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Previews, personalities and establishments in the sweet side of the food planet

Identit� Golose

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Previews, personalities and establishments in the sweet side of the food planet

Identit� Golose

by

Stefano de Costanzo with Giorgio Locatelli. They are key players – the former pastry chef and the latter chef patron – at Locanda Locatelli in London

18-09-2019 | 11:00

Introducing Stefano de Costanzo, pastry chef with Giorgio Locatelli in London

The dessert inspired by pizza, presented by Walter Musco of Bompiani, Rome

01-07-2019 | 11:00

From the Città della Pizza: what dessert in pizzerias?

L'École du Grand Chocolat Valrhona

26-06-2019 | 11:00

A visit to L'École du Grand Chocolat Valrhona

07-01-2019 | 07:00

Christophe Domange: «What I envy Italians for in pastry-making? Panettone»

Yusuke Aoki and Ettore Beligni, respectively first and second place in the 2018 edition of C3 Valrhona, in New York. The competition is dedicated to chocolate in pastry making. Photos by Paolo Marchi

06-11-2018 | 07:00

When flavours won’t give you the first place

A 100 Italian pastry-making memory from Monday 18th September at Molino Quaglia’s school in Vighizzolo d'Este (Padua), from Franco Aliberti’s Facebook page. He’s chef and pastry-chef at Presef in Mantello (Sondrio), the first to the left. After him, there’s Corrado Assenza, Piero Gabrieli, Chiara Quaglia and Rolando Morandin

27-09-2017 | 07:00

For real Italian pastry making

Fiordilatte gelato browned by smoking rosemary. A promising experiment by Carlo Cracco and Luca Sacchi, sous chef and pastry chef at restaurant Cracco in Milan

03-07-2017 | 07:00

Experiments: Cracco and smoked gelato

To celebrate Valentine’s Day, the young pastry chef from Antica Osteria Cera in Lughetto di Campagna Lupia (Venice) created an ice cream with a “spicy” note. With this dessert we complete the menu that started with Iside De Cesare an her husband Romano Gordini’s recipes

14-02-2015

A menu for Valentine’s Day / 3

A close up of Yann Duytsche, lecturer at the Ecole du Grand Chocolat Valrhona, holding a lesson at Arte del Convivio in Milan. Trained also at Moulin de Mougins, founded by Roger Verge on the French Riviera, he opened a pastry shop of his own in Barcelona, called Dolç

19-03-2014

Duytsche’s magic

The window of Andrea De Bellis’s new pastry-shop in Piazza del Paradiso in Rome. After a series of experiences in Spain (Torreblanca, Adria and Roca) and after signing the desserts at the Majestic and the Open Baladin, the 34 year old is ready for his challenge in the lead role

13-03-2013

De Bellis dances alone

Luca De Santi’s creative Tiramisu. Last Thursday, the Gvci association (which stands for Virtual group of Italian chefs) celebrated the sixth edition of the Idic, International day of Italian cuisines, in the name of this very Italian dessert

20-01-2013

Above and beyond Tiramisu

The sweet charcoal brought by the Befana, the old woman who brings gifts on the day of the Epiphany in Italy, as seen by Galileo Reposo, pastry-chef of the Vun at the Park Hyatt in Milan, +39.02.88211234. Contrary to the traditional recipe, this one includes hazelnuts, salt and freshly grated orange zest. Easy to make at home

05-01-2013

A mind-blowing Epiphany

The skier’s breakfast prepaired by Federico Zanasi, a chef from Modena working both at Principe delle Nevi hotel in Cervinia (Aosta) and at Moreno Cedroni's Clandestino in Portonovo (Ancona)

31-12-2012

Breakfast on New Year’s Day

A few tips for buying a good panettone, with two suggestions by pastry chef Luca De Santi for a cream to complement this cake (opening photo by Lucca Cantarin)

22-12-2012

Sweet panettone

Pandoro, the Christmas holiday cake: the one in the photo is by Iginio Massari (photo taken from ilpanettone.com). Here we suggest some addresses, with two recipes by pastry chef Luca De Santi for a cream to complement the cake

21-12-2012

Make room for pandoro

The almond mixture in the traditional copper pot at Torronificio Scaldaferro in Dolo (Venezia), +39.041.410467, established in the distant 1919

06-12-2012

Five generations of nougat

Cecilia Tessieri, first woman maître chocolatier in the world.

30-11-2012

The cocoa anthropologist