Have you ever had croissants and wine together? Perhaps you did, or maybe you didn’t. Still, if there was a croissant, or cornetto as it’s called in Italy, to try with wine, it must be one by Rocco of Napoli.
Magma Cornetto
Zio Rocco, the renowned pastry chef known for turning pastries into performance art, has created his latest masterpiece – the Magma Cornetto. Inspired by Vesuvius, this unique pastry is entirely black and made with flaky Italian croissant dough mixed with vegetal charcoal. It is filled with buffalo milk cream and Vesuvian lemon peel and has a twist of black acidic lemon jam, created using a unique oxidation process by Chef Francesco Sodano. The cornetto is then topped with edible ash created by Francesco as well.
Not only is the Magma Cornetto a culinary masterpiece, but its packaging is also unique. Sold in a case traditionally used for the Nativity scene and a pack resembling the shape of Monte Somma, the proceeds from its sale will be donated to a homeless support organization in Naples. With only a small batch of 20 cornettos at €100 a piece, this pastry is truly a work of culinary art that is inspiring in both taste and social impact.
Croissant and Wine Pairing
Upon reading about Magma Cornetto, we couldn’t help but wonder what would be the perfect wine to pair with the last croissant of Pompeii. And what better choice than the legendary honey-sweet Falernum wine regarded as to be made by the Gods themselves in Ancient Rome.
Interestingly, Pompeii, the town destroyed by the Vesuvio eruption, is located in the Campania region of Italy. Falernum was made in the northern part of it. This is more proof that what “grows” together goes together, so to speak.
As divine as it sounds, it’s hard to say how Falernum was made, what grapes it was made of, and whether it was even red or white wine, although prevailing theory leans towards white. We have yet to discuss Falernum’s taste with ancient Pompeii’s wine connoisseur.
Nevertheless, some of our contemporaries, inspired by the legend of Falerno (Latin: Falernum), try to reimagine it and create wine with local indigenous varieties.
Paolo Avallone, the founder of Villa Matilde winery, is one of the pioneers who spearheaded the resurrection of the famous Falerno wine region to restore its Ancient glory.
Like many others, Paolo believed that Falernum wine was a Falanghina grape (ancient Campania white variety) based wine. With that in mind, Villa Matilde started to produce Falerno Del Massico Bianco, a 100% Falanghina-based wine. It even made it to the short list of “Dozen Dream Italian Whites” compiled by Decanter magazine. We have yet to try this one because we love Falanghina wines, and one of our recent favorites is Resilienza Donnachiara Beneventano Falanghina.
So What’s Next?
We have a plan now! When we go to Italy next time, we will visit Pompeii. On the way by Zio Rocco we’ll grab his Magna Cornettos and get Falerno del Massico Bianco. Then, head out to the ruins of Pompeii to have a bite of Magna and a sip of Falernum, close our eyes, and travel back in time to reimagine a picnic at the glorious time of ancient Pompeii before its demise. (Note to self: come back before Vesuvio eruption!)
If you beat us to it and take a trip on a time machine, please share your tasting notes on Falernum and Magna Cornetto in the comments below. Stay in touch by signing up with your email to be first to know when we get there, just in case we do it first.