San Gennà... un dolce per San Gennaro this year too gave to many cake artisans an opportunity to give free rein to their creativity for the fourth edition of a contest that has become one of the symbols of the Neapolitan cuisine. But what do the 7 creations presented in this 2021 edition have in common? Let's find out together.
The 7 desserts presented at San Gennà... un dolce per San Gennaro 2021 have in common the desire to amaze, a deep attention to detail and the use of the ingredients in a symbolic way to tell the even lesser known nuances of the life of the most pop Saint of all time.
For example: where was St Januarius born?
"According to the legend, St Januarius seems to have been of Calabrian origins - tells to the Jury composed by Alfonso Biasetto, Sal De Riso and Antimo Caputo the contest winner, Luigi Avallone of the Gran Caffè Avallone - and that is why in Ua' o Miracolo - il tortino Gennarì (Wow the miracle - the Gennarì mini cake) there is licorice and bold nuances such as rosemary".
The same path is that followed by Ciro Cascone's Amore e sapore (Love and flavor), an apple and raspberry mini cake which tells of the fruitful relationship between St. Januarius and his people, made up of devotion in exchange for the quality ingredients that Campania Felix gives to its people, through mystical intercession.
And who knows of that time when the Saint stopped the eruption of Vesuvius with his prayers?
For sure Nancy Sannino of Pasticceria Celestina, who has been inspired by this legend for her Sacre Coeur: a dough in the shape of Vesuvius bathed in Bourbon vanilla.
Another characteristic that unites the creations made for the 2021 Mulino Caputo pastry contest is the technical expertise of the artisans.
Per Grazia ricevuta (For the Grace Received) by Chiara Cianciaruso of the Mon Sciu pastry shop, for example, perfectly reproduces an ex voto, the precious votive offering of the faithful in gratitude for a granted request, thanks to the compactness of its chocolate shell.
On the other hand, Il Cuore di San Gennaro, the heart of St Januarius made by Ilaria Inchingolo of the Open Light Caffè in Andria, reproduces with an isomalt dome the ampulla keeping the miraculous blood of the Patron Saint of Naples.
And what about the expertise in the choice of ingredients? A nice example is the pollen used to embellish the 'o core 'e San Gennaro, the heart of St Januarius as interpreted by Valentina Silvestri of the Silvestri Valentina Food Home Service!
Or the edible gold used to give its sparkling look to the Oro di Napoli, the golden of Naples, the soft ricotta cake made by Antonio Manfredonia of Matinée Café in Bologna!
In short: Mission accomplished, to put it in the words of the Jury.
With its 2021 edition, San Gennà... un dolce per San Gennaro has finally reached its maturity and is now ready to make its quality leap as soon as the next year with a multifaceted edition with more legs, more locations and a strong connection with other cultural events.
We're going to see some great things.