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.<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 pesche al vino chianti.

Torta di pesche al chianti classico

Torta di pesche al vino rosso.

Ingredienti

300 g farina 00 setacciata

150 g zucchero semolato bianco

150 g burro a temperatura ambiente

180 g uovo intero

50 ml vino rosso chianti classico

14 g lievito per dolce

1/2 cucchiaino di cannella in polvere.

4 pesche a giusta maturazione

Procedimento.

Incamiciate con burro e farina uno stampo a cerniera del diametro di 26 cm e riporlo in frigo.

Preriscaldare il forno a 180 °C

Lavare e tagliare le pesche a spicchi e metterle in infusione nel vino rosso

Unire burro e zucchero, lavorare energicamente con la frusta fino ad ottenere un soffice e bianco effetto montato, incorporate lentamente le uova precedentemente sbattute in una tazza, sempre continuando a frustare e in ultimo il vino.

Aggiungere la cannella, la farina e il lievito, lavorare ancora per 4 minuti.

versare il composto nello stampo e livellare con una spatola bagnata.

Disporre gli spicchi di pesca a raggiera in modo che restino in superficie.( durante la cottura saranno avvolti in parte della massa che lievita).

Spolverare di zucchero e 30 g di fiocchi di burro

Infornare a 180 °C per i primi 15 minuti, poi abbassare la temperatura a 170 per continuando a cuocere per altri 30 minuti.