{"id":196448,"date":"2021-08-16T14:01:00","date_gmt":"2021-08-16T14:01:00","guid":{"rendered":"https:\/\/bm.dev.synology.me\/?p=196448"},"modified":"2026-04-08T13:46:39","modified_gmt":"2026-04-08T13:46:39","slug":"povestea-tinerei-care-reinventeaza-inghetata-ea-produce-inghetata-de-coliva-sau-paine-prajita-cu-magiun-si-a-transformat-eugenia-in-arta-culinara","status":"publish","type":"post","link":"https:\/\/bm.dev.synology.me\/?p=196448","title":{"rendered":"Povestea tinerei care reinventeaz\u0103 \u00eenghe\u0163ata. Ea produce \u00eenghe\u0163at\u0103 de coliv\u0103 sau p\u00e2ine pr\u0103jit\u0103 cu magiun \u015fi a transformat eugenia \u00een art\u0103 culinar\u0103"},"content":{"rendered":"<p>\n<strong>Ana Consulea, poate cel mai cunoscut cofetar al Bucure\u015ftiului, deschidea \u00een urm\u0103 cu un an Zelato, o gelaterie-chio\u015fc cu servire \u00een aer liber, chiar la intrarea \u00een Her\u0103str\u0103u. Aromele atipice, cum sunt cele de eugenie sau n\u0103stru\u015fnicul ananas cu piper, plus designul prietenos au creat \u00een jurul micu\u0163ei gelaterii o atmosfer\u0103 ludic\u0103, bun\u0103 pentru a ne atrage aten\u0163ia de la perioada at\u00e2t de dificil\u0103 experimentat\u0103 de to\u0163i. Iar invita\u0163ia la joac\u0103 a func\u0163ionat, Ana Consulea fiind gata s\u0103 duc\u0103 Zelato la un alt nivel.<\/strong><\/p>\n<p>\nLucr\u0103m de zor pentru a lansa un nou spa\u0163iu \u00een Bucure\u015fti, un \u00abfrate\u00bb al lui Zelato, un concept construit \u00een jurul produsului vedet\u0103, \u00eenghe\u0163ata, dar care va avea \u015fi alte produse, bine\u00een\u0163eles. Nu pot dezv\u0103lui \u00eenc\u0103 mai multe despre acest nou business, dar abia a\u015ftept s\u0103 o fac la timpul potrivit\u201d, spune Ana Consulea, chef cofetar &amp; owner Zexe Braserie \u015fi Zelato.<\/p>\n<p>\n\u00cenainte de a deschide Zelato, Ana Consulea a pus bazele Zexe Braserie. Situat\u0103 pe bulevardul Aviatorilor, aproape de intrarea \u00een parcul Her\u0103str\u0103u, Zexe Braserie reviziteaz\u0103 original \u015fi contemporan, cu ingredientele \u015fi tehnicile de ast\u0103zi, re\u0163ete istorice de pr\u0103jituri rom\u00e2ne\u015fti &#8211; Tache Ionescu, Carmen Sylva, Joffre \u015fi Regina Maria, dar propune \u015fi gusturi noi. Ana a f\u0103cut astfel \u00een cofet\u0103rie ce a f\u0103cut tat\u0103l ei, Alexandru Consulea \u00een gastronomie cu restaurantele Zexe, care propun de peste 20 de ani o deta\u015fare fa\u0163\u0103 de buc\u0103t\u0103ria tradi\u0163ional\u0103 rom\u00e2neasc\u0103, baz\u00e2ndu-se mai ales pe reinterpretarea unor re\u0163ete ante \u015fi interbelice.<\/p>\n<p>\nPartea de gelaterie era cumva abordat\u0103 \u015fi la Zexe Braserie, dar Ana (31 de ani) \u015fi-a dorit ceva mai mult.<\/p>\n<p>\n\u201cZelato s-a n\u0103scut din dorin\u0163a de a trece la nivelul urm\u0103tor cu partea de gelaterie pe care o dezvoltam de ceva timp la Zexe Braserie. Eu iubesc \u00eenghe\u0163ata artizanal\u0103 \u00eenc\u0103 de la \u00eenceputul carierei mele \u00een cofet\u0103rie \u015fi am fost preocupat\u0103 s\u0103 studiez cum o prepar\u0103 cei mai buni \u00een domeniu: at\u00e2t francezii, c\u00e2t \u015fi italienii. \u00cen ultimii ani, am extras ce mi-a pl\u0103cut mie de la fiecare, am dezvoltat, am adaptat gustului local, am testat \u015fi am creat astfel un produs unic, care reprezint\u0103 \u00eentru totul gustul \u015fi perspectiva mea asupra \u00eenghe\u0163atei.