On National Pinsa Day, which coincided with the registration of Pinsa with the trademark office, the "Roman invasion" of Pinsa in New York also spread to Los Angeles and San Francisco through video content created with…
Christmas 2025 is approaching and, between panettone and pandoro, the challenge between tradition and innovation becomes more intense than ever: historic masters, starred chefs and young emerging pastry chefs offer soft leavened products, selected fruit and classic aromas revisited with creativity.
Faced with the skyrocketing costs of artisanal panettone, which can exceed 40-50 euros, Molino Merano offers a kit with a blend of flours with sourdough starter, chocolate chips, and a classic mold. Add honey and egg yolk...
It was first created in 2001 in the Di Marco family's bakery in Rome. Over the course of 25 years, it has earned an international reputation with 7000 locations worldwide. Recognized as a PAT (Prodotti Agroalimentari) (Agricultural Food Products)...
Pinsa Romana, "invented by Corrado Di Marco", became part of the Traditional Agri-food Products (PAT) of Lazio with the ministerial decree of 11 March 2025
Sammichele's focaccia a libro is a rolled-up Apulian delight, crispy on the outside and soft on the inside. An authentic flavor that Slow Food protects as a treasure of peasant tradition
With the arrival of Christmas, panettone increases in price, but continues to offer quality choices for all budgets. Here are the best supermarket panettone, the new products of 2024, among which a panettone with cricket flour stands out. The…
Passionate about medieval music, Ton Cortés owns three pastry shops in Barcelona. Already winner in 2019 as the best panettone in Spain. The podium for the best artisanal chocolate panettone is all Italian
From 12 to 13 October small artisans, Masters of Taste, agricultural companies and community ovens will inaugurate the first event dedicated to bread, an opportunity to discover new food trends, there is even one made with cricket flour…
Lombardy and Piedmont are full of recognition. Six new entries: Lazio records two new entries. Friuli-Venezia Giulia, Campania, Puglia and Sardinia gain a new entry. Andrea Cirolla from Settecroste in Galatina (Lecce) emerging baker award.
The 2024 “Regina colomba Regina pastiera” awards were awarded in Milan. Desserts from competing pastry chefs from seven Italian regions and the Canton of Ticino were evaluated. The desserts in the competition have in common the fact that they are made with sourdough and completely…
Gianluca Cecere of "Cecere Visionary Dessert" in Frattaminore is the winner of the 2024 edition of "Divina Colomba" - the selection from the over 300 registered in the Goloasi contest by around 200 artisans from all over Italy.
The ingredients of the piparelle are simple (almonds, sugar, thousand flower or orange honey, cinnamon, cloves, and orange essential oil) but the processing requires two days and two cooking times. The name derives from cooking in stoves…
Competing for three sections: “Best Traditional Colomba”, “Best Chocolate Colomba” and “Best Savory Colomba”. Products made only with fresh sourdough and candied fruit without sulfur dioxide, no preservatives, emulsifiers, colorings or artificial flavourings.
A soft and tasty rustic, ideal for an aperitif, as an interlude, or paired with cheeses and cured meats and a glass of bubbles. Here are some suggestions for savory panettone for Christmas 2023 but good all year round. Instead…
