Portfolio Chef Andrea Sposini

Andrea Sposini ©

Elevating Culinary Artistry Worldwide with Italian Flair. Currently, I am in Cologne, Germany, where I work as an Italian chef for restaurants throughout the German territory.<br><br>About Me<br><br>They have always said this about me: I curate and produce culinary events, menus, and training programs that pave the way for personal and professional empowerment through the art of living well and exquisite cooking.<br><br>Consultancy Services<br><br>My work extends across Italy and internationally. I serve restaurants, hotels, patisseries, trattorias, and wine shops globally, supporting new ventures and enhancing the competitiveness of established enterprises. I train chefs and dining staff, and teach at Italian culinary schools, also developing their curricula. Since 2000, I have consulted in numerous cities, including Milano, San Francisco, New York, New Delhi,Kansas City, Berlin.. <br><br>I Offer the Following Services:<br><br>• Study, planning, and start-up of new restaurants<br>• Restyling of existing restaurants, both architecturally and menu-wise<br>• On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality<br>• Menu development with a particular focus on food and wine pairing<br>• Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach<br>• Training in advanced Italian culinary techniques for professional chefs<br>• Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad<br>• Corporate cooking lessons for team-building activities<br>• Support to catering agencies in creating exclusive menus

torta di mele al rosmarino.

TORTA DI MELE E ROSMARINO

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Ingredienti:

115 gr burro
350 gr mele
succo di ½ limone
4 uova
150 gr zucchero
150 gr farina 00
1 cucchiaino di cartina lievitante per dolci
pizzico di sale
1 cucchiaino rosmarino fresco finemente tritato
zest di un limone
zucchero a velo per il servizio

Stampo a cerniera diametro 24 cm
 Procedimento:

Sciogliere il burro e lasciarlo intiepidire.

Mondare le mele e affettarle sottilmente; metterle in un recipiente con dell’acqua acidulata per evitare l’ossidazione.

In un bagno maria battere le uova con lo zucchero finchè diventano chiare. Fuori fuoco e continuare a battere fino a raffreddamento. Setacciare la farina con il lievito ed aggiungere alle uova assieme al rosmarino, amalgamando gentilmente, aggiungere il burro fuso intiepidito, la zeste di limone, il sale e per ultimo le mele affettate. Versare il composto nello stampo imburrato e far cuocere a 180° C per circa 40 minuti.

Sformare e lasciare raffreddare su di una griglia. Decorare con delle mele e scorpargere di zucchero a velo per il servizio.