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PARTNER COMMITTED TO EXCELLENCE FROM THE LAND TO THE PLATE

1st Edition

Northern Italy

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17 recIpes of INspIratIoN

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The Presiding Chef’s word ..................................................................................... P. 3Les Chefs ..................................................................................................................... P. 4-7Sparkling Bloody Mary ........................................................................................... P. 8Contrast ...................................................................................................................... P. 9Red Mullet with Celariac, Pear and mustard compote ................................ P. 10Ceriyù ........................................................................................................................... P. 11Albicoccolosa - Apricot delight ............................................................................ P. 12Fruits of the Forest .................................................................................................. P. 13Splash Fruit ................................................................................................................ P. 14Blackcurrant .............................................................................................................. P. 15Monoportion Dadà ................................................................................................... P. 16Wickakuni Kyoto ...................................................................................................... P. 17Panettone ................................................................................................................... P. 18Kumquat Lookalikes, Codfish Brandade with Polenta ................................. P. 19Scallops in Creamy Kale Sauce, Abriconilla and Seasalt Purée ................ P. 20Grilled Eel, Blackberry Ketchup ........................................................................... P. 21Christmas in summertime / So automatic ...................................................... P. 22Planetarium ............................................................................................................... P. 23Raspberry wafer, plated dessert, Almond streusel, pear ice cream ......... P. 24Portfolio ....................................................................................................................... P. 25

summary

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I was both surprised and honored to be chosen by Capfruit to represent them as their ambassador for their project with northern Italy.

Andrea BesuschioPastry Chef

« This has been the occasion for me to pilot a particularly motivating project and I extend my thanks, both on my own behalf and that of all the participating chefs, to the company Capfruit.This event is much more for us chefs than simply the opportunity to share our creations, with a touch of Italian flair of course, with colleagues from around the world. It is also the opportunity to combine Capfruit products with the top quality basic ingredients that define the unique character of our national gastronomy. I would like to thank all the Chefs for their varied contributions and it is for me a great honor to hand the project over to Mr Kanjiro Mochizuki.»

editorial

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Nereo BallestrieroOwner and BarmanCaffetteria Torinese

Francesco BallicoOwner and Pastry chef Pasticceria Il Chiosco

Andrea BertonOwner and Executive Chef Ristorante Berton

Andrea BesuschioOwner and Pastry ChefPasticceria Besuschio

It is not without a certain pleasure that Nereo Ballestriero defines himself as self-taught over the last 36 years. He began his career in 1979 at the Hotel Vittoria where he worked first in the bar, then in the cellars and the dining room. Six years later he was put in charge of the kitchens and the general running of the establishment; he stayed for 10 years. From 1999-2000 his talents led him to the catering school of the Hotel Argentina in Grado where was not only in overall charge of the curriculum but also taught the course content relating to the bar and dining room. In 1995 he bought the Caffè Torinese in Palmanova that he still runs today. Many prizes have been awarded to this famed bar and restaurant. In 2011, he won the Gambero Rosso magazine’s Best Italian Bar award on the recommendations of a technical jury, confirmed 3 years later when he was awarded the title not only by his peers, but also by a vote from the general public.

Francesco Ballico was born in Lonigo in Vicentin province on the 18th October 1962. From a very young age he was to be seen working in the family bar located on the main square of his village. Then, when he was only 13, he worked alongside his father in a new business making ice cream on the Adriatic coast. He was soon running his own shop, making and selling his ices, delighting palates for the next 20 years. Yet in 1992 he decided to follow his true calling, a passion for patisserie. This new direction to his professional aspirations led him back to school; first to the Boscole Etoile Academy and then to the CastAlimenti in Brescia. Ready for a new challenge, in 1996 he returned to his native village and with the help of his wife, opened his first patisserie ‘Il Chiosco’ (the Kiosque). There, with the greatest assiduity he worked to create an impressive number of artisan products, unrelenting with regards the freshness and quality of his raw materials and snubbing any and all chemical additives or industrial products. The results were to be seen in his totally original creations, perfect in every detail, the embodiment of his taste and style, products that immediately set him apart from his competitors and became immediately recognisable as his creations. Twenty years have passed, and his establishment has evolved and grown, but remains the reflection of an undisputed passion for patisserie, a passion that governs his every action. Yet his humility, his thirst for knowledge, his continuous search to perfect his techniques, and particularly his work at the Valrhona school have allowed him to reach rarely seen levels of excellence and win many professional accolades. Among these are his two stars for the Il Chiosco that now features in the Gambero Rosso … Italy’s famed fine dining guide.

Graduated in 1962, Andrea Bescuschio represents the fourth generation in a family dedicated to a long tradition in pastry that began back in 1845. Once Andrea had obtained his diploma he joined the family firm, working with his father to create and produce traditional delicacies. However, little by little he began to specialize, leaning towards work with sugar and chocolate. For the last 15 years, he has been producing innovative patisserie that illustrates his more modern concept of pastry yet which perfectly complements the range of more traditional desserts offered by the family. It was then only natural that he should be given the task of shepherding the family business towards a more contemporary future while still perpetuating the family tradition. Andrea’s passion is definitely chocolate and his mastery of the subject gives birth to some truly amazing creations. His advanced training in chocolate has mostly been done in France, in well-known schools including the celebrated Valrhona School of Chocolate. As well as courses at CastAlimenti, he has also done specialized training courses in modern desserts, working with sugar and sculpting in chocolate. The internationally recognized professors under who he has worked include Frédéric Bau, Yann Duytsche, David Capy, Michelle Guillama, Luigi Biasetto and Pascal Brustain. Andrea was one of Valrhona’s first partners in Italy; regularly invited to teach master classes in catering schools, he is also a frequent guest chef at events throughout Italy. He also organizes events to promote gastronomy and oenology and has won many prizes and awards. As well as his chocolate creations and innovative desserts such as the Porphyre, the Biegrasot chocolate bar, his new-style Tiramisu and the Zeropuntouno, he offers a range of traditional pastries including the Tuile created for San Bernardino and the Pangotta di Fraà. Other baked goods include the Fior di Gianduia and the Crakelé, an explosion of Cuneo chestnuts and Sorrente lemons and his wonderful, classic but unforgettable panettone.

the Chefs

Andrea Berton was born in Frioul in 1970. He began his culinary adventure at part of Gualtiero Marchesi’s team on the via Bonvesin della Riva in Milan. His training then continued in some of the best restaurants in the world including Mosimann’s in London, the Enoteca Pinchiorri in Florence and the Louis XV in Monte Carlo working alongside Alain Ducasse. From 1997 – 2001 his personal commitment to excellence as chef at La Taverna in Colloredo di Monte Albano earned the establishment its first Michelin star, after which Andrea returned to work for Marchesi as executive chef for the group. In 2005 in joined the Piazza della Scala where his work was once again rewarded; the restaurant gained its first Michelin star in 2008, its second in 2009 and then three forks in the Gambero Rosso in 2010 and three toques in the 201I Espresso guide. In 2012 he decided to devote himself to consulting, helping in the positioning, design and development of fine dining projects, culminating in the opening of his own ‘fine dining project’ with a group of associates, the Pisacco Restaurant and Bar in September and then the DRY Cocktails&Pizza in July 2013. On the 13th December of that year, Andrea was back in the kitchen for the opening of the Ristorante Berton, a restaurant characterized by a cuisine where every ingredient is instantly identifiable on the tongue. Unique to his restaurant are his broths, so much more than just a clear soup, but rather the ultimate synthesis of all the main ingredients of each dish. In November 2014, less than a year after opening, Andrea’s new restaurant was awarded its first Michelin star. Andrea Berton was named Chef Ambassador for the Expo 2015 World’s Fair in Milan.

