15 Feb Cortese Method: the evolution of gourmet raw food pastry

Cortese Method: the evolution of gourmet raw food pastry, a healthy alternative to classic desserts, without ever putting the taste in the background. The founder of this philosophy is chef Vito Cortese, who managed to convince even the most skeptical palates in a short time. Raw food cooking, born as a curative diet, provides for the consumption of raw vegetable foods only, thus avoiding the loss of many nutrients, such as vitamins and minerals, during the cooking process. Over the years, the techniques have been refined, introducing, for example, also drying, which allows you to create contrasts of taste and crispness, obtaining complete and varied menus. However, what remained a little less considered were the desserts.

An example is hazelnut, which is roasted at a lower temperature and for a shorter time than traditional roasting, or coffee, which when raw has a herbaceous flavor and almost no aromas, but which is classically toasted, gives a warm note and enveloping in many preparations. Quite the opposite, however, is made for those raw materials that if left raw, not only bring more nutritious benefits for the body, but are also tastier and more aromatic, such as raw cocoa and almonds, both considered superfoods.