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    The unexpected flavors of Lithuania

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    A culinary heritage reaches new heights when inspiration comes from indigenous ingredients. As in Lithuania,...

    The heads of the World Chocolate Masters jury

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        Currently, the nomination of the international jury for the next World Chocolate Masters is at...

    No-sweet is the new dessert

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      In 2020 the nutritionist Hanni Rützler defined sweet umami, proclaiming it the food trend of...

    New dates per ISM in Cologne

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      The next edition of ISM, the international trade fair in Cologne for the confectionery sector,...

    The École Ducasse is expanding

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        The École Nationale Supérieure de Pâtisserie (ENSP) located in Yssingeaux , in the French department...

    Gli articoli EXTRA più letti

    The cultural value of Italian gelato

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          It's been a long time since we began to share intentions and hopes concerning artisan confectionery and gelato with gelato maker Luigi De Luca, author and “friend”...

    Bread & Traditions from all over the world

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    logo sigep abtechexpo
    Great master bakers at A.B.TECH EXPO and SIGEP... Great international bread baking will be the key player at the 3rd...

    Contact Us

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    • If you want to send us a mail write here, info@pasticceriainternazionale.it • If you want to phone or to fax us, call +39 0121 393127 / +39...

    GEM100. The recipe by Silikomart Professional

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    In collaboration with pastry chef Fabrizio Fiorani, Silikomart Professional presents the recipe GEM100Namelaka coffee, choux dough, white coffee cremoso and coffee sable Coffe, yellow...

    JEROME BOCUSE BECOMES PRESIDENT OF THE BOCUSE D’OR

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    In becoming the new president of the Bocuse d’Or contest Jérôme Bocuse follows in his father’s footsteps. As a member of the International Organising...