Pastry Archivi - Pasticceria Internazionale

La Liste awards Gianluca Fusto

Pierre Hermé receives Award of Honor in the presence of over 40 chefs he trained.Amaury Guichon crowned World’s Most Creative Pastry Chef, sponsored by...

Discovering Pan di Stracci

Circular economy enters the pastry scene. Leonardo Cai is a student of industrial design at the DIDA Design Campus of the University in Florence...

Sunday, what’s better than a crostata for breakfast?

Domenica is the recipe by Robinson Trevisan, for our webzine “Pasticceria Internazionale”, in collaboration with IFSE, culinary institute in Piobesi Torinese, Italy. "The dessert comes...

Award ceremony for historical pastry shops in Padua

Padua city with province is considered the capital of historical pastry shops: in this area there are as many as 24, some over one...

A new iba in Munich

iba will take place from 22th to 26th October 2023, gathering baking professionals from all over the world in the Munich Exhibition Center. Clarity, focus...

Vegan confectionery for culture

Sustainability issues and a more ethical approach are the basis of vegan cuisine, and plant based desserts are more and more popular in both...

Anyone seeking pastry texture perfection knows that it can only be achieved by combining several structuring ingredients synergically. Following years of research, Gelecta has created Tech-in-Texture®, a natural...

Ci Gusta returns home

One of Ci Gusta's next planned openings for 2023 will take place in the Mercato Eat &Meet Market, a location that was recently opened...

A way to remember and to look ahead

In March we had the privilege of visiting the brand new Museo Luxardo, which is located next to the company headquarters in Torreglia, near...

Sal De Riso is also Gourmet

Sal De Riso Gourmet is the new gastronomic brand intimately inspired by the Amalfi Coast, where the small seaside village Minori hosts the new...

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