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Loretta FanellaPastry Chef and Consultant

Gianluca FustoPastry Chef and Consultant

Giovanni GibertiOwner and Pastry ChefPavè

It’s just chance that I became a pastry chef; I wanted to be a fashion designer. I obtained by diploma from the Leonard da Vinci catering school in Fiuggi, I began my catering adventure in the Veronese restaurant, the Antica Pesa under Head Chef Fabio Tacchella, and this first experience of life in the kitchen helped me discover a true vocation for the profession. After two years he gave me the chance to become an assistant for the 2001 promotion at the CASTAlimenti school in Brescia. It was the occasion for me to meet some really great Pastry chefs and after only 5 months, I found myself being interviewed by Carlo Cracco. He offered me a job as a pastry chef in his new restaurant ‘Cracco Peck’ that opened in December 2001. Yet it was my trip to Spain that was the turning point in my career. In 2003 I found myself working in the kitchens of the El Bulli restaurant owned by the Adrià brothers. These four quite intense years spent working alongside Albert were unforgettable and totally changed my thinking about how to create a dessert. I finally understood that imagination and fantasy could have no limits. Desirous of putting myself to the test I then returned to Italy and in November 2006 the Enoteca Pinchiorri gained a new member of staff - me!My creations there gained me many distinctions, of which the most important for me was ‘Best Pastry Chef in Italy’ under the patronage of Paolo Marchi. Today, I work as a consultant for private catering schools and am responsible for the dessert menu at the Borgo San Jacopo in Florence. I also give master classes in various restaurants, hotels and companies. I hope one day to have my own restaurant.

The Milanese master pastry chef and chocolatier Gianluca Fusto, spent his early years training in both Paris (the Hotel Castille with Alain Ducasse) and London (Harry’s Bar with Alberico Penati). In Italy he began his career at the Bistrot owned by Gualiero Marchesi and then, to gain further experience he worked with Aimo Moroni at the Luogo di Aimo e Nadio. He then moved to the USA to work with Piero Selvaggio at the prestigious Venetian in Las Vegas. In 2003 he began teaching at the Valrhona School of Chocolate in Tain L’Hermitage where he was the only Italian teacher. In 2008 he founded Gianluca FUSTO Consulting, a company specializing in the organization of pastry events anywhere in the world. A member of the Italian Academy of Master Pastry Chefs, he received the prize for Best Pastry Chef of 2012 at the International Food Congress, Identità Golosa, in Milan. He is also a television chef and has taken part in programs such as Masterchef Italy, De.Sign on Sky Arte, The Chef and The Boss … In the last 3 years he has also published 3 successful cookbooks: Percorsi (My road) and the revolutionary Crostate (Tarts) a bestseller already in its third reprint and the synthesis of Fusto’s innovative vision of short crust pastry published by Italian Gourmet and Le Mie 24 Ore Dolci (My sweetest 24 hours) published by Gribaudo/Feltrinelli. As an international consultant with proven experience, Gianluca now offers his services to both individuals and companies, offering made-to-measure training programs, R&D projects in the field of pastry and technical advice (creativity, installation of laboratory kitchens, human resources etc.) as well as the organization of fine-dining events for the private or public sectors.

Giovanni: My first, most fundamental culinary experience was gained when I lived with Aimo and Nadia. That is when I learnt the primordial role of basic ingredients and learnt to analyse, in depth, the concept of ‘taste’. I learnt modern methods of cooking with Paolo Budel at the Principe di Savoia hotel in Milan and then discovered the sweeter side of cooking alongside Christian Magri. This became a full-blown love affair when I worked at the Patisserie Besuschio in Abbiategrasso where I specialized in all the techniques for working with chocolate and in the creation of modern patisserie and cakes. I returned briefly to restaurant kitchens with the opening of the historic Savini and then moved on to the Emporio Rulli in San Francisco as pastry chef. My last job in Milan was at the Brioschina where I had the chance to give free rein to my creativity with pastry and perfect my bread-making techniques. I then opened the Pavè, my opportunity to be inventive with ingredients and offer my clients a place to eat where they could feel totally at home.

Stefano CollautOwner and Pastry Chef Pasticceria La Rosa

Stefano was born on 13th August 1959 in Tapogliano, a small village in Udine province. From an early age, he began studying the art of pastry working in a number of different pastry shops in the area. Stefano was born on 13th August 1959 in Tapogliano, a small village in Udine province. From an early age, he began studying the art of pastry working in a number of different pastry shops in the area. At the age of 21 he decided to open his own patisserie in Cervignano del Friuli. It was an immediate success with the public and soon afterwards he decided to create an organization for like-minded professionals – The Italian Academy of Master Pastry Chefs. Throughout his career, Stefano has demonstrated his great passion both for technology and the quality of the raw materials he uses in his creations. To this day he is still always experimenting, always trying something new. No wonder then that his patisserie has been awarded two ‘tart’ stars in the Gambero Rosso gastronomic food guide.

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Sandro MaritaniOwner and Pastry Chefpasticceria Maritani

Wicky PriyanOwner and Executive ChefRistorante Wicky’s

Simone RodolfiOwner and Head Baker Profumo di lievito

Luca SacchiPastry ChefL’Antica Del Ponte

Sandro Maritana began taking courses at the ‘Scuola di Arte Bianca’ (School of White Art) catering school in Turin when he was still very young. To be expected, since Sandro is the third generation of chefs in the family.He started his career in the family firm founded in 1928 as a baker and then moved on to Cortina to perfect his techniques, working alongside the world champion pastry chef, Cristian Beduschi in his pastry kitchens. Continuously training, continuously learning, mastering the techniques for starter yeast preparations, moving on to fresh patisserie, he has become a byword for deluxe pastry. Giuseppe Tornatore chose Sandro to create the masterpiece that would feature in the opening scene of his 2013 film ‘The Best Offer’.Sandro aims for no more and no less than excellence. In his kitchens, his co-workers are trained by such catering legends as Leonardi di Carlo for pastry and Rolando Morandini for bread products. His creations are born in an environment where only the very finest ingredients are selected and the most modern techniques used to ensure that every one of the products he creates is guaranteed to leave behind only the very tastiest memory …

Before becoming a Chef, Wicky Priyan was a criminologist. A vocation and a destiny that started during his years in the university, his time divided between his studies and part-time jobs, working in the kitchens of fine-dining restaurants. This dedicated criminologist who spent 7 months living rough on the streets of Madras researching how the homeless and criminal networks communicate for his thesis, finally found himself lecturing in the university in Tokyo, where he met a man who was to change his life. Thanks to his determination, his drive and his abilities he became the only non-Japanese pupil of the art of Sushi Kan under the tutelage of Kaneki who saw in him a talent to be nurtured. Wicky is a man who wanted not only to learn the techniques, cooking methods and learn everything possible of the products that would be his ingredients, but was also prepared to steep himself in the culture of Japan and sushi so as to truly understand the veritable nature of this cuisine. Sent into the world by his sushi master, Wicky arrived in Italy where he spent 5 years as Chef at the ‘Zero’ before opening the first Wicky’s restaurant on the via San Calocero and in 2015 opening shop on the Corso Italia in Milan.

