THE INTELLIGENT SWEET. WHAT'S IN THE NEW PASTRY RECIPES
Pastry Arena - Hall B5
Proteins yes, less sugar, cereals and fibers okay. How are sweet recipes evolving? How can a guilty pleasure be transformed into a smart dessert that meets customer demands? A discussion among professionals on the evolution of ingredients and recipes in Italian pastry of today and tomorrow.
Organized by: BARGIORNALE
16 gennaio
, 15:45 - 16:45
Language
italiano
Category
Pastry
Type
Talks
Speaker
Ernesto Brambilla
Journalist, Bargiornale and Restaurants
Luca Montersino
Pastry Chef Ampi
Fabrizio Galla
Pastry chef (Italy)
Antonio Montalto
Maestro Ampi, consultant
Carlotta Filippini
Apei Ambassador, Dolce Angolo Pastry Shop
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