Bvlgari Hotels & Resorts announces the launch of “La Pasticceria -Niko Romito”, a new menu of pastries created by Michelin starred Chef Niko Romito, curator of Il Ristorante – Niko Romito, available in the Bvlgari properties of Milano, Dubai, Beijing and Shanghai.
The menu of La Pasticceria – Niko Romito includes a selection of 11 mono-portion pastries, each one inspired by an Italian region’s traditional recipe, yet lightened in their preparation by reducing animal fats and added sugars. Great attention has been dedicated to the aesthetics of each item hence creating a collection that enhances taste and beauty in each and every detail.
In addition, the ‘mignon’ version of La Pasticceria creations compose the Afternoon Tea Menu, exclusively designed by Niko Romito for Bvlgari Hotels in Milano, Dubai, Beijing and Shanghai.
On top of an assortment of 5 mignon pastries from La Pasticceria, the Afternoon Tea menu includes 3 savory snacks, such as BOMBA WITH MILK FED VEAL AND TUNA SAUCE, BREAD WITH SMOKED SALMON, WILD FENNEL AND ORANGE and MINI TOMATO BRUSCHETTA, to be paired with a variety of organic tea blends.
The menu of 11 pastries includes:
The CANNOLO SICILIANO, a typical dessert from Sicily, shaped as a perfect cylinder biscuit filled with ricotta cheese and candied orange zests, and garnished with organic pistachio crumble.
The CANNONCINO ALLA CREMA PASTICCERA, born in the Piedmont region, presenting a very fine puff pastry layer that is carefully folded thus obtaining a uniform width that creates the perfect balance with the custard cream inside.
The TORTA MIMOSA, from Liguria region, which celebrates the International Women’s Day and owes its name to the small cubes of cake crumbled on top of the cake to resemble a mimosa flower that blossoms in early March.
The MONTE BIANCO, created in the nineteenth century in Piedmont and whose name comes from Mont Blanc as the dish resembles a snow-capped mountain. The original recipe featuring puréed chestnuts heaped with whipped cream, has been revised by using natural chestnuts treated with water thus redefining the sweet notes
The TORTA CAPRESE, born in the Isle of Capri with the peculiarity that is made with almond flour. The original recipe is interpreted by Chef Romito by replacing animal fats with vegetable fats thus making this dessert light yet preserving taste and sweetness.
The fruit tart CROSTATA CREMA E FRUTTA FRESCA, a timeless dessert of the Italian pastry tradition born in Campania region. A chest of shortcrust pastry collects a layer of custard cream and a variety of seasonal fruit making it very colourful and fresh.
The CASSATA, a celebrated dessert from the city of Palermo that encapsulates the history, flavours and aromas of Sicily.
The BABÀ CREMA E FRAGOLE, a fragrant traditional sweet, soaked in rum and enriched with a delicate cream and fresh strawberries which has been on the boards of the Neapolitan aristocracy for a long time. The kneading technique and the rising time represent two great secrets of this renowned dessert.
The PROFITEROLES, originated in Tuscany and combining tradition with modernity. The word ‘profiterole’ may have its origins in the French ‘profit,’ which was once used to convey the idea of a ‘little gift’. Profiteroles are small round puff pastry choux, filled with cream and a melted chocolate coating.
The FROLLA, LAMPONI E NOCCIOLE, a masterpiece of the Tyrolean traditions in northern Italy (Trentino Alto Adige), featuring a form of shortcake topped with fruit preserves and sliced nuts. Chef Romito’s version is with a hazelnut shortbread without butter and with a raspberry gel that respects the nutritional properties of the fruit replacing the fruit jam.
The MILLEFOGLIE ALLA VANIGLIA, one of the most popular desserts in the world originated in Lombardy presenting a fine and crunchy puff pastry, layered with a delicate vanilla cream.
The pastries of La Pasticceria collection, beautifully displayed in the hotel’s lobby, can be consumed directly in the lounge and served on colorful Richard Ginori plates. Most of the pastries are also available in a bigger version to be portioned in slices and shared with the loved ones.
Photos credit: Bvlgari Hotels & Resorts
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