H Y B R I D
H Y B R I D
If I had to choose a word to describe myself that word would probably be “hybrid”. The idea of something emerging from the combination of two or more distinct parts has always fascinated me and having lived my entire life fluctuating between two different cultures has clearly had a profound impact on how I view and relate to the things that surround me. Everything I am passionate about (baking, music, languages) seems to be, in my mind, a fusion of different elements that contaminate each other so beautifully. I decided I would try to translate these thoughts into something edible, hence the “BIGNETTO".
Bignetto: un po’ bignè, un po’ amaretto
Bignè fatto con la pâte à choux di farina di mandorle e farcito con crema pasticcera + amaretto rivisitato allo sciroppo d’acero.