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Grana Padano


Sfogliatella Frolla

Watch this recipe in its video-version


Flour, low-gluten 400gr
Butter 200gr
Water, cold  10gr
Sugar 100gr
Egg yolk 40gr
1 or 2 pods vanilla

Photo 1

Procedure, dough

Photo 1
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Photo 4

Press the flour with the unmelted butter, vanilla and a little cold water through fingers until “sand-like.” Photo 2
Add the sugar and egg yolks. Photo 3
Knead and place in the fridge for at least 2 hours. Photo 4

Ingredients for filling

Water    280gr
Semolina    90gr
Ricotta    300gr
Sugar   150gr
Eggs     100gr
Candied fruit in cube 100gr
Cinnamon, a pinch
Salt, a pinch

Photo 5

Procedure, filling

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Bring the water sugar, salt and vanilla to a boil. Photo 6.
Add the semolina and cook 4-5 minutes. Photos 7 & 8
Heat the eggs to lukewarm, Photo 9 and then the other ingredients. Photos 10 & 11


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Photo 12

Preparation, sfogliatelle

Spread the frolla dough out till it is 4 mm thick, then cut with a dough cutter, 10 cm in
diameter. Photo 12. Wet the edges with water. Photo 13
Place the filling in the centre Photo 14 and close. Photo 15
Bake at 180° for 20 minutes.
For 10-12 portions.


Photo 13
Photo 14
Photo 15

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC


Torta Caprese

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250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Icing sugar for dusting


1 shot glass of rum
1 vanilla pod
orange peel, grated


Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.


1 2 3 4

Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.


5 6 7

Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.
For 2 moulds, 24 cm in diameter.

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC


Torta Caprese con Gelato al Babà e Limoncello

by Chef Andrea Tranchero, Ristorante Armani, Tokyo, Japan



Click here for the classic recipe of Torta Caprese

Gelatina al limoncello (Limoncello Gelatine)

Water cl.250
Sugar gr.20
on marmalade gr.35
Gelatine n.2
Limoncello gr.20

Croccante alle mandorle (Almond Crunch)

Sugar gr.75
Pectin gr.1
Butter gr.60
Water gr.20
Glucose gr.25
Almonds, sliced gr.65
Cacao bean gr.10

Gelato al babà (Babà Ice-cream)

Vanilla ice-cream gr.350
Babà n. 3
Limoncello gr.50
Syrup gr.115

Salsa (Chocolate Sauce)

Chocolate, 66% gr. 130
Milk gr.150
Glucose gr.35

Preparation of the Crunch:
mix all the ingredients and spread them out on siliconed baking paper and bake for 7 minutes.
Preparation of the ice-cream: marinate the babà in the limoncello and the syrup, squeeze out any excess liquid, whip the ice-cream with a Pacojet and add the perfumed babà.
For the gelatine: bring all ingredients to a boil, add the limoncello and, at the end, the almond gelatine
Prepare the sauce bringing the milk and the glucose to a boil. Then add the chocolate, temper and serve warm.


Zeppole: Saint Joseph’s Day Zeppole with cream and wild cherries

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Water lt 1 Butter or pork lard gr 260
Salt gr 12
Wheat, low gluten gr 1000
Eggs gr 1200/1300
Icing sugar
Sunflower oil lt 2

1. Put the water, butter or lard and salt in a saucepan (pic 2)



2. Bring to boil, then add the flour (pic 3)

3. Boil for 3 to 4 minutes 4. Add the beaten eggs (pics 4, 5)
5. Make ring shaped zeppole on baking paper squeezing the dough in the icing bag with star nozzle (pic 6)
6. Fry in the sunflower oil at 180 C. Variation: bake in pre-heated oven at 200 C° 3 to 4 minutes and then finish by frying in boiling oil. (pic 7)

7. Garnish with confectioner’s custard* and wild cherries in syrup (pics 8, 9)


Confectioner´s Custard (Crema Pasticciera)



Milk 1 Lt
Sugar 260 gr
Egg yolk 280 gr
Flour 60/ 80 gr
Salt 2 gr
Vanilla n.1

Lemon Zest n.1



Place the milk in a pan together with the vanilla and the lemon zest. Bring to a boil.
Beat well the egg yolks together with the sugar
Then add the flour to the egg yolk and sugar mix
Add the milk and blend with a whisk. Add the salt.
Simmer until it reaches a creamy consistency
Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying.
Refrigerate for 1-2 hours before using


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC



Watch this recipe in its video-version

Ingredients, for making 5 panettoni

First kneading

  • 450 gr sugar
  • 400 gr water
  • 600 gr egg yolks
  • 400 gr natural yeast (the weight to be used will depend on the maturity of the yeast)
  • 1000 gr flour W380/390 P/L 0,50 – 0,60
  • 650 gr butter
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Dissolve the sugar in 1 lt of water, add the egg yolks, the flour and the natural yeast broken up into small clumps, knead until it’s elastic and add the rest of the water, then finally the butter at room temperature. Let rest 12 to 14 hours at 25°C; the correct leavening is obtained with the dough at 26°C . It should triple in volume.

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Ingredients, second kneading

  • 250 gr flour W380/390 P/L 0,50 – 0,60
  • 100 gr sugar
  • 150 gr egg yolks
  • 150 gr butter
  • 30 gr salt
  • 6 gr vanilla pods
  • 600 gr sultanas pre-soaked and dried
  • 600 gr candied fruit (300 gr orange peel,300 gr citron peel)


With the flour knead the first kneading until is elastic add the sugar and the egg yolks, knead thoroughly and add the butter and salt, then add the fruit.

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Let the dough rise for one hour, divide into portions, let rest another hour, then pirlare (to make the dough round) and place in the moulds.

Let rise another hour and levitate at 30°C for 5 to 6 hours. Bring to room temperature and bake at 170°C approximately 60 minutes for each kilo. When taken from the oven, turn upside-down for at least 3 hours; put in bags the next day.

The above indicated natural yeast is the sour dough produced after having strengthened it at least three times, each time with the proportion of natural yeast being three to one, and having been left to ferment at 30°C for three hours after each kneading.

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For me, the natural yeast is the biggest satifaction of this work; therefore it is difficult to express all of the aromas and characteristics in just a couple of lines. I have conserved my yeast in water according to Rolando Morandin’s school, and have been using it ... for the last 18 years, and I use it all year long.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

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