THE LATEST ISSUE IS NOW AVAILABLE

 

News, Events, Interviews, Recipes, and Places.
#pastry #chocolate #gelato #cuisine

 

 

On our cover The Magic of Time
The chocolate entremets by Emmanuele Forcone, Francesco Boccia and Fabrizio Donatone
Gold medal at the Coupe du Monde 2015, Lyon

 

The new issue of  Pasticceria Internazionale World Wide Edition features

EVENTS

Coupe du Monde 2015, Sublime Gold!
The world champions Emmanuele Forcone, Francesco Boccia and Fabrizio Donatone present their recipes.

THE INTERVIEW

Pietro Macellaro promotes an agro-food project that involves the cultivation and reinterpretation of raw materials. Chocolates filled with a creamy ganache, flavoured with extra-virgin olive oil, barrel fermented red wine, figs, hazelnuts or Cilento honey are its specialty.

CHOCOLATE

A raw foodist approach: no leavening and no baking which can alter the natural quantity of the nutritious components in the food. Grezzo Raw Chocolate in Rome. You’re welcome.

GELATO

Not only gelato: the concept of Carapina, created by Simone Bonini, is divided among three sales points in Florence and Rome. 

RECIPES

The Brioche “con il tuppo” (Sicilian brioches) by Giambattista Montanari

montanari

 

Sour black cherry and pistachio cake by Pietro Macellaromacellaro

Hazelnut brownies by Vito Cortese

grezzo

 

Lemon tiramisù by Alfonso Pepe

pepe

 

Cocoa tart with vanilla Bavarian cream and red berries by Piero Rainone

rainone

 

Browse through the magazine at

http://issuu.com/chied/docs/piwwe_sett_2015

or Download it for free at
http://shop.chiriottieditori.it/index.php?route=product%2Fproduct&path=96&product_id=319

 

 

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