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

Giuseppe Mascolo and Annibale Memmolo were proclaimed winners of the traditional and chocolate categories, respectively.More info

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.More info

There were many other countries represented in the competition but were not able to get on the podium.More info

The president of the Accademia Maestri Pasticcieri Italiani was excited and happy about this victory.
More info

Milan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info

In its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.More info

On May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.More info

Available at Books For Chefs, this book is the fruit of years and research by Thomas Teffri-Chambelland, director of L´École Internationale de Boulangerie.More info

The final of the competition, organized by the Accademia dei Maestri del Lievito Madre e del Panettone Italiano, will take place at Host Milano in October.More info

We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.More info