The Ricotta of Bufala Campana DOP Consortium at the “Gustus 2022”
Naples 20-22 November 2022

The Consorzio Ricotta of Bufala Campana DOP will be present in Naples at the Mostra d’Oltremare, from Sunday 20 to Tuesday 22 November, guest of the “sister of milk” Mozzarella of Bufala Campana DOP at the eighth edition of Gustus, Salone Professionale dell’agroalimentare, Food and wine and technology, to officially present “Miscake… a daisy for Ciccio”.

A dessert that combines in perfect harmony of flavor, the tradition of the ingredients of the pizza margherita and the innovation and versatility of Ricotta di Bufala Campana DOP in pastry. The creation of Pastry Chef Marco Merola in collaboration with pizzaiolo Ciccio Vitiello is a wonderful multisensory tasting experience. With its crunchy base of lemon madeleine and the Ricotta of Bufala Campana DOP crème brulée, Miscake is the perfect dessert to close an after-meal in a pizzeria leaving everyone surprised until the last bite.

Once again Marco Merola brings all his creativity and passion to experiment and overturn the classic idea of the use in the kitchen of Ricotta di Bufala Campana DOP creating an innovative dessert that combines the excellence of Campania and made in Italy in a dessert that It turns all the senses.

We are waiting for you at Gustus 2022 at the Stand of Mozzarella of Bufala Campana DOP:

Hall 3 – Stand 10-15

Monday 21th november Show cooking

Central stage – Hall 4 at 12:00 

Preparation of “Miscake”, an innovative dessert based on Ricotta of Bufala Campana DOP signed by pastry chef Marco Merola Pasticceria Contemporanea Caserta.

Watch the preparation and discover the ingredients:


For the lemon Streusel:
– 90 grams of cane sugar,
– 90 g butter,
– 90 grams of almond flour,
– 90 g rice flour,
– 5 g lemon peel.

Madeleine with lemon juice:
– 176 grams of eggs,
– 164 grams of sugar,
– 4 g of salt,
– 23 grams of honey,
– 6 lemon zests,
– 12 g of grape seed oil or rice;
– 170 g flour 180 w;
– 7 g of baking;
– 176 g butter at 50 ºC;
– 2 grams of vanilla,
– 59 g of milk.

For the crème brulée with ricotta:
– 35 g buffalo cream,
– 35 g Ricotta of Bufala Campana DOP;
– 0,3 g bourbon vanilla,
– 10 g egg yolk,
– 0,8 g gelatine,
– 4,8 g of water,
– 39 g white cover.

For the confit of tomatoes:
– 380 g of tomatoes,
– 85 grams of sugar,
– 8 g pectin,
– 40 grams of strawberries,
– 40 g yuzu.

For the cornice:
– 100 grams of egg white,
– 200 grams of granulated sugar,
– 50 grams of water,
– 80 g glucose syrup 42-44 DE,
– 70 g invert sugar,
– 25 g gelatine,
– 1 vanilla bean.

For the fake mozzarella:
– 202 g 35% cream;
– 100 g Mozzarella of Bufala Campana DOP buttermilk;
– 2 vanilla beans,
– 6,5 g of gelatine,
– 39 g water,
– 302 g white cover,
– 650 g 35% cream.

For the lemon oil:
– 100 g olive oil,
– 2 lemon peel.