Pasquale Marigliano and its philosophy of taste
Just one mignon to feel immediately that something is different.
It is not just a matter of taste. Can you distinguish clearly all the ingredients but you would not know what to say to keep them together.
You watch him work and discover that ingredient which then so much mysterious secret is not because his dedication, that characterizes every creation, It is visible to anyone who is next, even for a short. And if Truffaut was convinced that in six years we already know who we are, phrase was never more apt to Pasquale Marigliano, that since, extra small, He discovered his talent for Pâtisserie no longer has ceased to pursue his dream. In the area of its confectioneries, mature talent, passion and begins the path of knowledge of the area. A path made of sacrifices, brave decisions, determination and conviction. There comes so, almost naturally, The decision to leave the country in his pocket his ambitions and that thirst to learn that you can not drive it to Paris, taste Mecca for anyone who decides to take this art.
At the court of France, Pasquale enters a new dimension, processed according to a way of working seriously and punctilious and built around a new idea of “master confectioner” that is inspired by the figure of Pierre Hermé. From here up to the most famous French pastry is short. From 1992, indeed, mature his education at “Fauchon” e “Ours”, following processing stages on the working of viennoisery, the frosting and the blown sugar, pulled and strained. When he returns to Italy, San Gennarello Ottaviano, is now full of experiences and new techniques that finally puts to good use. And the thing does not go unnoticed.
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1999
AMPI Member / Gold medal in Basel
In 1999 become a member of the Italian Master Confectioners (AMPI) and in the same year he won the gold medal at the Fourth World culinary hall in Basel with a wide selection of mousses.
2000
Opening of Pâtisserie
In 2000, the turning point. He opens his Pâtisserie and focuses on a new philosophy of taste, with the intention to educate its customers on an Italian pastry with a modern touch and quality. All this seems counter. Against those who think that being a chef is work as many, against those who believe that the search for new ideas is useless, he has made his business a true way of thinking, It focused on the quality and originality on the one hand, the talent and tradition on the other.
2003
Italian Champion Pastry
But his consecration came in 2003, Rimini,when he won the title of Italian Champion Pastry. The secret of his success is the result of the perfect blend between the two cultures that give flavor to his experience: the Neapolitan that recalls the colors and shapes of a land of contracts and shades, that same land of Vesuvius that is savored in all its sweet. And the French one that not only shaped the character and the way we do, but still it constitutes its peculiarities. That same year, his creations are chosen to represent the Campania at the Venice Biennale.
2006
3th – best of Italian Panettone / The Gambero Rosso
subsequently, in 2006, The Gambero Rosso lifts him to third place of the podium for the best of Italian Panettone.
2009
1th – Cannoli and Friends
The 2009 it then sees, winner of the international event "Cannoli and Friends", Baba with his cassata, called to represent Italy.
2011
1th – Best Packaging + 1th – Three Cakes / The Gambero Rosso
And the 2011 when the Gambero Rosso gives it two coveted awards: The Award for Best Packaging and the National “Three Torte” Award - an award confirmed every year until today. The search for excellent raw materials, attention to detail, simplicity in the forms as in the tastes are the characteristics of its gourmet bakery and its secret path.
Fine 2011, new twist: inaugurates a new laboratory in Ottaviano, 1000 sm dedicated to his research, a paradise of the most diverse flavors. From here come the many specialties in fact linked to the Neapolitan tradition such as wheat Pastiera, Migliaccio, The Caprese but also the symbols of love for local products and its creativity: Baba at the apple annurca, the Mosses all'italiana, the Vesuvius cake, Ricotta and Walnuts, the Struffoli to Limoncello cream, The Mosaic to the pulp of Vesuvius Apricot, as well as a vast and well-kept Mignon assortment of fresh, modern twist.
With the slogan, "The craft becomes Chocolate", comes to life a fine showcase of naked, Pasquale works in many creative variations. some examples? the Truffles, unusual and delicious delicatesse made with dark chocolate and aged rum and Cabosses which also include the "Vesuvius Good", a chocolate in contact with the palate explodes in the mouth just like the famous Volcano, But bringing destruction, but not so much goodness. I Primitive, eight flavors (almonds, Giffoni hazelnuts, macadamia, Anchardi, Lemon earthquakes, more, coffee beans and orange peel), each with a mass of different cocoa. And then, lo Stress, a biscuit of almond flour and sugar raw cane, covered with milk chocolate 41% combined with the fine Guérande salt. With the breaths, its chocolate you talk about him: bitter and perfectly matched with the most unexpected ingredients. Refined and simple. Unlike in all its forms, but always unique. No wonder nobody when he was appointed Ambassador of chocolate for Italy by the Italian leading producer of cocoa, Barry Callebaut.
February 2016
February 2016: the first edition of the Salon du Chocolat in Milan, he is the protagonist by creating more tailored apparel fashion show. also it will present its new line "The art of natural flavor", by Chocolate Puffs.
December 2016
December 2016: the turning point ... Pasquale Marigliano opens in Nola, a show room of 400 square meters from where free rein to his creativity through a breakfast worked strictly with butter, passing through the savory pastries without forgetting its Italian-French delicacies and chocolate. With the title "Confectioner of the Year 2016/2017" - Lifetime Achievement Award, assigned dall'AMPI, It is consecrated his commitment and constant efforts in the search for a genuine pastry with a modern twist. To act as a side dish, the conviction that the current idea of pastry, especially that Neapolitan can and must change along with it, ideas, tastes and habits. And if that means giving up please everyone, But fully demonstrates the passion that is not willing to compromise, and that for this, He has already won many admirers abroad as Spain and Russia.
