Krug, Keste and Pizza

“Olivier Krug, Krug Grande Cuvée and the 1996 Vintage Krug at Keste NYC,”  read the email invitation from Ed “Champagne” Mc Carthy.  Ed has a long history with Krug going back 50 years. It was Ed that introduced Krug to Michele and I over 40 years ago and it quickly became Michele’s favorite Champagne. We met Ed along with Olivier Krug, and Nicole Burke, Brand Manager for Moet Hennessy, at Keste’ for lunch.  

Charles, Ed Mc Carthy, Olivier Krug and Roberto Caporuscio

Krug Grande Cuvée 170 EME Edition Champagne  made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35 Chardonnay–the percentage depends upon the vintage. The blend is made from 195 wines from 12  different vintages, the youngest from 2014 and the oldest from 1998. It is aged for seven years in the cellars. All Krug Champagnes are aged in used small oak barrels. They are all prestige cuvees made from Grand Cru and Premier Cru villages and are aged longer before release. The overall rating for the vineyards is 98% with Krug’s own vineyards rating 100%.  This is a Champagne with hints of dried citrus fruit, gingerbread, hazelnuts and almonds, a note of honey and a touch of brioche. It has a long finish and a wonderful aftertaste. Fantastic!  Ed looked up and said obviously this is not just another NV Champagne. $135

Roberto Caporuscio, the owner of Keste, brought us some appetizers.  First was this large burrata cheese, rolled in a batter and deep fried.  To make the crust extra crispy, Roberto told us he uses gluten free flour.  When we cut it open, small balls of mozzarella in cream tumbled out.

Calzone — Instead of the typical ricotta filling, this calzone was filled with an assortment of meats and cheeses.

Roberto knows we always like to start with a Pizza Margherita to share, and then we let him choose the remaining pizzas.

Krug 1996 made from 48% Pinot Noir, 31% Chardonnay and 21% Meunier. 1996 was one of the best vintages of the century. It was the last vintage blended by three generations of the Krug family working together. It is made from 17 different growths. This is a  champagne with rich mature aromas, full ripe flavors, hints of pear, ripe fruit, citrus, honey, gingerbread, butterscotch and brioche. It has a very long finish and a memorable aftertaste. This may very well be the wine of the century.  Disgorged in 2007. 

Olivier Krug told us that Krug vintage celebrates the distinct character of a particular year. A Krug vintage is a blend of the most expressive wines from a single year enhanced by a stay in the cellar of over 10 years. Every Krug is different.  Olivier added that “it is the music of the year catered by Krug.” 

The Krug philosophy is unique.  Olivier explained that, “We take a musical approach to to Champagne creation: each plot of vines is a musician and the Cellar Master a conductor selecting those who will together preform the most generous expression of Champagne every year, Krug Grand Cuvée. Sometimes the musicians of a certain year have a unique song to play and sometimes a virtuoso soloist emerges during the auditions.  Thus other Krug Champagne may also be born, making Music a natural way to reflect our craftsmanship.”

Oliver Krug told us that the 1996 vintage was a special year in Champagne.  It is said to be one of the best vintages of the century and is often compared to the legendary 1928. The 1996 has special meaning for him because it was his first vintage.  Also, it was the last vintage created by three generations of the Krug family working together:  Paul II, Henri, Rémi, and Olivier.

Pizza with golfetta salame and black summer truffles.  Golfetta is a type of salame imported from Italy made from lean cuts of pork leg.

Pizza del Papa — Perfect for Fall, we ended with this pizza that Roberto named in honor of the Pope.  It was topped with butternut squash puree, cheese, peppers, and zucchini.

It was a great pleasure listening to Olivier Krug speak about his Champagne and tasting these great Champagnes with him and Ed Mc Carthy

Pizza and More at Kesté

 It is always a pleasure to go to Kesté not only to eat pizza made by Roberto Caporuscio, the owner, but to speak to him about pizza and the way his dough has changed over the years.

