Ro World and Pastry Chef Antonino Maresca - Are You Saving that Dessert For Me?

Pastry Chef Antonino Maresca

    Ro World - a fantastically ambitious project that opened its doors for the first time back in February.  A hot spot in progress with a cafè, bistrot, restaurant, and...what caught my attention - a pastry department led by one of Italy's top pastry chefs, Antonino Maresca.  Maresca's desserts are known throughout Italy - particularly due to his work in Michelin starred restaurants such as Il Mosaico in Ischia as well as teaching courses throughout the country with a focus on high end deserts.  

   

So when the news came out that Maresca would have his hand in desserts that would be available for everyday dining, breakfast, and takeaway - I had to check it out.  I spent the month of June stopping by Ro World to see what was in the box.  

    When you walk into Ro for the first time, it is hard to miss the piccoli pastry counter on the left.  Small pastries that are made daily and refurnished throughout the day.  If you are lucky, you may even find Maresca himself behind the counter helping you pick out what to take home.  

So what is behind the counter?  Under the glass?  Campania classics such as a babà, a zeppole di San Giuseppe...as well as favorites such as berry tarts and eclairs.

During one visit, I spied a cheesecake or two under the glass.  Definitely a reason to come back a couple of more times.  Visits which I tagged #cheesecakethursday - a cheesecake to take home and enjoy at my leisure. One week I tried one with summer berries.

The next -  apricot and pistachio. 

    Or Ro World's hand made treats such as fitness bars and plum cakes.

    It was just last weekend that I had another chance to sit with Maresca, this time over breakfast.  The pastry which he calls RO, a danese with hazelnuts and filled with hazelnut cream. 

I tried to look somewhat elegant as I devoured another piece of Maresca inspired magic.  I tried to look nonchalant as Maresca spoke to me about pastries and desserts that he is working on, also including granita.  Ce la faremo is his motto, we will do it.

No doubt.  Save a dessert for me...