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