{"id":8379,"date":"2022-04-19T14:08:33","date_gmt":"2022-04-19T13:08:33","guid":{"rendered":"https:\/\/pasticceriabiasetto.it\/?page_id=8379"},"modified":"2023-11-10T10:48:38","modified_gmt":"2023-11-10T09:48:38","slug":"macaron","status":"publish","type":"page","link":"https:\/\/pasticceriabiasetto.it\/en\/macaron\/","title":{"rendered":"Macaron"},"content":{"rendered":"\t\t
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MACARONS, UNRIVALLED DELICIOUSNESS<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A noble backstory<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Macaron<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The introduction of the macaron was at the hand of Catherine de Medici, who brought the precious recipe with her to Paris upon marrying Henry II of France in 1533. These confections gained popularity in 1930 when Pierre Desfontaines elevated them to the status of an icon of contemporary taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For over 20 years, we’ve lavished this product with all our care and attention, returning it to its rightful birthplace: Italy.\u2028This huge fondness for macarons culminated in 2018 with the publication of Luigi Biasetto’s book entitled Macaron<\/em>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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THEIR PREPARATION IS AN ART<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The macarons’ basic ingredients are the same as the ingredients that go into soft amaretti biscuits: egg white, almond flour, icing sugar, all of which are strictly sourced from Italy.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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It’s the different technique used that gives them their domed shape with the textured edge. Our macarons are little pastel-coloured gems, the epitome of the true art of pastry making, lovingly handcrafted from premium ingredients with painstaking attention to detail.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Collection<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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You can find our full collection in the Biasetto pastry shops and on our\u00a0online shop, from the great timeless classics to prestige double-flavoured macarons.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Prepare to be wowed by our limited editions, special macarons featuring original and strictly seasonal pairings, designed for special occasions and the holidays.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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PASTRY SHOP<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opened in 1998, our boutique has brought a revolutionary vision of contemporary pastry to Padua.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BISTR\u00d3<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our cuisine lives by the same values as our pastry shop: quality, seasonality, precision and elegance.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our cuisine lives by the same values as our pastry shop: quality, seasonality, precision and elegance.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Luigi\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Luigi biasetto<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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His story is one of passion for pastry-making and the search for absolute harmony in every product he creates.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

MACARONS, UNRIVALLED DELICIOUSNESS A noble backstory Macaron The introduction of the macaron was at the hand of Catherine de Medici, who brought the precious recipe with her to Paris upon marrying Henry II of France in 1533. These confections gained popularity in 1930 when Pierre…<\/p>\n","protected":false},"author":1,"featured_media":2922,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-8379","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMacaron - Pasticceria Biasetto<\/title>\n<meta name=\"description\" content=\"The introduction of the macaron was at the hand of Catherine de Medici, who brought the precious recipe with her to Paris upon marrying Henry II of France in 1533. These confections gained popularity in 1930 when Pierre Desfontaines elevated them to the status of an icon of contemporary taste.For over 20 years, we\u2019ve lavished this product with all our care and attention, returning it to its rightful birthplace: Italy.\u2028This huge fondness for macarons culminated in 2018 with the publication of Luigi Biasetto\u2019s book entitled Macaron.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pasticceriabiasetto.it\/en\/macaron\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Macaron - Pasticceria Biasetto\" \/>\n<meta property=\"og:description\" content=\"The introduction of the macaron was at the hand of Catherine de Medici, who brought the precious recipe with her to Paris upon marrying Henry II of France in 1533. These confections gained popularity in 1930 when Pierre Desfontaines elevated them to the status of an icon of contemporary taste.For over 20 years, we\u2019ve lavished this product with all our care and attention, returning it to its rightful birthplace: Italy.\u2028This huge fondness for macarons culminated in 2018 with the publication of Luigi Biasetto\u2019s book entitled Macaron.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pasticceriabiasetto.it\/en\/macaron\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasticceria Biasetto\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pasticceriabiasetto\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-10T09:48:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pasticceriabiasetto.it\/wp-content\/uploads\/2021\/08\/BST_Macaron-01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1110\" \/>\n\t<meta property=\"og:image:height\" content=\"650\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pasticceriabiasetto.it\/en\/macaron\/\",\"url\":\"https:\/\/pasticceriabiasetto.it\/en\/macaron\/\",\"name\":\"Macaron - Pasticceria Biasetto\",\"isPartOf\":{\"@id\":\"https:\/\/pasticceriabiasetto.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pasticceriabiasetto.it\/en\/macaron\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pasticceriabiasetto.it\/en\/macaron\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pasticceriabiasetto.it\/wp-content\/uploads\/2021\/08\/BST_Macaron-01.jpg\",\"datePublished\":\"2022-04-19T13:08:33+00:00\",\"dateModified\":\"2023-11-10T09:48:38+00:00\",\"description\":\"The introduction of the macaron was at the hand of Catherine de Medici, who brought the precious recipe with her to Paris upon marrying Henry II of France in 1533. 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