Oct 16, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

House Dessert 3

Category: Pastry & Baking

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

Simone De Castro
Simone De Castro, Pastry Chef, 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.

5 Tones of Chocolate
Simone De Castro's 5 Tones of Chocolate. Click image above or link below for recipe.

 


For more information on the James Beard Foundation and James Beard House dinners, visit jamesbeard.org. Follow the James Beard Foundation on Twitter and Instagram at @beardfoundation.

James Beard Foundation

 


Find 'House Dessert 3' recipe in the DessertProfessional.com Recipe section or click the link below.

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