Roberto said that Keste Wall Street is presently his only location.   He is the sole owner and is there all the time.  Over the years, his pizza recipe has evolved.  He now uses a biga for his dough and  Caputo Nuvola tipo “0” flour with a much longer rising time.

Starters

Fried Burrata-At first I thought this was an arancini or rice ball, but Roberto told us it was a large burrata cheese, rolled in a batter and deep fried.  When we cut into the crusty exterior, small balls of mozzarella in cream tumbled out.

Arancini – Roberto’s rice balls (top left) are filled with fresh mozzarella and Italian roast pork.

The darker ball on the right was a Frittatina – a traditional Neapolitan spaghetti cake filled with roasted porchetta and imported smoked buffala mozzarella.

On the bottom, was a panzerotti, a pocket of dough filled with cheese and roast pork.

Potato Croquette – Typical Neapolitan street food.  Mashed potatoes, cheese and parsley in a crisp crust.

Meatballs– Traditional Italian beef meatballs. Roberto said this is mother’s recipe and they were very good with a firm texture and very meaty.

Cantina Federiciane Montelone di Napoli Gragnano DOC Sorrento Peninsula 2019, made from Piedirosso and Sciascinoso. Fermentation with selected yeast takes place in temperature controlled autoclaves.  This is a fizzy red wine that when poured has a lot of foam that quickly disappears in the glass. It is fruity with red fruit aromas and flavors, hints of raspberries and strawberries, and easy to drink. In Naples they often drink sparkling beverages with pizza and Gragnano goes very well with pizza Margherita. Sciascinoso, also know as Olivella, is used as a blending grape. The clusters and berries are large and it is a late ripening variety.

Pizza

Margherita – Tomato sauce, fresh mozzarella, grana, basil and extra virgin olive oil.

Summer Pizza– Mozzarella prosciutto, whole tomatoes, basil and extra virgin olive oil

Pizza zucchini  – Topped with walnut cream, zucchini, smoked provolone and extra virgin olive oil  

Dessert

Tiramisu – the classic, with coffee, sponge cake and chocolate.

Caprese – Moist flourless chocolate cake with ice cream

Nutella – fried dough with Nutella and ice cream.

The “Keste Mobile” now delivers all over

The Return of Our Pizza Group to Keste

 

It has been over one year since our pizza group has gotten together. Ed Mc Carthy sent out emails to see who was interested in going out again. He reminded everyone that our theme would be the same — Champagne and Italian red wine with the pizza. Five of us gathered at Keste Wall Street.

Roberto Caporuscio, now the sole owner of Keste Wall Street, was expecting us and made a number of special appetizers to welcome us before we had the pizza.  He told us that he had been working on some new dishes during the long months on lockdown.  

We began with Meatballs.  Roberto told us this was his mother’s recipe and they were very good, firm textured and meaty.  

 

Panzerotto, a large fried pocket of dough filled with mozzarella and tomato.

 

At first I thought this was an arancini or rice ball, but Roberto told us it was a large burrata cheese, rolled in a batter and deep fried.  When we cut it open, small balls of mozzarella in cream tumbled out.  

 

A small timbale of lasagna came next.

Roberto’s Roman style pizza was crispy and light.

Champagne J. Lassalle Brut Premier Cru 2008 made from 60% Chardonnay and 40% Pinot Noir The average age of the vines is 50 years and the soil is clay and limestone. Grapes are crushed in a traditional wooden press. The must rests for 12 to 24 hours to allow the juice to settle. Alcoholic fermentation lasts for 8 to 10 days. Malolactic fermentation takes place to soften the acidity. The blend of grapes changes every year. Secondary fermentation is in bottle for 6 to 8 weeks. Bottles are riddled in pupîtres and adjusted a quarter turn at a time for 6 weeks. The wine is aged 10 to 11 years on the lees. It is only made in great years, current vintages are 2007 and 2008. Disgorgement: December 2017 and the dosage is 8g/l. This is an elegant silky, concentrated complex wine with subtle citrus fruit and a long finish and very pleasing after taste. It was drinking very nicely.

