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    U kunt Europees sap, redupliceren bedichtdruk en niveau -perfectieve paren stoeien. Rond echt geld online...

    Spanish Lluc Crusellas is the new World Chocolate Master

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        Since 2005, the World Chocolate Masters (WCM) have been the most prestigious competition in the...

    Malaysia wins the Asian selection for the Pastry World Cup

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      On Wednesday 26th October, in Singapore, the Asian Pastry Cup closed the qualification phase for...

    The Bocuse d’Or grand final 

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        24 Countries, selected after the 4 continental selections (Africa, Americas, Asia-Pacific and Europe), for the Bocuse...

    The new Maestri d’Arte e Mestiere

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          57 new MAM - Maestri d’Arte e Mestiere (Master of Art and Craft) were chosen...

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    Pastry Line and the new Glitter Tray

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    by Erremme The Pastry Line by Erremme is the result of a long history, made up of manufacturing know-how, outstanding quality...

    Happy Festivities

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    BIGLIETTO NATALE 2012 mail
      Merry Christmas and a happy new Year    

    Design around the Table

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    studio-lav-01
    Two young designers are getting inspiration from the ways we eat into creating food-relevant, non-edible objects... Good design and...

    ENJOYMENT IN JUST ONE BITE

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    The New Book "The great mignon patisserie" by Alessandro Dalmasso (Chiriotti Editori)is now available at shop.chiriottieditori.it The chapters range from classic and innovative choux...

    The best chocolate macaron in Hong Kong

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    In recent years the macaron has become one of the most popular delicacies and most abused, even in Hong Kong. If the biggest names...