A “SWEET DISCOVERY” JUST OUTSIDE MILAN
A few kilometers from Milan, about ten metro stops, just around the corner … you will discover a serene, peaceful town, which reserves surprises of history, art and above all a lot of good humor, to end up in .. a “ dolce “paradiso: the Boutique del Dolce of the “Pastry Chef Maestro” Achille Zoia.
The historical origins of Cologno Monzese date back to the late Roman period, it is no coincidence that the name Cologno seems to come from the Latin “colonia”, it seems that “colonia super Lambrumne” (given its proximity to the Lambro river) was the name attributed to this territory until after the year 1000 when it changed to “colonea”, only to be transformed over time into the dialectal “culogn” from which Cologno. 
The Pieve San Giuliano; the medieval church in Romanesque style, is the emblem of the history of this municipality and testimony of the passage of the Lombards; given the inscription placed on the facade of the Church, in fact, it is believed that the building was built at the behest of the Lombard Queen Teodolinda. The important medieval church, moreover, contains a canvas attributed to Titian, ancient parchments and an organ of great value.
A “green” surprise just outside Milan
Almost hidden, a surprise awaits you: the green and peaceful Park of the Middle Valle del Lambro, ideal for nature lovers, for those who want to enjoy a moment of relaxation or venture into a trekking through paths lined with woods and meadows.
Villa Besozzi Casati
The Villa dates back to the year one thousand and preserves inside a wonderful Putto from the sixteenth century and frescoes from the seventeenth century. illustrious count Gabrio Casati.
Even if not a count, politician or patriot … the city honors another illustrious person, famous for his desserts, is the Master Pastry Chef Achille Zoia, the undisputed master of doughs (shortcrust, leavened, puff pastry), who boasts a thirty year experience, awarded as Pastry Chef of the Year “by the Italian Pastry Masters” and for many years teacher of Cast Alimenti, the School of Taste Crafts, where Zoia holds prestigious courses for those who want to improve or want to approach the art of pastry.
Ingredients
Base
150 gr butter 160 gr brown sugar 500 gr sablee paste
Cream
180 gr sugar 50 gr water – 100 gr yolks 550 gr spreadable cheese. 500 gr whipped cream 300 gr pistachio
Preparation
Boil water and sugar at 120 degrees
Separately, whip half the yolk and then add the cooked sugar
Pour everything into the remaining yolk and mix
Aside, whip the philadelphia with half un-whipped cream, dissolve the isinglass and add to the remaining yolk
Add everything to the philadelphia with the pistachio paste and the remaining whipped cream and mix
Pour into the mold and cool to minus 20 degrees
Decoration
Remove from the mold and glaze with pistachio glaze
