Authentic mixology in an angle of Paradise

Authentic is a term deriving from the greek authentikos meaning something or someone being genuine. In this evermore virtual world, being authentic and recognizing it in our lives, has been come a really difficult task. Our senses are more and more occupied in memorizing values, flavors, opinions and feelings that are not real and genuine. I will not go further into definition of the subject, but leave that to you readers to reflect on. I will give you in this article an example of what I consider an example of a highly authentic person, doing a highly authentic thing in – what you may call it – an angle of paradise…….. that maybe makes it easier to be be authentic or as Paolo Marazzi says himself: “I put my soul into my mixology and cuisine and create genuine experiences with authentic products, but I need the sea in front of me to produce that magic”.

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Elvira’s panna cotta with crumbled stroscia cake

Panna cotta is the simplest thing: basically boiled cream. With addition of sugar, vanilla extract (or not) and some gelatine. The proportions change according to taste, but that’s basically it. The beauty is that its simplicity makes you appreciate even more the ingredients. You feel the quality of the cream and the milk, if there is too much gelatine, you “listen for” the subtle vanilla tone and so forth. The pureness of this elegant and easy dessert, gives the tastebuds more space to enjoy the panna cotta accompaniment. Fruit coulis, chocolate- and caramel sauces are perfect, and sometimes you find really original matchings, that often reflect the territory’s food tradition. This recipe is from Elvira Ramoino, chef of Azienda Agricola Ramoino restaurant in the town Sarola, in the depths of the Ligurian Ponente Riviera.

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Stroscia from Pietrabruna

I tasted this Ligurian crispy cake many years a go on a beach picnic with friends. It always has remained in my heart.
This should be near to the original recipe. Its typical crispiness in fact makes it the perfect picnic dessert and it should rigorously be broken with the hands and not cut. Stroscia indicates means literally to break in Ligurian dialect.

 

 

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