05-01-2015
Chestnut, pear and chocolate tart, a gluten-free cake, perfect for the Epiphany. It is signed by Loretta Fanella, who recently started to work also at restaurant Borgo San Jacopo inside the Lungarno hotel, owned by Ferragamo in Florence
A few days ago we published a long interview with Loretta Fanella. It was focused on the horizons and the difficulties in a gluten-free life, a topic which the pastry chef from Fiuggi knows very well since her son suffers from celiac disease. "Pastry making, making no use of durum wheat ", she explained towards the end of the article "is already very rich in products and possibilities ". It was therefore logic, for us, to ask her for a gluten-free recipe for the Epiphany.
Chestnut, pears and chocolate tart for the chestnut pastry 200 g soft butter 200 g brown sugar 1 egg 1 pinch of salt 400 g organic flour
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Seven virtues... in just one dish