Posts ByAna Rodríguez, Author at so good.. magazine - Page 37 of 61
In its last edition, the Italian gastronomy congress hosted an event dedicated to today’s international pastry chefs, including a tribute to Iginio Massari.
The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.
Adam’s originality is once again evident in this collection for lovers of chocolate and fun.
In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.
The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.