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tablet 2008

"Emilia Romagna WINS"

GREAT PERFORMANCE FOR THE TEAM EMILIANO

THE MAKING OF A MEDAL

A magical day July 7, 2008 in Brescia for the four competitors in Emilia Romagna ( Alessandro Lodi, Andrea Tedeschi , Piccagliani Matthew and Richard Depetris ) which, led by Master Pastry Chef Omar Busi have won the top award in the categories "The more light sweet" and "The more technological dessert" during the competition that has seen challenges in all Italian regions represented by the most illustrious names in the industry.

"I want to thank the guys on my team who, with patience, dedication and sacrifice, believed and wanted this victory .- Omar says, and continues - The hours we spent together in the laboratory to study, research and refine the proposals confectionery, have helped to create a relationship of esteem, respect, but also of friendship and cooperation. "

Omar is not new to these experiences victorious in high level competitions, but it is certainly the first time I became deeply involved in the role of coach and coordinator of a team.

"I am proud to have been selected among the many illustrious names who besides me could have represented our region at the national level and that is why I am committed to maximum and I demanded the same even from my young team. "

And it is the young talent that, as usual, Omar decided to exploit.

From the beginning, in fact, thought to bring along on this adventure is a new and inexperienced group that, day after day, has flourished by establishing their own inclinations.

The young German was concentrated in the production of traditional sweet bringing the highest levels thereby supporting the recognition of "the most sweet light".

"I wanted to thank Omar for giving me the opportunity to participate in the competition and represent our region, I hope to be lived up to every expectation. "With these words, Andrea Tedeschi expresses his satisfaction and his enthusiasm for this positive experience.

The modern interpretation of the desserts, curated by Matthew Piccagliani in the race, has been studied in detail by winning the title of "The Sweet more technological."

The key to winning was to complete the service with a fresh espresso frozen in crustas macaroons that created in conjunction with a feeling far less obvious than usual sweet wine: the jury asked eagerly encore!.

"Certainly this has been possible thanks to Pavoni - Omar says the great-leader in the design and manufacture of molds from the innovative shapes and details, that has created for us this winning design."

"It was not easy to manage a group so diverse talents to understand and exploit them" commented Omar-I was still helpful to have alongside Alessandro Lodi, one of my most trusted colleagues, which was a bit 'the joker of the situation and dealt with specifically in the presentation of the play as well as the praline in collaboration of the' Emilian adoption "Richard Depetris.

Omar team has made available its experiences in the world of pastry, chocolate and vocational teaching: the union of all these forces has meant that the team's goal was achieved.

team members

Omar Busi - Captain
Pastry OMAR
Via L. Campanini, 14
Pieve di Cento (BO)
Tel: 051 975 510

Matthew Piccagliani
Chocolate Dimond
Piazza G. Garibaldi
Carpi (MO)
Tel: 059 695 093

Richard Depetris
Pastry THE AVENUE
Viale Umberto I, 19
Revello (CN)
Tel: 0175 259 144

Andrea Tedeschi
Pastry. LA DOLCE VITA
Via Matteotti, 57
Bazzano (BO)
Tel: 051 830 707

Alessandro Lodi
Pastry OMAR
Via L. Campanini, 14
Pieve di Cento (BO)
Tel: 051 975 510

EMILIA ROMAGNA: HISTORICAL RESEARCH

The physical characteristics of the territory (mountains, hills, plains seawater), combined with historical events have influenced all of Emilia-Romagna cuisine, including that of the naturally sweet. The wide range
traditional heritage so rich with sweet butter and custard (eg trifle), a sweet young kitchen Adriatic (eg based ice cream), from the succulent desserts that recall medieval tradition (eg Carthusian Pano, gingerbread, etc. ...) to sweet affected by the widespread peasant cooking (cake taiadela "or curly, rice cake, fruit cakes, leavened, etc ...) or mountain (eg, chestnuts, sweets made with ricotta, crunchy, etc. ..).
Swimming in this sea of \u200b\u200brecipes and making a survey in our local, the choice of traditional sweet characteristic is inevitably fall on the rice cake which was subsequently submitted as deconstructed desserts (portion).
The pralines are the result of a meticulous study that led us with the first chocolates to combine a fresh natural yogurt, soft fruits (ingredients of our campaigns), and, with the other chocolate, to enhance typical ingredients of the pine forests of the Apennines and the Adriatic seaside (pine nuts).
In any case, the objective has always been to make these combinations to create maximum pleasure by stimulating the sight, smell, touch, taste, especially the brain.
fact, in a culinary scene where the penalty of aromas reconstructed in chemical laboratories is leading to a progressive impoverishment of sensory (also supported by the loss of experience connected with the nature of the approach), we have directed our research towards authentic perfumes, trying to meet the needs dictated by emotions by focusing on smoothness, softness, sensory consistency. The product
resulting is designed for a consumer / customer who has to meet specific needs on the basis of its moment: It is never an individual in an undifferentiated mass.
So we tried to achieve the pleasure already working on the image, appearance and packaging and then blow it up in the intrinsic sensory evaluations.
He made the background music in this research: Emilia Romagna is the home of many musical genres.
from opera (Verdi's lands have given birth in recent times with Luciano Pavarotti) to pop (Dalla and Morandi, Ligabue and Zucchero, Vasco Rossi and Laura Pausini, to name a few) to the feature music dance hall (the smooth Raul Casadei).
is the reason for the choice of musical note as a recurring motif in time and space.
fact the music is definitely a link between the sacred and the profane, the classical and modern, past and present who has not hummed by cooking?

