Archive

White and cocoa. Making of tea pastry. Duration: 3 hours

Liquid-based preparations. Textures and taste. Duration: 4 hours

Fruit tart, ricotta tart, chocolate tart and Nonna's cake. Duration: 3 hours

Mixing techniques. Countertop pastry production. Duration: 3 hours

Doughs and shapes. Duration: 4 hours

Cookies, Baci di dama, Sandblasted, semi-crunchy and Rose del Deserto. Duration: 3 hours

Realization, cooking and condiments. Duration: 4 hours

Masses and proportions. Making a finished cake. Duration: 3 hours

Creation and presentation. Duration: 4 hours

Wholemeal, Chestnuts, Cocoa and Condiments. Duration: 4 hours

Sandy pasta, lemon custard and Italian meringue. Duration: 3 hours