Tuesday, September 25, 2007
Food & Drink / Food Chain Autumn-winter preview at Pasticceria Natalina
Posted by Mike Sula on 09.25.07 at 03:02 PM
Last night Natalie and Nick Zarzour hosted a preview of some fall and winter items they'll be rolling out at Pasticceria Natalina. My eyes glazed over at the sight of the counters laden with old favorites and new cookies, tarts, cakes, and candies, all unprotected by glass and available for the scarfing. I might have indiscriminately plowed through them all had I not been stopped dead by a powerfully dislocating first bite. In my delirium I had reached for something vaguely familiar--a rough, white chunk dipped in dark chocolate that I fully expected to be one of Natalie's sweet, boozy confections, maybe marzipan or coconut. But no, my teeth broke through the robe of dark chocolate into nutty, sharp paramigiano reggiano. Weird, startling, but really good.
Sobered, I was able to slow down and check out the new stuff: chocolate-dipped figs stuffed with walnuts, anise crescent cookies (cornettini al anice), chocolate clove cookes (tetu), the Chrismastime nougat favorite torrone, tiny chocolate cakes soaked in brandy and sour cherry, with a thin layer of buttercream and a candied chestnut on top (palline). Tiramisu is back from a summer hiatus and over the holidays they'll be making hazlenut, cherry, and choclate buche de noel, or tronchetto di Natale en Italiano. They'll start introducing the new stuff this week, and Natalie says more new pastries are coming soon.
Comments (3)
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I'm a big fan of Vosges' almond / sea salt candy bar. The salt content of parmigian reggiano paired with chocolate seems like it would work. Those look like big chunks, though (quarter dollar size?). I'm not sure that big of a chunk would work, but either it does or the picture is misleading. Either way... brilliant!
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Yeah, they were huge, which was part of the surprise. I think this is something that's best nibbled not chomped, like I did.
I was very pleased with the cookies that I bought while visiting in Chicago. I lost your card and would like you phone number. My nephew might be interested in buying bulk for a store he just opened up. Please send your phone number and I will pass it on. Thanks, Christine
Related Locations
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Pasticceria Natalina
- 5406 N. Clark St., Chicago Andersonville IL 60640
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773-989-0662
- p-natalina.com
- (based on 1 user review)
