From cube to sphere it’s just a moment, in the growing desire to offer new forms of breakfast. Trend of the moment, in the world, in Italy and also in the Asti area.
Speaking of shapes, let’s start from the beginning, let’s start with that of the croissant, created at the end of the seventeenth century by Austrian master pastry chefs. Born to celebrate the victory against the Ottoman Empire, transforming the crescent of the Turkish flag into a morning delicacy, to taste and disfigure, revived and artfully brought into the following century by the French. An omnipresent must in bakeries and pastry shops across the Alps, so much so that it is an example of a social barrier, even used by a queen, Maria Antonia Giuseppa Giovanna of Habsburg-Lorraine, a few years before losing her head. Do you remember her “If they have no more bread, let them eat croissants” during a revolt of the starving people in the second half of the eighteenth century?
From then on, the world of croissants did not follow the upheavals and changes of society much, except for multiplying the types of creams and jams in the fillings. All was quiet until a few years ago. The strange fame begins in 2018 with “Le Crube”, the cubic croissant created by the Swede Bedros Kabranian, which arrived after a year at the Farmacia del Cambio in Turin and last autumn also in the Asti area, interpreted by Alessandro Del Trotti, master pastry chef of Dolce Life of Costigliole d’Asti.
And now, here comes a new shape, the sphere. A shape that comes from a little further afield, created for the first time in April 2017, by the American chef Francisco Migoya, a great innovator, a reference for modern pastry making and author of several books on the subject. He had called his spherical croissant Croissant in a Ball, which arrived in Italy a couple of months ago, in Turin, again at the Farmacia del Cambio, and a few days ago at Del Trotti in Costigliole. Consoling works of art, the kind that start the day with a smile, similar if it weren’t for the prices: in Costigliole almost half that in Turin. So now all that remains is to taste this crunchy wrapper, with a soft and creamy centre, and let yourself be won over by its shape and substance, proud that the new pleasures of breakfast are also at home in our area.
