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PASTRY RECIPES

A tribute to the poet Quasimodo signed by Pasticceria Pansa

  Composing the verses of his Elogio di Amalfi, Salvatore Quasimodo referred to the scented air of orange blossom, looking out from the terraces of...

The hourglass by David Alves

David Alves ranked first in the latest edition of Pâtissiers dans le Monde, a project by Jean François Devineau in collaboration with Silikomart.This dessert...

Lemon basil tart by Antonio Bachour

Antonio Bachour is the author of this celebration of the intriguing fruity aromas included in his book in "Bachour in Color"by Chiriotti Editori ...

What Italian Pastry Chefs Are Baking During Quarantine

The recipes by Andrea Valentinetti, Nicola Olivieri, Paolo and Andrea Sacchetti, and Andrea Leali In Italy, as in many Countries, spring (and the Easter...

Montalbano cake

Cocoa biscuit, hazelnut praliné, salty crumble, chocolate crémeux and hazelnut crunchySicilian cake Cocoa biscuit g 2000 eggs        ...

Almond Inspiration by Antonio Bachour

  Antonio Bachour"Bachour in Color", Chiriotti Editorishop chiriottieditori.it Yields for 18 cm entremets Almond Orange Cake almond flour g 300sugar g...

La Floraison: how Malaysia won the World Pastry Cup 2019

Coconut Granite, Exotic Cream, Mango Cube, Coconut Streusel, Streusel Base, Exotic Meringue and Almond Dacquoiseby chef Patrick Siau, chef Tan Wei Loon, chef Otto...

NAOSHICHI PARFAIT

Naoshichi parfait and pepper gelBy Janice Wong, pastry chef in Singapore   NAOSHICHI P ARFAIT 125 gm Egg Yolk200 gm Caster...

SMOKED KONATSU CHEESE CAKE

Smoked konatsu cheese mousse and toasted pankoBy Janice Wong, pastry chef in Singapore     SMOKED KONATSU CHEESE MOUSSE 50 gm...

The winning recipes of the 23th Luxardo Grand Premio

Hirotaka Sakai presents its winning recipes of the 23th Luxardo Grand Premio.Barchetta and Passione. BARCHETTA BISCUIT CHOCOLAT 214g     whole eggs54g  ...