Category: Pastry shop 

Milano shortcrust pastry is one of the most famous basic preparations of Italian pastry, loved for its friability and unique taste. Perfect for tarts, biscuits and tartlets, this variant of shortcrust pastry stands out for the balance between butter, sugar and flour, which guarantees a soft consistency and an enveloping flavour. Preparing Milano shortcrust pastry […]

The ” Colomba” is an Italian Easter cake : ancient legends and stories revolve around this preparation.  The first story is about the lombard King Alboino who managed to conquer Pavia in 572 b.C. after a long siege: to pay tribute to him with gifts and presents, people proposed him a dove-shaped cake made of […]

New, decidedly healthy lifestyles, increasingly versatile desires related to consumption, the increase in vegetarians and vegans. And then food intolerances that are often scary. We are faced with a reality that is impossible to deny. Every day we pay more and more attention to the presence of fats and sugars in everything we eat, including […]

Pastry chefs and pastry making in the spotlight. More and more pastry chefs are appearing on TV – just think of two names like Iginio Massari, the Master of Italian Pastry Chefs and founder of the Academy of Italian Pastry Chefs, and Ernest Knam, the king of chocolate – while industry events throughout our country […]

It deserves attention, care and precision. Pastry making is a real science made of numbers and passion. Dario Bressanini, university professor of chemistry and author of the book “La scienza della pasticceria – La chimica del bignè” (Gribaudo), knows this well. Bressanini, who has always loved eating, began studying chemistry applied to cooking in the […]

It is impossible to pretend nothing is happening. Pastry is experiencing a golden moment from every point of view, and flours for large leavened products are in the spotlight. There is no consumer, nowadays, who does not constantly seek the artisanal nature of the product. And we are certainly not talking only about our country, […]

A real handbook for recognizing a quality croissant . There are five rules, to be precise, recently explained by Erika Biancucci, Pastry Project Manager at Love IT in Milan. QUALITY CROISSANT, THE COLOR For a breakfast that deserves a ten out of ten and that makes us smile in the morning, we must start from […]