Pizza Margherita — a classic and my favorite.

 

The Padrino — Pizza with spicy  soppressata, tomatoes and smoked cheese.

Pizza Montanara — the dough for this pizza is fried first, the toppings are added and then it is baked.  The result is a light and crispy pie.

Krug Rose NV it is a blend of 22 wines from 7 different years, the youngest is from 2012 and the oldest from 2006. Made from 40% Pinot Noir, 32% Meunier and 28% Chardonnay. The wine was completed with 11% traditional macerated Pinot Noir of the year from a special plot in Aÿ to add color and structure. Reserve wines made up 71% of the final blend. It is aged for 7 years. Ed Mc Carthy, the author of “Wine for Dummies” and “Champagne for Dummies” said this is one of his two favorite Rose Champagnes. There is elegant fruit, a note of spice, hints of fig, orange peel and a touch of gingerbread. I have to agree with Ed this is very impressive Rosé Champagne.

 

La Pastiera, a traditional Springtime dessert from Napoli.  This is a ricotta cheesecake made with wheat berries and orange peel. 

 

Pistachio Gelato — rich and nutty.

Caprese Chocolate cake and ice cream.

There were problems with the red wine but it did not really matter. We were all very happy to be out at Keste drinking Champagne at eating the Pizza made by Roberto

 

CAMPANIA DINNER AT KESTE WALL STREET

Keste Wall Street is doing a dinner series very Monday night with the food and wine of one of Italy’s 20 regions. The one which I attended was on the wine and food of Campania.

The Chefs that prepared the food were Roberto Caporuscio (owner of Keste), Angelo Competiello, Ciro Iovina (Song e Napule Pizza) and Domenico Tolomeo.

Appetizers

GATEAU DI PATATE Baked potatoes with eggs, salami, smoked buffala mozzarella, Parmigiano Reggiano and bread crumbs. –gluten free-

CAPONATA DI MARE Mixed seafood cooked separately and mixed together. –gluten free-

POLPETTE NAPOLETANE Neapolitan meatballs, with raisins, pine nuts, Parmigiano Reggiano, eggs. –gluten free-

PIZZA ALLA SCAROLA Pizza dough filled with cooked escarole and olives –gluten free-

Chef  Angelo Competiello  presenting the appetizers 

ALICI ALLA SCAPECE Fresh anchovies with lemon and mint

Chefs Ciro Iovina and Domenico Tolomeo

First Course

PASTA E PATATE Pasta Garofalo cooked with potatoes

PIZZA DEL MONACO Puree of zucchini and provolone del Monaco

PIZZA MARGHERITA made with tomato sauce, mozzarella and basil -it was not on the menu, it was something extra

Dessert

TORTA CAPRESE Chocolate cake with almond flour -gluten free-

PASTIERA NAPOLETANA Traditional Neapolitan cake with wheat berries and ricotta cheese 

There was a selection of wines from the Campania producer Fabulae

Asprinio “Jesce Soul” made from 100% Asprinio

Pallagrello Bianco made from 100% Pallagrello

Aglianco Sannio “Eduardo” made from 100% Aglianico

Roberto Caporuscio, our host, was the main speaker for the evening.  Next Monday, February 3, Keste Wall Street will be presenting a menu featuring the wine and food of Puglia.

Keste Wall Street   77 Fulton Street, NY, NY

(212) 693 – 9030

 

 

 

 

Pizza by Roberto

I always enjoy going to Keste Wall St. when Roberto Caporuscio is there.  Not  only because the pizza will be fantastic but I also enjoy speaking to Roberto about pizza. Roberto said that after trying many different flours for his pizza dough he has settles on a combination of two: 50% each Caputo “00” and Caputo “Nuvola  “0”.

