• love fiorani avanguardia recipe
  • bachour almond
  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

The hourglass by David Alves

David Alves ranked first in the latest edition of Pâtissiers dans le Monde, a project by Jean François Devineau in collaboration with Silikomart.
This dessert consists of almond sablé, vanilla marshmallow and passion fruit and mango pâte de fruit, and almond and vanilla soft biscuit, mango and lime  compote, mango gelée and vanilla mousse

Continue Reading

What Italian Pastry Chefs Are Baking During Quarantine

The recipes by Andrea Valentinetti, Nicola Olivieri, Paolo and Andrea Sacchetti, and Andrea Leali

In Italy, as in many Countries, spring (and the Easter and Passover holidays just passed) generates a variety of seasonal cakes, cookies and breads, but with pasticcerias closed because of the panedmic, baking has returned to the home kitchen big time. So what are Italy’s top pastry maestros turning out as they quarantine a casa? In many instances they’re choosing sweets with personal resonance, culled from family and historic recipes, along with pastries long associated with their regions. Here’s what these noted chefs, who provided the recipes below, are baking now.

Continue Reading

This website or its third-party tools process personal data (e.g. browsing data or IP addresses) and use cookies or other identifiers, which are necessary for its functioning and required to achieve the purposes illustrated in the cookie policy. You accept the use of cookies or other identifiers by closing or dismissing this notice, by scrolling this page, by clicking a link or button or by continuing to browse otherwise.