Главная » Cooking » Ignazio Di Mauro, pastry chef at Spago restaurant: interview

Ignazio Di Mauro, pastry chef at Spago restaurant: interview

Ignazio Di Mauro, pastry chef at Spago restaurant: interview

Ignazio Di Mauro kindly agreed to answer some of our questions.

Corr.: Mr. Di Mauro, you have devoted all your life to cooking desserts. Tell me, what trends are recently observed in the confectionery world.

How have the tastes of customers changed?
THEM.: Indeed, recently I have noticed a very clear tendency to return “to the roots” — clients most of all want to feel the “taste of childhood”, to return to tasting those sweet dishes that were prepared by their mothers and grandmothers, which they ate in childhood.

Therefore, in our menu, along with desserts that are so popular today, everyone’s favorite classic is always present — for example, cakes «Black Forest», «Sacher», puff «Napoleon».

Corr.: Please tell us about the traditions of your country — what desserts are handed down from generation to generation in every Italian family?
THEM.: Well, first of all, the traditional Sicilian cake — Cassata siciliana. It is made from ricotta goat cheese, candied fruit slices, as well as other additives — pistachios, chocolate, cinnamon — depending on local ingredients.

He will certainly be present in the delivery menu of our restaurant.

Corr.: Do you think the tastes of Russian consumers differ from those of Italians, and what, in your opinion, is the most popular Italian dessert in Russia?
THEM.: Tiramisu is very popular in Russia, this dessert is incredibly popular here. And, of course, eclairs.

We want to give our Russian customers the opportunity to enjoy their favorite desserts and at the same time not worry about the quality of the ingredients, because our desserts are made entirely from natural products.

You will not find in them neither vegetable fats, nor any other artificial additives — only natural butter, Sicilian pistachios and excellent dark chocolate.

As we have already reported, Patrick Henriroux, chef of La Pyramide restaurant (2 Michelin stars).

New beer restaurant Kolkovna opened just a few months ago. However sold out in the evenings.

Paul Bocuse — an outstanding French chef of the 20th century, founder and leader of the main one.

Andrei Delos is a famous Moscow restaurateur, creator of elite restaurants Cafe Pushkin, Central House of Writers,.

Roger Verger (born

1930) — famous French chef. Verge played almost decisive role in.

Chef Thomas Moran comes out to meet us, from the kitchen to the hall, barefoot — he says, he used to, and even the gala.

In a world where people take autographs and take pictures with them on the streets, someone had to collect them.

Laima Tikuyshene was born in the USSR, then moved to Switzerland. A year and a half ago with my husband.

In April of this year, the Copenhagen restaurant Noma was recognized as the best in the world. If to the first place.

Tristan Carbonato’s chocolate shop is called Tristan Artisan Chocolatier and is located at.

As we wrote earlier, a unique event took place in the culinary studio of the Gastronom: two famous ones.

There are few ways to understand what haute cuisine is. The most affordable is just to try. .

In this section we ask famous people in cooking about the most important things in life: who taught them.

О admin


Check Also

Cream soup with wild mushrooms, step by step recipe with photos

It is believed that the mushrooms are sent to the forest only in Russia, and the civilized world prefers "artificial" ...

Cream of mushroom soup, step by step recipe with photos

The ideal cream soup made from champignons should turn out to be homogeneous and thick enough, this is how it ...

Cream of cauliflower, step by step recipe with photos

1 pack of cauliflower — about 500 g 100 ml cream with 33% fat 1 potato Olive oil — 1 ...

Cream of pumpkin soup, step by step recipe with photos

onion — 1 pc. ground red pepper — 1/3 tsp. salt — 1 tsp. ground black pepper — 1/5 tsp. ...