Recipe of Francesco Boccia World Pastry Champion A light, airy, stable texture, with a perfect cut
Recipe of Francesco Boccia World Pastry Champion With a smooth, creamy and perfectly stable texture, ideal as a cake filling
Recipe of Francesco Boccia World Pastry Champion
Recipe of Francesco Boccia World Pastry Champion With a creamy, stable texture that will keep perfectly in the fridge at 4°C while maintaining its consistency
Recipe of Francesco Boccia World Pastry Champion With a creamy, melt-on-the-palate texture that preserves its characteristics perfectly in the fridge at 4°C for as long is necessary
Recipe of Massimo Pica World Pastry Champion
Recipe of Francesco Boccia World Pastry Champion With a consistent, creamy texture that stays perfect over time
Recipe of Francesco Boccia World Pastry Champion With a light, stable, soft texture on the palate that keeps perfectly in the fridge at 4°C while losing none of its structure
Recipe of Francesco Boccia World Pastry Champion With a texture that is soft yet stable on cutting, it will keep perfectly in the fridge at 4°C for a long time inside a dessert
Recipe of Francesco Boccia World Pastry Champion With a uniform texture providing a perfect cut, it will keep perfectly in the fridge without sinking into the cake
Recipe of Francesco Boccia World Pastry Champion A light, airy texture that will remain stable on display at a positive temperature.
Recipe of Francesco Boccia World Pastry Champion With a light, stable texture that will keep perfectly in the fridge without becoming dry and inconsistent
Recipe of Francesco Boccia World Pastry Champion With a light, stable texture that is soft on the palate and will keep perfectly in the fridge at 4°C without any loss of structure
Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion