The 5th of March at Euroquip we hosted a great event: “A Watermelon Affair”, Masterclass of Carving and Pastry.

“Citrullus lanatus”, better known as Watermelon, is absolutely an incredible fruit appreciated all around the world.

Refreshing, sweet, tasty, the Watermelon was the common ground of our Masterclass of pastry and Thai Style Carving.

Master Carver Salvatore Cerreto (silver medal at the last World Cup of Carving – Luxembourg) and Chef Davide Giacchino were showing to the attendees the basics about Thai Carving, using a watermelon of course…

Chef Paolo Gatto (from Sicily – Italy), owner at Pari Pasticceria (83 Majors Bay Rd, Concord – NSW), was able to bring some Sicilian traditional recipes like “Brioche e Granita” and “Gelo di Melone”.

Brioche & Granita

It’s one of the most traditional Sicilian desserts. Generally Sicilian people like to have it for breakfast. Granita is like a sorbet and the most common version is “Pistacchio” or “Mandorla” (almond), normally served with whipped cream on top.

For this event, a Watermelon Granita has been made thanks to the technology of Staff Ice System R51A.

Chef Paolo Gatto has also baked his famous brioches (always available at Pari Pasticceria) using a Moretti Oven SerieP P120E Single Deck. The result? Simply amazing!

In conclusion, the masterclass’ attendees have been delighted eating the “Gelo di Melone” (watermelon gelatine), another Sicilian delicious dessert…