Recipes CLASSIC SICILIAN CASSATA COMPOSITION (1 kg mould) almond paste with pistachio sponge cake sheep’s ricotta cream fondant candied fruit ALMOND PASTE WITH PISTACHIO [...]
Recipes Pathway COMPOSITION • cocoa sponge cake • simple syrup • pastry cream • chantilly • mascarpone mousse COCOA SPONGE CAKE • [...]
Recipes PERFECT TRIANGLE Rule number one: Be a true professional. Rule number two: Love your work. Rule number three: Work with discipline. This [...]
GastroMarketing Recipes Our next journey is… Pizza The eighth year of the puntoItaly tour around the world to promote Italian excellence has begun. In the first half [...]
Recipes GRADUATION PARTY Prepare the two parallelepipeds placed at the base of the pièce, pouring the tempered chocolate on a wax paper base [...]
Recipes Irresistibly Bright MEDITERRANEAN Yields 30 medium glass cups MANDARIN ORANGE SAUCE INGREDIENTS: Mandarin orange juice 900 g Sugar 450 g Dehydrated glucose [...]
Recipes A Big Family BERGAMOT SORBET (sorbet with cocoa nibs) with fruit base 50 INGREDIENTS: • bergamot juice 100 g • water 575 g [...]
Recipes Spectacular colours VITAMIN CHROMATISM The protagonists of this lively and articulate work are citrus fruits rich in vitamin C, with a taste, [...]
Recipes Gelato biscuit – Basil lemon COMPOSITION Almond shortbread sablé Evo oil basil lemon gelato Lemon compote Browned meringue Crystallized basil ALMOND SHORTBREAD SABLÉ INGREDIENTS: butter [...]
Recipes Spring of flavours Giancarlo Timballo Master gelato maker Marco Martinelli Chef and instructor THE INGREDIENTS CELERY ROOT Vegetable grown in northern Italy, with [...]