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 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.

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