Research partnership The initiative is the fruit of the collaboration between PAART Movimento per la Pasticceria d’Arte Ente del Terzo Settore, which the three pastry chefs are members of, sharing the goal of safeguarding the heritage of pastry skills based only on natural ingredients, and the UNESCO Chair of Naples, which aims to promote the health of the population through programs related to culture, nutrition, and the environment. TRENDS Test passed The three desserts were subjected to a sensory test conducted by nutritionists Claudia Vetrani and Sara Aprano, who are part of the UNESCO Chair team in Naples. The purpose was to verify that there were no discernible differences in taste and aroma between cakes made according to the original recipe with sugar and the revised recipe with alternative sweeteners to sugar (or no added sweeteners). The apple cake was sweetened with stevia, the cheesecake with maltitol, and the cocoa, almond, and banana cake was prepared without added sweeteners. The tests were passed by all cakes made with alternative sweeteners, tasting essentially the same as those sweetened in the traditional way, except for a slight aftertaste in the apple cake and the cocoa, almond, and banana cake. Guido Sparaco nio Cumuniello of the pastry shop named after him in Genzano di Lucania, Potenza, and Guido Sparaco from his pastry shop in Castel Morrone, Caserta, respectively presented “Healthy Cake,” an apple cake, “Illusion,” a cocoa, almond, and banana cake, and “Addiction,” a cheesecake. Canio Cumuniello 64
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