Highlights

Angelo is a pastry chef who, together with his wife Enza and their children Mario and Umberto, manage the Pasticceria da Angelo. Determination, curiosity, a spirit of enterprise characterize the story of this professional who has always been dedicated to white art. His great versatility and experience today allow him to be appreciated by a wide range of people. The course aims to provide the basics for the preparation of a choice between "BABA", "DELIZIA AL LIMONE", "SFOGLIATA NAPOLETANA" with explanation of the ingredients and handling. Then begins the selection of ingredients and the preparation of the custard and then the preparation of the chosen dessert. At the end there will be tasting with a combination of typical local liqueurs.

Summary

Angelo is a pastry chef who, together with his wife Enza and their children Mario and Umberto, manage the Pasticceria da Angelo. Determination, curiosity, a spirit of enterprise characterize the story of this professional who has always been dedicated to white art. His great versatility and experience today allow him to be appreciated by a wide range of people. The course aims to provide the basics for the preparation of a choice between "BABA", "DELIZIA AL LIMONE", "SFOGLIATA NAPOLETANA" with explanation of the ingredients and handling. Then begins the selection of ingredients and the preparation of the custard and then the preparation of the chosen dessert. At the end there will be tasting with a combination of typical local liqueurs.

Tour info

Duration

3 hours

Why take this tour?

Angelo is a pastry chef who, together with his wife Enza and their children Mario and Umberto, manage the Pasticceria da Angelo. Determination, curiosity, a spirit of enterprise characterize the story of this professional who has always been dedicated to white art. His great versatility and experience today allow him to be appreciated by a wide range of people. The course aims to provide the basics for the preparation of a choice between "BABA", "DELIZIA AL LIMONE", "SFOGLIATA NAPOLETANA" with explanation of the ingredients and handling. Then begins the selection of ingredients and the preparation of the custard and then the preparation of the chosen dessert. At the end there will be tasting with a combination of typical local liqueurs.