Three chocolates

Three chocolates

TIP OF THE SPOON Coffee and chocolate, two of the classic ingredients in gelato and pastries, are used to make […]

Panettone soufflé

Panettone soufflé

Composition: Iced panettone soufflé ICED PANETTONE SOUFFLÉ pasteurized egg yolks  125 syrup 30 De  150 (*for the semifreddo base) pasteurized […]

Sugars

Sugars

Reverse/Fusion – Chapter 1 “Technique bulletin board” Sugar bollé Method 1. Melt isomalt (sugar obtained from the hydrogenation of sucrose) […]

Oriental Art

Oriental Art

FIRST FRUITS SUSHI A composition that recalls Japanese cuisine. Mixed fruit sushi with rolled fresh melon slices on an elegant […]

Steam-sea

Steam-sea

As if everything had to turn to mark the passage of time and life. There is no clear distinction between […]

Paprika Shapes

Paprika Shapes

Composition: Strawberry and pepper gelato Partially salted almond and paprika wafer Julienne of candied peppers STRAWBERRY AND PEPPER GELATO water […]

PEAR BLOSSOM

PEAR BLOSSOM

LIKE A PEARL The fruit unfolds with magical colour. Slice the unpeeled pear along its width. Fold the slice by […]

Recipe Summer Passion

Recipe Summer Passion

Exotic delicacy The acidity of the passion fruit softened by the sweetness of sugar. Instructions Use frozen passion fruit pulp […]