News PASTRY IS FEMALE It has always been argued that making pastry is a masculine art, but there are many signs indicating that in [...]
Recipes Orange Passion RED RASPBERRY GLAZE • raspberry pulp 400 g • fresh cream 100 g • glucose 300 g • sugar 200 [...]
Recipes Chocolate and more CHOCOVEG (sorbet with cocoa nibs) with cream base 50 INGREDIENTS: water 640 g cocoa 22/24 75 g sugar 90 g [...]
Events A team effort Placing an emphasis on the relationships between people is the invitation launched by Identità Golose. According to Paolo Marchi and [...]
Recipes Cartago Tray COMPOSITION Cartago gelato with orange peel and orange flower infusion Orange quick jam Semi-candied dates Crystallized almonds and pine nuts [...]
Events A year for food A unique heritage to be promoted even more. This is the goal of the Year of Italian Food promoted by [...]
News Pasta di Montagna #fattasoloperpassione Made only for passion To make our Dried Egg Pasta we use only the wheat that we grow in [...]
Recipes Black, White and Green THE INGREDIENTS BLACK TRUFFLE Truffles are hypogeal mushrooms that grow spontaneously in the ground on the roots of some trees [...]
News Between dream and reality: Fabrizio Fiorani at Carpigiani Gelato University of Tokyo On October 30th and 31st the pastry chef of BVLGARI’s Il Ristorante – Luca Fantin of Tokyo will hold a [...]
Events A sweet, sweet Lady The 2019 edition of Sigep will be its sweetest ever. Next 19-23 January the trade show will celebrate its 40th [...]