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Il Ticino, a volerlo concentrare in un biscotto, che tipo di dolcetto sarebbe? Sarebbe semplicemente un "Rustichino". Un dolcetto dalla forma che ricorda la polenta sul piatto di legno con un cuore a base dei prodotti naturali più apprezzati del territorio cantonale: farina bona, castagne e miele. È il mix di tipicità e dolcezza che ha convinto la giuria che lunedì ha valutato i lavori dagli allievi del terzo anno di pasticceria del Centro professionale di Trevano. Diciotto giovani chiamati ad un compito arduo: scovare "Il gusto del Ticino" e sintetizzarlo in un dolce in grado di imporsi come "emblema della terra ticinese".
Alcuni momenti della serata e le migliori proposte
Ad avanzare la proposta più convincente è stata Siham Lahbachi, apprendista ad Ascona, che ha inventato il "Rustichino". È arrivata dal Marocco sei anni fa e, in breve tempo, ha fatto propri i sapori più tipici della terra ticinese. Secondi i "Ratafini" di Virginia Arcioni. Terzi i "Ti-Nocini" di Emily Scoglio.
Il biscotto che porta il Ticino in bocca, giungerà nelle pasticcerie prossimamente (dopo qualche affinamento) impacchettato in uno degli imballaggi presentati dai quattro finalisti (Sophia Caluori, Clarissa Hirling, Kim Medici e Alessia Toletti) al concorso interno tra le allieve al secondo anno della formazione Decoratori3D alla CSIA.
Diem/Quot
Dal Quotidiano
Il biscotto "ticinese"
Il Quotidiano 23.02.2016, 20:00
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