Droneresi

Giorgio and Umberto Brignone tell us all about Droneresi, a praline invented at the end of the 19th century by master confectioner Giuseppe Galletti

Interview with the master pastry chef Giorgio Brignone

Play, tradition and passion – these are the ingredients that made Giorgio Brignone into a pastry chef capable of creating the most exquisite cakes and confectionery.

Brut e bun by Gianfranco Tibaldi

Master pastry chef Gianfranco Tibaldi, alias ‘Tibo’, told us the recipe of ‘brut e bun’ (hazelnut cookies with cocoa), a traditional cookie from Piedmont (Italy)

Interview with the master pastry chef Gianfranco Tibaldi

‘Artisanship is the art of pushing the limits of imagination to create exceptional products with different nuances every time.’

Pandolce della Besimauda

Master confectioner Pietro Cavallo’s original recipe

Interview with the master pastry chef Pietro cavallo

Master pastry chef Pietro Cavallo tells his story. A “classicist” with an eye to the modern  

Interview with the master pastry chef Domenico Asselle

Interview with the master pastry chef whose nougat has been hailed as ‘el mejor turron del mundo’  

Domenico Asselle’s nougat

Recipe and preparation of PGI Langhe hazelnut crumbly nougat