#Coffeebreak - Pastry Chef Michele Cannavacciuolo

Chef Michele Cannavacciuolo

Over the past few weeks, I've noticed that my coffee breaks have become a special part of my day.  Sitting on my balcony in the sun after a full day tied to my computer teaching elementary and middle school math lessons, I look forward to that  tazza of espresso.   That little cup, paired with a  sweet treat is my way of relaxing.   My latest coffee break was this week with Chef Michele Cannavacciuolo. I've been a following Cannavacciuolo's work for quite some time.  The chef, known and respected Campania-wide from his work at Hotel Capo la Gala, La Torre del Saracino, numerous pastry consultant jobs, and pastry courses which focus on viennoiseries is extremely busy this time of year preparing for the Easter season.  He's busy preparing, alongside other precious baked goods, the Colomba - an Italian Easter cake.  This past week the chef sent me his chocolate version which gave us a chance to have a virtual coffee break while I enjoyed every last bite of his airy, light, soft and chocolatey cake.  

Michele, have you always produced Colomba cakes, or is this something that you have taken up recently due to the increase demand?

I've always made Colomba  cakes, but obviously in this period I studied a lot more I had more time to perfect many little things.Leavened products have always been my passion, working and making mistakes, above all, fascinates me even more.   It is not a product to be taken for granted, it changes constantly and the most fascinating thing is that yeast, with the right attention and treated with love always gives you something wonderful. 

What is your favorite Colomba?

The classic with lemon and orange candied fruit is the top for me.  Timeless classic aromaas cannot be replaced with anything -citrus fruits totally make a difference. 

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Un post condiviso da Michele Cannavacciuolo (@michele.cannavacciuolo.7)

How much time do you spend a day preparing Colomba cakes?

It is difficult to say because you have to give time to obtain a quality leavened product.  You are working with sourdough, lievito madre - so sometimes the dough rises in 3 hours, sometimes 4, other times, 4 1/2.  You have to stay on top of it practically, and before you know it the day flies by.

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Un post condiviso da Michele Cannavacciuolo (@michele.cannavacciuolo.7)

It sounds challenging, challenging but at the same time, satisfying. Giusto?

 The most beautiful challenge is to see people happy and to be able to convey the message that a great leavened product takes time, patience.  It is extremely satisfying.  like watching a child.  You see him/her when they are small, and you take them in your hands..care for them.  That is what also fascinates me about croissants, pain au raisins and brioche. Like  during the courses I teach.  They have a different charm....The other day, a man for northern Italy, Piedmont, had a chance to try my classic Colomba cake.  He said 'Oh, so it is not true that in Naples there is only Gomorra (mafia).  You have a product that the north may not have tasted yet.'  This gives me so much  joy and  it also gives me more stimulus to do even better when said by someone who really understands what is behind my work.

Like all coffee breaks, they eventually must come to an end.  I had a few errands to run, the chef had to get back to his  cakes, like this mini -panettone.  

Hopefully our next coffee break can be da vicino.  Like the quote by Neapolitan writer, film actor, and director Luciano De Crescenzo states - Have you ever wondered what coffee is? Coffee is an excuse. An excuse to tell a friend you care.

#coffeebreak