SorrentoOrangeWeek: A Celebration of High Pastry and the Sorrento Orange

As usual, the SorrentoOrangeWeek event pays special attention to high pastry and the use of the Sorrento orange in the art of baking. This year, to lead the two educational appointments of the third edition of the event, the Barletta pastry chef Antonio Daloiso was called, heir to three generations of the art of pastry, who joined in 2014, at only 25 years old, the prestigious Accademia Maestri Pasticceri Italiani (AMPI), holding the record of the youngest Academic. Master Daloiso will be in Sorrento, at the laboratories of the Polispecialistico San Paolo Institute, on Thursday, March 7. For the occasion, he will lead the young students of the "Services for Enogastronomy and Hotel Hospitality" course, in the creation of an original baked dessert: Scent of Sorrento. It is a Sorrento orange cake with salted orange caramel, for which he will use the fruits of public trees, collected by Penisolaverde in the Municipalities of Sorrento, Massa Lubrense, and Piano di Sorrento, and the flours of Mulino Caputo, sponsor and supporter of the event. In the afternoon, space will be given to foodies and pastry enthusiasts of the Peninsula, who can participate in the workshop coordinated by Daloiso, scheduled from 2:00 pm to 4:30 pm. Those wishing to participate in the afternoon lesson can book, subject to availability, by writing to the address: info@dfcomunicazione.it. For all updates related to the event, it is possible to consult the SorrentoOrangeWeek facebook page.