The artisan Anna Chiavazzo, native of Caserta (but influenced by the ancient Calabrian tradition) is a very thorough researcher of the raw materials and old genuine flavours. She is the Pastry Chef and creator of the “Il Giardino di Ginevra” where she is still getting people’s attention thanks to exclusive recipes and local typical products.
Some of her exclusive recipe are the “Pann di Bufala”, made up of cream made from Buffalo milk, the “candied products” such as onion, tomatoes etc. and other typical recipes based on old tradition as the “Pigna di Tarallo”.
The italian female buffalo has been breeding for centuries in Campania to get one of the most important product in the whole Italian gastronomy: the Buffalo Mozzarella Campana PDO. A large part of the organoleptic features of this cheese come from the special flavourings of the milk and cream.
Thanks to the cooperation with the “Supervisory Syndicate”, the Giardino di Ginevra realised a special recipe for a typical italian Christmas cake : the Panettone, made up of fresh buffalo cream instead of butter. The recipe of “Pan(n)dibufala” is not based on the usual candied fruit in order to enhance the flavour, in fact, the rate of sugar had a huge reduction.
So they got a scented and soft dough, with a totally balanced flavour, perfect to be served both sweet and salty.
Making candied products is an old method of preservation based on dipping products into sugar syrup. During this procedure they have a huge reduction of the water content in the fruit as well as a huge increasing of the sugar up to 70%. The handicrafted procedure, without any additive, produces a product which retains its natural flavour and vitamins.
The choice of making candied product is based on the idea of innovation. The compound of typical ingredients as cheese, codfish and meat with strange ingredients as chocolate let people have an idea of innovation, creativity as well as unique flavour.
Tuesday to Friday: 8:30 – 16:00
Saturday: 8:30 – 14:000
Closing days: sunday and monday.
You can find the desserts of Anna Chiavazzo in: