LAWN. The “Pesca di Prato” becomes chocolate. Sacrilege? Not if he puts his face to it Paolo Sacchetti, the pastry chef from Prato who, more than others, has made this dessert a brand. Some products, more than others, identify a professionalism, a brand, the history of a company. And often, through contamination or encounters along the way, they evolve without losing their distinctive character. In this case, we are talking about Pesche di Prato, which over the years has raised the name of Sacchetti, father and son, in the world of Italian pastry making. These same peaches, following a trip to Mexico, to the Yucatan, to discover the origins of cocoa, evolve at the hands of Sacchetti and, mixing their sweet tradition with 76% dark Mexico Criollo, become the new dessert of Pasticceria Nuovo Mondo, on display for the first time during “La Toscana in Bocca”, at the Emperor’s Castle in Prato on 7 and 8 June.
The Peaches of Prato, yesterday and today
Paolo and Andrea Sacchetti, father and son, of Pasticceria Nuovo Mondo di Prato, Tre Torte del Gambero Rosso for over a decade now, have made Pesche di Prato one of their signature desserts, so much so that they make it the protagonist of many events in which they actively take part travels far and wide across the country. These particular “peaches” are originally composed of two hemispheres of brioche dough, filled with custard that binds the two halves: an accentuated flavor of a spicy syrup, alchermes, closes the bite, bringing with it intriguing nuances of vanilla.
Paolo Sacchetti, the trip to Mexico
Their new identity is due to a recent trip to Mexico which involved the “father” pastry chef, Paolo, together with other well-known Italian professionals of the sweet art. The trip to the Yucatan region had the aim of investigating the origins of criollo cocoa, the rarest and most prized variety. In particular, what was tested by the pastry chefs involved in the trip was the great quality of a product resulting from the fusion between the experience of the company’s agronomists and the centuries-old knowledge of Mexican farmers. From Mexico to Prato: Mexico Criollo dark 76%. It is a particular chocolate, with persistent notes of cocoa accompanied by soft fruity hints and floral aromas. Produced with criollo cocoa naturally fermented in acacia wood boxes, sun-dried, toasted at low temperature and, naturally, Cacao Trace certified, Mexico Criollo dark 76% becomes the new main ingredient of Pesche di Prato designed by Paolo and Andrea Sacchetti.
The Chocolate Peach
A reinterpretation by Sacchetti thus transforms the Prato Peach into a Chocolate Peach. The main ingredient beyond tradition? Mexico Criollo dark 76%. The chosen chocolate, the result of long and careful processing, is present both in the brioche dough and in the custard that fills the peaches. At the end of its processing, the peach is also rolled in sugar mixed with cocoa. To close it all, on top of the dessert, a foam of whipped chocolate ganache and a candied black cherry in syrup. The Alchermes liqueur syrup, central to the final taste of the original Pesca di Prato, also remains in this new version, but with a slightly higher alcohol content. And what better opportunity for the vice president of AMPI – Association of Italian Pastry Chefs and his son to present this new Pesca di Prato in a “Mexican” version than during “La Toscana in Bocca – At the court of Emperor II”, scheduled for the 7th and June 8th at the Emperor’s Castle in Prato? A two-day event, in both cases from 7pm to midnight, which will liven up Piazza Santa Maria delle Carceri with taste. A journey to discover Tuscan flavors in the Castle, a symbolic place of the city of Prato. Tastings proposed by local chefs, pastry chefs and bartenders, among which the protagonists will be Prato Peaches with Mexico Criollo dark 76%.