Luca was born on 25th April 1986 in Abbiategrasso. After studying at the Ponte di Legno catering school, he interned for a year as a pastry commis at the ‘Antica osteria del ponte’ at Cassinetta di Lugagnano. After this experience he moved to Portcervo where he worked for nearly eight months at the Hotel Cala di Volpe before beginning a new job as a pastry chef at Garlenda in Lugurie where he stayed for 2 years working under the guidance of their chef, Luigi Taglienti. He then spent several months working for a number of prestigious catering firms before being hired by the Restaurant Cracco as a pastry second, moving up the ranks to become their pastry star, a talent recognized by the Identità Golose, the famed restaurant guide, when they awarded him the title of Best Pastry Chef in Italy in 2014. For the last two years he has been the Sous-Chef of the Restaurant Cracco.

the Chefs

Simone Rodolfi was born on 4 March 1987 in Brescia.He started working in 2002 on the lowest rungs of the catering ladder while studying at the Hotel and Catering School A. Mantegna in his hometown, obtaining his first diploma as a Catering operator – Speciality Cuisine in June 2004. In 2006 he was to be found working as a trainee under the tutelage of several Chefs de partie at the hotel Westin Excelsior Venice Lido Resort while continuing to study at the school in Brescia where he obtained diplomas as a Drinks Expert and Catering Technician in June and July 2007 respectively. After his experiences at the Venice Lido he was put in charge of trainees, the training kitchens, stores, purchasing and professional event organizing for Cast Alimenti in Brescia. Having undergone extensive training in 2010 in bread and pastry in France it was normal that he should share his knowledge, with training sessions for bakers in Brescia organized by the Confartigianato Imprese Unione di Brescia (the Union of Artisans in Brescia). Since March 2013 he has been teaching the art of bread making at the ALMA in Parme and has also been teaching the art of raised dough baked goods in the AROMACADEMY in Rome since November 2015. In September 2011 Brescia awarded him the distinction of profumo di lievito for his work in the areas of bread, pastry and his renowned coffee shop. This is yet one more of his achievements as he has already won first places in the biannual World of Bread competition in January 2007, the SIAB Bakery Awards in May 2011 and won the title of Best Baker in Italy for the Best Bakery category in October 2011. Since January 2012 he has also been working as a consultant for some major players in the agro food business, both at a national and international level. Yet Simone is not all business; he is also very involved in humanitarian aid. In collaboration with the Professor Franco Antoniazzi he has created a highly nutritious product to be used as emergency food aid for children suffering from malnutrition in Sierra Leone.

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Filippo SistiBarmanCarlo e Camilla in segheria

Giancarlo TimballoOwner and Ice Cream MasterGelateria Fiordilatte

Stefano VenierOwner and Ice Cream MakerGelateria Arte dolce

Filippo Sisti was born in Voghera in 1983 and has been a barman for 16 years, working in luxury hotels such as the ‘Villa d’Este’ or the ‘Plaza’ in New York. After many years spent behind bars in both Italy and abroad, his professional experience is extensive and his posts in London, Paris and the United States have left him with many wonderful stories to tell of bar patrons! But Italy was home and he returned to work in 5-star hotels such as the ‘Four Seasons ‘and the ‘Grand Hotel ‘in Milan before going to work in one of Italy’s finest cocktail bars, the ‘Rita’ owned by Edoardo Nono. He was then hired by Carlo Cracco to take over the famed cocktail bar of the Carlo e Camilla in Segheria where the cocktails are every bit as good as in a Michelin-starred restaurant. The range of drinks on offer, the innovative blending and the novelty of the techniques used means that every client has the opportunity for a multisensory experience just by raising his glass to his lips…

“With a name such as his, he was destined to work in gastronomy!” That is the general consensus of people meeting him for the first time. Giancarlo was in fact born into the world of gastronomy, working with both his grandfather and father in the family business, the commercialization of the famed Frioul wines. Frioul is not only a land of wine but also of excellent produce grown on land that is still much as nature intended. When the economic crisis hit the world, wine became a luxury and the business started to decline. Giancarlo was 30 years old and it was time to start something new. His love of gastronomy then came to the fore, and Giancarlo made a choice that would define his future. He stepped into the magical world of ice cream and following his parents’ philosophy of “solid, honest, hard work like a true Frioulan” was determined to learn and work relentlessly to master his newly chosen career.He was soon to be found alongside such Italian masters of artisan ice cream as Carlo Pozzi, Luca Caviezel, Fulvio Scolari, Enzo Vannozzi and Donata Pancera all of whom he credits with sowing in him the seeds of curiosity and a passion for this fascinating profession. Yet he knows that he cannot be satisfied simply with the latest flavors created for his ice cream parlor. The world is perpetually changing and he, and his fellow ice cream makers, must evolve with it. Since the search for excellence is such a constant source of joy and satisfaction to Giancarlo, the future of ice cream seems to be in good hands.

Stefani Venier began his career as an artisan ice cream maker in 1992 went he was hired by the Gelateria Dolcefreddo. There, not content to simply learn his trade on the job, he attended several formal training courses with his boss. In 2001 he seized his chance and joined the national ice cream team who, in March 2002, won third place in the first ever Ice Cream World Cup. 10 years after his first steps into the world of ice cream he opened his own ice cream parlor at Spilimbergo at the foot of the Frioulan Dolomites. Named the Arte Dolce, this shop was the showcase for his talent and creativity, selling not only ice cream but also his chocolates and patisserie. Sharing his knowledge, he also teaches classes in patisserie and iced desserts. In 2007 he cofounded the association ‘I Maestri della Gelateria Italiana’ (The masters of Italian ice cream) and in 2012 obtained a diploma as a ‘Specialized Ice Cream Maker’ from the Ombrie region and qualified as a judge, ‘1st grade Analisi Sensoriali’. He then became a professor at the Scuola Italiana di Gelateria where he teaches courses on the history and production techniques of chocolate. A recognized expert he was invited to judge chocolate ice cream at the World Expo in Milan in September 2015. As well as running his own business he also works as a consultant and demonstrator, and provides expert advice for research & development projects for various companies working in the agro food sector.

Emanuele ScarelloOwner and Executive ChefAgli Amici

A graduate of the class of 1970, Emanuele Scarello is passionate about the sea and football, but it is in the kitchen that his passion really gets a chance to shine. As a child he benefited from the very positive influence of his mother Ivonne Bodigoi, an exceptional Lenotre trained chef who still continues to influence, and teach, her talented son. After catering school and his basic work experience placements, Emanuele, a man who is both curious and determined chose to gain his considerable experience working with great chefs both in Italy and throughout the world. He was also the Italian president of the Jeunes Restaurateurs d’Europe from 2009 to 2011. The pleasure of sharing his knowledge has given his cuisine, based upon locally sourced ingredients, a uniqueness that reflects his personality as he searches for contemporary flavors and the ‘modern touch’. His restaurant was awarded its first Michelin star in 2000 and its second in 2013, the year in which he was also named Best Chef in Italy by the Il Corriere della Sera, Italy’s oldest daily newspaper.

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sparkling Bloody Mary

A recipeNereo Ballestriero

Prepare in a metal cocktail shaker

Put all the ingredients except the sparkling wine into the shaker. Shake.

Add the sparkling wine.

Decorate with carrot, fennel, celery confit and tomatoes.

