“Filosofia, strategia, tattica. Dal laboratorio alla ricetta”
The subtitle (Philosophy, strategy, tactics. From the kitchen to the recipe) of the latest book published by Italian Gourmet for the “I Tecnici” series covering the technical aspects of pastry making, gives a clear insight into its contents: master pastry chef Luigi Biasetto reveals his formula for success.
Through the recipes, the reader thus follows Luigi and his team as they ideally negotiate their daily lives in the kitchen: from receiving the goods to food preparation, from training the team to the final packaging, looking into the management of cold storage rooms and optimal communication between departments along the way.
To finish, the recipes: divided into broad areas, from cakes to petit fours, from leavened cakes to mini desserts, to semifinished products; there are 60 of them altogether, all have the various stages of their preparation described in great detail and photographed to perfection.
Our Milanese panettone gets the gold medal at Artisti del Panettone, the competition that rewards the best traditional low unglazed panettone, organized in partnership with Italian newspaper Gazzetta dello Sport. Sitting on the judging panel, a team of food industry experts and journalists, led by head judge and outgoing champion Vincenzo Santoro.
Our gelato is made from strictly the freshest Italian eggs, milk and cream. We express each taste clearly, choosing the best ingredients on offer across our country, from PDO protected designation of origin pistachios (Pistacchio Verde di Bronte DOP) to PGI protected geographical indication hazelnuts from Piedmont (Nocciola del Piemonte IGP) as part of a 100% #madeinbiasetto process whose bywords are: excellence and sustainability.
We’re ready to celebrate this festive season 2020 with you by offering an impeccable takeaway menu. You can choose from a meat menu, a fish menu, or create your own menu with the individual dishes.
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