When Una Pizza Napoletana made its pretty anticipated go back to New York City 12 months ago, one of the most 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 much attention as that venerable pizza.
The desserts are paintings by the latest co-proprietor and pastry chef, Fabián von Hauske Valtierra, who’s also acknowledged for his sweets at Contra and Wildair. They stated that Eater NY named Von Hauske Valtierra and his menu at Una Pizza 2018’s dessert of the year.
A hallmark of Von Hauske Valtierra’s cakes is they’re not very candy, a result of him now not being a “dessert person,” he says.
“Ironically, my whole profession has been primarily based around making something I don’t enjoy,” he says. “My whole component is bringing returned things that job my childhood memory, 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 not enough pastry cooks employ. Indeed, the vanilla gelato at Una Pizza is shockingly salty, although in a pleasing way. He also likes that more pastry programs are increasingly becoming more seasonally minded, using 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.
