{"id":8579,"date":"2022-04-19T16:59:33","date_gmt":"2022-04-19T15:59:33","guid":{"rendered":"https:\/\/pasticceriabiasetto.it\/?page_id=8579"},"modified":"2022-04-19T16:59:33","modified_gmt":"2022-04-19T15:59:33","slug":"news","status":"publish","type":"page","link":"https:\/\/pasticceriabiasetto.it\/en\/news\/","title":{"rendered":"News"},"content":{"rendered":"\t\t
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NEWS<\/h1>\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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\n\t\t\n\t\t\t\"Artisti\t\t<\/a>\n\t\t\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\t
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\n\t\n\t\tArtisti del Panettone Biasetto takes the Podium\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tOur\u00a0Milanese panettone gets the gold medal\u00a0at Artisti del Panettone,\u00a0the competition that rewards the best traditional low unglazed panettone, organized in partnership with Italian newspaper Gazzet\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\t\n\t\t\t\"Questo\t\t<\/a>\n\t\t\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\t
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\n\t\n\t\tThis is our Gelato\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tOur\u00a0gelato\u00a0is 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 o\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tOur Christmas menu\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tWe're ready to celebrate this festive season 2020 with you by offering an impeccable takeaway menu.\u00a0\u2028You can choose from a meat menu, a fish menu, or create your own menu with the individual dishes\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tARTISTI DEL PANETTONE 2020 BIASETTO takes the podium again\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tWe're so happy to be back on the Artisti del Panettone podium, placing second with our Milanese Panettone, following up on our first place in 2018 and the honour of heading up the judging panel in 201\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\t#iorestoacasa\t<\/a>\n<\/h3>\n\t\t

\n\t\t\t\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tStrudel Cup 2020 postponed\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tThe event has been rescheduled to be held in autumn, in the hope that you'll turn out in your usual large numbers to do justice to a dessert that celebrates and turns the spotlight on Trento's traditi\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tValentine’s day menu\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tWhatever your preference this Valentine's Day, our Bistrot is ready to delight you with a simple and elegant menu to tantalize the taste buds.\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\t\n\t\t\t\"Sigep\t\t<\/a>\n\t\t\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\t
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\n\t\n\t\tSigep 2020\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tThe most important date on the sweet foodservice calendar, where you can find out about all the latest trends, be wowed by the very best the world has to offer, and reacquaint yourself with tradition.\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tArtisti del Panettone\t<\/a>\n<\/h3>\n\t\t

\n\t\t\t14 AND 15 DECEMBER, WE LOOK FORWARD TO SEEING YOU IN MILAN FOR ARTISTI\u2028DEL PANETTONE. Want to find out how to tell whether a panettone is the genuine skilfully crafted artisan article?\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tMaestri del Panettone\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tIt's back, the festival that celebrates artisan panettone, the one and only original that's a real crowd-pleaser, loved by everyone from toddlers to grandparents. We'll be there!\u00a0\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tWelcome to Bistr\u00f2 Biasetto\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tA Mecca for anyone who loves good food, with a casual atmosphere enhanced with attention to every last detail, a place where you can enjoy local dishes inspired by our culture, a place that welcomes e\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tPanettone Milanese Biasetto\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tPodium top spot for our Milanese Panettone: the "Artisti del Panettone" competition awarded it the title of "best Traditional Panettone 2018". A contest that sees Italy's top master pastry chefs vie f\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\t\n\t\t\t\"MACARON,\t\t<\/a>\n\t\t\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\t
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\n\t\n\t\tMACARON, Luigi Biasetto’s new book\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tWith Luigi Biasetto as our guide, we're taken on an extraordinary journey that weaves its way between sweet and savoury to discover everything there is to know about the undisputed star of the patisse\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\t09.09.2016\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tThis is the date marking the opening of the newly refurbished Pasticceria Biasetto pastry shop. Since it opened its doors, in 1998, our boutique store has been setting pastry and cake trends in Padua\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tSenza dolce non \u00e8 vita\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tA cake, a cream or a biscuit are not simply the sum of their individual ingredients, the way we put them together or present them, but an alchemy that holds together a myriad of components, and what t\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tLa mia pasticceria mignon\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tThis book is an ode to the beautiful and the delicious. Beautiful, because petit fours are the little gems of the pastry art, precious and elegant, balanced in their shapes and colours\u2028Delicious, be\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\n\t\tIl metodo Biasetto\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tThe subtitle (Philosophy, strategy, tactics. From the kitchen to the recipe) of the latest book published by Italian Gourmet for the \u00a0"I Tecnici"\u00a0series covering the technical aspects of pastry maki\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n

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\n\t\t\n\t\t\t\"Premio\t\t<\/a>\n\t\t\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\t
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\n\t\n\t\tPremio “Made in Padova”\t<\/a>\n<\/h3>\n\t\t

\n\t\t\tLuigi Biasetto, along with another seven beacons of excellence on Padua's food&design scene, has been awarded the Made in Padova prize, now in its fourth edition, promoted by the Padua branch of the i\t\t<\/p>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t<\/div>\n\t<\/div>\n\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":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"blog-masonry.php","meta":{"footnotes":""},"class_list":["post-8579","page","type-page","status-publish","hentry"],"yoast_head":"\nNews - Pasticceria Biasetto<\/title>\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\/news\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"News - 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