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 [...]

Green Gold tiles

Green Gold tiles
COMPOSITION Italian pistachio semifreddo Sicilian pistachio gelato with lemon zest Crystallized pistachios and Trapani fleur de sel Pistachio velvet Reconstructed [...]

Orange Passion

Orange Passion
RED RASPBERRY GLAZE • raspberry pulp 400 g • fresh cream 100 g • glucose 300 g • sugar 200 [...]

Chocolate and more

Chocolate and more
CHOCOVEG (sorbet with cocoa nibs) with cream base 50 INGREDIENTS: water 640 g cocoa 22/24 75 g sugar 90 g [...]

Cartago Tray

Cartago Tray
COMPOSITION Cartago gelato with orange peel and orange flower infusion Orange quick jam Semi-candied dates Crystallized almonds and pine nuts [...]

Black, White and Green

Black, White and Green
THE INGREDIENTS BLACK TRUFFLE Truffles are hypogeal mushrooms that grow spontaneously in the ground on the roots of some trees [...]