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The June issue of “Pasticceria Internazionale” is now available

Summer dessert, what means today? Which are the ingredients that can give the right freshness? On a thoughts and textures journey, with fruit and vegetables as its common denominator, we interview Tommaso Foglia, Giuseppe Amato, Giovanni Cerroni, Manuel Ferrari, Paolo Griffa, Andrea Leali, Martina Peluso and Christian Mandura. They sign the recipes published in the summer issue of #Pasticceriainternazionale.

Concerning recipes, with Leonardo Di Carlo we feature a central theme in daily practice, the #meringue, adding a note on the application in the cold and unpublished recipes. Gian Luca Forino presents Profumo d’Oriente (a pistachio plumcake scented with rose), Gaël Clavière the Cappuccino tart (with coffee pâte sucrée and friand biscuit with cocoa flakes), Emanuele Giorgione two vegan desserts.

Claire Damon welcomes us for an interview full of ideas and reflections for the summer season; we talk about sustainability and techniques of the future cuisine; Manuel Ferrari and Domenico Di Clemente feature the dessert evolution, discussing on pre-dessert, line, and programming. An in-depth reportage, which deserves to be read calmly.

And going through territories, with the collaboration of Francesco Saliceti, we meet some realities that paint the diversity of the Calabrian sucré.

Finally, at the bar as at home, a cold extracted coffee makes you feel good and expands the fresh offers range, as Fabio Verona underlines, one of the many experts who collaborate with us in the technical-scientific focus of our magazine, including marketing, food research, and visual marketing. All made current and complete from the pages of the News, including products, equipment, new openings and events that make the sector three-dimensional!

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