There is a dessert that all Italians, not just Sicilians, love madly and that now becomes a gelato. Imagine being able to taste the typical flavor of ricotta cannoli but in an ice cream version? And what an ice cream: the croissant. We are used to eating it with a vanilla flavor with its unmistakable, inimitable flavor. Now for this summer that we are approaching to live comes a so-called "Limited edition" that is a limited edition of the cannolo-flavored croissant. The credit goes to a Sicilian. One of the youngest female chefs to be awarded the Michelin star in Italy.
Cornetto for Algida, the project by Martina Caruso
This intuition came to a young chef from Salina Martina Caruso. And it was soon chosen by the manufacturer of the classic cornetto, Algida, to create this 2021 edition of the new ice cream. And so Martina Caruso signs the ice cream inspired by the Sicilian cannoli. He really signs because not only is the recipe his, the young chef's signature is shown on the ice cream packs. The characteristics of this new croissant, which will surely be snapped up, are those typical of the cannoli that everyone loves to taste. The cone will have a cinnamon wafer filled with ricotta cream ice cream. And there will be a heart of orange sauce and chopped pistachios.
Who is Martina Caruso, creator of the new croissant
The Aeolian star chef Martina Caruso is 30 years old. He is the "patron" of the "Signum" restaurant in Salina. The facility belongs to her family and she leads a brigade of ten. His brother Luca takes care of the Signum cellar with over a thousand labels. "At 14 years old - had told when she received the 2019 Woman Chef Award - I understood that cooking would be my profession. I was very determined, Dad advised me not. Experiences outside, alongside established professionals, help, but then you have to go back to your own land, resist and move on. From capers to Malvasia, my cuisine is closely linked to Salina, which is an island within an island. In Sicily I already feel on the mainland. You have to organize yourself, know how to change the situation when the ferry does not arrive. But I also have at my side the fishermen, who have seen me grow up and the boys of the kitchen brigade".
Work experiences and awards
Martina Caruso has had many work experiences. In Rome a “Gambero Rosso” course and an internship. Then Antonello Colonna with “Open Colonna”, “Pipero” at the “Rex”. In Campania with Gennaro Esposito. And abroad he had experiences with Jamie Oliver in London, Pedro Miguel Schiaffino in Lima. Then the return to his land. In the family restaurant. Who decides to lead and reorganize together with his brother. And success comes. In 2016 entry into the Red Guide, which rewards it with the star Michelin . Then the "Emerging Chef of Italy Award" from the "Gambero Rosso" and the "Cook of the Year Award" from "Identità golose". Finally, in 2019 the “Michelin 2019 Best Female Chef Award”, supported by Veuve Clicquot, which supports Italian cooks with its “Atelier Des Grandes Dames Project”.
