The translation of this biscotti from the Italian Brutti ma Buoni, intrigued me. Ugly but Good. And did someone also say umptidity scrumptious?
If I was really forced to pick I’d say that Ugly but Good were my top pick from all the four biscotti favourites demonstrated at Pino’s Dolce Vita cookery school, by friend and Pastry Chef, Shady Wasef.
He’s shared a recipe of one of the others: Biscotti di frutta secca
I first got to know Wasef in the early days of visiting – my good friend, Chef, and Wasef’s mentor – Stefano Mafredi at Bells at Killcare. I hadn’t realised that Wasef had started as an apprentice in Manfredi’s earlier Bel Mondo, I did know of his move (with my frequent visits) to Manfredi’s Osteria Balla, The Star. Somewhere in between, Wasef cooked Sous-chef in Melbourne’s Yarra Valley at De Bortoli Wine Restaurant.
His specialty wasn’t always pastry. Though recently working in the north of Italy, Brescia, with Mauro Scalia has consolidated his specialisation in traditional Italian desserts. Apart from cookery demonstrations (in what little spare time he has) Wasef is currently the Pastry Chef, at Kitchen by Mike.
Shady Wasef’s next class at Pino’s Dolce Vita will be 24th June: The Butcher, Baker and Butter Maker
Join Pino Tomini Foresti, Shady Wasef and Pepe Saya creating works of art with their amazing products. A day not to be missed.
Pino’s Dolce Vita Fine Foods
Shop 10, 45 President Avenue, Kogarah, NSW, Australia
+61 2 9587 4818