Milano – As a judge of bake off Italy, The sweetest talent show on TV, a Judge and special guest of the Merlata Food Parade. Damiano Carrara pastry shops and television presenter arrives in Milan for the first edition of the Festival which debuted on Saturday 17 May and will end on Sunday 25 May.
Four days of entertainment For fans of the kitchen between challenges in the stove and talks with internationally renowned guests. Participants will be able to put their hands in the dough to prepare dishes from all over the world, they will have the opportunity to deepen and dialogue the eggity tendencies of the world of kitchen together with authoritative characters. After the prime food Battle last weekend during which 16 competitors selected via social contest challenged each other by creating some dishes proposed and judged by the tenant partners of the initiative, on Sunday 25 May there will be the final, during which i 4 remaining competitors, Asplants to the title of Amateur Chef by Merlala Bloom Milan, they will be testing in the preparation of a surprise recipe, proposed and judged by Damiano Carrara.
We met him while he is engaged in the filming of the Thirteenth season of Bake Off Italia The talent show that houses aspiring pastry chefs from all over Italy.
Do you think these formats are really a way to find new talents in the kitchen and pastry?
“Sure yes, I believe that through these programs you can find new talents both in the kitchen and in pastry, people often participate because they really want to do and get to a result in life. Many programs also take these programs as an ‘excuse’ to change their lives, it happened in the past in several people who participated in Bake Off”.
Speaking of young people, you in 2008 at only 23 years old you moved to California and together with your brother Massimiliano you opened the Carrara Pastries pastry shop in Moorpark, you were enterprising, courageous Or unconscious?
“We certainly have not been unconscious, because in the end in life one always feels, if then things go wrong you can always go back and start again. For me it was a challenge but I never felt unconscious, at least at that time I didn’t think so.”
Judge but also a special guest at the talk “old flavors, new forms”. For chefs and Pastry-Chefs believe is a fashion, a necessity or sincere research to give new forms to old flavors?
“The pastry shop constantly changes but it is always held an eye to the past, the flavor is always that of a new but there are also new flavors, the palate has changed in recent years above all the trend is to reduce sugars and work with seasonal products at zero km. The world of pastry, which is what I know, is transforming itself in this way”.
In your Carraca atelier pastry shop this happens?
“Of course, daily we work with a refined, seasonal product, we do a constant research and study, above all because we do everything gluten -free and therefore we already start from a product that is difficult to work”.
Pastry chef, television presenter, have you also published two books, other projects for the future? “The new season of Bake Off Italia has concluded I have many projects, indeed I am already carrying them forward, but I cannot reveal anything at the moment, but they are very interesting, there are many news coming.”
