Tuscan Desserts: A Sweet Ending to Riviera Flavors in New York
The Scoop on Ilaria Fusi: Meaghan Kacsmar investigates the passion of pastry. Ilaria Fusi’s story begins with dessert, typically the last course of the meal.
“Pastry is my life. Five years ago I chose this field as my work,” Ilaria states. Being a pastry chef requires unique skills, including passionate creativity and precision. Science is part of the equation. Baking chemistry is tricky, obliging precise measurements of each ingredient. Patience, persistence and precision are integral to perfect pastry according to Ilaria.
A Tuscan native from Empoli, Ilaria Fusi currently runs the baking and pastry department at Apicius International School of Hospitality. She has participated in international competitions and currently collaborates with the 5-star Hotel Savoy and the Four Seasons hotel in Florence.
On October 29th, for the James Beard Foundation Dinner, Ilaria features pinoli, caffè e cioccolato, a Liguria-inspired layered dessert: canestrello crumble with pinenut mousse, topped with a transparent layer of schiacchetrà dessert wine. Dessert will be followed by coffee and four biscuits traditional of the Tuscan and Liguria regions.
“I really like this dessert because it is very simple yet leaves a different sensation in your mouth, Fusi explains.
Fusi has a special bond with TuttoToscana students Lindsay Osborne, Kelsey Richards and Courtney Hamlin, currently professional baking and pastry students that she closely follows in Florence. Together, they presenting a new twist on Tuscan and Ligurian inspired desserts to an American audience: “When it comes to the preparation of the desserts I want to use the traditional ingredients with something new.” Her personal pastry favorite is chocolate. Chocolate is universal but always has strong mystique, and Italian chocolate is internationally renown.
“I’m excited, I’m not in my kitchen, not in my country but I’m with my students,” Ilaria emphasizes when asked about creating sweet works of dessert art in New York City.
About the blogger: Meaghan Kacsmar is in her final year at UNC Wilmington with a major in Communication Studies. Her career goal is the field of Public Relations and Integrated Marketing Communications.
Photo credit: Meaghan Kacsmar