Cappello al Festival Del panettone

Siamo lieti di annunciare la partecipazione del Maestro cioccolatiere e pasticcere Salvatore Cappello al “Panettone Festival… e i dolci tipici natalizi” che si terrà a Cefalù dall’1 al 3 Dicembre.

La pasticceria Cappello da ormai più di mezzo secolo delizia i golosi palati dei palermitani e di quanti, incuriositi dalla fama e dai numerosi premi e riconoscimenti insigniti al Maestro, fanno della sede del laboratorio di Via Colonna Rotta n.68 a Palermo una tappa irrinunciabile per essere iniziati al culto delle delizie d’autore.

Il nome di Salvatore Cappello è in grado di muovere un vero e proprio andirivieni di turisti, appassionati e raffinati gourmet che in questo ghiotto tempio del buongusto trovano il soddisfacimento delle più ricercate voluttà, tra gli immancabili dolci della tradizione e le sofisticate morbidezze di mousse, passando dall’immancabile “Settestrati” del Maestro.

Una storia, quella della famiglia Cappello, che inizia nel 1944 da una piccola latteria poi trasformata dall’abilità della mamma Assunta in gelateria e nel 1960 in laboratorio di pasticceria.

Da quel giorno il giovane Salvatore inizia un percorso di formazione che lo vede prima a Torino, dove approfondisce lo studio del cioccolato, e poi in giro per l’Italia a sperimentare e ideare i dolci che poi realizzerà nel suo laboratorio.

Il Maestro pasticcere non è solo uno dei migliori esecutori dei dolci della tradizione siciliana, ma sperimenta instancabilmente attingendo dalla memoria. Ed è infatti dal ricordo della nonna Assunta che al banco del bar preparava il caffè alla turca per i clienti che nasce “Arabica”, una delicata mousse di cioccolato bianco, infuso e caffè macinato, al profumo di cardamomo, con un cuore di cioccolato al centro e composta di limone, che risulta, a dispetto di quello che potrebbe sembrare, un dolce equilibratissimo e ingegnoso.

Al Maestro Cappello si deve il merito di aver fatto conoscere al pubblico siciliano la famosa “Setteveli”, di cui molti gli attribuiscono la paternità sebbene la ricetta originale, come lo stesso Cappello racconta, appartenga a tre colleghi Accademici che presentarono (vincendo) la ricetta ad un concorso di Pasticceria e che, lo stesso Cappello adattò e modificò secondo il suo gusto lasciando immutate le due varietà di cioccolato presenti: Madagascar e Venezuelano insieme alla presenza del croccante.

Per la partecipazione alla prima edizione del “Festival Del panettone… e i dolci tipici natalizi” non poteva mancare la versione siciliana della produzione artigianale di Cappello con scorze d’arancia, gianduia, fichi e frutta secca in copertura.

Se alla sola lettura avete le papille gustative in subbuglio, non potete mancare dall’1 al 3 dicembre a Cefalù!

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