La Vita è Dolce leaves New York, where Carolina Perego, Montenapo Pastry chef, celebrated her birthday in the same week of Cassata alla Siciliana. The thirteen-ninth step of our worldwide tour is dedicated to Torrone, in its hard and soft version. For centuries, well before Italy became a unified nation, this sweet, today made in dozens of variations, represented a common Italian identity despite being deeply rooted in regional areas. The recipe of authentic Torrone morbido is presented above in a video by Francesco Elmi.
Carolina Perego, executive pastry chef at Montenapo Restaurant in New York Times building, making cassata siciliana during the twelfth step of La Vita è dolce, worldwide tour. She celebrated her birthday during the Cassata week, with a colleague, and Executive Chef German Lucarelli (right in the photo).