Coffee Blacks he wins the contest Best Crushed to Fiorentina

After a sabbatical, was held this year, during Mardi Gras, last day of Carnival, a new edition, the seventh or eighth, now we have lost count, the "best dunk alla fiorentina", competition which was attended 15 Florentine pastry notes and 7 housewives.

The competition is only this original, namely that which is held under the supervision and control of professional Beppe Pirrone, because you should know that many try to corner the “title” of this contest – as that for the best dunk Grape or for the best Pandoro Stuffed, ideato dal sottoscritto assieme a Pirrone -, that competition is promoted and realized with the contribution of the Cenacle of Sparecchiatori and this year with the cooperation of Educatorio Fuligno.

Judging severely 23 crushed, and I stress 23, myself, only journalist male, together with 4 fascinating fellow journalists, 1 prestigious master chef, 1 teenager, and some leaders of the Senior Center of Fuligno.

Winner was the crushed Coffee Blacks, Via Sestese in Sesto Fiorentino (in photographs); a reconfirmation, as he also won the edition 2011.

In second place was ranked the pastry Serafini, Via Gioberti, and third the Caffè San Marco pastry, Piazza San Marco.

Alla pasticceria vincitrice, led by Simone Bellesi, went a beautiful terracotta plaque with the image of Pellegrino Artusi.

"Using a recipe of my father Giampaolo - Simone tells me Bellesi – that over the years I have tried to develop and change slightly, because if you do this job with passion, work and passion leads every pastry chef to change the recipes. Even today, my father, class 1934, despite being retired, every so often is in the laboratory to see our work, and when it happens to tweak ".

The pastry Blacks, named after the son of Simon, has been active since 2006, and from the 2011 to date, when they won the edition of that year, magnified, opening another store in Calenzano and March next in the historic center in Florence, in Lungarno Guicciardini, next to Ponte Vecchio; even the staff has grown and today are 43 employees, where di 10 working in the laboratory of pastry.

The production of crushed Florentine begins on the first Sunday after the Epiphany and ends on the second Sunday of Lent.

In this period every day are sold around 70 crushed, mostly empty, with peaks of 150 Saturdays and 200 on sunday.

"Competitions like this - he says Simone - are used to see how crushed, which were originally made by kilns, are different from each other. Every good pastry chef customizes the. I am very attached to the art of pastry once, thanks to the teachings of my father. I'm not jealous of my work and I feel bad if the people who work with me are not able to go on and learn. Each person at the lab, taking into account the long preparation, works on preparation of crushed. I point to the very softness and durability, using two ingredients that lead to maintain a little 'longer moisture. The good must be crushed digestible, must not fill, and must remain soft ".

It feels and sees, saw the deserved rivittoria.

Among Massaie has instead won Ms. Agostini Marisa, followed by Maria Orsini, and, tied, Vannini Franca and Susanna Mattioli, and then Anna Head, The Fedelissime, group of fierce ladies who love the good life, Giovanna Menci, Tiziana Maggiorelli.

For them the complete kitchen and night of the Last Supper of Sparecchiatori.

Frank Mariani

By the number 52 - Year II 18/02/2015