article by Michele Sergio<\/p>\n
Every pastry chef knows that it is fatal, for a commercial activity, to make new and original desserts and often makes new and delicious ones.<\/p>\n
Even me, in my small way, I try to propose new sweets. Not always, however, the ideation of a new recipe comes from a pastry shop. In most cases, in fact, the ideas of new sweets are born between the streets and alleys of Naples, inexhaustible source of inspiration: the colors, the smells, the energy that emanate, make it a forge always active of innovative ideas .<\/p>\n
A few months ago I was in Piazza del Plebiscito and I happened to see a group of children making fun of their friend of games of clear Asian origin (probably Sinhalese). Suddenly I remembered the memories of childhood, when it happened to me to be laughed at by my friends for the rather dark color of mine, even Neapolitan, skin.<\/p>\n
And here’s the idea! Of yarn at the Laboratory, I told the pastry chefs that considering that every Neapolitan dessert has its history and its meaning, it was necessary to make a cake against racism and what better Neapolitan dessert, the most classic, if not the bab\u00e0\u00a0? Yes, but the black bab\u00e0\u00a0 !!!<\/p>\n
A bab\u00e0\u00a0 completely soaked in chocolate which then gives a little touch of class: whipped cream to the taste of English soup and dark chocolate flakes to make the most recent symbol irresistible, but certainly not the last – unfortunately view the still current need to combat racial prejudice – the fight against racism.<\/p>\n
I hope this small gesture can be an example for all those who want a better world.<\/strong><\/p>\n Black Bab\u00e0\u00a0 Tutorial<\/p>\n <\/p>\n