Roberto

We have had many discussions about the flour that he has been using over the last year and I really like this combination. Because he knows I will tell him what I think, he often will try new toppings to see if I like them–most of the time they work.

 

Roberto started us off with his fried buratta.  The  creamy  cheese  was  rolled  in  a breadcrumb  crust  and  deep  fried.

It was fantastic,  a contrast  of  creamy  cheese  and  the  crunchy  fried  crust.

Roberto made his now-famous focaccia written up in the New York Times. The focaccia alla formaggio Recco style.  Recco is a town in Liguria famed for this type of pie.

The first pizza was with  pecorino  and  bresaola,  air  dried  beef.

Then the classic Margherita  made bufala mozzarella, tomatoes and basil.

After that was the chestnut aged cheese topped with pistachios and Gran Biscotto ham from Rovagnanti.  Michele loved the combination of the cheese, nuts and ham.

Mast’Nicola made with grana, lardo, basil and extra virgin olive oil.

Last a dessert pizza with Nutella filling and dabs of strawberry puree on top.

Making Mozzarella and Burrata at Keste

I often go to Keste Pizza & Vino Wall Street and always enjoy the pizza and other foods made by the owner/pizzaiolo Roberto Caporusico. I look forward to speaking to Roberto about pizza, Naples and food in general. Roberto has mentioned a few times that he now makes his own mozzarella and burrata. The last time I was there I had the chance to try his burrata filled with small mozzarella balls. It was creamy and really different from any burrata I had had before. Roberto said he was doing a mozzarella and burrata making demonstration and invited me to come.

Roberto

Roberto began by speaking about his background. He said that before he became a pizzaiolo he worked as a cheese maker, making mozzarella, a semi-soft Italian cheese made from the milk of cows or water buffalo. Burrata is made the same way as mozzarella but it is formed into a pouch and then filled with cheese curds and cream. For both the mozzarella and the burrata Roberto uses cows’ milk. When the pouch for the burrata is formed he fills it with small mozzarella balls soaked in heavy cream for 5 days.

Before Roberto  began the demonstration he said  the water he was using was very hot and he put on two pair of black gloves to protect his hands.

 

These are the curds that are waiting to be mixed with hot water.

The mozzarella balls soaking in heavy cream for the burrata filling.

Roberto making the mozzarella. He is mixing the cheese curds with hot water.

 

Checking the consistency

Mozzarella is one of a category of stringy cheeses in Italy

The  cheese  is  smooth  and  stretchy

Shaping the mozzarella

The  Mozzarella

Rolling out the mozzarella to make a roulade

The stretched mozzarella is stuffed with puree of artichokes and tomatoes

Then it is rolled up like a jelly roll

It needs to be refrigerated so it firms up

 

Making another roulade layered with culatello, a type of prosciutto made from the tenderest and most flavorful part of the pig, and greens.

Culatello

Rolling the cheese and fillings

Slicing the roll into pinwheel slices.

Roberto said the mozzarella rolls should be placed in the refrigerator overnight so they become firm before they are ready to be served. These were in the refrigerator for only about 30 minutes and while the one made with the culatello was fine, the one with the artichoke mix and the tomato needed more time in the in the refrigerator because it was difficult to cut and came apart.

The one with the culatello came out perfect and delicious

 

The burrata stuffed with small mozzarella balls soaked in cream

Pizza with burrata and tomatoes made by Giorgia, a master pizzaiolo, and Roberto’s daughter.

With the mozzarella we drank still and sparkling Asprinio  from  Fabulae, Campania Felix Wine

“Jescesoul” Terre del Volturno IGT made from 100% Asprinio. The grapes are grown in sandy soil with good superficial permeability of volcanic origin near the city of Caserta. The training system is Svlvous and Alberate Aversane. The vines are 12 meters tall among poplar trees. Harvest is by hand the last week in September and the first week in October. Fermentation takes place in stainless steel tanks at a controlled temperature for 3 months. The wine remains in the bottle for two months before release. The wine has hints of citrus fruit, a touch of lemon, nice minerality and good acidity.

