And the pastry chef of the moment, one of the most popular names in the world of haute cuisine: who, if not Isabella Potì? 26 years old, Roman by birth and raised in Salento, experiences in some of the most popular restaurants in the world (an example above all the Mirazur by Mauro Colagreco in Menton, first in the list of the 50 best restaurants) in addition to his – Bros in Lecce, with his partner Floriano Pellegrino – awarded shortly after the opening of the (first) Michelin star, Isabella Potì was already included in the list at the age of 22 30 Under 30 of Forbes and now, while he is a regular presence also on TV, he brings forward several social projects.
Eclectic, brilliant: that’s why Jaguar Land Rover he chose her as brand ambassor for Italy, protagonist of the launch of the new one New Defender 90. “I feel a strong affinity with Land Rover and with this decidedly smart car,” says Isabella Potì. “It is compact, easy to drive, versatile and has great performance. I see myself a lot: small but strong. Previously, Land Rovers were thought of as cars for enthusiasts only, the New Defender 90 proves that the opposite is true: a car that is beautiful to look at and always perfect, both in the great outdoors such as those I drive in the Salento countryside to get to Scorrano ( where there is Roots, the contemporary restaurant of Pellegrino Brothers, ed), both in the streets of the center of Lecce ».
Isabella Potì is working in Lecce to his new project: is an extension of Last, (very sweet) spin off of Bros. So far, in a dark pastry, Sista has prepared exclusively mini-tarts for delivery or take-away in the city: six different flavors per month of gourmet single portions. Now the choice has – literally – expanded: the tarts can also be ordered in extra-large format and Sista becomes “XL”. «While we are slowly starting to talk about lunches with friends outdoors, we have thought of a format easier to share with friends, with tastes born to please everyone: pop and always stylish », says Isabella. In the gallery above you will find a recipe to try
What flavors will you offer?
“Tastes will change monthly: among the extra-large one with chocolate and caramel (you can find the recipe in the gallery above, ed), another decidedly greedy with hazelnut and chocolate gianduia, and then a super sour tart – which I love! – with lemon which instead of meringue in the French way has pomelo on top (fruit, ed) grained. Among the monthly novelties of the minis, one with mango, another with rhubarb, a pistachio and basil, and a special for Mother’s Day ».
Where does your passion for tart come from?
«From my hatred for tart: as a child I hated homemade tarts because the pastry was always too thick and the jam too sweet. This is exactly what prompted me to try: I wanted to do it again my way ».
How is the perfect tart for you?
«First of all not too sweet, then with fillings different from the usual and fresher than the traditional jam, finally with a thin pastry. So the tart is no longer a snack or breakfast dessert, it becomes a dessert, and in fact customers ask for it to finish lunches and dinners, especially on holidays ».
How is such a classic dessert innovated?
«With a lot of respect for tradition, but without even setting too many limits: the basics remain, the rest is up to creativity. Honestly, it is an exercise that I often do: I do it at Bros with our millefeuille with fermented pumpkin or with the soufflé always present on the menus. I made them with beetroot, burnt peach, celery, the novelty – when we reopen – will be with limoncello ».
What tricks do you recommend to those who prepare the tart at home?
«The first is that the pastry must be well frozen before being cooked, so that it does not lose its shape when cooked. Just do this: make the pastry, roll it out, and then freeze it. Once frozen, it must be put directly in the oven. As for the fillings you can indulge yourself, paying attention to two things: the amount of sugar because a tart that is too sweet is not always liked, and then the consistencies because if a cream remains too liquid, it risks dripping when you cut the cake ” .
The other great passion besides tarts?
«Our Rugby team, the Bros Rugby Club which I founded together with my partner Floriano and of which I am president. We would like it, as it was for him, to be an opportunity for many other guys to start on a good path. We will leave in autumn, in the meantime we are rebuilding a stadium a stone’s throw from Lecce where we can’t wait to welcome guys from all over Salento ».
To see the recipe for the caramel tart, browse the gallery above
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
