Sabino A friend of Slow Food invited me yesterday afternoon at the inauguration of the new laboratory Agliana Mannori Luca, the 'mythical inventor of the Seven Veils chocolate cake, pastries produced in Mannori in Prato. Now comes "Espace Mannori "which means not only chocolate, but also highlight other products including sauces and delicious savory jams.
for the occasion was presented with a new selection of chocolates that there has been illustrated in details by Monica Meschini, head of external relations. You were leaving Platano y Caramelo, fondant pudding with banana and vanilla bourbon, to go to Stout, beer, milk and dark chocolate that has captured for its peculiarity, the beer you can barely hear, but left a great aftertaste. Then Pull up, with coffee, marsala and white that we have seen the stage of icing, followed by a winning Mojito, which will rage among fans eponymous cocktail. Brunelleschi an inviting dark when you mix the tea christnas, lemon, orange and honey, to conclude Highlander, whiskey and dark chocolate in perfect combination.
do not like to drink whiskey, I do not like, but I'd eat a box of these chocolates! Then all other samples chocolaty .... and finally the Real Fruit jam: especially with the exotic mango, coconut, pineapple and delicious with the pear Williams and Earl Grey tea. I must say that I exaggerated, to taste all the flavors without overwhelming, bread and water at will and I got nothing of inviting the savory buffet.
At the end I gave myself to the tasting of wines, especially the Moscato di Trani, which I shared with the friendly and Mannori Andrea Slip, which I knew the taste of chocolate at the end of the Slow Food market show "Cioccolosità " in Monsummano Terme. Even more good and definitely connoisseurs Moscato di Noto, the table of refreshments. In the other room I've tasted the liquor of "perfect love" and one that ensures longevity, with cinnamon and spices, offered by the company Nunquam, reminded me of the grandmother's cordial. The trip to
Agliana is not over, the friend that Leticia had not been drinking too much, she started driving, me and Sabino would withdraw the license for excess alcohol, and we landed in the magical kingdom of cheese & Co. selected by Salvatore Zummo. In the dairy there Zummo Agliana from getting lost among the many food products, including organic cheeses excellent, even the French ... to choose from is great, I finally found one in Tuscany Toma Piedmontese respectable.
tastings of cheese had mitigated the alcohol, it was late and then I brought the cheerful group of connoisseurs to visit Roberto Catinari: the guru of chocolate, the undisputed pioneer of the Tuscan Chocolate Valley. I confess that I fell in love with him years ago, the chocolate tasting held at the National Library of Florence by Monica Meschini. On chocolate bars, the delicious chocolate creams, marzipan ... forms of wood are Elf, the forest is my kingdom, Well I could not betray him. Unable to resist temptation but as the cake of the Seven Veils Mannori, mea culpa, I'll finish in the group of gourmands of Dante's Inferno! Meet
Catinari is always fun, knows how to do the jokes, loves with a passion for his work, his white beard gives him wisdom, reminds me of the writer TizianoTerzani, who unfortunately passed away. Read a book by Terzani munching a flux of Sao Tome Catinari reconciles us with life ... I have already enrolled in his course to be held in May, places are limited, you will find a description on www.chocotravels.com .
And finally fulfills a request of some of my readers, here's the recipe dear friends Bonet of the Elf, a delicious pudding from Piedmont that reminds me of my childhood. If Proust had the Madeleines, much praised in its pages, the bonet is unforgettable for me when I was a child. Curiously, the name comes from the French "bonnet" or cap, because the shape resembles the dome of a hat ... I've improved the recipe for mom, putting more cocoa, the use CONACADO, Dominican, Fair Trade, distributed by Altromercato.
Ingredients for 6 persons: 1 liter of milk for cream 150g sugar, 80g of sugar for the caramel, 6 eggs, 120g of cocoa powder, 150g amaretti, 3 tablespoons of rum, lemon juice and zest, butter. Prepare
amaretti crumble into dust. Boil the milk in a saucepan with a little 'zest of lemon. Take 80g of sugar candy with two tablespoons of water and few drops of lemon juice. Spread the caramel on the bottom and sides of a mold, preferably round, to remember his cap, turning it, then let cool. Beat the egg yolks with 150g of sugar, using a whisk, until they become light and fluffy. Stir in the sifted cocoa, reduced amaretti powder, rum and hot milk. United egg whites, whipped stiff, it is essential, and mix everything thoroughly.
Pour the mixture into the mold and place it in a pot with boiling water, watch the water should not exceed half of the mold. Bake in water bath in oven at 180 degrees for 55 minutes (one hour), after holding the mold with aluminum foil previously buttered.
Once cooked remove from oven and let cool. The mold is then kept in the refrigerator for at least 3 hours. Turn out onto a plate and serve with a dusting of decorating any cocoa powder and cinnamon sticks or, if desired, with chopped almonds. I am sure
delighting friends with this bonet of Elf ... what awaits you after Easter with the continuation of Taste food and wine.
wishes and do not eat too many chocolate eggs, about those beautiful decorated and Mannori Catinari, would make everyone happy, young and old.
