pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

BANNER PasticceriaExtra

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DOLCENERA

 

Recipe by Pietro Macellaro
Pasticceria Agricola Cilentana
Piaggine, Sa, Italy


Mascarpone mousse (“we use fresh cream, 36% fat, from the Centrale di Salerno and citric acid to obtain a wonderful mascarpone which, once prepared, is usually used in production the following day) and Bronte pistachio bavarese with a mirror glaze.

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“Le Kiss”

by Romain Lievre

The Pastry Shop Romain Lievre,  situated at the heart of Paris, proposes  exclusively Le Kiss
Chocolate Madong 70% mousse and its Raspberry jelly on a chocolate biscuit gluten free.
The Pastry Chef holds its inspiration of the biggest Parisian jeweller's stores.

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SACHER SOUP

Recipe by
Leonardo Di Carlo

SACHER BISCUIT
SOFT APRICOTS WITH VANILLA AND UNPEELED ALMONDS
64% MANJARI CHOCOLATE GELATO

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