Maya Revivo: ‘I try to incorporate olive oil in many of my creations’ February 5, 2016 | Jaume Cot
Chocolate Framb by Shigeo Hirai February 3, 2016 | Ana Rodríguez
11 + 3 desserts that will make you want to celebrate Valentine’s Day February 1, 2016 | Ana Rodríguez
So good.. magazine #15 teaser January 12, 2016 | Jaume Cot
Icam cioccolatieri celebrates its 70th anniversary and presents Agostoni
obsession, by oriol balaguer
Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.
Sigep continues to surprise by beating its own historic record of visitors. For the first time, it breaks the barrier of 200,000 visitors and very significantly increases the number of foreigners. Diversification and internationality are part of a formula that does not show signs of exhaustion.
The Turinese chef, led by Davide Malizia, was proclaimed winner of the third edition of this female pastry chef championship, ahead of the Japanese chef Aki Tanimura and the French chef Marlène Bachellerie.
Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.
A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.
Ideas by Jose Romero, the fusion between cuisine and patisserie
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.