URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX | Page 82

Ricetta Cantuccini
Cantucci biscuits

500g
500g
400g
50g
7
3
1

Executive Chef

Flour
Almonds with skin
Sugar
Butter
Baking Powder
Whole Eggs
Egg Yolk
Egg yolk or milk for brushing the
Surface
Salt

G io vanni L u ca D i P irro
Executive Chef Giovanni Luca Di Pirro was trained at the Institute Hotelier Malatesta of Rimini
“It has three souls: born Romagnolo, original of Abruzzo and Tuscany for adoption.”
Son of a cook, he began his career
as a young man doing a lot of work
experience, both abroad and in
Italy, where it reached many targets
including prestigious chefs and
important restaurants.
He worked with a well-known
restaurant in Alba as sous chef and
achieved the first Michelin star. In
1999 he arrived in Tuscany and
hence in Montalcino,

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he met his wife Paola and together
they decided to start a small
restaurant.
In 2007 he became executive chef
at a beautiful luxury hotel in
Montalcino where he remained
until 2009. In 2010, he ran a
popular restaurant in
Montalcino getting excellent results
over a short period of time.

In March 2012 he became
executive chef at Castello del Nero
Hotel & Spa where he leads the
gourmet restarant La Torre & the
La Taverna. His cooking
philosophy is inspired by the
tradition & the territory, based on
raw seasonal materials of
highestquality and freshness,
giving a touch of modernity to his
creations. November 2014 he
achieved accolade of 1 Michelin
star for La Torre at Castello del
Nero restaurant.

SERVES: 4

Mix all ingredients with a pinch of salt and
knead well. Keep the rest of the flour handy
to adjust the consistency of the dough – it
should not be sticky but consistent. Combine
the other ingredients and add to the dough,
prepare 4/5 long and narrow loaves long
and squash them slightly then place them
on a baking sheet covered with greaseproof
paper. Make sure they are well spaced as
they will double in size during cooking.
Brush with egg yolk and milk and place in
the oven at 180°C for about 15 minutes.
Remove from the oven and cool before
you cut into slices and if you want
them crispier put them back in
the oven to warm for another
5 minutes.

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