GRADUATION PARTY

GRADUATION PARTY
Prepare the two parallelepipeds placed at the base of the pièce, pouring the tempered chocolate on a wax paper base [...]

Irresistibly Bright

Irresistibly Bright
MEDITERRANEAN Yields 30 medium glass cups MANDARIN ORANGE SAUCE INGREDIENTS: Mandarin orange juice 900 g Sugar 450 g Dehydrated glucose [...]

A Big Family

A Big Family
BERGAMOT SORBET (sorbet with cocoa nibs) with fruit base 50 INGREDIENTS: • bergamot juice 100 g • water 575 g [...]

Spectacular colours

Spectacular colours
VITAMIN CHROMATISM The protagonists of this lively and articulate work are citrus fruits rich in vitamin C, with a taste, [...]

Gelato biscuit – Basil lemon

Gelato biscuit – Basil lemon
COMPOSITION Almond shortbread sablé Evo oil basil lemon gelato Lemon compote Browned meringue Crystallized basil ALMOND SHORTBREAD SABLÉ INGREDIENTS: butter [...]

Spring of flavours

Spring of flavours
Giancarlo Timballo Master gelato maker Marco Martinelli Chef and instructor THE INGREDIENTS CELERY ROOT Vegetable grown in northern Italy, with [...]

THE ICE AGE

THE ICE AGE
DESSERT COMPOSITION (ingredients for 10 servings) fennel sauce hazelnut snow hazelnut creamy sweet hazelnut cream heart of hazelnut cream sweet [...]

AMALFI LEMON DELIGHT

AMALFI LEMON DELIGHT
INSTRUCTIONS Sponge cake Lemon cream Lemon-flavoured pastry cream Whipped cream (infused with lemon peel) Limoncello simple syrup Filling for limoncello [...]

100% GIANDUJOTTO

100% GIANDUJOTTO
COMPOSITION gianduja Bavarian cream chocolate sponge cake chocolate mousse gianduja glaze GIANDUJA BAVARIAN CREAM pastry cream 130 g milk chocolate [...]

My sunset

My sunset
Her story A free and creative spirit, Silvia Federica Boldetti loves the world of pastry because it allows her to [...]