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Sigep the Dolce World Expo is back

With the participation of trade operators, associations and brands from Europe, Eastern Europe, America, South America, CIS countries and Asia, and 1,000 exhibiting brands,...

Taro strawberries-tomato croffin

    Strawberry and tmato cream 300 gr strawberry puree RVIFRUIT 100 gr grated pear tomato 40 gr sugar 1 pinch of salt 35 gr GELCREM COLD SOSA Mix everything and refine...

Sweet potato-brown croffin

    CREAM OF MARRONS GLAÇES 330 gr brown pasta MONTBLANC SOSA 35 gr clarified butter CORMAN Âœ VANILLA POD 1 pinch of salt Mix the brown paste with the rest...

Europain becomes Sirha Europain

Europain remains Europain, the leading trade exhibition for the bakery-pastry industry, focused on French excellence, for export in particular with the unmatched strength of...

Welcome to sweet cold

  In presenting GenialMente Freddo, the new Leonardo Di Carlo’s book by Chiriotti Editori, we can’t help underlining the depth of knowledge expressed in this effort. In...

The Italian in NYC

  For the first time ever, NY City hosts an event dedicated to the culinary arts of Italian Panettone, The New York Panettone Festival. The...

Pandam croffin by Carles Mampel

Coconut filling 200 gr coconut puree RAVIFRUIT 200 gr coconut milk 100 gr Syrup txt (50% sugar50% water) 20 gr lemon juice 35 gr cold Gelcrem SOSA Mix everything with...

A perfect texture

Gelecta is a 100% pure gelatin in granular form, which can be used directly “as it is” without pre-hydration. The Active Powder Gelatin can...

The most Googled in Italy: tiramisu, tarts and chiacchiere

    Every year, on average, 732,000 times we search online for the tiramisu recipe and 180,000 for the tart and 144,000 for the chiacchiere. These are the most popular desserts...

Raw pastry and gelato at the Museo Novecento café in Florence

  The chef launches his gourmet restaurant in the heart of Florence, Italy, in the new spaces of the Museo Novecento cafĂ© in Piazza Santa...