Asprinio Spumante ‘Aspritz” VSQ made from 100% Asprinio. The grapes are destemmed and a soft pressing takes place. Fermentation is for one month in stainless steel tanks to prepare for the classic method which takes place in the bottle. The wine is then manually capped and rests for 9 months before release. The Spumante was straw yellow in color because the juice was left on the lees and is full bodied. It has hints of citrus fruit, a touch of lemon, with good minerality, acidity and a note of brioche. Both wines were a great combination with the mozzarella but the Spumante was the perfect combination.

 

NO FEAR OF FRYING AT KESTE’

As I wrote about in my last two posts, I attended the Made in Italy 2019 Cooking Show at Keste Wall Street. The third and last demonstration I attended was:

Frienn seed oil by Olitalia: The New Age of Frying with Giorgia Caporuscio from Kesté and Don Antonio.

A few days before this event Michele and I were at a restaurant where they serve many fried foods. When we got home Michele said that she still could smell the oil from the frying on her clothes. I would pay special attention at this event to notice if there was a smell of frying or if the smell was on my clothes when I returned home.

The frying was done with Frienn oil from Olitalia

The New Age of Frying with Giorgia Caporuscio from Kesté and Don Antonio.

Roberto Caporuscio, who owns Keste and Don Antonio Pizzerias spoke about the oil, as did Fred Mortati, the owner of Orlando Foods.

Roberto and Giorgia

Mr. Mortati said the oil was created by Olitalia in collaboration with the Italian chef Pasuqale Torrento owner of Ristorante Al Convento in Cetara on the Amalfi Coast. Cetara is the alici (anchovy) capital of Southern Italy. The innovation of its recipe consists in the absence of palm oil and the presence of antioxidants, partly extracted from the rosemary plant, which gives the product an Italian identity. The dough is dry and crispy, there are no off-flavors, it is resistant to high temperatures and rich in vitamin E. He also pointed out that this was the same oil used in the pastry demonstration in the morning.

Roberto gave 5 tips for perfect frying:

1. Fry at the right temperature, according to food type
2. The quantity of oil should be higher than the amount of food to be cooked so the temperature doesn’t drop excessively once the food in immersed.
3. Drain and dry the food well before frying
4. Never salt food when frying; add salt only after frying
5. Always use a suitable sized and shaped frying pan according to the amount and type of food to be cooked.

As Giorgia was frying the dough, Roberto pointed out that the air did not smell of frying and that he did not need any exhaust fans. He likes this oil because it does not impart any flavor to the dough being fried and the finished dough is light in color.

He said the breadcrumbs they were using were gluten free and they make their own burratta

Giorgia shaping the dough

The dough ready for frying and the filling ingredients

 

The fried dough filled with burrata with prosciutto and garnish

Burrata and Alici topped pizzette  in honor of owner of Ristorante Al Convento in Cetara on the Amalfi Coast.

Fried dough with tomato sauce and basil

When I got home I checked my clothes and was not able to detect any smell of frying oil which I was very happy about.

The New Age of Contemporary Pizza

As I wrote about in my last post, I attended the Made in Italy 2019 Cooking Show at Keste Wall Street.

After the pastry making portion of the program came three demonstrations concerning pizza making:

Contemporary Flour for Contemporary Pizza Making,  New Age of Contemporary Pizza, Pizza in Teglia, and Pizza alla Romano with Vincenzo Iannucci. Vincenzo is a pizzaiolo who works for the Caputo flour company in Italy, one of the sponsors of the event.

