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Master from Napoli
January 25 @ 8:00 am - 4:00 pm
1 – La Sfogliatella Riccia | A world famous shell-shaped pastry filled with ricotta, semolina and orange peel purée
2 – Code d’Aragosta | Lobster tail shaped pastry. Filled with choux, baked and then filled with a light custard.
3 – Cestini di Frutta | Fruit basket with the inside coated in chocolate, then filled with Pan di Spagna and custard, then topped with fruit
4 – Santa Rosa | Similar to the Sfogliatelle but finished with custard and Amarena (sour cherry)
PALMIRO RUSSO is an Italian pastry chef from Napoli. Palmiro holds the honor of being a part of the Equipe Eccelenza of the Italian Federation of Pastry, Ice Cream and Chocolate, and is considered an expert of the Neapolitan Pasticceria as well as the Italian classics. His range of expertise covers everything from small pastries, cakes and cookies, to chocolate confectionary products, nougat and pulled sugar. Throughout his successful career, Chef Russo has participated in many national and International competitions, receiving numerous awards and prizes. Palmiro is still very active in the field as a pastry chef, teacher and consultant. Just recently, some of Palmiro’s recipes are being reproduced in California by his son Antonio, owner of the baking company True Delicious.