Posts ByAlberto Ruiz, Author at so good.. magazine - Page 2 of 13
Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’May 13, 2022 | Alberto Ruiz
Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.
While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, by
In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.
Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoa
The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.
A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these days
What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to share