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Master from Napoli

January 25, 2019 @ 8:00 am - 4:00 pm

Pastry Chef Palmiro Russo is traveling from Italy to teach a class of Authentic Neapolitan desserts. In this class, he will teach how to make some of the most representative desserts of Naples and the Amalfi Coast- such as the “Sfogliatella Riccia”. This mouthwatering pastry consists of a soft and flaky leaf layered dough, which is filled with ricotta, semolina, sugar and some citrus. In other parts of the world the sfogliatella has become a quintessential of the pasticceria Italiana. It is very hard to find authentic Sfogliatelle outside of the Naples region and for this reason the  class places emphasis on how to correctly make the unique and original recipe. Many restaurants outside of Italy have added sfogliatelle to their dessert menu because of its incredible flavor, popularity and history.

 

After learning how to make the dough for sfogliatella, Palmiro will also teach the intricacies of some other popular Italian pastries that are made using the same dough. These include Santa Rosa, Cestini di Frutta and Code d’Aragosta.
The course will cover 4 recipes from Napoli that are made with the same flaky leaf layer pastry dough with different fillings and made of different shapes.

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.

Categories: Baking Class, Professional     

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