Videos
Cakes & Entremets
Plated dessert
Chocolate
Savoury
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Are we eating insects in the future?
Eating insects is quite a controversial topic...
Morazzini and his Oil and Almonds recipe Oil and Almonds is a fresh and healthy recipe by the pastry chef Tomas Morazzini...
Hamon and his recipe in English and French He is a pastrychef and owner with his wife of the confectionery shop Hamon in Brest, France...
Chicago Restaurant Pastry Competition - The Final Episode
Pasticceria Internazionale sponsors the Chicago Restaurant Pastry Competition Episode Four of Season Two...
The return of Identità London
On April 28th, thirteen Italian Michelin stars under one roof for a dreamy lunch at Harrods...
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Great projects for Sigep 2014
Sigep 2014 drives the artisan confectionery chain towards internationalization and new business...
Alex Atala is 'Making A Difference'
Alex Atala awarded For 'Making A Difference' by Brazilian newspaper O Globo...
Waiting for the Salon du Chocolat Professionel
The exhibition will take place in Paris next October...
Bruno and his Black Forest Bruno Van Vaerenbergh is a Belgian pastrychef and consultant for FrieslandCampina and Debic company. We interviewed him for our Italian mag "Pasticceria Internazionale" and here, for our English speaking readers, we publish one of his recipes!
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