Andrea Sposini Chef

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. About Me 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. Consultancy Services 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, and Berlin. I Offer the Following Services Study, planning, and start-up of new restaurants Restyling of existing restaurants, both architecturally and menu-wise On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality. Menu development with a particular focus on food and wine pairing. Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach. Training in advanced Italian culinary techniques for professional chefs Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad. Corporate cooking lessons for team-building activities Elevate your culinary experience with a touch of Italian excellence.

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.

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