None Shall Sleep.
Many things need to be done, some have not been fulfilled or have never even been thought about; others have been hastily judged as impossible.
If not now, then when? If not the post-millennials, who? There’s no excuse for not at least trying. So, let’s try. All the people involved in pastry making, first of all pastry chefs, have the moral obligation to keep neurons and synapses alive and succeed in imagining products rich in creative flair and authentic, pure, genuine imagination. Fresh pastries, tempting and delicate balance: every day, at every time. A dynamic balance in an absolute homeostatic coherence. Without giving way to banality.
Two extraordinary journalists will present the workshops led by Corrado Assenza:
Saturday 21st, Lorenza Fumelli Director of Agrodolce (“Sweet and Sour”)
Sunday 22nd, Paolo Marchi creator of Identità Golose (“Savory Identities”).
Fort Hensel Malborghetto
Showcooking led by Corrado Assenza
In the morning
Without Eating Too Much
Saturday, 21st October - At 11.30
Sunday, 22nd October - At 11.30
€ 10,00
Biancomangiare with Toasted Almonds and Ladyfingers with Marsala Wine
Chocolate Zabaglione and Milk Cream, Almond Sponge Cake
Polenta, Absolute Extra Virgin Olive Oil, a Pinch of Hot Pepper, One Candied Olive and Sweetness of Sicilian Oranges
In the early afternoon
Woe to Anyone Who Eats Too Much
Saturday, 21st October - At 14.00
Sunday, 22nd October - At 14.00
€ 10,00
The Paceco Melon, Cinnamon, Lemon and Vanilla
The Etna White Peach (Sbergio) In Syrup, Double Fior di Latte Cream
Grapes with White Vermouth and Rum, Curry Shortbread Biscuit
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In the cool of the day
All Good Things Come in Threes. Stay Light Till the End
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Saturday, 21st October - At 16.30
Sunday, 22nd October - At 16.30
€ 10,00
Cream of Pecorino, One Tomato, the Rind of Polenta
Cream of Potatoes and Cow Ricotta in Lukewarm Temperature, the Water of Pepper
Bergamot and Oyster, without Forgetting Cucumbers
