Amarena Fabbri at the preview of “Giornata Mondiale delle Cucine Regionali italiane nel segno dell'Expo 2015”
Amarena Fabbri is the protagonist of the preview of the “Giornata Mondiale delle Cucine Regionali italiane nel segno dell'Expo 2015” (“World Day of Regional cuisine of Italy while waiting for Expo 2015”)
The “Giornata Mondiale delle Cucine Regionali italiane nel segno dell’Expo 2015” is a day entirely dedicated to the excellence of Italian culinary tradition, that starts the 31st of January and it goes on all the year 2013.
The official event of the “Giornata Mondiale delle Cucine Regionali italiane nel segno dell’Expo 2015” will take place on the 23rd of July 2013, in conjunction with “Il Gelato nel Piatto con Parmigiano Reggiano, Prosciutto di Parma e prodotti Dop”. Here, each chef has to prepare a recipe that belongs to his region and represents his tradition .
During the preview on the 31st of January 2013, Fabbri 1905 is the protagonist. Among the recipes from Calabria, the recipe of Gigi Ferraro excels: “Rivisitazione del Bocconotto di Mormanno con crema e Amarena Fabbri” is a gluttonous and amazing dessert created by the chef in his restaurant Cafe Calvados at Moscow.
Rivisitazione del Bocconotto di Mormanno con crema e Amarena Fabbri
Ingredients for 4 people
For the mixsture
200 g flour
50 g almond flour
100 g caster sugar
50 g butter
20 g Muscat
2 g lemon skin
1 g yeast
1 g salt
For the filling
10 g icing sugar
60 g custard
80 g Amarene Fabbri
Knead all the ingredients in order to obtain a well-blended mixture and let it in the fridge for 30 minutes. Spread the pasta with 4 mm thick above the little moulds, fill them with custard and Amarene Fabbri and cover them again with the pasta. Put all in the oven at 170° for 15 min. Once they are ready, dust with icing sugar.
For the composition
Put the Bocconotto in the middle of the plate with a quenelle of chocolate mousse and a handful of almonds. Conclude with melted chocolate, Amarene Fabbri and mint.
Luigi Ferraro was born in Calabria (Cassano allo Ionio) and he is now working as executive chef in the luxury restaurant Cafe Calvados at Moscow. In his restaurant, Gigi always tries to promote the high quality of Italian cuisine, by creating creative Mediterranean recipes. This Mediterranean cuisine is the result of his travels around the world, a study about his tastes and his coking philosophy that focuses on the use of traditional ingredients of South of Italy. Gigi always pays attention to details and his dishes are always presented with spectacular composition.
Gigi began in 1996 in a restaurant at Plain of Sybaris (CS), and then continued on the Ionian Coast and around Italy in Basilicata, Campania, Sardegna e Toscana. After he has obtained his diploma, Gigi started to move aboard - Sharm el Sheik, Stuttgart, London and Bangkok. He has attended the “Word Travel Market of London” in 2007, “The International Wine e Food Society” at the Cayman Islands in 2009; “The Westchester Italian Cultural Center” of New York in 2009; and the “Kremlino Dinner Gala” at Moscow in 2010.
Note: recipe, chef biography and images from: www.informacibo.it