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When Cannavacciuolo deconstructed the Neapolitan pastiera

The rielaboration of an historical dish

If you know intimately the flavors of your home, you can afford to play skillfully to give them a new and iconic twist; we present Chef Cannavacciuolo and his Pastry Chef PierFederico Pascale’s deconstructed pastiera.

Cannavacciuolo’s pastiera: an artistic composition

Photo credits: Francesca Pagliai

Villa Crespi‘s Michelin 3-Star Restaurant has welcomed thousands of guests to its halls since 1999. Those same guests have experienced new dishes, revamped menus, and classic dishes given a makeover in constantly changing forms. Such is the case with Antonino Cannavacciuolo’s pastiera, a traditional Neapolitan dessert echoing the Chef’s beloved roots.

Pastry Chef PierFederico Pascale wanted to celebrate these by working with the Patron Chef at Villa Crespi to transform the classic composition of the pastiera. The result is a dish that visually unties the key elements of the recipe; a swivel of pastiera cream cheese serves as the base for the perfect scoop of ice cream, alongside a pearly blanket of rice milk cooked in wheat.

On the left, the plate is tinged orange with a faux vanilla and citrus yolk, accompanied by an almond sponge and ricotta mousse.

The concept of the deconstructed pastiera

Behind a dish, where each element seems to have a life of its own, hides a backward process. No longer is there a dessert presented in its entirety, but it comes apart once tasted. Instead, unconnected flavors come together when the dessert spoon hits the palate.

With all the ingredients together, you’ll feel like you’re savoring a classic Neapolitan pastiera. A game, a bet that Cannavacciuolo and Pascale, together with the brigade, chose to play with the guests of Villa Crespi.

And, as always, managing to win.

Is Cannavacciuolo’s pastiera available only deconstructed?

Crediti foto: Stefano Fusaro

Chef Cannavacciuolo and his pastiera are not only available in the deconstructed version that has already charmed all connoisseurs of his Michelin 3-Star cuisine. A more classic mold is surely ever-present among his recipes, which also keeps enthusiasts for tradition happy.

And so, in his Laboratorio Artigianale in Suno, this wonderful treat is made with a soft center and characteristic shortbread strips. A dessert you could serve during the holidays, following step-by-step instructions from the Chef’s official recipe found on the website.

Innovation and tradition are always part of Antonino Cannavacciuolo’s cuisine. It is from their very fusion that the best works of art come to life.