As Anyone Tried An Ionic Bracelet

Confartigianato Enna. The Unification of Italy celebrated with a cake from 220 pounds.

called Italy, and 20 pastries lands have answered "yes" with the creation of a cake in the shape of the Italian boot, 220.64 kg of Italy will be enjoyed, almost 12 square feet of cake shaped and colored nazionali.Questo the contribution that the provincial Confartigianato, chaired by Mario Cascio, wanted to give the program's 150th anniversary celebrations of the unification of Italy developed by the Prefecture. E 'group was the genesis of pastry chefs, 19 of Enna and 1 in Nicosia, which for two months working on the project, coordinated by Filippo Morgano, President provincial category confectioners' section of Confartigianato provincial Enna. The pastry on the evening of Wednesday, March 16, the stand of the trade association set up for the occasion in Piazza Garibaldi, in front of the Palace of Government, recalling the unification of Italy by assembling the cake in the shape of the region. Each pastry, in fact, it will conduct a workshop in their own that, at 22, will be released from the gates of the Prefecture in the hands of its author, strictly sealed for a short parade to the stand-laboratory. That will be there, behind closed doors, in full uniform, will work together for final assembly and decoration. The ribbon cutting is scheduled for 23.30 with free tasting next to the public. Initiative, called "Cake Italy", made by craftsmen for free, with the economic contribution of Confartigianato and collaboration for the preparation of the draft supporting Samuel Campisi, a student of the Regional Institute of Art "Luigi and Marian Cascio and teachers. The pastry shops that have joined the project exhibit featured a tricolor cockade as a trademark.
"We are pleased with this little" unity "between confectionery industry - said the provincial secretary of Confartigianato Rosa Zarba - You are given from the very beginning to realize the project we have suggested, that the cake in the shape of Italy. You are enabled to plan and produce tastes according to the requirements of the law HACCP (Hazard Analysis and Critical Control Points), the system of control that each player in the field of food production must implement in order to evaluate and assess hazards and risks and establish control measures to prevent the emergence of hygiene and health problems. "
"The sense of the Unification of Italy - the Secretary concludes - we have seen reflected in the pastry. It 's the first time, in fact, that 20 companies in this category craft came together for a common objective of overcoming any barrier or contrast. "
"single recipe for one large cake tasted and we work with test trials for weeks. - Philip explains Morgano, provincial president "category confectioners' Confartigianato - thank especially my colleague Liberto Campisi for their cooperation in coordinating what to do. They were, in fact, weekly meetings at the headquarters of the association via Borremans, 53. Who knows, maybe this experience will lay the groundwork for future projects in collaboration with colleagues such that they can earn even primates. "
will be used 1,526 eggs, 55,600 grams of sugar, 6,400 grams of water, 64,000 grams of butter, 18,000 grams of flour, 16,000 grams of walnuts, 6,120 grams of Grand Marnier, 128 vanilla beans. All three layers of sponge cake, filled with two layers of cream and a hazelnut real, the surface of real butter cream-colored green, white and red.
blue cream instead for decoration on the table (2.50 to 5.50 meters) of the marine.
The pastry chefs who will sign the work are: Philip and Joseph Morgano, Angelo Barbarino, Liberto Campisi, Marco Di Maggio, Giuseppe Savoca, Philip Intile, Santo Mirabella, Angelo Merlo, Francis Platt, Nicholas Ultimate Mario Tricarico, Salvatore Madonia, Massimo Ciralli, Salvatore Platania, Roberto Di Franco, Francesco Di Maggio, Angelo Cascio Francesco Cascio, Marko Glazing, Maurizio Fileccia, Filippo Barbagallo, Francesco Bruno, Luigi Ferraro, Salvatore Mangione. Marta
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