Cakes are not made: they grow. These are the words that open the new edition of a historic volume dedicated to leavened dough by two undisputed masters of traditional pastry making, Iginio Massari and Achille Zoia.
Born in 1942 the first and '36 the second, Massari and Zoia are the Masters of yeast to whom all pastry chefs have always referred. Courses throughout Italy, international recognition, countless recipes and publications and dozens of young people trained in the profession, a profession made up above all, in this case, of leavened cakes for every party and occasion.
A few years have passed since the first edition, for the company Pavoni of Bergamo, of a volume entirely dedicated to leavened dough, entitled Cresci (but with this word, the authors chose not only the meaning of 'leaven' but also the exhortative meaning of 'evolve', increase your competence, improve professionally...) whose witness today Italian Gourmet collects with a new edition, graphically renewed and also translated into English.
More than 90 recipes, carefully photographed by Vincenzo Lovati, divided into sections Panettone, Kranz, Pandoro, Colomba, Focaccia, Brioches... but also breads, krapfen, stollen, schiacciate, cakes and the famous bussolà, all preceded by the usual, rich, technical discussion on the ingredients: from yeast (mother, chemical), flour, water, enzymes, fats and sugars.
No secret is hidden: pastry chefs and bakers will find in this new 'Cresci', the result of the research of the masters on the phenomenon of fermentation, the effects of cooking, storage, refreshment and maintenance of sourdough.
TECHNICAL DATA
Author: Iginio Massari - Achille Zoia
Publication date: 2015
Language: Italian
Pages: 288
