My kitchen is really small and there isn’t much space, can I call you anyway?
Of course. We just need a hob and a small space to hold two plates and a working space (a normal table for two people will be enough). For special requirements we will surely find the best solution, for instance we could visit your house beforehand.
How many people will be involved in the cooking process?
The cooking will be done by the pastry chef, and by an assistant when needed. Only one person will come to yours, maximum two.
How long will the process of cooking take?
It depends on the number of graffe ordered. Our dough contains a lot of air and is really light; this is why the frying time is really short (this is also the reason why our graffe are very dry even after being fried). Just to give you an example, for ten people it will take just 30 minutes.
Some people attending my event have special dietary requirements (celiac, vegans, vegetarians or suffering from food allergies). Will they be able to eat the graffe?
- Celiac: unfortunately not. Our graffe are risen in the best way possible, this guarantees the absence of the most common discomforts provoked by badly prepared food (sense of heaviness, slow digestion, insomnia, thirst) but they contain gluten
- Vegans: milk, butter and eggs are the main protagonists of our dough; they are high quality and very fresh products. For now we are not able to replace them, sorry!
- Vegetarians: no contraindications, none of our ingredients contain meat or meat products
- Specific food allergies: as our graffe are handmade and prepared especially for your event we could try to replace the ingredients that could cause food allergies in your guests. Please have a look at our list of ingredients and if you have any doubt or if you have any special requests please send an email to firstname.lastname@example.org we will do our best to make you happy
I want to know more about the flavours that you use…
We just use natural flavours, no powders or chemical compounds.
Vanilla is a plant that comes from Mexico; it is part of the orchidaceous family. Its fruits are shaped in pods and are often used in pastry making. We chose natural vanilla because it is the perfect flavour to go with eggs and sugar and because it is loved by children. Natural vanilla gives our graffe a very delicate smell that your mouth never tires of. We use the most valuable varieties of vanilla: Tahiti and Bourbon.
We use Italian oranges and lemons zests, rigorously organic. The sweet notes given by orange zest are balanced by the frizzing notes of lemons, that is the perfect balance for many cakes.
Finally, the granulated sugar used to decorate graffe can be enriched with cinnamon. Since cinnamon is not loved by everyone we consider it as an optional choice.
Why do you use potatoes?
In traditional recipes we can often find many of the answers that we try to interpret in a sophisticated way. In our case the answer is really easy: potatoes contain starch just as flour, but they do not contain gluten and they are rich in water. They make our dough really soft and if the recipe has been conceived with wisdom they can enrich the final taste without altering the final taste of our graffe.
Potatoes are used in many other cakes, even if in most cases they are used in the dried form that is composed of potato starch. Dried potatoes are very useful and easy to work with but do not contain all the precious nutrients which are instead present in whole potatoes (vitamins, minerals, proteins). For this reason we stay faithful to traditional recipes and we use whole potatoes!
Are your graffe really that light and easy to digest? I don’t suffer from proper yeast intolerance but in general I have difficulty digesting risen products…
All risen products, both salted and sweet, have a characteristic in common; they are difficult to digest when too much yeast is used in the dough and when the rising and maturation periods are not respected. During these steps the enzymes present in the dough do a very important job: they transform complex elements, in particular flour starch, into simple sugars, making the digesting process easier for the stomach. This is not an irrelevant detail: we have all experienced the side effects of a product made with too much yeast that has completed the rising process too quickly, insomnia, thirst, sense of heaviness. How many times has a pizza caused all these problems?
Our graffe dough contains only 1% yeast (in summer even less), which is 0.4 gr of yeast for each graffa, and that is a very small amount to cause any problems to our stomach. That means that to complete the process of maturation and to reach the perfect stage of rising our dough takes a lot of time. This results in a high digestibility product that cooks in a few seconds, that remains dry and melts in the mouth.
Can your graffe be cooked in the oven instead of being fried? I don’t like the smell of frying!
Frying produces bad smells when low quality oils are used (for instance the ones that have a low smoke point) or when they are used several times. The frying of Millegraffe will not leave a bad smell in your house because:
- We fry as it should be done. We do not use exhausted oils and we fry at the right temperature (not every aliment can be fried at the same temperature), in a word our frying process is a work of art and it will not produce any bad smell, it will be easy to digest and it will not leave you with a sense of heaviness. We are used to eating badly fried food that increases the bad reputation of this savoury cooking method
- We only use fresh extra virgin olive oil. Extra virgin olive oil is different from other refined oils. It is rich in monounsaturated fatty acids, it has a very high smoke point and it guarantees the perfect thermal stability over the necessary time. It does not produce acrolein (a toxic substance produced by a badly done frying process).
Is it true that using extra virgin olive oil to fry sweets gives them a strong taste?
On the contrary. It is the best oil to fry in, even for delicate cakes, just like graffe. Trying is believing!
What do you do with the oil that you use for frying?
You can choose to keep it or to give it to us. We will take it to one of the ecologic islands of the town that deals with the disposal of edible oils.