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Gelato springtime
On March 15th, at the Casa dell'Aviatore in Rome, the initiatives for the European Day...
IFSE’s new agreements
The Italian cooking and pastry school IFSE, based in Piobesi Torinese (Piedmont region) is able...
MonTout chocolat
Ingredients and method for the recipe MonTout, by Stephane Labastide, pastry chef at the Constance...
Denmark wins the Bocuse D’Or 2023
On 23rd January 2023, after two days of competition, the victory of Denmark represented by...
Ready for Expo Sweet in Warsaw
More than 150 of Europe's most important confectionery, gelato, bakery and HoReCa companies, 3 huge...
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Fabrizio Fiorani at #50BestTalks in Macao
The upcoming edition of #50BestTalks will feature chefs Zaiyu Hasegawa, Garima Arora, Bo Songvisava and pastry chef Fabrizio Fiorani, who will discuss key elements...
The Natural and Organic Awards’ winners
Now in its eighteenth year, the annual awards brought together over 430 industry professionals to recognise and celebrate...
Mirror glaze icings
MIRROR GLAZE ICINGSby Bigatton More than half century of experience allows Bigatton to offer decorative solutions for cakes, semifreddos, individual...
Pastry Schools
THE PROFESSIONAL SCHOOLS WE WORK WITH ITALY ABROAD Arte DolceRimini A tavola con lo chefRoma Atelier des...
Art & Pastry in Lugano
Art&Pastry, 1° International Festival of Gourmet Pastry, will be held in Lugano, the 1st and 2nd March... On the...