When Una Pizza Napoletana made its pretty anticipated go back to New York City a 12 months ago, one of the maximum unexpected elements turned into the dessert. Salty vanilla gelato and an up to date tackle tiramisu without delay became hits on the menu, receiving nearly as a whole lot attention as that venerable pizza.
The desserts are all of the paintings of latest co-proprietor and pastry chef Fabián von Hauske Valtierra, who’s also acknowledged for his sweets at Contra and Wildair. They made the sort of statement that Eater NY named Von Hauske Valtierra and his menu at Una Pizza 2018’s dessert of the yr.
A hallmark of Von Hauske Valtierra’s cakes is they’re not very candy, a end result of him now not being a “dessert person,” he says.
“It’s ironic that my whole profession has been primarily based round making something I absolutely don’t enjoy,” he says. “My whole component is bringing returned things that job my memory of my childhood, but making them a touch brisker.”
Salt is considered one of his favorite secret guns to do this, and it’s an ingredient he thinks now not enough pastry cooks employ. Indeed, the vanilla gelato at Una Pizza is shockingly salty, although in a pleasing way. He additionally likes that increasingly more pastry programs are getting greater seasonally minded, the usage of clean produce from farmers markets instead of ubiquitous frozen purees.
From a seasonally changing cookie to esoterically flavored ice cream, here’s in which Von Hauske Valtierra likes to devour dessert on the uncommon event he needs it.
“I think some of these locations are seeking to do something exceptional. That’s why I like them,” he says.
