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    Gelato springtime

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      On March 15th, at the Casa dell'Aviatore in Rome, the initiatives for the European Day...

    IFSE’s new agreements

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        The Italian cooking and pastry school IFSE, based in Piobesi Torinese (Piedmont region) is able...

    MonTout chocolat

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        Ingredients and method for the recipe MonTout, by Stephane Labastide, pastry chef at the Constance...

    Denmark wins the Bocuse D’Or 2023

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      On 23rd January 2023, after two days of competition, the victory of Denmark represented by...

    Ready for Expo Sweet in Warsaw

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      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

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    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

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    Award
      Now in its eighteenth year, the annual awards brought together over 430 industry professionals to recognise and celebrate...

    Mirror glaze icings

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    mirroir
    MIRROR GLAZE ICINGSby Bigatton More than half century of experience allows Bigatton to offer decorative solutions for cakes, semifreddos, individual...

    Pastry Schools

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    THE PROFESSIONAL SCHOOLS WE WORK WITH  ITALY ABROAD Arte DolceRimini A tavola con lo chefRoma Atelier des...

    Art & Pastry in Lugano

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    logoARTPASTRY
      Art&Pastry, 1° International Festival of Gourmet Pastry, will be held in Lugano, the 1st and 2nd March...   On the...