Demos of the week with Sosa, Valrhona and Cadoret

Demos of the week with Sosa, Valrhona and Cadoret

This week was characterised by a series of events dedicated to pastry, modern cuisine and seafood, held in various regions of Italy.

Theoretical and technical pastry demonstrations were organised in Piedmont and Liguria, during which Pastry Chef Alessandro Rossetti dialogued with restaurateurs to share knowledge, techniques using Valrhona’s professional couvertures and insights into the concept of desserts in line with contemporary trends.

In addition to the increasingly simple yet refined aesthetics, the end customer is seeking to minimise the impact on their figure and health, without compromising the pleasure and ultimate pampering that a sweet should be able to offer.

Amongst the recipes tackled by Alessandro are the mouth-watering elegance of Hukambi coffee and milk along with the revisited classic of Lemon meringue.

In Veneto and Trentino, rather, three meetings dedicated to modern cooking techniques were held with Sosa’s famous Chef-Demonstrator, Eduard Azuaza.

On these occasions, Eduard explained the functions of Sosa’s products and the technical basics to innovate even the simplest of recipes, making the best use of the broad range of technical ingredients made available by the Spanish company, including emulsifiers, aerating agents, thickeners, gelling agents, bulking agents, dehydrated fruits and much more.

The appointments dedicated to Cadoret oysters between Puglia and Campania were truly captivating, where celebrated oyster farmer Jean-Jacques Cadoret illustrated his prestigious production of oysters, from flat to concave, hailing from Normandy and Brittany, through theoretical-practical demonstrations and direct visits.

The aim is always to guide chefs and the kitchen team towards a better integration of oysters in the restaurant proposal, from their processing for first or second courses or simply for the creation of a dedicated oyster menu.

In a world where cooking has become an increasingly popular art form, creativity is the key factor to stand out and offer unique and unforgettable gastronomic experiences. Indeed, experimenting with new techniques and ingredients, playing with flavours and textures, as well as creating innovative and surprising dishes are the very essence of modern cuisine.