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Grana Padano

Carolina Perego from New York: “Cassata cannot be personalized”

La Vita è Dolce arrives in the Big Apple. Cassata alla Siciliana is celebrated this week by Carolina Perego, pastry chef at the Montenapo Restaurant, in the New York Times building near Times Square.
Born in Saronno, province of Varese, Carolina is a highly talented Italian pastry chef and has extensive hands-on knowledge of Italian Pasticceria abroad. Before arriving at Montenapo, where she works with Executive Chef German Lucarelli, Carolina was corporate executive pastry chef of Cipriani USA. During these years she oversaw the opening and running of many operations of the Group, in the US and worldwide (including London, Hong Kong, Uruguay and Sardinia).

Cassata by Chef Carolina Perego
Cassata by Chef Carolina Perego

Her version of Cassata alla Siciliana is strictly traditional. “I don’t think this is a sweet you can personalize,” she says remembering the time she spent in Palermo, some years ago. “I was taught how to make the Martorana fruit all by hand, exactly the way the nuns did for centuries in their convents”, adds Carolina. “Look, I have worked as a pastry chef for over 20 years far away from Italy but I can tell you one thing: to keep the traditions of my country alive is for me the most satisfactory feeling. Because it’s like always returning to home sweet home,” concludes Carolina.

Carolina Perego with Chefs Cesare Casella & Mario Batali
Carolina Perego with
Chefs Cesare Casella & Mario Batali
Carolina with President Bill Clinton
Carolina with
President Bill Clinton
New York City
New York City
 
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