so good.. magazine – The magazine of the haute pâtisserie

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

In cocotte, hidden in the interior, gluten-free, seasoned with Calvados … the apple is still very present in the most modern pastry dishes.More info

issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info

La victoria tiene un significado especial para Italia y el delegado del equipo, Davide Malizia, por conseguir adelantar a Japón en el palmarés de la competiciónMore info

The world of painting, nature, and architecture have inspired the innovations of the range of thermoformed molds for Christmas and Easter creations.More info

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

Torreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.More info

Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.More info

Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.More info

15 candidates will be chosen and two winners will be named, one in the traditional category and one in the creative category.More info