{"id":8365,"date":"2022-10-06T13:03:46","date_gmt":"2022-10-06T11:03:46","guid":{"rendered":"https:\/\/www.villacrespi.it\/?p=8365"},"modified":"2022-10-06T13:03:46","modified_gmt":"2022-10-06T11:03:46","slug":"when-cannavacciuolo-deconstructed-the-neapolitan-pastiera","status":"publish","type":"post","link":"https:\/\/villacrespi.blastness.info\/en\/magazine\/villa-crespi\/when-cannavacciuolo-deconstructed-the-neapolitan-pastiera\/","title":{"rendered":"When Cannavacciuolo deconstructed the Neapolitan pastiera"},"content":{"rendered":"

The rielaboration of an historical dish<\/span><\/strong><\/h1>\n

If you know intimately the flavors of your home, you can afford to play skillfully to give them a new and iconic twist; we present Chef Cannavacciuolo and his Pastry Chef PierFederico Pascale’s deconstructed pastiera.<\/span><\/h3>\n

<\/h2>\n


\nCannavacciuolo’s pastiera: an artistic composition<\/span><\/strong><\/h2>\n

 <\/p>\n

\"Cannavacciuolo-deconstructed-pastiera\"
Photo credits: Francesca Pagliai<\/figcaption><\/figure>\n

 <\/p>\n

Villa Crespi<\/a><\/span>‘s Michelin 2-Star Restaurant has welcomed thousands of guests to its halls since 1999. Those same guests have experienced new dishes, revamped menus, and classic dishes given a makeover in constantly changing forms. Such is the case with Antonino Cannavacciuolo’s pastiera, a traditional Neapolitan dessert echoing the Chef’s beloved roots.
\n<\/span>
\nPastry Chef PierFederico Pascale wanted to celebrate these by working with the Patron Chef at Villa Crespi to transform the classic composition of the pastiera. The result is a dish that visually unties the key elements of the recipe; a swivel of pastiera cream cheese serves as the base for the perfect scoop of ice cream, alongside a pearly blanket of rice milk cooked in wheat.
\n<\/span>
\nOn the left, the plate is tinged orange with a faux vanilla and citrus yolk, accompanied by an almond sponge and ricotta mousse.<\/span><\/p>\n


\nThe concept of the deconstructed pastiera<\/span><\/strong><\/h2>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Behind a dish, where each element seems to have a life of its own, hides a backward process. No longer is there a dessert presented in its entirety, but it comes apart once tasted. Instead, unconnected flavors come together when the dessert spoon hits the palate. <\/span><\/p>\n

With all the ingredients together, you’ll feel like you’re savoring a classic Neapolitan pastiera. A game, a bet that Cannavacciuolo and Pascale, together with the brigade, chose to play with the guests of Villa Crespi. <\/span><\/p>\n

And, as always, managing to win. <\/span><\/p>\n

<\/h2>\n

 <\/p>\n

Is Cannavacciuolo’s pastiera available only deconstructed?<\/span> <\/span><\/strong><\/h2>\n

 <\/p>\n

\"\"
Photo credits: Stefano Fusaro<\/figcaption><\/figure>\n

Chef Cannavacciuolo and his pastiera are not only available in the deconstructed version that has already charmed all connoisseurs of his Michelin 2-Star cuisine<\/a><\/span>. A more classic mold is surely ever-present among his recipes, which also keeps enthusiasts for tradition happy. <\/span><\/p>\n

And so, in his Laboratorio Artigianale in Suno, this wonderful treat is made with a soft center and characteristic shortbread strips. A dessert you could serve during the holidays, following step-by-step instructions from the Chef’s official recipe<\/a><\/span> found on the website. <\/span><\/p>\n

Innovation and tradition are always part of Antonino Cannavacciuolo’s cuisine. It is from their very fusion that the best works of art come to life.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

If you know intimately the flavors of your home, you can afford to play skillfully to give them a new and iconic twist; we present Chef Cannavacciuolo and his Pastry Chef PierFederico Pascale’s deconstructed pastiera. <\/p>\n","protected":false},"author":1,"featured_media":8375,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[54],"tags":[192,200,201,202],"yoast_head":"\nWhen Cannavacciuolo deconstructed the Neapolitan pastiera - Villa Crespi<\/title>\n<meta name=\"description\" content=\"When Cannavacciuolo deconstructed the Neapolitan pastiera\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/villacrespi.blastness.info\/en\/magazine\/villa-crespi\/when-cannavacciuolo-deconstructed-the-neapolitan-pastiera\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"When Cannavacciuolo deconstructed the Neapolitan pastiera - 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