Yesterday evening, in the course of the celebration of Inycon 2014, another interesting “talk food” took place in the square Vittorio Emanuele III of Menfi. A special guest was Giuseppe Bono, the pastry chef of the café-patisserie “Eurocaffè”.
During the “talk food”, a special dessert, conceived, designed and made just for the wine festival, was presented and offered to visitors. It was a brut wine jelly with strawberries, lemon mousse with candied cocoa beans and English cream. Composed of three layers of different consistency, it combined perfectly with an excellent brut sparkling wine of the Planeta winery (a 100% Carricante wine produced in Castiglione di Sicilia (CT) and made wine in Sambuca di Sicilia (AG), at the Ulmo winery); the dessert had an amazing structure and a sensational taste. Furthermore, it will be put in for the Italian Pastry Championship.
The event was dynamic, thanks to the presenters Tinto e Fede. In addiction, it saw the participation of Alessio Planeta, who explained the brut sparkling wine qualities, produced according to the traditional method, and that of Elsa Mazzolini, the editor of “La Madia Travelfood®”, the first monthly magazine interested in food and wine and hospitality culture.
Translations by Erika Palminteri