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Agresti srl / diCristian dessert : Babàrattolo, the Babà as fresh as freshly baked

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My story has been linked to crafts and white arts for 4 generations . An anecdote that we always want to tell is the one that during the film “La Ciociara” by Vittorio De Sica all the production of bread and sweets was made by my grandfather Salvatore . There are some scenes in the film where children eat dark bread . Why dark? Because the grandfather began to produce cocoa-flavored bread for the children to eat voraciously since it was a film set during the war and it was necessary to point out that there was a lot of hunger.

Agresti srl / diCristian dessert - Singapore Newspaper

grew up among the smells and flavors of the past , when simple things were the best and this is what led me to the passion for pastry art . All this baggage of sensations I have brought with me over the years and it is a great satisfaction to find it every day in my confectionery creations. DiCristian is my pastry shop , where tradition meets innovation, creating a perfect combination.

Thanks to the cooking process and the recipe, Babàrattolo maintains all its organoleptic characteristics and its taste, without the use of preservatives, for up to 6 months at room temperature.

Very recently,  Agresti srl / diCristian dessert has joined Singapore Taste Awards and won a Gold Medal.

Babàrattolo al Rum

Awarded Gold by Singapore Newspaper

Babàrattolo al Limoncello

Awarded Gold by Singapore Newspaper

Preparation:

The Babàrattolo preparation process  maintains the same techniques and bases of the  traditional Neapolitan Babà recipe . The characteristic of this product is instead given by the use of  Vasocottura .

How to serve it !

Each dessert  must be good for the palate and good for the eyes . The  Babàrattolo , allows to serve 6/8 people , should preferably be cut into slices on the horizontal side and served without adding Rum or wet.

Vasocooking :

The Vasocooking process   is a technique already widely used and known. The attention and  careful study  of the entire  manufacturing process allows the creation of this product and the result of  shelf life and fragrance for up to 6 months , at room temperature.

Interview of Mr. Cristian Agresti 

1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?

No, I don’t export to Singapore yet. I’m looking for Mass Market Retailers to distribute my products.

2: What is the most unique and qualitative part of your products, different from competitors ?

Well, for sure the cooking method in a sealed jar combined with the traditional recipe make our products unique in the world: even ater ten  months, our producs still preserve their taste as if just baked.

3: When did you start to export your brand worldwide, and what is your development plan for the next years ?

Last year I started exporting in USA, UK and many EU countries through MMR, while I made a partnership with a restaurant supply chain in France. Right now I’m working to find an agreement in order to increase exports in USA, and I plan to reach the asian market very soon, maybe in the next year.

For more information about Agresti srl / diCristian dessert their products please CLICK HERE: 

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