As Chef Patron of Sartoria, Fiume, and Radici, Francesco Mazzei has created the recipes to inspire chefs in using Ferrero Rocher, Raffaello and Rondnoir to add the finishing touches to their desserts for special occasions including Christmas, Valentine's Day, Easter and Mother's Day.
Speaking about partnering with Ferrero Foodservice, Francesco Mazzei comments;
"Partnering with Ferrero is a dream of every chef around the world and I feel very privileged for this amazing opportunity. I have been a Ferrero fan since I was a child and it is fantastic to be able to celebrate the pralines range with this series of desserts.
"The recipe collection I’ve created will help to show chefs how they can take simple Italian cooking and make it sophisticated by using the pralines to add a touch of luxury. Keeping the pralines untouched, I’ve worked around them to create dishes that truly reflect their unique flavours."
Launching the first recipe in time for Christmas, the new partnership means chefs can now benefit from the consumer popularity of Ferrero’s pralines to enhance their festive menus.
Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland explains;
"We are delighted to partner with Francesco Mazzei for this collection of recipes that beautifully showcases Ferrero’s pralines and our Italian heritage. Each recipe has been designed to highlight the individual qualities of Ferrero Rocher, Raffaello and Rondnoir with carefully considered flavours that will make celebrating any occasion extra special."
The recipe collection starts off with the festive Tartufo di Pizzo with Ferrero Rocher which resembles a present when served at the table wrapped up in gold foil. Ideal for creating a sense of occasion at Christmas, once opened the dessert reveals a whole Ferrero Rocher hidden inside hazelnut and pistachio ice cream.
"Tartufo di Pizzo goes back to my childhood and is a signature dish of Calabria. Traditionally a classic Italian street food containing hazelnut and pistachio ice cream, finding the Ferrero Rocher in the middle takes this dish to the next level and transforms the dessert into something worthy of a special occasion."