{"id":8366,"date":"2022-10-06T13:05:38","date_gmt":"2022-10-06T11:05:38","guid":{"rendered":"https:\/\/www.villacrespi.it\/?p=8366"},"modified":"2022-10-07T09:40:42","modified_gmt":"2022-10-07T07:40:42","slug":"pastiera-destructuree-cannavacciuolo","status":"publish","type":"post","link":"https:\/\/villacrespi.blastness.info\/fr\/magazine\/villa-crespi\/pastiera-destructuree-cannavacciuolo\/","title":{"rendered":"Quand Cannavacciuolo a destructur\u00e9e la pastiera napolitaine"},"content":{"rendered":"

La refonte d’un plat historique<\/span><\/strong><\/h1>\n

Si tu connais en profondeur les saveurs de ta terre, tu peut jouer habilement pour donner un visage nouveau et iconique: nous vous pr\u00e9sentons la pastiera destructur\u00e9e du Chef Cannavacciuolo et de son Chef P\u00e2tissier PierFederico Pascale.<\/span><\/h3>\n

<\/h2>\n


\nLa pastiera de Cannavacciuolo: une composition artistique<\/span><\/strong><\/h2>\n

 <\/p>\n

\"Pastiera-destructur\u00e9e-Cannavacciuolo\"
Cr\u00e9dits photo: Francesca Pagliai<\/figcaption><\/figure>\n

 <\/p>\n

Le restaurant 2 \u00e9toiles Michelin de Villa Crespi<\/a><\/span> a accueilli des milliers de h\u00f4tes dans ses salles depuis 1999. Les m\u00eames h\u00f4tes ont pu observer l’arriv\u00e9e de nouvelles propositions, de menus r\u00e9vis\u00e9s et de plats historiques r\u00e9interpr\u00e9t\u00e9s en des formes toujours diff\u00e9rentes. C’est le cas de la pastiera d’Antonino Cannavacciuolo, un dessert classique de la tradition napolitaine qui rappelle les aim\u00e9es origines du Chef.
\n<\/span>
\nLe Chef P\u00e2tissier PierFederico Pascale a voulu les c\u00e9l\u00e9brer en retravaillant la composition classique de la pastiera avec le Chef et Patron de Villa Crespi. Le r\u00e9sultat est un plat qui d\u00e9voile visuellement les \u00e9l\u00e9ments cl\u00e9 de la recette: une volute de mousse \u00e0 la pastiera est la base d’une parfaite quenelle de glace, \u00e0 c\u00f4t\u00e9 de laquelle est vers\u00e9 un manteau perl\u00e9 de lait de riz cuit au bl\u00e9.
\n<\/span><\/p>\n

\u00c0 gauche, le plat se teinte de couleur orange gr\u00e2ce \u00e0 un faux jaune d’\u0153uf \u00e0 la vanille et aux agrumes, accompagn\u00e9 d’une \u00e9ponge aux amandes et une mousse de ricotta.<\/span><\/p>\n


\nLe concept de la pastiera d\u00e9structur\u00e9e<\/span><\/strong><\/h2>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Derri\u00e8re un plat dans lequel chaque \u00e9l\u00e9ment semble vivre une existence en soi, se cache un voyage en arri\u00e8re. Non plus un dessert pr\u00e9sent\u00e9 dans son int\u00e9gralit\u00e9 qui vient destructur\u00e9e une fois d\u00e9gust\u00e9, mais des saveurs deli\u00e9es qui se r\u00e9unissent lorsque la cuill\u00e8re \u00e0 dessert atteint le palais. <\/span><\/p>\n

Recueillies tous les ingr\u00e9dients, \u00e7a va te paraitre de savourer une pastiera napolitaine classique. Un jeu, un pari que Cannavacciuolo et Pascale, avec la brigade, ont choisi de jouer avec les h\u00f4tes de la Villa Crespi. <\/span><\/p>\n

En r\u00e9uissant toujours \u00e0 gagner. <\/span><\/p>\n

<\/h2>\n

La pastiera de Cannavacciuolo n’existe-t-elle que d\u00e9structur\u00e9e?<\/span> <\/span><\/strong><\/h2>\n

 <\/p>\n

\"\"
Cred\u00ects photo: Stefano Fusaro<\/figcaption><\/figure>\n

Le Chef Cannavacciuolo et sa pastiera n’existent pas seulement dans la variante d\u00e9structur\u00e9e qui a d\u00e9j\u00e0 envout\u00e9 tous les admirateurs de sa cuisine 2 \u00e9toiles Michelin<\/a><\/span>. Un style plus classique est assur\u00e9ment immanquable parmi ses recettes, qui fait le bonheur des amateurs de tradition. <\/span><\/p>\n

Et donc, dans son Laboratoire Artisan de Suno, il est r\u00e8alis\u00e9 avec un c\u0153ur tendre et les bandes caract\u00e9ristiques de la p\u00e2te \u00e0 tarte. Un dessert que vous pourrez proposer pendant les f\u00eates, en suivant pas \u00e0 pas les proc\u00e9dures de la recette<\/a><\/span> officielle du Chef, pr\u00e9sente sur le site. <\/span><\/p>\n

L’innovation et la tradition se rencontreront toujours dans la cuisine d’Antonino Cannavacciuolo, car c’est de leur union que naissent les meilleures \u0153uvres d’art.<\/span><\/p>\n

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

Si tu connais en profondeur les saveurs de ta terre, tu peut jouer habilement pour donner un visage nouveau et iconique: nous vous pr\u00e9sentons la pastiera destructur\u00e9e du Chef Cannavacciuolo et de son Chef P\u00e2tissier PierFederico Pascale. <\/p>\n","protected":false},"author":1,"featured_media":8376,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[56],"tags":[195,205,206,207],"yoast_head":"\nQuand Cannavacciuolo a destructur\u00e9e la pastiera napolitaine - Villa Crespi<\/title>\n<meta name=\"description\" content=\"Nous vous pr\u00e9sentons la pastiera destructur\u00e9e du Chef Cannavacciuolo et de son Chef P\u00e2tissier PierFederico Pascale.\" \/>\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\/fr\/magazine\/villa-crespi\/pastiera-destructuree-cannavacciuolo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quand Cannavacciuolo a destructur\u00e9e la pastiera napolitaine - 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