ANCARANI

Daniele Ancarani

Daniele Ancarani

Daniele Ancarani is born in Bologna. After working as a designer for women's footwear companies like Buccheri, Bruno Magli and Di Sandro, in 2001 he launches his first collection. Daniele Ancarani uses his creativity to design elegant and comfortable shoes, a sophisticated product which is characterized by the simplicity of the shapes and carefully handcrafted details.

Drusilla Foer for Ancarni

Drusilla Foer for Ancarni

Daniele Ancarani e Fabio Alibrandi

Daniele Ancarani e Fabio Alibrandi

In 2014, thanks to the partnership with Fabio Alibrandi, Daniele’s life and work companion, the brand begins to grow: a new showroom is opened in Bologna and some new shops are opened around Italy: Catania, Rimini, Roma, Torino.

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All photos taken from: damieleancarani.com

Panna cotta "Ancarani" with beer jelly

Some days ago I had dinner in one of my favourite restaurants: "Trattoria Gallo Rosso" in Filottrano. The chef Andrea Tantucci delighted me and other guests with a super tasty pre-dessert: a "panna cotta" made with brown sugar and beer jelly. When I saw it, I immediately created a mental link with Daniele Ancarani's sandals plexy heel. So I asked Andrea for the recipe and tried to make it at home. 

 

 

 

Recipe for 12 small glasses.  For the panna cotta: 400ml of single cream, 100 g of brown sugar, 1.5 gelatin films, vanilla. For the beer jelly: 250 ml of beer, 50 g of white sugar, 2 gelatin films.

Ancarani's sandal with the panna cotta.

Ancarani's sandal with the panna cotta.

 
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Prepare all the ingredients: single cream, gelatin films, brown sugar, vanilla, white sugar and beer.

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Prepare the ingredients for panna cotta and soften the gelatin films in cold water.

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Pour the single cream into a saucepan. Extract the seeds from the vanilla pod and add them to the single cream with the brown sugar. Warm and melt the sugar without boiling the single cream.

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When the gelatin films are softened, squeeze them and gently melt them in the hot single cream. Mix with a wooden spoon until they are completely dissolved.

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Fill the small glasses with the panna cotta and leave them to cool in the fridge for at least 5 hours.

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Prepare the ingredients for the beer jelly. Soften the gelatin films in cold water. Pour the beer into a saucepan and add the sugar. Warm and melt the sugar without boiling the beer. 

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When the gelatin films are softened, squeeze them and gently melt them in the hot beer. Mix with a wooden spoon until they are completely dissolved. Take the small glasses from the fridge, fill them with the beer and put them in the fridge for at least 3 more hours.

 
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Me with Ancarani's sandal.

Me with Ancarani's sandal.

 
 
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While preparing this dessert I suggest that you listen to this cd: "Laura Mvula with Metropole Orkest". It will give you the right concentration while creating your "panna cotta".