Sweets dish
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.
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
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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.