• Le Fournil de Sébastien: la France à Amsterdam

  • Daniel Burns: from pastry to beer

  • Sabadì e il cioccolato in barrique

Da una ricetta fatta di passione, qualità e competenza nasce un nuovo modo di comunicare la pasticceria.

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Autumn: how to survive (Ricotta plumcake with cinnamon and coffee)

Saturday, 2 September 2017

Autumns is already here but if you, like me, are still in summer mood and this change of season makes you only feel sad and out […]

Le Fournil de Sébastien: la France à Amsterdam

Thursday, 19 November 2015

Cet article est le premier que j’écris en français : il y a des années que je ne le pratique plus, donc peut-être qu’il y […]

Daniel Burns: from pastry to beer

Saturday, 3 October 2015

I met Daniel Burns last February in Milan during Identità Golose. His show cooking was during the session Identità Estreme and immediately struck me for […]