A little gallery of my projects about wedding and monumental cake. You can find more photos on my book: Monumenta!
Before cooking I’m used to make a plan and have a design idea. This is a little collection of my sweets dish design from my pastry store. With this post I’m starting the new category: food design. I hope you enjoy it.
The Best Italian Pastry Panettone "A Panettone that is out of this world, on hormones. Exuberant and voluptuous with a pleasant, soft and elastic consistency (Iginio Massari is one of the greatest Italian leavening masters). Shrill yellow dough due to the high egg concentration, enriched with candied oranges and raisins. A rich and yet extremely unadulterated flavor with a commendable balance. Serve it as they do in Brescia - with Amaretto icing.
1st Place
Gambero Rosso Top Ten 2008
Capita di trovarsi alcune volte di fronte alla preparazione di torte in cui si usano creme e cerca...
Un classico sempreverde, non freddo ma gradevole d’estate è la crostata di frutta. Si tratta...
A splendid chef, well known for his famous Panettone, (who also owns the Pasticceria Veneto in Brescia), is co-owner of the Carlo Magno restaurant in Collebeato (BS), which the Espresso Guide voted Best Italian Restaurant for Desserts in 2001.
