IT

Dolcezze

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

Nicolas Lambert, "le Petit Prince" of pastry, dreaming of the perfect croissant

At the Four Seasons in Taormina, we met the French pastry chef, formerly Asia's Best Pastry Chef for The World’s 50 Best Restaurants: «It's easy to make a beautiful dessert; it's much harder to make it truly delicious»

Nicolas Lambert, Senior Executive Pastry Chef at theFour Seasons Hotels in Dubai, at Jumeirah Beach and DIFC

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11-11-2024

Bosque lluvioso, the new, spectacular dessert by J

The new cloud-dessert by Jordi Roca that makes rain fall on the plate. And flies away

At El Celler de Can Roca,"Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling

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21-02-2022 | 11:00

Stefano de Costanzo with Giorgio Locatelli. They

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

The young chef from Foggia teams up with the celebrity chef from Locanda Locatelli. His career took off when he was noticed by Gordon Ramsay…

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18-09-2019 | 09:00

From the Città della Pizza: what dessert in pizzerias?

Three talented pizzaioli and a dilemma. Here are their answers from the debate that took place during Città della Pizza in Rome

The dessert inspired by pizza, presented by Walte

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

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01-07-2019 | 09:00

A visit to L'École du Grand Chocolat Valrhona

We’ve been to Tain l’Hermitage, to see the workshops where their delicacies are born. And for children there’s also the Cité du Chocolat...

L'École du Grand Chocolat Valrhona

L'École du Grand Chocolat Valrhona

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26-06-2019 | 09:00

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

The director of L’École Valrhona in Tain L’Hermitage tells us about his passion for the great Italian cake and for Italian gelato

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07-01-2019 | 06:00

Yusuke Aoki and Ettore Beligni, respectively fir

06-11-2018 | 07:00

When flavours won’t give you the first place

A 100% Italian pastry-making memory from Monday 18

27-09-2017 | 07:00

For real Italian pastry making

Fiordilatte gelato browned by smoking rosemary. A

03-07-2017 | 07:00

Experiments: Cracco and smoked gelato

To celebrate Valentine’s Day, the young pastry c

14-02-2015

A menu for Valentine’s Day / 3

A close up of Yann Duytsche, lecturer at the Ecole

19-03-2014

Duytsche’s magic

The window of Andrea De Bellis’s new pastry-shop

13-03-2013

De Bellis dances alone

Luca De Santi’s creative Tiramisu. Last Thursday

20-01-2013

Above and beyond Tiramisu

The sweet charcoal brought by the Befana, the old

05-01-2013

A mind-blowing Epiphany

The skier’s breakfast prepaired by Federico Zan

31-12-2012

Breakfast on New Year’s Day

A few tips for buying a good panettone, with two s

22-12-2012

Sweet panettone

Pandoro, the Christmas holiday cake: the one in th

21-12-2012

Make room for pandoro

The almond mixture in the traditional copper pot a

06-12-2012

Five generations of nougat

Cecilia Tessieri, first woman maître chocolatier

30-11-2012

The cocoa anthropologist