{"id":2918,"date":"2019-07-08T10:00:16","date_gmt":"2019-07-08T08:00:16","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=2918"},"modified":"2019-07-18T15:59:45","modified_gmt":"2019-07-18T13:59:45","slug":"hotel-tritones-new-lady-chef-patissier-introduces-herself-heres-her-meringa-italiana-italian-meringue","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/hotel-tritones-new-lady-chef-patissier-introduces-herself-heres-her-meringa-italiana-italian-meringue\/","title":{"rendered":"Hotel Tritone’s new Lady Chef P\u00e2tissier introduces herself: here’s her Meringa Italiana (Italian Meringue)"},"content":{"rendered":"

Since the beginning of the summer, the pastry kitchen at Hotel Tritone has been run by a new Lady Chef<\/strong>: her name is Federica Bozzolan<\/strong>, and we had the pleasure of having a chat with her. She also chose a recipe to introduce herself and to inspire our palates, the famous Italian meringue<\/strong>. This genuinely delicious version will get your mouth watering!<\/p>\n

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For information about our gastronomic offerings and to organise your stay, you can <\/em>write to us here<\/em><\/strong><\/a> or call (+39) 049 8668099<\/strong>.<\/em><\/p>\n

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Inspirations from around the world: federica’s experiences<\/h3>\n

After graduating from hotel school, Federica immediately started to collect wide experience by working in different pastry kitchens, for example with the well-known association of hotels and restaurants, Relais & Ch\u00e2teaux<\/em>.<\/p>\n

Her passion has led her to travel the world<\/strong>, bringing her own culinary culture, and discovering many others that have enriched hers. She spent four years in London working at P\u00e2tisserie Valerie<\/em>, a year in Northumberland at the Slaley Hall<\/em> Hotel, and she later had experiences of a year each in Johannesburg, Manila and Shanghai.<\/p>\n

The most beautiful experience was definitely in China. I found a great multicultural country, with a beautifully open mind, which allowed me to learn a lot.<\/em><\/p><\/blockquote>\n

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In recent years she has returned to Italy, where she has worked extensively in the spa area of Abano. Brilliant and creative<\/strong>, right from the start she amazed us with her regional and international sweets.<\/p>\n

I love working with yeasts, with cream-based sweets, and having fun with decoration. Today I’ll talk about Italian meringue from my point of view, with a simple but absolutely delicious recipe.<\/em><\/p><\/blockquote>\n

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Recipe for italian meringue according to our lady chef p\u00e2tissier<\/h3>\n

Italian meringue is a cooked meringue that normally requires a sugar thermometer, but it can be easily accomplished even with a slightly different and less elaborate process. Our Lady Chef guarantees you a delicious result!<\/p>\n

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INGREDIENTS<\/strong><\/h4>\n