Enrico Cerea, executive chef at Da Vittorio (Brusaporto, Italy)
Roberto and Enrico Cerea. Photo: Paolo Chiodini.
Enrico Cerea, the executive chef, is together with his brothers and sisters owner of the three Michelin starred restaurant Da Vittorio and beautiful Relais & Chateaux in Brusaporto (Bergamo). They are one of the most loved Italian families in the hospitality world. Primarily because of their delicious, elegant nicely balanced cuisine, but very much also because of their cordiality, warmth and lovely humanity. We talked with Enrico about chocolate.
What does chocolate mean for you?
For me it’s about the memories from my childhood when I was waiting to break the big chocolate Easter eggs to get the surprise hidden inside. The perfume that filled the air.
It also reminds me of my schooling at the Richemont in Lucerne.
Peaches and After Eight Chocolate. Photo: Fabrizio Donati
Why have you chosen this dessert?
It is one of our latest creations and it connects the fruit of the season – in this case peach – with chocolate.
What is in your opinion so special about it?
Even if it’s a chocolate based dessert it’s refreshing and perfect for summer.
Tell us please about the flavours, temperatures and textures that describe this dessert.
The lovely flavour of a crunchy peach is creating a beautiful contrast with a creaminess of chocolate and freshness of mint.
What has inspired you to create it? How was it born?
It was born with arrival of the first really beautiful peaches. I wanted to match them with a good cacao paste.
Does it require any special technique?
The pastry work requires always a lot of attention – here all attention goes to the preparation of ganache which has to be velvety and pleasant to the palate.
What was the special challenge with it?
It was important to arrange well the combining of textures of the elements to evoke emotions in those who will eat them.
Any final message for our readers?
I will be happy to welcome you at our Relais & Chateaux in Bergamo to pamper you with our flavours and hospitality.