Veleno isn’t just an elegant and refined restaurant, Veleno is also a pastry shop, an intimate and welcoming space where you can enjoy a delicious breakfast with espresso croissants, cannoncini filled at the moment, mignon, monoportions and cakes. A rich and varied counter display of inviting wonders of the small pastry shop in full view, colorful works of sweet art, in front of which a true connoisseur couldn’t remain indifferent.
The Veleno experience continues with lunch in the pastry shop, an exclusive offer for the refined and curious of palates. The menu is served in crumpled paper, a nice idea leaving the customer happily surprised that immediately snatches a big smile, and even great emotion once the gastronomic proposal is discovered; simple but meticulous. Let’s not forget tea-time, the perfect moment to give dessert the leading role in all its delicate facets.
The pastry shop is also open in the evening for aperitif lovers who appreciate those done well, or for those who want to spoil themselves after dinner with a small tartlet or a good coffee made with grains selected from the Friulian roasters. A new lounge area to hang out in the whole day, a place of yesteryear inspired by French coffee shops and driven by passionate Friulians in the heart of Brescia.
Riccardo Celeghin at the helm of the Veleno Patisserie
Riccardo Celeghin, born in 1995, grew up in Udine, Friuli Venezia Giulia, origins that he always carries in his heart and achievements. Galeotta and Orsone pastry shops, the latter owned by Joe Bastianich's where Riccardo met his colleagues Maurizio Amato and Davide Patruno. Following years experimenting and great experiences in Michelin starred restaurants in March 2019 he began a new sugarcoated challenge leading the Pasticceria di Veleno project, in which he expressed creativity and passion. Alongside chef Maurizio Amato he collaborated in the creation of an evening menu, a two man job that fulfills two distinct but connected identities that give life to creations perfectly in tune with each other. "The dishes speak, the flavors become the hero."
Rosa delle Valli
Rosa delle Valli is a sweet union of two great traditions, the one from Brescia with its enchanting rose cake and the one from Friuli with the unmistakable Gubana. A sublime encounter between Friuli and Brescia, representative of Riccardo's love for his native land and for Brescia that welcomed them.
Ingredients for 10 people
For the dough: 4 cups flour, 5 oz butter, ½ glass of milk, 3 eggs, 3 oz sugar, ½ oz acacia honey, ½ oz yeast, 2 tbsp rum, ½ tsp salt, orange peels, cinnamon
For the filling: 10 oz custard, 7 oz butter, 4 oz hazelnuts, 4 oz almonds 100 g raisins in grappa, 2 oz grappa, 2 oz candied orange
Method
Mix flour, milk, yeast, sugar, invert sugar (or honey) and rum, knead them in the planetary mixer with the hook at low speed. When the dough starts to gets stringy add salt and knead for another 3 - 4 minutes (stringing refers to the formation of the glutamic mesh, which allows the retention of carbon dioxide during the rising phase). Soften the butter (70 °F) by flavoring it with cinnamon and lime and add it a little at a time to the dough. Continue kneading until it is blended well and has reached 80°C, leave to rest in the fridge for at least 3 hours. For the filling toast the dried fruit in the oven at 350°C. Once cooled blend them in a cutter with candied orange, butter and grappa and mix the mixture with the custard. Roll out the dough (about 5 mm thick) and cut out a rectangle 100×20 cm. Cover with the filling and roll the rectangle to form a salami, leave it to rest in the refrigerator for 1 hour. Cut the roll into slices and put them in a buttered and floured baking pan, creating a spiral. Leave to rise for 2 hours at 80 °C, brush with egg and sprinkle with caster sugar. Bake at 350 °C for 30 minutes. Serve it hot so it releases that delicate scent of cinnamon, citrus tones and sweet suggestion, accompany it with ice cream that refreshes the taste and for the friends of the so called scarpetta (Italian saying that refers to the use of a small piece of bread to mop up the last of the sauce), a slice of Rosa delle Valli and ice cream is the ultimate sweet scarpetta, which Veleno combines with a milk ice cream and Grappa Nonino.