40 g

30 g

9 g

1 g

120 g

Fruit’Elite “Seasonal Flavours” Red Fennel purée Capfruit

Tomato juice

Fruit’Purée Raspberry Capfruit

Fruit’Purée Ginger Capfruit

Dry sparkling wine (champagne method)

Fruit’Elite “Seasonal Flavours” Red Fennel purée CapfruitRed Fennel is a unique combination punctuated by the sweetness of strawberry and the aniseed freshness of fennel. This novel association of fruit and vegetable unveils a delicate yet outstanding flavour. Grown in Italy, fennel is rich in provitamin A and vitamin C, as well as fibre, giving Capfruit’s Fruit’Elite “Seasonal Flavours” Red Fennel purée a velvety texture.The puree is sweetened with 10% sugar and not pasteurised enabling it to retain the true essence of all the natural flavourings and the bright, voluptuous colours of the ingredients.

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Contrast

A recipeFrancesco Ballico

Almond genoise Whip together the eggs (1), the egg yolks and the ground almonds. Add, one by one, the eggs (2). Whip up separately the egg whites, the sugar and the powdered egg whites. Mix these two preparations gently together and then fold in the flour. Transfer to ring molds, 14 cm in diameter and to a height of 8 mm. Bake at 220°C for 8-10 minutes.

Gianduja chocolate biscuit base Use 200 g for each 20 cm diameter ring mold. Whip together the egg yolks, sugar and salt. Add the softened butter, flour and baking powder. Knead the dough and leave to rest for several hours. Roll out to a thickness of 5 mm and bake at 160°C for 25-30 minutes. Leave to cool and then crumble the biscuit into the melted Gianduja chocolate, transferring the mixture immediately to 20 cm diameter ring molds, 200 g per mold.

Blackberry soaking syrup Mix together all the ingredients and use immediately. Soak each genoise circle with 50 g of the syrup.

Blackberry jellyMelt the gelatin in the water. Mix with the Fruit’Purée Blackberry Capfruit and add the sugar. Mix thoroughly and use immediately. Spread 125 g onto the circles of almond genoise soaked in the blackberry syrup and freeze.

Passion fruit cream (use 150 g per gateau)Bring the Fruit’Purée, egg yolks and sugar to the boil and cook until the mixture thickens. Leave to cool to 35-40°C, before incorporating the softened butter.

Jivara chocolate mousse Prepare a crème anglaise with the milk, cream, egg yolks and sugar, cooking to 84°C. Melt the chocolate and incorporate the crème anglaise in three batches. Cool to 38-40°C before folding in the whipped cream.

Assembly Place a 16cm ring mold on a circle of acetate. Add a thin layer of Jivara chocolate mousse and the Almond genoise base soaked in syrup and topped with the blackberry jelly. Freeze. Add 1 cm of Jivara mousse. Freeze. Fill with Passion fruit cream. Freeze. Finish with a layer of Jivara mousse. Freeze.

Finishing touches Remove the gateau from its mold. Spray with a velour coating (600 g Jivara chocolate, 400 g cocoa butter) at 45°C. Place the gateau on the Gianduja chocolate biscuit base and decorate as desired with blackberries, passion fruit and chocolate.

Eggs (1)Egg yolksGround almondsEggs (2)Egg whites SugarPowdered egg whitesWeak flour

Egg yolksSugarSaltSoftened butterWeak flourBaking powderGianduja chocolate

Fruit’Purée Blackberry CapfruitSyrup 30° BrixWaterFruit’Purée Lemon Capfruit

Fruit’Purée Blackberry CapfruitSugarGelatinWater

Fruit’Purée Passion fruit CapfruitEgg yolksEggsSugarSoftened butter

MilkCreamEgg yolksSugar

Creme AnglaiseJivara chocolate (Valrhona)Whipped cream

100 g90 g

260 g120 g130 g110 g

2 g130 g

200 g380 g

5 g390 g540 g

18 g720 g

220 g

110 g150 g

20 g

1000 g

150 g20 g

100 g

500 g

280 g320 g300 g300 g

380 g380 g150 g

70 g

950 g1700 g

1400 g

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Red Mullet with Celariac, Pear and mustard compote

For the red mullet Descale and gut the fish, remove the head and remove the fillets. Remove all the bones and rinse under running water. Place them on an absorbent cloth at a temperature of 4°C. Season and stack the fillets. Place on a lightly greased baking tray and cook in a steam oven at 55°C for 10 minutes. Keep warm.

For the celeriac Clean and recuperate the heart of the bulb. Season with salt, pepper and extra-virgin olive oil and place in a vacuum bag with a drizzle of water. Steam at 100°C for 40 minutes. Leave to cool in an iced water bath. Open the bag and dry the celeriac. Halve and roast in the oven.

Pear and mustard compote Mix the fruit’purée Pear Williams Capfruit with the mustard.

Presentation Streak the pear and mustard compote onto a flat plate. Add the roasted celeriac and the red mullet fillet.

250 g250 g

50 g1

Red mullet

Fruit’Purée Pear Williams Capuit

Dijon Mustard

Celariac

Fruit’Purée Pear Williams Capfruit The Williams is the most cultivated pear variety in the world. The fruit has white, slightly granulose flesh with a wonderful smell and a sweet taste with just a touch of acidity. The pears we use come from the Rhone-Alps region of France. The purée is sweetened with 10% by weight of sugar and then pasteurized to avoid discoloration.

A recipeAndrea Berton

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Ceriyù

StreuselMix together the sugar, hazelnuts, flour and salt in the bowl of a food mixer. Add the butter cut into small dice, and using the all purpose beater, work the mixture to breadcrumb stage. Place in the refrigerator at 4°C.

Soft almond and yuzu biscuitHeat the almond paste in the microwave. Put the paste and eggs in a stand mixed fitted with the all purpose beater and mix until completely cooled. Meanwhile, sift the flour and baking powder. Prepare an emulsion of the grape seed oil and Fruit’ Purée Yuzu. Once the almond mixture is ready, gradually add to the oil/yuzu emulsion. Finally fold in the flour and baking powder.

Cherry and cardamom jellyMix the sugar with the gellan gum and then add the Fruit’Elite ‘Seasonal Flavors’ purée Cherrymome Capfruit. Heat to 85°C and transfer to the molds of your choice. Freeze.

Soft Matcha tea and pistachio meringue Sift the flour, icing sugar, almond flour, pistachio flour and Matcha tea. Whip the egg whites with the castor sugar and the dehydrated egg whites until perfectly smooth. Finish by folding in the sifted dry ingredients.

AssemblyUse a ring mold 18 cm in diameter and 4 cm high. Place the streusel mixture over the base and bake at 160°C for 10 minutes. Leave to cool. Once cold, add the soft marzipan biscuit to halfway up the mold. Insert cubes of the cherry and cardamom jelly in the mixture. Bake at 160°C for 10 minutes and then leave to cool. Completely fill the mold with the soft Matcha tea and pistachio meringue. Bake in a ventilated oven at 170°C for 15 minutes. Decorate the top of the meringue as desired and sprinkle with icing sugar.

150 g150 g150 g150 g

1 g

400 g200 g

40 g100 g

130 g150 g

40 g60 g

4 g

1000 g

20 g

100 g

250 g125 g

5 g600 g

11 g

470 g115 g

240 g

ButterCane sugarGround hazelnutsCake flourSalt

Almond pasteEggs Egg yolksFruit’Purée Yuzu CapfruitGrape seed oil Egg whitesSugarCake flourBaking powder

Fruit’Elite ‘Seasonal Flavors’ purée Cherrymome CapfruitGellan gumSugar

Pistachio flourAlmond flourMatcha teaEgg whites (1)Dehydrated egg whites Castor sugarWeak flourIcing sugar

A recipeAndrea Besuschio

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albicoccolosa -Apricot delight

A recipeStefano Collaut

Pear biscuitMix the Fruit’Purée Pear Williams Capfruit, the ground almonds, sugar (1) and butter in a food mixer. Progressively add the egg to obtain a smooth, creamy mixture. Whip up the egg whites with the sugar (2) to soft peak and fold into the pear mixture using a spatula. Transfer to tins and bake at 180°C for 15 minutes.

