SIGNA. A delicacy of notes between peaches in syrup hidden under a layer of 80% apricot jam and softness preserved by a soft shortcrust pastry and tasty frame of the tart: this was the winning card of Pier Luigi Landipastry chef from the Reale di Signa pastry shop who won the approval of the technical jury at the Florence Crafts Exhibition who elected the dessert as the best tart.
«I took a gamble on the tart – says Landi – with apricot jam I made an insert of peaches in syrup». The cake contest confirmed that the tart remains the typical dessert of Tuscan families. Not only that Pellegrino Artusi, but also Landi himself who has been working and creating in the pastry shop for 40 years now, first in Sesto Fiorentino and then in Signa. «Preparing a tart is not easy – explains Landi – you need quality ingredients such as jam, quality eggs and butter and knowing how to make a good pastry, essential for the success of the dessert». The pastry chef, says Landi, “lives on passion and satisfaction”, like those obtained in this competition, which saw around twenty pastry chefs compete with their tarts.
The competition took place as part of Cna Toscana’s “Food Challenge” project, a tribute to the rich culinary history of Florence, and a way to honor and preserve the recipes and cooking methods that have defined the city for centuries. «Coming first in this competition – says Landi – was a very important result, it repaid me for all the sacrifices. This is a job of sacrifice because you work when others are having fun and it must be done out of passion.”
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