RICE CAKE IN THE TRADITION

The tradition includes the use of poor peasants ingredients (cream, milk, sugar, lemon zest, eggs, amaretto) enriched in important holidays and occasions from toasted almonds and candied citron, the main ingredient is rice.
rice paddies where rice pickers came from the (very young) worked for months between the water of the fields and the songs, rewarded with some coins and a few lots of product to be consumed during the winter. Emilia
Our grandmothers taught us the value of these ingredients, giving them emotional and historic importance.
Every time we hear about this cake or a bite to eat them, personal emotions emerge in our mind, these mechanisms are triggered that are evoked memories and feelings going back to pleasant experiences of our childhood (like the smile of grandmother, perfume dell'amaretto, one verse of a song hummed in the kitchen, etc ...) that create not only an objective portrait of luxury pleasure, but also subjective and emotional.
The rice cake is, for each DOC Emilia Romagna, a sweet memory. "

RICE CAKE CREATIVE

We have broken the basic ingredients of the traditional recipe, creating individual foods that are tasted separately. Each
transmits messages to our senses.
We approached a shot of espresso "frozeen" as a beverage in crustas macaroons that adds a fresh, modern leisure and blends perfectly with the classic dessert.
now consume a short distance before the cake (soft and crunchy) and then the drink: new and deep aromas are released, which are perceived only when there is a fusion that acts on the perceptual and emotional, leaving a feeling of cleanliness in the mouth, and enriches the aromatic range of individual products.
Let us now hear the power of aromas that the cake and drink have in common and allow a mutually reinforcing: the fact amaretto coffee blends magically with the course, which in turn has the aroma of toasted almonds.
Taste and taste this dessert dish brings us to taste perfection, because the products have not matched the imaginary line defects, ranging in time between past, present and future.

PRALINE PRINTED Countess Matilda

It 's a delicious chocolate that embodies the taste of our sound farming valley, built in honor of the Countess Matilde di Canossa ( 1046 to 1115).
This choice is not random, because the red countess made a gift to the farmers poorer natives of this land, a land fund to participate that still encourages farmers not to leave uncultivated territories, but to cultivate and exploit them.
Every 20 years the "leaders" of land are redistributed among the founders of the families entitled to be regulated.
listen to the taste of sugar beet when they are uprooted from the earth, the aftertaste of mint collection along the bank of the river Rhine and the kids running and shouting on its lush riverbanks.
Let enveloped by velvety stuffed with fresh natural yogurt made with whole cows' milk Emilia high quality ("is that of Lola!").
Finally, the freshness of red fruits: strawberries of the sugar Ferrara campaign reclaimed under fascism, the precious and unique Vignola cherries, and almost impossible to find the fragrant sun-ripened mulberries, definitely give this alternative to the classic features of praline chocolates and project also to the coveted summer consumption.
The marriage of ingredients selected, wrapped in a thin, crisp shirt and pure dark chocolate, gave us the sublime burst of delicate feelings that we have stored as a yardstick to meet the demand for "something good" (without disturbing Ambrose!).

PRALINE COATED ANITA

Classicissima chocolate covered: contains within it a very special praline with roasted pine nuts, which tailors the product by giving that character needed to remove the anonymity.
After tasting it, we appreciate the balance between the soft part and part crispy, while our mind flies to childhood memories when you spend your holidays with the family on the long Adriatic coast and we sheltered in the shade of the nearby woods.
One of the favorite games was to collect the pine cones off the trees and extract the seeds (pine nuts in fact) and then take them home, where our mothers and grandmothers, however, housewives (the "rasdore"), they would be roasted and used in the creation of pleasant sweet snack or breakfast.
wonder if Anita Garibaldi, during his stay Romagna, has collected and toasted pine nuts of the pine forests to delight the palate gently Hero of Two Worlds (and founder of the Unification of Italy), Giuseppe Garibaldi ...