Last June it sanctioned the international winners of the 2021 competition dedicated to pastry and launched by the FIPGC - International Federation of Pastry, Ice Cream and Chocolate. We from Techfood were among the sponsors of the event and, in collaboration with the Italian Food Factory, we offered the winner a supply of 3 Squeezita dispensers and as many single-flavour jars.
Our acknowledgment to the most masterful reality in the art of pastry-making went to Antonio Manfredi of Pasticceria D'Elia in Teggiano (SA). With his Charbonoir, Torta al Carbone della Befana Antonio took first place at just 21 years old, following in the footsteps of his father Domenico Manfredi who has been bringing Campania's haute patisserie to international levels for years.
“Our pastry shop was born in 1970 - says Domenico Manfredi, Antonio's father - at the time my mother worked there and offered traditional ceremonial sweets. Like the wedding cakes and that of the Duke, a local medieval cake proposed every year, in mid-August, on the occasion of the re-enactment of the union between Princess Costanza, daughter of the Duke of Urbino, and the Prince of Salerno Antonello Sanseverino. The Torta del Duca is an important dessert for our memory, which is why we have also recorded the recipe. We combine tradition and innovation; and so my son Antonio and I arrived at the third generation.”
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Son of art and with a solid training background, Antonio was able to perfect his techniques with an internship directly with the master Igino Massari . His cake is made with a sweet and vegetable charcoal sponge cake, the one that brings back old childhood memories, enriched with smoked mascarpone, a heart of raspberry gelè, a touch of ginger jam and a glaze dark black. An original and refined dessert not only for tastes, but also for color combinations that guaranteed Antonio the first place on the podium and the supply of 3 Squeezita .
“My grandmother mainly offered desserts for weddings and parties, then my father expanded the offer with over-the-counter pastries that we will enrich with Squeezita. We plan to renovate the place and display the three Squeezita dispensers on the counter so that the customer can see the filling right on the spot.”
We are curious to see what Antonio, Domenico Manfredi and all Pasticceria D'Elia will make with our spreadable creams produced in collaboration with the Italian Food Factory. In the meantime, you can read another testimony of how much Squeezita makes a difference for the shop window.
July 09, 2021