Vincenzo was in NYC to introduce Nuvola Super “O” soft wheat flour by Caputo.  It is designed to create a dough with an airy cell structure. Called Nuvola (cloud in Italian) because it produces a product which is light and fluffy. It is made from a careful selection of highly fermented grains free from additives and preservatives. It is 100% natural so it can be used also for pre-ferments such as a biga, a dough starter. It is ideal for Roman-style Pizza in Teglia, pizza baked in a pan and served in slices. Dough made from Nuvola Super 0 has a very high hydration with long fermentation times and a super light and airy crust. Mr. Mortati said that this flour was developed in response to suggestions made by a number of young pizzaioli.

Fred Mortati, owner of Orlando Foods, spoke about the floor with Vincenzo

Vincenzo first made a focaccia using a biga (starter) made from the Nuvola Super “0”

The Focaccia was light and airy with a pleasing crispness

The Focaccia was served with prosciutto and buratta 

This is Vincenzo’s formula for the Biga:

Ingredients:

Flour -1.5 Kg

Hydration – 750 Kg

Fresh yeast – 7.5 gr

Fermentation for 24 hours

 

 

Preparing the biga in the mixer

The biga is broken into pieces before it is  ready to be used

 To make the dough for Neapolitan style pizza, Vincenzo uses this formula:

DOUGH:

Add BIGA to mixer with

Flour: 3.5 Kg

Hydration: 2.750 liter total

Salt 125 gr

Final dough hydration:

Flour 5 Kg

Water 70%

Salt: 2.5%

Yeast 0.5%

Evoo: 1

 

Shaping the dough- the dough is very light so it has to be shaped very gently. Note how Vincenzo’s fingers leave indentations in the dough as he shapes it. 

It is made with 30% biga.  More water added to the dough than if the biga was left out, yielding a total of about 80% hydration.  The pizza bakes in the oven for 2 minutes longer than one made without the biga.  It is also baked at a lower temperature, about 700 degrees F.

Neapolitan style Margherita made with the biga had a higher cornicione, the outer rim of the pizza.  It was also more tender.

Compare that to this Neapolitan style Margherita made without the biga.  Note that the cornicione, the outer rim of the pizza, is less puffy.    

 

Then Vincenzo demonstrated how he makes his Roman style pizza baked in a pan or teglia.  This dough is 80% biga and 80% water, it stays in the oven for 7 minutes. This type of pizza is served by the slice so that the extra water keeps the slice from drying out when it is reheated.  Here is the formula that Vincenzo uses:

BIGA:

Ingredients:

Flour – 3.5 Kg

Hydration – 1.750 Kg

Fresh yeast – 17.5 gr

Fermentation for 24 hours

DOUGH:

Add BIGA to mixer with

Flour: 1.5 Kg

Hydration: 2.250 Kg total

​• water 2.200 Kg

​• oil 50 gr

Salt 125 gr

Final dough hydration:

Flour 5 Kg

Water 80%

Salt: 2.5%

Yeast 0.5%

Evoo: 1%

This is the New Age of Contemporary Pizza: Pizza in Teglia alla Romana

 

Vicenzo preparing the Pizza Pala.  This is similar to the Roman style pizza above except that instead of baking it in a pan, it is shaped on a board (pala) and baked directly on the oven surface.

Both the Roman style pizza and the Pizza a Pala is made with 80% biga and 80% water and they both stay in the oven for 7 minutes.

Vincenzo also demonstrated his method for making a gluten-free dough with Caputo gluten free flour Fiore Glut, a mix of a of rice and potato starches, rice and soy flour, sugar, thickeners and dietary fiber.

Gluten free Margherita pizza

This was one of the best gluten free Margherita’s that I have ever tasted

It was a very informative demonstration and I learned a lot about pizza making.

I have been going to Naples since 1970 and , I am leaving tomorrow for Naples, and have eaten pizza in other parts of Italy in  NYC and in other parts of the U.S.. I have had pizza made with  Tipo, ‘”O O”,   “O” and  Tipo 1 and with a mixture  of “OO” and  Tipo 1 , with biga and without biga. After all of this I still feel the best Neapolitan  style pizza ia made using “OO” flour!

