Wine attached to Pastry
How to have more 165 years and not hear ...
1845: this is the year in which the Pastry Besuschio for the first time opened its doors. And since then it has always been there, proud and welcoming, in Piazza Marconi Abbiategrasso, and although its history has been renovated, expanded and modernized, it still managed to retain an aura of sacredness that honored all these years of activity the have given.
And this atmosphere warm and bright wraps as an embrace of other times the customers who, like me, cross the threshold of pastry twilight a chilly January evening, in search of warmth and comfort that soon followed thanks to the smile of Mrs. Besuschio and small chests of goodies prepared with skill in the counter. The usual loyal customer base sits secure in its usual place and mingle with new customers, come hither driven by fame and the genius of the master chocolatier Andrea, who knew how to expertly collect the witness of the unforgettable father Attilio and continue a story of authenticity and creativity, tradition and centuries-old passion .. .
Andrea Andrea is just like you expect it: realism, decided, deeply anchored in its reality, so simple but with the head that goes to a thousand. Look at him and know him for what really matters is the face of satisfied customers every time he can to impress with his creations that are flying at a meter from the ground.
Andrea felt his way very soon, the DNA does not lie. In addition, the scent of a reference laboratory is too strong for him. A few years in marketing and then challenged the tools of the trade, training in the ' École du Grand Chocolat of Tain l'Hermitage with masters such as Pascal Brunstein, Frederic Bau, Yann Duytsche. Thanks to these giants and innate creativity, Andrea has been able reinvent its business with its own style based on purity and quality of raw materials: the repudiation of anything that smacks of Industrial and artificial and special attention to local products are the cornerstones of the philosophy of Besuschio.
Colossal historic bakery oven (50,000 bricks!)
With a family tradition without equal (dad Attilio has in its curriculum two sweet patented) and supported by great technical skill acquired at school Valrhona, Andrea has learned that the tradition must be cradled, but also nurtured through hours and hours in the laboratory with the most trusted collaborators, to experiment, asssaggiare, remake, rehash. This constant striving for perfection is certainly one of the traits that distinguish more Andrea. It is not difficult to imagine in the laboratory to temper the chocolate with an almost maniacal care, combining flavors and fragrances that maybe he drew from the old notebook of recipes of his predecessors or his genius that's suggested.
And the fruit of so much passion in the laboratory is closed, as in an ivory tower but is given to the public. L to third Sunday in October, when the patron, Andrea has an appointment with his city: it has the latest news, recipes, developed after months of trial and. and you will see new pralines, leavened, sweet trip, ice cream flavors, cakes, biscuits.
This year was the year of 4 types of dragées: Notty, Mandy, Salty, Coffy
News: the dragées (Mandy, Salty, Notty)
Mandy : Almonds, almond cream, white chocolate Ivoire, Matcha green tea, wasaby, icing sugar, butter liquid --- -> Unexpected
Salty : peanuts, milk chocolate Orizaba, peanut paste, salt Piran, Bourbon Vanilla ------> contrasting
Notty : Piedmont hazelnuts, milk chocolate, hazelnut paste, lemon essential oil, cinnamon, sugar icing, cocoa powder, vanilla Bourbon ------> comforting
dragées Besides, this year has presented a new yeast: brown clippings in Val di Susa, candied lemon, tonka bean, Tahitian vanilla bean ... CraKelé ... A really soft other times.
CraKelé : flour, sugar, butter, egg yolks, brown candies, candied lemon, hazelnut, Tahiti vanilla, tonka bean
Well now as you'll see: the union tradition and innovation is by winning Besuschio and Andrew with his technical mastery and his imagination is a winner.
Pastry Besuschio
Piazza Marconi, 59, Abbiategrasso (Milano) - ITALY
Phone: +39.02.94966479
I'm looking forward to tomorrow for a WineLove Risotto Milan where Andrea will present his So- crispy rice: rice cooked in milk and the nfusione in cinnamon and orange peel, made into squares and then breaded in a white bread panure , white flour and almond flour and fried in rice. All accompanied by a compote of pears and a scoop of ice cream and vanilla mascarpone Abbiategrasso
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