Italiano
Pastry is an art.
And this, of course, makes of the pastry chef an artist.
However, there is a sweet bread that was created by a “traditional” artist, who probably didn’t have the slightest idea of how to bake.
It happened with one of Italy’s most popular Christmas cakes, the Pandoro (the first and fiercest competitor of panettone).
In 1894, the impressionist painter Angelo Dall’Oca Bianca registered at the patent office in Verona the design of a new dessert, in the shape of a truncated pyramid and with a characteristic 8-pointed base, as commissioned by the confectionary industrialist Domenico Melegatti.
The very first example of food-design, I would say.
In addition to having a harmonious aesthetic shape, the result of the creativity of a master painter, Pandoro is also a simple dessert in terms of ingredients, but quite complicated to prepare, given the long process of kneading and leavening.
Well, speaking of leavening, the Inox Bim retarder proofer will give you a great help, just like it keeps helping every day to our friend Silvano, owner of the Antichi Sapori pastry shop in Rapallo, Italy.
