#Coffeebreak - Pastry Chef Tommaso Foglia

Chef Tommaso Foglia

Oh, how I love my coffee breaks!  Like a recent one I shared - virtually - with Pastry Chef Tommaso Foglia.  Foglia, currently the Executive Pastry Chef of San Barbato Resort in the Basilicata region, but his curriculum has taken him in various top restaurants in Italy, London, and Dubai.  Foglia was in the area a couple of weeks ago and amongst his many errands, one stop he made was to deliver personally his Colomba Easter cake to make my coffee break a little sweeter.   

And with every coffee break, there is a little chit chat ... and to keep with the theme, we decided to talk about Colomba cake.  Spoiler alert - I've tried Foglia's colomba in many ways;  warmed next to the fireplace, toasted and topped powdered sugar, and al naturale.  With each slice, I hear Tommy's (Foglia) laugh, see his smile, and feel the warmth of a friendship that goes back nearly 7 years.

Ciao, Tommy! Have you always made Colomba cakes  for the Easter season, or is it something you have been doing more and more in the last couple of years?

Hi Karen, I've been producing this great leavened product for a few years and in all honesty it fascinates me a lot. It is a dessert that requires a lot of attention in all stages of preparation and gives so much satisfaction for the sacrifice it requires.

I know they are available in many varieties.  Which is the most popular?

I think the most popular Colomba is the classic one. The perfect combination of orange, vanilla and almonds.

Ok, so what is your favorite flavor?

I love chocolate but at the same time I also love candied fruit, so I could tell you without a doubt the dark chocolate and apricot Colomba.

Tommy, I'm  curious how many hours you spend per day when you are in the production period?

That's a good question! During full production I can spend 16/18 hours in the laboratory. The production of a large leavened product starts first from the care of the lievito madre/sourdough,  then the selection of the raw materials and then to all the various phases of mixing and kneading the dough.

What are the challenges in making this particular cake?

We are now in the alveoli/air pockets era!

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Un post condiviso da Tommaso Foglia (@tommasofoglia_pastrychef)

Therefore I believe that the most interesting part is to create a product that is balanced in acidity and softness, but at the same time presentable.

What do you find satisfying when you prepare this cake?

First of all I would say the baking process! Seeing one's Colomba literally stand up and take flight in the oven gives me a deep sense of satisfaction. And then observe the expression of the customer who appreciates its characteristics, be told about the taste sensations. On the other hand, those who choose this job do it to satisfy others through their creations.

Like all coffee breaks, they eventually must come to an end. I thanked Tommy for his time, and hoped that soon, when all 'this' is over, we can have a coffe break come si deve...

 Have you ever wondered what coffee is? Coffee is an excuse. An excuse to tell a friend you care.- Lusciano De Crescenzo

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