San Gennà: A dessert for San Gennaro 2023, the high school graduation edition

The sixth edition of San Gennà took place on Monday 11 September at the Palazzo Petrucci restaurant in via Posillipo: a dessert for San Gennaro, the pastry contest which is now a traditional act of love towards the patron saint of Naples, to whom the Popular culture has not dedicated specific recipes for centuries.

The sixth edition of San Gennà took place on Monday 11 September at the Palazzo Petrucci restaurant in via Posillipo: a dessert for San Gennaro, the pastry contest which is now a traditional act of love towards the patron saint of Naples, to whom the Popular culture has not dedicated specific recipes for centuries. The pastry event, created by Mulino Caputo and Dieffe Comunicazione, decrees, every year, the best new creation inspired by San Gennaro. Specific shapes, colors, names and ingredients that recall the chromatic identity of the saint become decisive for victory.


The 2023 edition, both for the quality of the proposal and for the scenographic and high-impact mise en place, can be considered the edition of maturity, of a project that for more than five years has rewarded artisanal creativity, and not just the technique.
Nine talented pastry chefs brought their creations to the competition, mixing traditional aromas and contemporary technique.

I'll give you a hand it is the recipe that has triumphed precisely because of its ability to merge the international experiences of Ferdinand de Simone, its creator, with his Neapolitan ambitions. I'll give you a hand, in fact, combines Sorrento citrus fruits with Sao Thome chocolate, and fior di ricotta with an infusion of flowers and basil.

After the event, the products designed for the event become available in their creators' pastry shops. So from today it will also be possible to taste:
The Soul of San Gennaro by Guglielmo Cavezza an ideal miter of pistachio biscuit, enriched with lemon ganache and black cherry compote which will be among the proposals of the Mommy Cafè in Cicciano.
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Spell by Raffaele Cristiano is the proposal for the feast of San Gennaro from the Pasticceria Raffaele Cristiano of Naples: a dome of hazelnut shortcrust pastry, with almond cream, black cherries and candied lemons.

Joseph Cristofaro of the La Dolce Voglia pastry shop in Frattaminore, offers instead Miraculum: a corolla of babà pastry, enclosed in a sheet of pastry, topped with vanilla Chantilly cream and black cherries. .

The Miracle… of San Gennaro by Antonio Della Monica it is a shortcrust pastry filled with custard and black cherries. This spectacular dessert will also be available for tasting at the La Casa Rossa restaurant in Castello di Postignano, in Umbria

George Maiorano of La Forneria of Naples submitted to the jury of "San Gennà: a dessert for San Gennaro" its Sweet Miracle: a single portion inspired by the pastoral staff of the patron saint of Naples, with coffee ganache and a heart of apricot jam.

The Pasticciotto of San Gennaro by Biagio Martinelli it is a shortcrust pastry, with lemon caprese, ricotta cream and strawberry confit. A true riot of flavors worthy of a pastry master from Maddaloni's Dolce & Salato school, like Martinelli.

A vanilla cream on a sablé biscuit, served with black cherry gelée, is the proposal of Chiara Naclerio which can be tasted at the Corte degli Dei in Agerola under the name of Hope and Passion.

And finally Emblem of San Gennaro by Maria Varone it is a cheese and walnut mousse with a heart of black cherries, basil soil and aglianico gelée available at the Hilton Sorrento Palace.


<< Finally San Gennà: a dessert for San Gennaro is acquiring its own unique, recognizable iconicity – concludes Antimo Caputo, owner of Mulino Caputo – This is why the contribution of young people was fundamental, like this year's winner: Ferdinando de Simone, a food technologist turned pastry chef, who brought his ability to master ingredients to the competition. The idea of ​​Mulino Caputo is precisely this: to stimulate artisan creativity, with captivating proposals and multifaceted ingredients, to raise the bar of quality through research. And this year we can truly say we succeeded! >>

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