White chocolate creamSoak the gelatin in the water. Melt the gelatin in the hot crème anglaise. Emulsify with the white chocolate. Pour into a rectangular cake mold. Leave to cool.

Apricot coulisSoak the gelatin in the water. Heat the Fruit’Purée Apricot. Add the sugar and gelatin.

Assembly Assemble in a 60 x 40 cm rectangular mold. Successively add layers of the Pear biscuit, White chocolate cream, Apricot coulis and finish with a crystal glaze.

Ground almondsCastor sugar (1)ButterEggsEgg whitesCastor sugar (2)Fruit’Purée Pear Williams Capfruit

Basic crème anglaiseIvoire white couverture chocolate 35%Sheet gelatinWater

Fruit’Purée Apricot CapfruitPowdered gelatin 200 bloomWaterCastor sugar

145,5 g145,5 g

72,7 g254,5 g

58,2 g36,4 g87,3 g

1744,2 g1196 g

10 g49,8 g

1562,5 g

4,9 g

234,4 g156,3 g Fruit’Purée Apricot Capfruit

This apricot purée is made exclusively with apricots grown in the Rhone-Alps region of France. We use the Bergeron variety of apricot for its firm, juicy flesh and with its high provitamin A (carotene) content the apricot is known for its beneficial effects on the skin, growth and night vision. The purée is sweetened with 10% by weight of granulated sugar and then pasteurized to avoid discoloration. The fruit undergoes low temperature processing to preserve all the organoleptic and nutritional qualities of the fruit.

13

Fruits of the Forest

A recipeLoretta Fanella

Wild strawberry creamHeat the Fruit’Purée Wild Strawberry Capfruit (1) with the glucose and invert sugar in a pan. Pour over the white chocolate and mix with a hand blender. Once the mixture has cooled to 35°C, incorporate the cream and the Fruit’Purée Wild Strawberry Capfruit (2). Set aside in the refrigerator for 12 hours and then mix using a hand blended to obtain a creamy texture.

Soft blackcurrant biscuitPut all the ingredients into a stand mixer and mix for 5 minutes. Strain and transfer to a whipping siphon. Charge the gas canister and leave in the fridge for 12 hours. Fill plastic glasses with the mixture and cook for 1 minute in the microwave on maximum power. Cover and set aside in the refrigerator.

Blackcurrant sorbetHeat the water, sugar, glucose and stabilizer to 50°C. Add the Blackcurrant and Raspberry Fruit’Purées and mix well. Set aside in the refrigerator for 12 hours then churn.

Strawberry crunch Mix all the ingredients in a food processor for around 10 minutes. Sieve and set aside in the refrigerator. Spread the mixture into butterfly shaped molds and leave to dehydrate at 35°C for 24 hours.

Violet jellyHeat the water. Add the sugar and the soaked gelatin. Mix well and leave to cool. Add the desired quantity of crushed crystallized violet petals.

DecorationWild strawberriesBlackcurrants

Fruit’Purée Wild Strawberry Capfruit (1)GlucoseInvert sugarWhite chocolateCreamFruit’Purée Wild Strawberry Capfruit (2)

Fresh egg whitesEgg yolksAlmond flourFruit’Purée Blackcurrant CapfruitCastor sugarFlour

WaterSugarGlucoseSorbet stabilizerFruit’Purée Raspberry CapfruitFruit’Purée Blackcurrant Capfruit

MaltodextrinIcing sugarIsomaltFruit’Purée Strawberry CapfruitFreeze-dried raspberries

WaterSugarGelatinCrystallized violet petals.

175 g

30 g30 g

290 g500 g175 g

125 g80 g50 g

100 g

50 g65 g

220 g160 g

80 g4 g

50 g

500 g

45 g60 g75 g

260 g

40 g

160 g90 g

3 gA.D.

14

splash Fruit

A recipeGianluca Fusto

Chocolate shortcrust pastry Use the butter at 25°C. Work the butter, icing sugar and eggs in a stand mixer fitted with the all purpose beater, and mix without incorporating any air into the mixture. Add the almond flour. Add the first quantity of flour until the dough starts to come together, then add the remaining flour and cocoa powder. Set aside in the refrigerator for at least 3 hours, then roll out to a thickness of 2.5 mm, using 850 g of pastry for a 60 x 40 cm sheet. Bake in a ventilated oven at 160°C. Brush the pastry with melted cocoa butter at 55°C to keep the pastry crisp.

Soft hazelnut biscuit Roughly crush the nuts with the sugar. Add the eggs. Melt the chocolate at 45°C and add to the butter, heated to 23°C. Mix together the two preparations without beating in any air. Sprinkle in the sieved flour and fold in gently. Spread into a 60 x 40 cm frame placed on a Silpat using a spatula coude. Bake in a preheated ventilated oven at 200°C for 1 minute. Lower the temperature to 180-190°C and bake for a further 3 minutes with the air vent closed, then open the vent and continue baking for another 7-9 minutes. On removing the biscuit from the oven, place another Silpat on the surface, and turn it over onto another baking sheet. Set aside in a cooling cabinet set at 4°C.

Exotic mango jelly Soak the gelatin in the very cold water (2). Bring the water (1) to the boil in a 1-litre saucepan, then add the glucose syrup and gelatin. Mix the pectin NH with the sugar and add to the pan. Mix together the two fruit purées with the lemon zests, add to the pan and return to the boil. Leave to cool, if possible in iced water, stirring constantly. Blend thoroughly to ensure a smooth texture and use at 30-35°C.

Hazelnut mousse Soak the gelatin in the cold water. Whip the cream in a stand mixer at constant speed to obtain the greatest volume possible. The cream should be just at firm peak stage, light, and shiny. Place it back in the refrigerator (4°C) for 10 minutes. Heat the condensed milk to 50°C and melt the gelatin in this, stirring constantly. Heat the chocolate to 45°C in the microwave to melt it. Pour some of the milk onto the chocolate and hazelnut paste and mix vigorously. Repeat the operation to obtain and smooth, shiny cream. Check the temperature which should be above 35°C. Continue mixing to give structure to the mixture and add the lemon juice. The temperature of the chocolate mixture should be between 38-45°C. Fold in the whipped cream and use immediately.

Caramel jelly Soak the powdered gelatin in cold water (2). Dry caramelize the sugar in a saucepan at 205°C. Heat the water (1) in the microwave and add to the sugar. Add the dextrose and cook at 102°C. Heat the neutral glaze to 65°C and add to the mix. Add the condensed milk and the gelatin and bring back to the boil. Melt the cocoa butter and gradually add the liquid to obtain a bright, shiny mixture. Use a hand blender to perfect its consistency. Leave overnight in the refrigerator, and then use at 27.5°C.

Assembly After having baked the biscuit, freeze immediately. Prepare the exotic mango jelly and when this is at 55°C weigh out 1400 g and spread this directly onto the biscuit and allow to set. Transfer the remaining exotic mango jelly into a mold to a depth of 6 mm using a piston funnel. Once this has cooled, place in the refrigerator for 3 hours to set completely. Cut from this your inserts in the desired shape. Prepare the hazelnut mousse and transfer to molds that have been previously placed in the freezer Add the insert and more of the mousse. Freeze. Remove from the mold, cover with food film and store in the freezer until required.

