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Grana Padano

An intriguing yet authentic Torta Caprese in Tokyo by Andrea Tranchero (Armani Ristorante)


La Torta Caprese in Tokyo, Japan, is the fifth step of La Vita è Dolce. Andrea Tranchero, Executive Chef of the Armani Ristorante in Ginza, presents it in a very intriguing way with a Gelato al Babà e Limoncello, and decorates it with an Almond Crunch, Limoncello Jelly and Chocolate Sauce con Gelato al Babà e Limoncello.
Andrea Tranchero, represents the new generation of talented Italian chefs who have changed the history of Italian cuisine abroad, particularly in Asia. He is one of the faces of quality Italian cuisine in the Japanese capital city where he has worked in various deservingly well-reputed establishments: from Bice in the Four Seasons Hotel to Piazza Roma in the Hilton Bay Tokyo, from the Sadler to L’Estasi Restaurants in Roppongi. But Andrea has also enjoyed successful experiences in other great gastronomy capitals of the world; he was the executive chef of


Cicada in Los Angeles, California, and chef de cuisine at the Ristorante l’Enoteca in Paris, France. In Italy he has worked in various Michelin starred restaurants such as Al Sorriso of Soriso, Novara, Baia Benjamin in Ventimiglia, Imperia and the Sadler in Milan.

For La Vita è Dolce, Andrea has, in a very intriguing way, interpreted the classic Torta Caprese, which he presents with a Gelato al Babà e Limoncello, and decorates with an Almond Crunch, Limoncello Jelly and Chocolate Sauce. See Recipe below.

La Torta Caprese con Gelato al Babà e Limoncello

Click here for Torta Caprese

Gelatina al limoncello (Limoncello Gelatine)

Water cl.250
Sugar gr.20
on marmalade gr.35
Gelatine n.2
Limoncello gr.20

Croccante alle mandorle (Almond Crunch)

Sugar gr.75
Pectin gr.1
Butter gr.60
Water gr.20
Glucose gr.25
Almonds, sliced gr.65
Cacao bean gr.10

Gelato al babà (Babà Ice-cream)

Vanilla ice-cream gr.350
Babà n. 3
Limoncello gr.50
Syrup gr.115

Salsa (Chocolate Sauce)

Chocolate, 66% gr. 130
Milk gr.150
Glucose gr.35

Preparation of the Crunch:
mix all the ingredients and spread them out on siliconed baking paper and bake for 7 minutes.
Preparation of the ice-cream: marinate the babà in the limoncello and the syrup, squeeze out any excess liquid, whip the ice-cream with a Pacojet and add the perfumed babà.
For the gelatine: bring all ingredients to a boil, add the limoncello and, at the end, the almond gelatine
Prepare the sauce bringing the milk and the glucose to a boil. Then add the chocolate, temper and serve warm.