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Tosa: two versions of the salted caramel filled-cake
An enticing cake such as this could only have been inspired by Mirandolina, the pretty coquette of "The Mistress of the Inn" play by Carlo Goldoni.
A classic short-crust pastry cocoa shell is filled with an innovative frangipane salted caramel sauce, paired with either premium PGI hazelnuts from Piedmont or with single-origin chocolate from Venezuela
A CAKE “BLESSED” BY PLAYWRIGHT GOLDONI – INSPIRED BY MIRANDOLINA, THE EXUBERANT VENETIAN MISTRESS OF THE INN
When Dario and Edoardo Loison began conceptualizing the recipe for a salted caramel cake, they had a clear idea in mind: it had to be an enticing cake inspired by an exuberant and alluring female figure who was also clever, modern and a little cunning. A tempting cake like that could only be inspired by the legendary Mirandolina, the main character of "The Mistress of the Inn" play written by Carlo Goldoni in Venice in 1752.
Courted by many wealthy customers of the inn, pretty coquette Mirandolina turns them all down in order to keep her independence. She eventually gives in to her loyal employee Fabricius, whom she doesn't love but won't stand in her way. Mirandolina represents an emancipated and smart figure of her times, who stays true to herself.
THE TWO VERSIONS OF THE SALTED CARAMEL-FILLED CAKE GIVE A CLASSIC RECIPE AN INNOVATIVE TWIST
This is a classic cake with a short-crust pastry cocoa shell, featuring a unique frangipane salted caramel filling. The filling plays with different textures, creating two unique versions of the same basic cake. One alone would not have been enough to express all of Dario Loison’s inexhaustible creativity!
Both cake versions feature the same short-crust pastry shell made from single-origin choice cacao from Venezuela. In one of the cake variants, the crust is filled with a frangipane salted caramel sauce paired with premium PGI hazelnuts from the Langhe region of Piedmont. Dario Loison recommends serving this cake with Madeira or Sherry wine. In the other cake variant, the frangipane salted caramel filling is enriched with dark chocolate morsels made from single-origin cacao beans harvested in Venezuela and with Mananara vanilla from Madagascar (a Slow Food Presidium). In this case, Dario Loison recommends serving the cake with a full-bodied dessert wine.
A happy marriage of classic and modern flavors, united by a traditional preparation for an all-new taste.
THE PACKAGING – A WINDOW INTO LOISON’S TASTE
Revealing great beauty and a passion for detail, Loison’s packaging is perfected year after year with a look that is both highly crafted and efficient.
The heart-shaped cut-out on the box immediately catches the eye and provides a glimpse of what delicious variety of Loison cake lies beneath. This packaging is also functional, as the box easily opens up like a book, whilst keeping the baked product well protected and snug.
The packaging design truly reflects the philosophy and hard work behind every project that the Loison family business undertakes. Through ongoing research, the company delivers efficient results and puts out product information through transparent communication, all the while maintaining its unique and sophisticated style.
Page 105 of the 2021 Winter Catalog.
Press Info:
press@loison.com
Giulia Marruccelli +39 347 0452739
Dario Loison +39 348 4106615
www.loison.com - press.loison.com
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