Finishing touches Heat the Caramel jelly to 24-28°C and mix, ensuring that you do not incorporate any air bubbles into the mixture. Place the frozen entremets on a wire rack and coat with the jelly. Wait a moment then clean off the edges

Decoration Coat the lower edge of the mousse with gold-colored desiccated coconut, and place on the chocolate shortcrust pastry base. Cut the jelly as per the photograph and use atop the entremets. Decorate as desired.

Serving Serve the dessert at a temperature of 4°C.

ButterIcing sugarAlmond flourEggs, beatenFlour for shortcrust pastry (1)Flour for shortcrust pastry (2)Cocoa powderSalt

ButterAzélia milk chocolate (Valrhona)EggsCane sugarStone-ground flourWhole hazelnuts

Fruit’Purée Mango Alphonso CapfruitFruit’Purée Passion fruit CapfruitWater (1)Glucose syrupCastor sugarPectin NHPowdered gelatinWater (2)Zest from Amalfi coast lemonsFruit’Purée Yuzu Capfruit

Fresh milkPowdered gelatinWaterAzélia milk chocolate (Valrhona)Cream 35% fatPiemont hazelnut pasteLemon juice

Castor sugarWater (1)Atomized glucoseDextroseCondensed milkPowdered gelatinWater (2)Cocoa butterNeutral glaze

420 g320 g110 g180 g210 g530 g

70 g9 g

207,3 g81,2 g

184,9 g 246,5 g

89,6 g190,5 g

1032,7 g

344,2 g172,1 g

103,3 g172,1 g18,9 g10,3 g51,6 g

8,6 g86,1 g

390,6 g7,8 g

39,1 g625 g

781,2 g156,2 g

10 g

310,8 g310,8 g124,3 g208,7 g266,4 g

19,5 g97,7 g151 g

310,8 g

15

Blackcurrant

A recipeGiovanni Giberti

Blackcurrant JellySoak the gelatin in the water. Heat part of the Fruit’Purée Blackcurrant Capfruit with the sugar and melt the gelatin in this. Add the remaining Fruit’Purée Blackcurrant and blend using a hand mixer. Transfer 50 g of the mixture into 8 cm diameter ring molds.

Sablé biscuit baseWork the diced butter with the flours to breadcrumb stage; add the sugar and the eggs. Roll out to a thickness of 3 mm, and cut into 9 cm circles. Bake in a ventilated oven, vent open at 165°C for 16-20 minutes.

Vanilla creamSoak the gelatin in the cold water. Heat the milk with the glucose and melt the gelatin in this. Emulsify with the melted white chocolate, using a hand blender. Add the liquid cream and continue blending. Leave to rest for at least 4 hours and then place in a piping bag fitted with a no.10 nozzle.

Blackberry sauce Mix the Fruit’Purée Blackberry with the neutral glaze and place in a piping bag without a nozzle.

AssemblyCenter the blackcurrant jelly disc on the sablé biscuit base. Pipe balls of the vanilla cream on the top. Create hollows at the point of some of these balls and fill with the blackberry sauce. Decorate with sprigs of fresh oregano.

800 g

80 g25 g

140 g

800 g650 g375 g375 g375 g125 g

5 g

200 g10 g

4 g20 g

400 g340 g

200 g

200 g

Fruit’Purée Blackcurrant Capfruit

Castor sugar

Powdered gelatin

Water

Butter (small dice)

Weak flour

Almond flour

Whole meal flour

Castor sugar

Eggs

Salt

Whole milk

Glucose

Powdered gelatin

Water

Cream

White chocolate

Fruit’Purée Blackberry Capfruit

Neutral glaze

Fruit’Purée Blackcurrant CapfruitThe blackcurrant is a fruit with a characteristic aroma, that grows in bunches of fleshy, juicy berries. It is considered to be one of the fruits with the highest vitamin C content. This red fruit offer a generous texture and a naturally strong odor. The purée is sweetened with 10% by weight of granulated sugar and is unpasteurized.

16

Monoportion Dadà

A recipeSandro Maritani

Almond Dacquoise biscuit Sift the flour, ground almonds and sugar (1). Mix the powdered egg whites with the sugar (2), whip up the egg whites, and add the sugar mixture so that the egg whites are perfectly smooth and shiny. Use a non-abrasive spatula to fold in the sieved dry ingredients. Either pipe the mixture onto a baking tray or fill small ring molds, dampened to make removal easier. Bake in a ventilated oven at 180-190°C.

Streusel Dry roast the corn flour in a pan and leave to cool. Mix all the ingredients and set aside in the refrigerator. Spread the mixture onto a baking sheet to a height of 2.5 mm. Bake at 155°C in a ventilated oven, vent open, for 18 minutes.

Hazelnut biscuit Mix the first 7 ingredients, then add the eggs whites (2) whipped up with the castor sugar. Transfer 800 g of the mixture into a Flexipan and bake at 190°C for 10 minutes.

Blueberry and apple jelly Soak the gelatin in the water, then put it in the microwave to melt. Thin with a little of the Fruit’Purée Blueberry Capfruit. Mix the sugar with the remaining Fruit’Purée Blueberry Capfruit and then add the Fruit’Purée Blueberry Capfruit and the gelatin. Mix thoroughly then pour over the Almond dacquoise biscuit. Freeze. Cut into 2 x 37 cm slices.

Coconut mousse Heat the Fruit’Purée Coconut to 40°C, and melt the soaked gelatin in the purée. Pour over the melted ivory chocolate (at a temperature of 45°C) and whisk to obtain a smooth cream. Incorporate the whipped cream once the mixture has cooled to 35-40°C. Use immediately or freeze.

Green apple jelly Soak the gelatin in the cold water. Heat the Fruit’ Purée Apple Granny Smith Capfruit to 40°C, add the sugars and then the gelatin. Leave to set in the refrigerator for at least 3 hours.

Assembly Pour 200 g of the Coconut mousse into a 37 cm long log mold. Top with the strip of Fruit’ Blueberry and apple jelly and add another 250 g of the Coconut cream. Freeze. Cut 5 x 8 cm strips of the Streusel, spread a thin layer of Green apple jelly and add a strip of the Hazelnut biscuit. Remove the log from its mold, and spray generously with white chocolate. Cut into pieces and place on the prepared bands of Streusel.

Flour T45Ground almondsCastor sugar (1)Powdered egg whitesCastor sugar (2)Pasteurized egg whites

Castor sugarButterCorn flourFlourSalt

Almond flourIcing sugarInvert sugarCorn flourPasteurized egg whites (1)Piemont hazelnut paste Melted butter at 45°CPasteurized egg whites (2)Castor sugar

Fruit’Purée Myrtille CapfruitFruit’Purée Pomme Granny Smith CapfruitGélatine en poudreEauSucre semoule

Fruit’Purée Coconut CapfruitPowdered gelatinIvory chocolateFresh cream

Fruit’Purée Apple Granny Smith CapfruitInvert sugarCastor sugarPowdered gelatinWaterVanilla extract

70,3 g208 g

244,6 g12,2 g

122,3 g342,5 g

250 g250 g 100 g150 g

4 g

193 g173 g25 g29 g

157 g135 g

72 g135 g

81 g

1 200 g

300 g

30 g 150 g 150 g

600 g20 g

400 g1000 g

290 g

70 g45 g

5 g25 g0,7 g

17

Wickakuni Kyoto

A recipeWicky Priyan

Cut the belly pork into evenly sized piece and place in a pan. Cover with the water, sake, Fruit’Purée Lychee and soy sauce to taste. The meat should be entirely covered by the liquid. If this is not the case, add a little more water and oil.

