Stories, companies and innovations from the world of Italian gelato and pastry - connected to the world
puntoITALY magazine n° 42
is online
Become a subscriber and get exclusive access to our magazine archive!
Latest from our blog
To be healthy, our body needs an adequate supply of nutrients, some of which are [...]
Babà with Limoncello, Hazelnut Caprese Cake, vegan Christmas star cake with chocolate and pears, Gianduja [...]
How would you define Paolo Brunelli in one sentence? For a while now, I define [...]
RECONSTRUCTED CRISPY SHORTBREAD BASE WITH CHOCOLATE AND HAZELNUT butter 135g brown sugar 150g almond flour [...]
At the end of August, when the news came out of the assignment of the [...]
Cynara with fruit base 50INGREDIENTS: lemon juice 200g grapefruit 50g water 430g thyme 5g sucrose [...]
