusiasm and with "the pleasure of always wearing under discussion”, as he declared during the awards ceremony. Visibly moved, he wanted to donate the prize money to the Santobono pediatric hospital in Naples.
A significant feature of the competition, as was underlined with satisfaction by the jurors: the master pastry chefs Sal De Riso, president of Ampi; Luigi Biasetto, Relais Dessert in Padua, and Antimo Caputo, CEO of Mulino Caputo, is that over the years the age of the participants is increasingly reduced, while the professionalism and ability to amaze with original, well-conceived and implemented proposals remain unchanged with extreme care.
The other six proposals in the competition were those of:
Ciro Cascone, "Gennarí love and flavour": vanilla shortcrust pastry, topped with apples and raspberries, covered with a soft lemon sauce and a chocolate and raspberry icing.
Chiara Cianciaruso, “Per Grazia received”: finacier base, made with Caputo Blu and almond flour, filled with tomato and strawberry jam and covered with a chocolate “shell”.
Ilaria Inchingolo, “Nu piezz e core”: shortcrust pastry with Andria oil, enriched with a lactose-free hazelnut cream and a fruity raspberry heart.
Antonio Manfredonia, “The gold of Naples”: soft with buffalo ricotta, with candied lemons and IGP Sorrento lemons and, inside, a piennolo cherry tomato jam.
Nancy Sannino, “Sacre Coeur”: Kouglof pastry, made with Manitoba flour dipped in a Madagascar vanilla syrup, coated with chocolate and orange and with a soft heart of raspberry jam.
Valentina Silvestri, “O core 'e San Gennaro”: tartlet made with Type 1 flour, cherry jam and white chocolate ganache, covered with millefiori pollen and accompanied by mead and sour cherry caviar.
The Avallone brothers pastry shop was born in Quarto in 1984 from a project by Luigi Avallone, who took his first steps as a child in 1971 in a pastry shop in Pozzuoli. In 1981 he decided to set up on his own But the phenomenon of bradyseism convinced him to move to Quarto where he carries out his business in via Crocillo accompanied by his children. The pastry shop has made itself known and appreciated for offering specialties in respect of tradition and pastry art, keeping faith with the ancient Neapolitan recipes, paying great attention to the choice of top quality material.