Skim off any impurities that may form in the first few minutes of cooking, and repeat the operation several times, then cover the pan and cook over low heat for at least 16 hours, or until the liquid has reduced by half. Turn the meat after 8 hours. 30 minutes before the end of cooking, add a glass of extra virgin olive oil at room temperature. Serve the meat with daikon radish and mustard.

1,2 kg2 l

15 ml

2 glasses100 ml

Belly pork

Water

Sweet sake

Soy sauce

Extra virgin olive oil

Fruit’Purée Lychee Capfruit

Fruit’Purée Lychee CapfruitThe lychees used by Capfruit are grown in Taiwan and picked only when fully ripe. The purée is pasteurized at low temperature to preserve all the nutritional and organoleptic qualities of the fruit. The purée is unsweetened and contains no sugar other than that naturally present in the fruit.

18

panettone

A recipeSimone Rodolfi

Mango JellyMix together all the ingredients. Heat to 90-95°C. Filter and leave to set, then cut into 10 mm cubes.

Panettone doughStart the dough by mixing the flour, sourdough, yeast, barley malt and Fruit’Elite « Seasonal Flavours » purée Abriconilla Fleur de Sel in a food mixer. Work the mixture for 5-8 on speed 1. Increase the speed to 2 and incorporated the sugar, honey, salt and water. Add the chilled butter cut into small dice and continue to work the dough until it is smooth and homogenous. Add the cubes of mango jelly and work the dough until they are evenly distributed.

Leave the dough to prove for around 90 minutes. Remove the desired quantity, sprinkle with flour and place the dough in a baking tin. Leave to rise for around 3 hours at 26-28°C with a humidity of 75-80%.

Score the surface of the panettone and bake in a steam oven at 170°. The cooking time will depend on the size of your panettone bread.

Temperature of the dough22/24°C.

1500 g

210 g450 g

35 g165 g

3000 g600 g

40 g60 g

450 g200 g

20 g800 g600 g

2000 g

Fruit’ Purée Mango Alphonso Capfruit

Water

Syrup 1:1

Gellan gum

Sugar

Strong flour

Sourdough

Fresh yeast

Salt

White cane sugar

Sunflower honey

Barley malt

Butter 85% fat

Water

Fruit’Elite « Seasonal Flavours » purée Abriconilla Fleur de Sel Capfruit

Fruit’Elite « Seasonal Flavours » purée Abriconilla Fleur de Sel Capfruit

The « Seasonal Flavours » purées are the result of our search to find new textures and flavors, marrying fruits with various other noble ingredients, notably spices. Abriconilla brings together the firm juicy flesh of the Bergeron apricot, grown in the Rhone-Alps region of France and Bourbon vanilla from Madagascar, reputed for its complex aromatics. The originality of this formulation lies in the inclusion of Fleur de Sel, from the island of Ré off the west coast of France whose naturally white fine salt crystals give an unexpected lift to this delicious purée. The purée is sweetened with 10% granulated sugar and then pasteurized.

19

Kumquat Lookalikes, Codfish Brandade with Polenta

A recipeLuca Sacchi

Rehydrate the dried codfish and remove the skin and all the bones.

Bring the milk and water to the boil, add the cleaned cod to the liquid, lower the heat and leave to simmer for 25 minutes.

Leave to cool and then remove the fish. Set aside 200 g of the fish broth.

Put the K-Carageenan in a liquidizer and mix, alternately adding portions of the oil and fish broth, season with salt and pepper and put the jelly in the refrigerator to set.

Prepare 15-20 g pieces of the fish of the size and shape of a kumquat and set aside in the refrigerator.

Spread the polenta very thinly (2 mm) between 2 sheets of greaseproof paper and bake for 40 minutes in the oven at 150°C. Leave to cool and then blitz in a food processor to obtain fine-grain polenta.

Bring the Fruit’Purée Kumquat Capfruit and the prepared jelly to the boil. Add the pieces of cod and the polenta grains. Leave to set and then remove the fish from the jelly, maintaining the kumquat shape. Add mustard leaves to resemble the fruit stem.

375 g250 g750 g500 g

300 g5 g

300 g

Dried codfish (unsalted)

Milk

Water

Fruit’Purée Kumquat Capfruit

Cooked polenta

K-Carageenan

Mustard leaves

Extra virgin olive oil

Fruit’Purée Kumquat CapfruitOriginally from Asia, the kumquat was introduced into Europe in the 19th century. A small round or oval fruit, it is the only citrus fruit whose thin, tender peel, yellowy-orange in color is sweet and edible straight from the tree. Our puree is produced without sugar, which like all the other unpasteurized citrus purées is sweetened only by the sugar naturally present in the fruit.

20

scallops in Creamy Kale sauce, Abriconilla and Seasalt Purée

A recipeLuca Sacchi

Mix together the egg yolks, eggs, curly kale purée, milk and salt. Mix with a stick blend until perfectly smooth, then pass through a sieve.

Portion out into your service plates (the cream should be in a layer 1.5 cm in depth) and cook in a steam oven for 8 minutes at 95°C. Leave to cool at room temperature and then refrigerate.

Marinate the scallops in Fruit’Elite ‘Seasonal Flavors’ purée Abriconilla Sea Salt Capfruit (1) and season with freshly ground white pepper. Place in the refrigerator for 6 hours, then season with salt and pan fry on both sides until golden.

Bring the Fruit’Elite ‘Seasonal Flavors’ purée Abriconilla Sea Salt Capfruit (2) and the agar agar to the boil and leave to set in the refrigerator. Cut the jelly into small pieces and smoke them with the apple wood, until smooth and evenly colored.

To form tuiles from some of the curly kale leaves, brush them with olive oil, sprinkle them with salt and leave them to dry out at 80°C until shiny and crunchy. Cut the remaining leaves into thin julienne strips.

Serve the scallops on the kale cream, surrounded by the tuiles, the apriconilla jelly, the curly kale julienne and two crushed almonds. Sprinkle with the citrus powder and serve.

52

300 g200 g

3 g6

16250 g

500 g

5 g205 g

Egg yolks

Whole eggs

Unpasteurized milk

Curly kale purée

Table salt

Kale leaves

Scallops with their coral

Fruit’Elite ‘Seasonal Flavors’ purée Abriconilla Sea Salt Capfruit (1)

Fruit’Elite ‘Seasonal Flavors’ purée Abriconilla Sea Salt Capfruit (2)

Citrus powder

Small sorrel leaves

Agar agar

Apple wood for use in a smoking gun

21

Grilled eel, Blackberry KetchupApricot and Lavender Mayonnaise

A recipeEmanuele Scarello

Blackberry ketchupSimmer all the ingredients for around 90 minutes.

Apricot and lavender mayonnaiseSalt the water and steep the lavender flowers to make an infusion. Filter out the flowers. Add the agar agar and pectin to the water and bring to the boil. Add the Fruit’Purées Apricot & Lemon Capfruit and leave to cool and set. The following day, whisk the mixture vigorously and transfer to a piping bag fitted with a n° 6 nozzle.

Red touchesBring the water, beetroot juice, vinegar, sugar and salt to the boil. Cool to 2°C and drain off the cooking liquid. Cut the beetroot, red onion and seaweed (previously soaked to remove the salt). Blanch and then leave to cool in the syrup.