\u201d<\/p>\n<p>\nOdat\u0103 finalizate testele, Ana a decis s\u0103 lanseze propriul ei brand de gelaterie, al c\u0103rui concept \u015fi caracter s\u0103 reflecte viziunea ei asupra \u00eenghe\u0163atei artizanale, de la design, p\u00e2n\u0103 la produs \u015fi comunicarea acestuia.<\/p>\n<p>\n<img decoding=\"async\" alt=\"\" src=\"http:\/\/storage0.dms.mpinteractiv.ro\/media\/401\/341\/5853\/20231183\/4\/panet-1.jpg?height=414&amp;width=620\" style=\"width: 620px;height: 414px\" \/><\/p>\n<p>\n\u201cAm studiat at\u00e2t tehnicile de gelaterie ale italienilor, c\u00e2t \u015fi pe cele ale francezilor. Italienii au o \u00eenghe\u0163at\u0103 mult mai aromat\u0103, mai gras\u0103, cu o textur\u0103 mai elastic\u0103 \u015fi mai pu\u0163in aerat\u0103 \u2013 ceea ce cunoa\u015ftem drept gelato. Francezii, \u00een schimb, se concentreaz\u0103 mai mult pe cantitatea de aer din \u00eenghe\u0163at\u0103, vor s\u0103 fie mai aerat\u0103, mai echilibrat\u0103 \u2013 aceasta este practic \u00eenghe\u0163ata clasic\u0103.<\/p>\n<p>\nMie \u00eemi place c\u00e2te ceva din am\u00e2ndou\u0103, a\u015fa c\u0103 am zis s\u0103 le combin, ob\u0163in\u00e2nd o \u00eenghe\u0163at\u0103 cremoas\u0103 \u015fi aromat\u0103 (atributele gelato), dar \u00een acela\u015fi timp \u015fi aerat\u0103 (\u00eenghe\u0163ata clasic\u0103), cu foarte pu\u0163in zah\u0103r ad\u0103ugat. Am ales cantitatea mai mare de aer din \u00eenghe\u0163ata clasic\u0103 \u015fi gr\u0103simea din gelato. Pot spune c\u0103 am schimbat pu\u0163in regulile de concepere a re\u0163etelor inventate de italieni \u015fi de francezi \u015fi am creat o \u00eenghe\u0163at\u0103 perfect adaptat\u0103 gustului nostru rom\u00e2nesc.\u201d<\/p>\n<p>\n&nbsp;<\/p>\n<p>\n<a href=\"https:\/\/www.businessmagazin.ro\/analize\/comert\/antreprenoarea-care-a-dus-eugenia-la-rang-de-arta-culinara-a-pornit-20208533\"><span style=\"font-size:28px\"><strong>CITITI AICI MATERIALUL INTEGRAL<\/strong><\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ana Consulea, poate cel mai cunoscut cofetar al Bucure\u015ftiului, deschidea \u00een urm\u0103 cu un an Zelato, o gelaterie-chio\u015fc cu servire \u00een aer liber, chiar la intrarea \u00een Her\u0103str\u0103u. Aromele atipice, cum sunt cele de eugenie sau n\u0103stru\u015fnicul ananas cu piper, plus designul prietenos au creat \u00een jurul micu\u0163ei gelaterii o atmosfer\u0103 ludic\u0103, bun\u0103 pentru a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[511,7211,512],"tags":[49433,49434,9734,24943,207,14422,22465,49245,14847],"class_list":["post-196448","post","type-post","status-publish","format-standard","hentry","category-afaceri","category-comert","category-revista-bm","tag-ana-consulea","tag-cofetar","tag-concept","tag-desert","tag-design","tag-herastrau","tag-laborator","tag-out-of-office","tag-pandemie"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/196448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=196448"}],"version-history":[{"count":1,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/196448\/revisions"}],"predecessor-version":[{"id":196459,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/196448\/revisions\/196459"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=196448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=196448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=196448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}