We are in the heart of the city, literally a stone’s throw from Piazza Maggiore, one of the most beautiful squares in Italy, enriched by important buildings such as the Basilica of San Petronio, the Palazzo dei Notai, the Palazzo d’Accursio, the Palazzo dei Banchi .
Exactly in front of San Petronio, stands the Palazzo del Podestà whose most famous part is the Voltone, with its curious acoustic effect, in fact by positioning itself in the two opposite corners of the vault, it will be possible to talk to each other in complete secrecy. Speaking of privacy….
A ‘too endowed ‘ Neptun ?
In Piazza Maggiore trimphs the imposing statue of Neptune by Giambologna. The God of the Sea is naked, powerful and sports a ‘male attribute’, well, rather generous … But be careful, just take a few steps further to realize that it is simply his finger. It seems that the optical illusion was deliberately a revenge of the Author against a Cardinal who had asked him to reduce the size of the private parts of Neptune as much as possible …
Palazzo Fava, a treasure trove of history, art and beauty.
The splendid rooms on the main floor are adorned with the famous frescoes by the Carraccis and have hosted exhibitions of national and international importance, including the suggestive “Vivaldi. My life, my music ”dedicated to the great author of“ The Four Seasons ”. It is currently closed, hopefully it will reopen to the public soon, because its rooms and magnificent exhibitions make it a truly magical place.
In addition to the Faenza store, Sebastiano has opened this one in Bologna, offering all of his production. In a true riot of colors, shapes and flavors, we find pastry, chocolate but also cooking, bread and leavened products, biscuits.
Speaking of these hard times of pandemic, Sebastiano said “Thanks to family, friends and the responsibility I have towards 35 employees, however, the desire to fight has returned, we have also launched a new cake that we have called ‘La Rinascita’ , with pistachio rumble, bitter orange jam, praline, white chocolate and vanilla chantilly, Romagna peach in syrup “
A cake with a great name … impossible not to ‘steal’ the recipe …
Pistachio crumble (150g)
Butter 30g Cane sugar 55g
Shortbread flour 30g
Pistachio flour 25g
Almond flour 15g Salt 0.5
g Baking 0.3g
Vanilla in pearls 1g
Mix all the ingredients. Leave the mass to rest in the refrigerator overnight. Crumble the dough inside the rings and bake at 160 ° x 17 ‘with the valve closed Peach cake (160g)
Anhydrous butter 20g
Maraschino 1g
15g powdered sugar
Yolk 12g
Vanilla in pearls 1g
Egg white 6g
Sugar 6g
Shortbread flour 12g
Potato starch 10g
Baking 2 9
Peaches in syrup in cubes 75g
Whip the butter, maraschino and icing sugar. Add egg yolk and vanilla pearls. Separately whip egg white and sugar. Sift the powders. Add the meringue and powders to the whipped butter, alternating them twice. Add the peaches in syrup and spread in the rings. Cook at 220 ° x 18 ‘valve closed
Cream 38% 240g
Vanilla in pearls 1g
Belcolade blanc selection white chocolate 75g
Gelatin 2 g
Water 12 g
Bring the cream and vanilla to 70 °. Add the chocolate and emulsify. Add the rehydrated gelatine and place in the fridge for at least 12 hours before dressing. Pistachio praline (50g)
Pistachio 25 g
Sugar 25g
Rice oil 5g
Dry the sugar. Add the toasted pistachios and even out. Pass in a Qino refiner to have a smooth and homogeneous mixture. Mix in a planetary mixer and add the oil.
