Mar 111 min read
"Occhi di Bue" recipe by Stefano Priolo
Stefano Priolo , 𝘉𝘦𝘴𝘵 𝘊𝘳𝘰𝘪𝘴𝘴𝘢𝘯𝘵 𝘌𝘶𝘳𝘰𝘱𝘦 ‘24, presents his recipe for Micropaper Air Pro , the first micro-perforated...
Jan 302 min read
"Pod" recipe by Philip Khoury
Philip Khour y, award-winning pastry chef and author, presents his tailor-made recipe for Pod , the multifaceted jewel that, together...
Jan 233 min read
"Mimosa" by Frank Haasnoot
The famous Master Pastry Chef Frank Haasnoot present his recipe to make a perfect dessert with Mimosa, the elegant BlackSil mould . Food...
Jan 203 min read
"Wiggle" recipe by Alberto Simionato
Three unique creations by chocolatier and pastry chef Alberto Simionato, made using the Wiggle silicone mould from the BlackSil range,...