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The Technical series of Italian Gourmet deals with a theme very dear to contemporary pastry: leavened products and their processing.

 

These products are fundamental in modern laboratory production and require competence and passion. Now that the work of the professional pastry chef is measured by the management of yeast, the new volume of the Italian Gourmet series iTecnici di Pasticceria (Pastry Technicians) is signed by Attilio Servi and responds to the needs of all those who want to enrich their production with leavened products for parties and breakfast.

 

A summa of the research and recipes of the Roman master, divided into macro categories for a better use and a more rational management of the materials: in fact, it goes from the great classics of tradition, to the chocolate that is the protagonist; from the use of fruit to that of spices, from the alternative preparations that do not include the use of butter, to the savory variants, the real pride of Attilio, who for some time can claim the paternity of successful recipes such as his 'focaccia del contadino' or the panettone 'all'amatriciana'.

 

There is no lack of provocation to arouse the curiosity of customers and enthusiasts, but it is perfectly integrated into a context that moves between tradition, innovation, research and study and that, in addition to about 60 recipes, includes a section dedicated to the technique of work in the laboratory. Servi explains its practical operation, starting from the selection of flours, the choice of butter, the value of yeast and the correct use of dough machinery and cooking temperatures. To close the book, there is a chapter dedicated to breakfast, which does not neglect the recipes for Attilio's famous maritozzi, with advice on fillings, and one that tells the story step by step of the magic of the dough: through photographic details Servi explains the process of perfect working to obtain an optimal result, once out of the oven.

 

 

Author: Attilio Servi 

 

Publication date: 2017

 

Language: Italian

 

Pages: 240