Cardinal Bird House Blueprints

Apple Pie

Competition cakes with apples and pears Tombazosana

Ronco All 'Adige

Friends of Tombazosana invited Professors Technical School Hotels to serve as judges in the competition for apple pie and pears in the lower Veronese.

The jury composed of professionals, professors, Dott.se, Entrepreneurs pastries.

A regulation and an evaluation board to determine the winner.

Over the years have gone by jury as people like George Game 12 Apostles, and other great exponents of cuina traditional Veronese.

The cakes produced by housewives is appassionati di torta di mele e pere

La zona di Ronco all'Adige produce Mele di prima ed eccellente Qualità.

E' qui che si fà la vera torta di Pomi.

Oltre la gara di torte si è svolta nello stesso salone la gara delle mele più belle e saporite .

L'esposizione è molto invitante e ben concepita.

1st:

A real apple pie.

Light soft cream that slowly melts in your mouth and taste buds go crazy and say, Still, Still .......,

I have stayed mangiamlea not all because you had 22 cakes taste .

For these beautiful apples contandini took the 18 cents per Kg

a ridiculous price that is not even enough to pay for the collection.

the supermarket to pay € 1:50 to 2:20.

2nd place.

cake made with pastry, crispy outside with a soft heart of apple.

The classic Apple pie

Other protagonist and pear produced with care and love from our farmers.

Equoslidare We are sensitive to trade with countries of the South, and we are not aware of the problems we have at home.

My proposal is pormuovere trade Equosolidare also to our farmers and our products.

3rd place.

A cake with a crumbly pastry base, with a creamy vanilla, pear and caramel.

pity that the whipped cream was a little removed because the pie was hot.

For obvious reasons of privacy I can not give these recipes because they are also still in the competition.

For those who came to him a desire to be beautiful and good apple pie and pears, here are my recipes.

Card n.9.6
Updated on 21/2/2006


Nome ricetta:
FOTO
Ricetta ideata e provata dallo chef Alessandro Tannoia

Torta di mele con olio di semi

Ingredienti:

1 TORTA


GR. 200 ZUCCHERO
GR. 250 MELE
GR. 250 FARINA
N. 1/5 BICCHIERE DI OLIO DI SEMI (Si può provare anche con olio extra vergine di oliva Dop per i veri Gourment)
N. 1 BUSTINA DI VANILINA
N. 1 BUSTINA DI LIEVITO
N. 1 BUCCIA DI LIMONE GRATTUGGIATO
N. 4 UOVA
N. 1/5 BICCHIERE DI RUM
N. 1 PIZZICO SALE


Preparazione:

RISCALDARE IL FORNO A 180°
PREPARARE UNA TORTIERA IMBURRATA And dusted with bread crumbs
Make a batter with eggs, vanilla
Zuccero YEAST AND AGG. OIL lemon zest and rum
Peel the core from apples and cut into thin slices
AGG. THE BATTER WITH A PINCH OF SALT
put the dough into the pan and COOK


Finish:
Place cake on a round tray and sprinkle with powdered sugar
Characteristics: Soft
, apples inside knowledge that they are custard apples
Real Time:
cooking in a convection oven at 180 degrees for over an hour

Updated on 24/09/2009
Sheet No.6 Name
recipe: Recipe
designed and tested by Chef Alessandro Tannoia

APPLE PIE PEAR AND CHOCOLATE


Ingredients: CAKE 1


100 gr. porzine
to GR.
SUGAR 200 GR. 400 APPLES
GR: 400 PERE
GR. 250 FLOUR
N. 1 / 5 GLASS OF SEED OIL
N. 1 packet of VANILINA
N. 1 tablespoon baking
N. Grate lemon peel 1
N. 4 eggs
N. 1 / 5 glass of rum
N. 1 PINCH SALT
GR. 250 DARK CHOCOLATE
Preparation:
Preheat oven to 180 °
PREPARE a buttered and floured WITH BREAD Grate
Make a batter with eggs, and vanilla Zuccero YEAST, FLOUR
AGG. OIL lemon zest and rum
Peel the core FROM APPLES AND PEARS thinly sliced \u200b\u200b
AGG. The batter with a pinch of salt, and chocolate flakes
put the dough into the pan and COOK

Finish:
Place cake on a round tray and sprinkle with granulated sugar
Characteristics: Soft
, apples inside will know custard apples
Real Time:
cooking in a convection oven at 175 degrees for over an hour



Card n.9.6
Updated on 02/21/2006


Recipe Name:

Apple pie with butter

Photo
designed and tested recipe by chef Alessandro Tannoia



Ingredients: CAKE 1




GR. 300 GR FLOUR
. 300 SUGAR
KG. 1 APPLE
N. 1 tablespoon baking
N. Grate lemon peel 3
N. 3 eggs
GR. 50 BUTTER
N. 1 glass of milk


Preparation:
Preheat oven to 180 °
PREPARE a buttered and dusted with bread crumbs
Peel apples and cut GAVE cores into thin slices
sprayed with JUICE LEMON FOR THEM NOT black.
APART Mix sugar with eggs, then ADD. Melted butter, grated lemon peel with the flour and work to obtain a homogeneous mixture, but to support
NELL'LATTE PAY THE YEAST melt it and add to mixture Mix well
AGG. APPLES mixture and mix
ON THE SURFACE OF THE CAKE DECORATING MAKE A FIRST firing radially with the apple slices Brush with egg and DUST WITH SUGAR CANE
OVEN COOKING IN 1 HOUR AND A HALF 160-180 °


Finish:
Place cake on a platter
Characteristics: Soft
, apples inside of custard apples will
Real Time:
cooking in a convection oven at 180 degrees for over an hour


My considerations:

The product of the territory is important to enhance it, especially when you also take it for granted not at all.

Pay attention when you go shopping at supermercto in bank vegetables, quard the label to find the source.

This summer, 70-80% of the vegetables came from Spain and Holland, our products do not wax almost nothing.

abbituati products that we are eating from an early age that without changing the notice.

Label = Ethics: know what that is, how, and must be the product.

seglie and now allows choosing well.

I am of those who want her grandchildren can eat the cake of POMI Tombazosana ,

I know that this little statement to make people laugh and that many of Verona do not even know the esisteza of this remote village in the lower Verona, but I can assure you that the love they have for the community and the region, ecology and the close contact with nature are only to be taken as an example in our great metroploi often polluted and degraded.