Two confectionaries of Apulia at the top of Italy in 2014
The Apulian confectionaries, ‘Arte Bianca’ and ‘Moffa’, are among the best in Italy in 2014, according to Gambero Rosso.
Specialized in gastronomy and oenology, the company Gambero Rosso is considered the most trustworthy Italian entity in terms of food and wine estimation. As a multimedia publishing group, it annually produces, among many other appreciated editions, the “Pasticceri & Pasticcerie” in Italy, i.e. Confectioners & Confectionaries guidebook.
During this year, The Gambero Rosso experts have been anonymously visiting almost six hundred selected confectionaries in the whole Italy, judging the best confectionary art workshops and ‘dessert masters’. The verdict is based on the quality of confectioneries, service and environment provided to customers.
‘Arte Bianca’ and ‘Moffa’, two Apulian confectioneries, nearly achieved perfection having been awarded with ‘two cakes’ of three. Scoring 88 points the first one and 86 points the second one, both ranked just few points away from the best confectionery in Italy: ‘pasticceria La Veneto’ of Brescia, receiving 93 points and ‘three cakes’.
Let’s discover something more about these two masters in Confectionaries of Apulia.
‘Arte Bianca’ is located in Parabita, in the province of Lecce. Its owner Antonio Campeggio is a talented confectioner, member of The Academy of Masters Italian Confectionery (Accademia Maestri Pasticceri Italiani).
‘Pasticceria Moffa’ is located in Foggia. It is named after its owner and ‘dessert’ artist Pietro Moffa, who gained six years of experience in France and then opened the confectionary in Apulia.
Both confectioners are strongly passionate about pastry-making and willing to constantly improve their work, in order to create new amazing masterpieces.
Among the huge variety of pastry, dessert and cakes manufactured in Arte Bianca’s and Pasticceria Moffa’s workshops, obviously there is pasticciotto, a typical cake of Apulia. A Pasticciotto with a cappuccino are one of the favorite breakfast of Apulian people.
Pasticciotto consists of short crust pastry filled with custard and baked in the oven till it becomes golden brown. Beside the classical pasticciotto, there is also a chocolate variant made with cacao in pastry and a mix of Nutella and custard inside. Enjoy it hot, to smell its inviting aroma and savor the whole range of its delicious taste peculiarities.
Clearly, no Italian confectionary can do without a tiramisu, neither can ‘Arte Bianca’ and ‘Moffa’. The classical recipe of tiramisu is always the most requested. It consists of alternating layers of savoiardi (ladyfingers) dipped in coffee (sometimes with liqueur) and a mix of mascarpone cream, eggs and sugar. There are countless variations of tiramisu recipe with some ingredients replaced by different ones. For example, biscuit dough can be used instead of ladyfingers and mascarpone cheese can be replaced by another cream.
If you want to know how to cook tiramisu and pasticciotto, take our hands-on Apulian cooking class. You will learn side by side with an amazing and nice professional chef.