Senza categoria Archivi - Pasticceria Internazionale

Waiting for Christmas

Artisan leavened bakery production in Italy is an increasingly consolidated trend. Pastry chefs carefully select the best ingredients and working techniques in a celebration...

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...

Icam focuses on professionals by providing a wide range of novelties

A chocolate company in the province of Lecco, Italy, Icam has developed a series of new products for professionals. After a difficult year, the...

Ditta Artigianale opens in the Sant’Ambrogio monastery in Florence

Ditta Artigianale by Francesco Sanapo and Patrick Hoffer includes the first specialty coffee shops and microroastery in Italy dedicated to conscious consumption. Besides the premises in via de’ Neri and via dello...

The summer issue of “Pasticceria Internazionale” is out

A new look, a fresher style and many enriched contents for the new Pasticceria Internazionale website. All new, starting from the name. This is the big...

Senza categoria