Sicilian Cassata vs Lemon Delight? It will be more of a meeting than a clash.
An appointment reserved for 25 pastry chefs from the Sorrentine Peninsula who wish to attend the masterclass promoted by "SorrentoGnocchiDay...meets Sicily", the first event of the third edition, which focuses on the typical and iconic dishes of the two regions.
To participate, on Wednesday, April 3rd, starting at 2:15 PM, it is necessary to write to info@dfcomunicazione.it; reservations will be accepted until all available spots are filled.
Explaining, in the halls of the restaurant «Il Buco di Sorrento», the recipe and secrets of the Palermitan Cassata, which has its roots in Arab gastronomy, will be Santi Palazzolo, master pastry chef from Cinisi, in the province of Palermo, and vice president of the «Accademia Maestri Pasticceri Italiani». Bringing his version of the Lemon Delight and his tribute to this exquisitely Sorrentine dessert, instead, we will have the young master pastry chef from Naples, Marco Infante of Casa Infante.
The Delight, a pride of southern pastry, was born thanks to the creativity of a Sorrentine: the pastry chef Carmine Marzuillo who, in 1978, presented it at the national conference of the Association of Chefs, winning the gold medal, awarded directly by the famous gastronome Luigi Carnacina, and since then, this delicious sponge cake with lemon cream has contributed to the prestige of our gastronomy.
That same evening, the Sorrentine restaurant «Gnocchi - Family Osteria» will offer a special menu and will present the dish they wanted to dedicate to the event: their SorrentoGnocchiDay’s, namely a version seasoned with cod, tomato, and olives.