On January 17, 2013 thousands of chefs and lovers of Italian food from all over the world celebrated the International Day of Italian Cuisine (IDIC) for the sixth year in a row. The tradition was launched by itchefs-GVCI (Virtual Group of Italian Chefs), association of professionals working in the Italian cuisine industry outside Italy. The aim of IDIC is a worldwide protecting of authentic and quality Italian cuisine. The IDIC 2013 official dish was tiramisu, very popular Dolce Italiano in the world.
TOHOLOGY visited hospitality business school SWISSAM where chef Maurizio Peccolo, official participant of IDIC 2013, with his students cooked tiramisu, as well as other desserts. In the end of this report you will find the authentic recipe of tiramisu.
Tiramisu cooking:
The authentic recipe of tiramisu:
Ingredients (10 to 12 serves)
- Eggs: 220 g
- Sugar: 100 g
- Mascarpone: 500 g
- Marsala wine: 80 g
- Coffee: 50 g
- Cocoa
- Salt
- Savoiardi* (ladyfingers)
Procedure
- Separate the yolks from the egg whites.
- Beat the yolks and the sugar.
- Whip the whites and the salt.
- Add the mascarpone to the yolks and sugar.
- Lighten the mixture by adding the whipped egg whites.
- Add the marsala to the coffee.
- Soak the savoiardi in the mixture of coffee and marsala and lay them out in the desired mould.
- Alternate layers of mascarpone with layers of savoiardi; top off with the mascarpone cream.
- Refrigerate and sprinkle with cocoa.
- Serve at 6 to 8 °C.
Note: it’s recommended, due to food safety reasons, to use pasteurized eggs or to cook the preparations with the eggs at 71 ºC.
*Savoiardi – ingredients
- Granulated sugar: 500 g
- Egg whites: 400 g
- Egg yolks: 350 g
- Low-gluten wheat W 160-180, P/L 0,45-0,50: 450 g
- Honey: 100 g
- Starch: 200 g
- Vanilla: 0,5 g
- Icing sugar for dusting
Procedure
- Whip the egg whites with the granulated sugar until stiff peaks are formed.
- Trickle the egg yolks beaten with the honey into this, while delicately mixing, then add the wheat and starch, sieved and mixed with the vanilla.
- On baking pans, lightly buttered and dusted with flour, form lines of the resulting mixture approximately 22 cm long with a sac a poche with a large smooth nozzle.
- Dust the surface with the icing sugar, and eliminate the excess sugar by turning the pan upside-down and lightly tapping it.
- Bake at 190 ºC with open draw for approximately 10 minutes.
- Yields 40 savoiardi, 22 cm long.
On March 26, 2019 Hotel Revenue Workshop for hoteliers responsible for operations, sales, marketing, revenue and distribution took place at the SO/ Sofitel Saint Petersburg hotel.
In the summer 2013 there was opened a new hostel in St. Petersburg – Giggly Hostel. We visited Giggly and met with its management.
In the autumn, St. Petersburg was visited by Swiss tennis player Stanislas Wawrinka. Here is an interview that Swiss school students took part in with the tennis celebrity and later illustrated with photographs from Stanislas’ performances at the St. Petersburg Open.
17th ExpoHoReCa was held in Saint Petersburg at the end of February. It was the first time the hospitality event has taken place at a new location – ExpoForum Convention and Exhibition Centre. TOHOLOGY visited the exhibition and prepared a photo coverage of the event.