The symbolic dish of the Cerea dynasty becomes a dessert made with white chocolate, Chantilly cream, strawberries, sponge cake, and yuzu: Torta Pacchero, conceived as a creation that expresses all the souls of Da Vittorio: identity, memory...
The dessert, created by Loredana Ermini, owner of a traditional pastry shop in Messina, in memory of the 1908 earthquake, was presented to the public by the city's mayor as an identity project capable of expressing the city's identity beyond its borders.
The recipe for Bavarian Pistachio from Bronte with Smith apple and raspberry combines the deliciousness of the dessert with numerous nutritional and vitamin contributions for our body. In ancient times it was used to treat snake bites
Putizza, a traditional dessert from Friuli Venezia Giulia, is a symbol of the holidays, with a soft dough and a rich filling of walnuts, raisins, candied fruit and spices. Although similar to gubana, it stands out for its versatility and connection with…
The base of the dessert inspired by Fernando Botero is a very particular green chocolate, the project of which is strongly supported by the chef, who owes its color to the avocado, produced by the organic and sustainable company Cordillera Chocolates. Complete and balance the dish…
Seventy percent chocolate is rich in anti-oxidants, can help regulate mood and can reduce anxiety and depression. And in summer it can easily be taken in moderation with pleasant effects on the body. The Azotea recipe is…
Only 20 copies will be sold, with the proceeds donated to charity. Made by Zio Rocco Lab Store in collaboration with the Michelin star chef Francesco Simone Sodano, and the master Marco Ferrigno, the famous nativity scene artist from San Gregorio Armeno.
Igino Massari remains the absolute King. There are 31 excellent pastry shops in Italy out of six hundred and fifty establishments included in the Guide which represents the sweet planet of the country. The list of award-winning pastry shops and pastry chefs
The pastry chef of the Il Buco restaurant in Sorrento has established herself with a composition of pasta crowd sablée with ricotta cream, peach jam and red wine.
The recipe signed by Silvia Chirico winner of the European competition. The ice cream market knows no crisis with a turnover of 8,7 billion euros, 65.000 points of sale and 300.000 employees
The most loved and famous Austrian painter in the world returns to the heart of Renaissance Rome. With a splendid view of Piazza Navona, you can continue traveling in Klimt's magical world while sipping "The kiss of Emilie" and enjoying the…
A pastry competition dedicated to the patron saint of Naples. It must be a single-serving travel dessert and contain a red ingredient as a reference to the blood of the miracle and a yellow ingredient which refers to the "yellow face" epithet with which…
Viviana Varese defines herself as audacious, rebellious, enthusiastic and real, Michelin star chef of the Viva restaurant at Eataly Milan. Her pastiera recipe fully reflects her character. The iconic dessert of the Neapolitan Paqua is totally revolutionized in meaning…
Among all the desserts that are prepared for Easter, the palm of originality belongs to the Pupa and the Horse, made in biscuit dough. Born in the 800s to seal the official engagement of two young men: The horse, symbol of power, to…
After the Neapolitan Pizza it is the turn of the famous dessert invented by a certain Toni, a baker's boy at the time of Ludovico il Moro. Today it is a consistent economic reality of Made in Italy that must be protected and safeguarded.…
