CULINARY HISTORIANS OF NEW YORK PRESENTS |
Sicily and Its Sweets with Nick Malgieri
Monday, March 10, 2014
Sicily was one of the first places in Europe to develop the art of confectionery, a result of the Saracens' domination, beginning in the 9th century, and their introduction of refined sugar. Many of these early sweets still survive, including cannoli; candied fruits and even vegetables; and sweets based on almonds and pistachios, another Arab introduction.
Where Saracen pastry cooks left off, monastic bakeries quickly followed. Today a handful survive of over a hundred monasteries and convents that once each had a sweet specialty. During the 19th century, Swiss confectioners arrived in Sicily, bringing with them up-to-date techniques of preparation and the important addition of chocolate to the list of sweet ingredients.
The pastry shops of contemporary Sicily embrace remnants of all these traditions and still produce an astounding array of sweets. The reception will include such typical sweets as buccellato, fig-filled pastry; infasciadedde, Sicilian twisted cookies; and pasticiotti di crema, custard-filled tartlets.
Nick Malgieri, former executive pastry chef at Windows on the World, currently directs the baking program at the Institute of Culinary Education. He serves as guest teacher at many cooking schools and makes appearances at culinary events throughout North America. He is the author of numerous award-winning books, the most recent of which is Bread (Kyle Books, 2012).
Institute of Culinary Education (ICE)
50 West 23rd St. (b/w 5th & 6th Aves), 6th floor
Time: 6:30 pm Check-in and Reception 7:00 pm Lecture
$25 CHNY and "Bakers Dozen" Members | $22 CHNY Senior Members | $10 Students* | $40 Non-Members and Guests
*Please note new student rate for full-time students WITH ID
Ticket price includes tasting and tastings of topic-related recipes.
Please buy your tickets here, by March 8 - click Begin Order button at top right of page. Note: Check your CHNY membership status - or join now before you select the discounted CHNY Member Price
Save the dates:
April 3: Ivan Day, "Pastry as a Sculptural Medium in Late Medieval and Early Modern Europe"
April 23: Robin Weir, "The New York Ice Trade"
For further information about CHNY, see http://culinaryhistoriansny.org/events.html
Institute of Culinary Education (ICE) (View)
50 West 23rd Street (btn. 5th & 6th Ave)
New York, NY 10010
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|