Meet Pastry Chef Simone De Castro of Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy.
Pastry Chef Simone De Castro
Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy
For more than a decade, chefs of Apicius in Florence have made an annual visit to the Beard House to create a uniquely unforgettable Tuscan feast. Gabriella Ganugi, from Florence University of the Arts in Florence, hosted Chef Andrea Trapani, Chef Massimo Bocus, Pastry Chef De Castro and FUA student chefs for this fall’s ode to Tuscan flavors, which highlighted the incredible quality of the region’s essential flavors such as olive oil, produce, and other singular ingredients. The dessert selection included Italian Meringue with Persimmon Cream, Pear-Lemon Foam, and Vermouth di Prato Sauce; Jasmine Tea with Jasmine Cookies; Petits Fours; Vin Santo Snap Cookies with Grape Gelée; Rosemary-Scented Extra Virgin Olive Oil Cake; Ricotta, Raisin, and Pine Nut Cake; and Biscotto di Prato.
Find 'House Dessert 3' recipe in the DessertProfessional.com Recipe section or click the link below.