Preparation Peel and gut the eel. Remove the filets and cut into pieces. Season with salt and extra virgin olive oil and place in vacuum bags. Steam cook at a temperature of 63°C for one hour.

AssemblyGrill the eel and top with the red touches, generous dots of the apricot and lavender mayonnaise and the blackberry ketchup. Finish with a few shiso leaves to add the finishing touch.

500 g125 g

15 g15 g

2,5 g

500 g

75 g 40 g20 g

10 g5 g4 g

A.D.

70 g30 g

100 g100 g

10 gA.D.A.D.A.D.

1 kg100 g100 g

A.D.A.D.

Tomatoes on the vineFruit’Purée Blackberry CapfruitSugarGround mustard seedsSalt

Fruit’Purée Apricot CapfruitWaterExtra virgin olive oilFruit’Purée Lemon CapfruitPectinAgar agarSaltDried lavender flowers

WaterBeetroot juiceRed wine vinegarSugarSaltDulse seaweedRed onionBeetroot

EelBlackberry ketchupApricot and lavender mayonnaiseLavenderSalt

Fruit’Purée Blackberry Capfruit Capfruit offers a purée that is a blend of wild and cultivated blackberries. Inclusion of the wild blackberry requires the purée to be pasteurized at low temperature to preserve all the organoleptic and nutritional qualities of the fruit. The purée is sweetened with 10% by weight of granulated sugar.

22

Christmas in summertimeso automatic

Christmas in summertime Prepare a panettone syrup. Soak a piece of panettone in a solution of water, sugar and orange peel, pressing the panettone to extract all the flavour. Place a piece of pine in the gin and leave to infuse for 48 hours. Place all the ingredients in a cocktail shaker. Filter and serve.

So automatic Prepare the lemon verbena pesto as you would a classic pesto sauce, but using lemon verbena, sugar, macadamia nuts and apple cider vinegar instead of basil, salt and pine kernels. Place the fruit purées, pesto, agave syrup and mescal in a cocktail shaker, shake vigorously and then top up your cocktail with cherry krieg beer.

Two recipesFilippo Sisti

30 ml

20 ml50 ml

15 ml

30 ml

2

20 ml45 ml

A.D.15 ml

Fruit’Purée Kumquat Capfruit

Panettone syrup

Gin infused with pinewood

Fruit’ Purée Lime Capfruit

Fruit’Purée Pink Grapefruit Capfruit

Lemon verbena pesto

Agave syrup

Mezcal

Cherry krieg beer

Fruit’Purée Lime Capfruit

Fruit’Purée Kumquat CapfruitOriginally from Asia, the kumquat was introduced into Europe in the 19th century. A small round or oval fruit, it is the only citrus fruit whose thin, tender peel, yellowy-orange in color is sweet and edible straight from the tree. Our puree is produced without sugar, which like all the other unpasteurized citrus purées is sweetened only by the sugar naturally present in the fruit.

23

planetarium

A recipeGiancarlo Timballo

Raspberry & rosemary sorbetHeat the water with the sugars, rosemary and gelling agent and leave to infuse overnight. Add the Fruit’Purée Raspberry Capfruit and the Fruit’Purée Lemon Capfruit and mix well.

Blueberry and wild thyme sorbetHeat the water with the sugars, rosemary and gelling agent and leave to infuse overnight. Add the Fruit’Purée Blueberry Capfruit and the Fruit’Purée Lemon Capfruit and mix well.

Sea buckthorn sauceBring the Fruit’Purée Sea Buckthorn Capfruit and sugar (1) to the boil. Add the sugar (2) mixed with the pectin.

AssemblyShape perfect spheres of the sorbets. Place a ball of Guanaja chocolate mousse in the centre of the plate with the three balls of sorbet around it. Add the Sea buckthorn sauce and decorate with pollen granules and spring flowers.

Fruit’Purée Raspberry CapfruitWaterSugarDextroseGlucose syrup 42°CFruit’Purée Lemon CapfruitRosemaryGelling agent (50% carob/50% guar gum)

Fruit’Purée Blueberry CapfruitWaterSugarDextroseGlucose syrup 42°CFruit’Purée Lemon CapfruitWild thymeGelling agent (50% carob/50% guar gum)

Fruit’Purée Sea Buckthorn CapfruitSugar (1)PectinSugar (2)

Fruit’Purée Sea Buckthorn CapfruitThis little orange berry with a sharp, tangy taste very rich in vitamin C also contains other antioxidant vitamins such as vitamin E and provitamin A. The pure buckthorn juice is extracted by simply pressing the berries to collect and preserve all the active substances. From organically grown fruits and is offered unsweetened with no sugar other than that naturally present in the fruit.

500 g

260 g70 g25 g

110 g300 g

2 g3 g

500 g

260 g70 g25 g

110 g300 g

2 g3 g

1000 g

350 g15 g50 g

24

Raspberry wafer, plated dessert, Almond streusel, pear ice cream

A recipeStefano Venier

Pear ice creamMix together all the ingredients.

Bergamot jellyBring the water (1), sugar and agar agar to the boil and then add the gelatin left to soak in the water (2). Add the Fruit’Purée Bergamot Capfruit. Transfer to molds and leave to set in the refrigerator.

Crunchy raspberry waferWork all the ingredients together by hand. Pipe small balls of the mixture onto a Silpat baking sheet. Put in an oven at 200°C. When bubbles start to form on the surface of the wafers, lower the heat to 145°C and continue baking until done.

Almond streusel Work all the ingredients together then leave to rest for several hours in the refrigerator. Pass the mixture through a large mesh sieve to obtain relatively large pieces of the streusel mixture. Bake at 150°C.

Raspberry marbleMix all the ingredients together. Place in a vacuum bag and cook at 75°C for 4 hours.

Fruit’Purée Pear Williams CapfruitNeutral glazeSugarDextroseAtomized glucoseGlucose

Water (1)Fruit’ Purée Bergamot CapfruitAgar agarSugarGelatin 200 bloomWater (2)

Fruit’Purée Raspberry CapfruitIcing sugarSyrup 30° BrixFreeze-dried raspberriesMelted butterFlour

SugarWeak flourAlmond flourButter

Fruit’Purée Raspberry CapfruitWhole raspberriesSugarDextroseAtomized glucoseXanthan gum

750 g

3 g75 g30 g99 g40 g

100 g100 g

1 g

120 g2 g

10 g

80 g

200 g20 g30 g75 g50 g

100 g100 g100 g100 g

100 g

100 g50 g 50 g20 g

3,2 g

Fruit’Purée Bergamot CapfruitThe bergamot or bergamot orange is a citrus fruit with pale green flesh covered with yellow peel that, when the fruit is ripe is thick and perfectly smooth. Mainly grown in Calabria in southern Italy, the fruit’s peel and oil is highly prized by the perfume and agro food industries. The juice has a strong, fruity aroma full of character, and the purée we offer captures all this fruity flavor with, like all the other unpasteurized citrus fruit purées in our range, all the sweetness coming only from the sugars naturally present in the fruit.

25

Le 4 avril 2016

portfolio

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Cap’Recette is edited by the company Capfruit S.A.S. - Printed in 200 copies.Realisation: Sébastien Pierrefeux - Creation: Insign - Crédits photos: Marco Covi.CAPFRUIT SAS RCS ROMANS B 423 282 482

The partners

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edward cristaudo, chef, W restaurant (ardeche, france)

PARTNER COMMITTED TO EXCELLENCE

FROM THE LAND TO THE PLATE

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