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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
Coupe du Monde 2015, Sublime Gold!
The world champions Emmanuele Forcone, Francesco Boccia and Fabrizio Donatone present their recipes.
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.
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.
Not only gelato: the concept of Carapina, created by Simone Bonini, is divided among three sales points in Florence and Rome.
The Brioche “con il tuppo” (Sicilian brioches) by Giambattista Montanari
Sour black cherry and pistachio cake by Pietro Macellaro
Hazelnut brownies by Vito Cortese
Lemon tiramisù by Alfonso Pepe
Cocoa tart with vanilla Bavarian cream and red berries by Piero Rainone
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