A sweet temptation from the Neapolitan chef of the Rome Marriot Grand Hotel Flora in Via Veneto. The disputed origins between two Neapolitan monasteries and the first codification of the Father's Day dessert in a treatise by Ippolito Cavalcanti in 1837
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…
A confectionery tradition born in the convents of Puglia, Molise, Tuscany and Sicily. The recipe by chef Gegé Mangano of Monte Sant'Angelo
Since ancient times, almonds and pistachios combined with honey have been the only three ingredients of a dessert characteristic of the central areas of Sicily. Long preparation process: eight hours of cooking the honey and only after adding the fruit...
Beautiful to look at and full of delicious flavours. The Carthusian challenges the centuries with its goodness. The Paolo Atti & Figli oven has been producing it for 140 years with the original recipe deposited with a notary. The recipe to make…
All the protagonists of the history of the Neapolitan confectionery tradition during the Christmas holidays including Mustaccioli, Divino Amore, Zeppole, Struffoli, Roccocò, Raffiuoli, Sapienze, Pasta Reale, and Susamielli
Idee in fuga is a social cooperative founded in Alessandria prison with the aim of creating work for prisoners, inside and outside the walls. The teachings of Sonia Peronaci
Decorated by hand with natural concentrates extracted from fruit and vegetables based on “ad hoc recipes designed for each biscuit. On the portal you can choose the shape of the base and the color of the glaze, and then customize it with the…
For some it dates back to the Romans, for others to the Jews expelled from Spain in 1492, more likely it was a nutritious fast food for pilgrims on the Via Francigena. Inside dried fruit, almonds, hazelnuts, pine nuts, walnuts, candied fruit, sultanas, honey,…
St. Joseph loved more by popular beliefs than by the church of origins. For March 19, sweets are prepared throughout Italy. The Raviola di Trebbo with mostarda is particularly original, the protagonist of a bicentenary celebration
The iconic dessert, a symbol of the holidays, although it has been seasonally adjusted by many chefs and pastry chefs, best represents the flavor and spirit of Christmas. Here are some of the best artisan panettone around
Six hundred and twenty pastry shops in the 2023 Gambero Rosso Guide. Massari awarded out of the standings. Fifty new establishments enter the Goha of white art. North beats South in the category of the best national pastry shops. All the prizes to the pastry chefs and…
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 young Tuscan pastry chef worked in the best kitchens but chose a "more modest" and less stressful life in the mountains where hardly anyone would go back to live
In Italy 600.000 people suffer from Celiac disease. For them, Chef Marco Scaglione's dove is gluten-free. The Dove symbol in history and invention in the 30s