LE FRESCATI - PATISSERIE APRILE

This dessert, from the great French pastry tradition, was introduced in Sète around 1890. This ceremonial cake consists of a disc of shortbread-sweet dough, supporting a blond raisin biscuit, gorged with rum, itself topped with a thick and soft layer of Italian meringue. A coffee fondant icing gives it its shiny and rounded appearance, with a beautiful golden brown colour and a shiny, sweet crust. In Sète, it has found its preferred land and is immediately tasted in the well-to-do circles of merchants and traders. It also honored all the family tables in celebration, especially those organized to celebrate the 25th of August the feast of the city: Saint Louis. The Sète palaces remained faithful to him. Frescati® is also available in Neapolitan slices, for solo tasting. Serge Aprile embodies the 4th generation of confectioners-bakers, he maintains this recipe more than a hundred years of Frescati.