 

 

 

 

 

 

 

 

 

 

 

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Neapolitan Pastry at Kesté

Over 10 years ago Michele had the opportunity to meet Sabatino Sirica and see him demonstrate his pastries. She said that they were some of the best she had ever had.

Michele D’Amelio and Sabatino

Recently Roberto Caporuscio of Keste Pizza and Vino Wall Street invited me to an event called “Made in Italy: Slow Cooking at Keste.”  A demonstration and tasting by  Sabatino Sirico was on the schedule and the translating was going to be done by Michele D’Amelio, an Italian pizzaiolo that works for Caputo Flour in America.  I was happy to attend and finally get a chance to taste the pastries.

It was a two day event and I attended the second day and Sabatino demonstrated how to make Graffe and Babà.  Graffe are Neapolitan style donuts sometimes called ciambelle.   Cavaliere Sabatino Sirica has a Pasticceria, Rosticceria and Gelateria in S. Giorgio a Cremano, Naples. Michele and I will try to visit the shop when we are in Naples next month.  

The Graffe ready for frying

After frying

Ready to Eat

Graffe

Here are the ingredients.  Note that the flour is Caputo’s Chefs flour”00″

500 grams of 00 flour

500 grams Manitoba flour

25grams sugar

150grams butter

40 grams yeast

2 eggs

250 milliliters milk

200 milliliters water

Vanilla

Grated orange and lemon zest

 

Next Sabatino prepared the Baba’, a sweet yeast raised pastry soaked in rum or other liqueur flavored syrup.

 

Sabatino preparing the dough for Baba’

 

Sabatino putting the dough in the molds

 

Sabatino showing how light the dough is and easy to stretch

 

Finishing filling the molds

Frying the pastry

 The finishd Babá

Ready to Serve

For the Baba, Sabatino used 50% Caputo Nuvola Super “0” and Caputo Chef’s flour “00”.  The ingedients were:

Babá 

1kg of flour

100 grams sugar

40 grams salt

350 grams butter

4  kilograms eggs(not sure about the eggs)

Syrup

1 Liter water

500 grams sugar

50 grams strong rum

 

There were other pastries, including sfogliatelle.

Palmier cookies, layer cake and a cut baba’ to show the texture.

Sweet buns.

 

 

I have spent a lot of time in Naples and start every day with pastries like these.  Sabatino’s were as good if not better than those I have had before!  I am looking

forward to visiting him.

 

 

Pastry, Pizza and Pasta Demonstrations at Kesté Wall Street

The “Made in Italy 2019 Cooking Show” at Keste and Vino Wall Street was a two-day event featuring pasta, pizza and pastry making demonstrations.

There were four presentations altogether and they were repeated on the second day.

Sabatino with the dough for the Baba

The first demonstration was a Pastry Presentation: Italian Pastry Techniques with Sabatino Sirica from Sirica dal 1976 in S.Giorgio a Cremano, Naples.  Sabatino made Baba’, a yeast raised cake typically soaked in rum syrup, though other liquors, such as limoncello can be used. Baba’ is a very typical Neapolitan sweet.

Vincenzo Ianucci from Caputo preparing the pizza

The second presentation, using Nuvola Super “0″ Flour by Caputo: Contemporary Flour for Contemporary Pizza Making with Vincenzio Iannucci, a pizzaiolo who works for the Caputo company in Italy.  Other topics were: New Age of Contemporary Pizza and Pizza in Teglia alla Romana.

 

Giorgia preparing the dough for frying

Next session, Georgia Caporuscio of Keste Pizza and Don Antonio featured  The New Age of Frying.  She gave us insights on frying, using the right oil and techniques.

The last demonstration was for Garofalo Pasta: New and Innovated Pasta Dishes and was presented by Pastificio Garafalo, Pasta di Gragnano.

The event was very interesting and informative and I will write about all of the events I attended. Next time Italian Pastry Techniques with Sabatino Sirica making Baba’, Graffe’, Brioche Dolce, and more.