Castagnaccio is an autumn cake with an intense chestnut flavour and a dense texture. Walnuts, pine nuts and raisins enrich a simple mixture of […]
Chosen by the editorial staff
Classics of tradition, essential techniques and cakes that make scene.
Make a fresh fig and pine nut tart with cinnamon pastry and fig jam. Serves 6–8, using a 20 × 24 cm tin, with illustrated preparation steps.
Read the recipe
Make a soft pumpkin cake with roasted pumpkin purée, oil and milk. Ingredients for a 20–22 cm tin, clear baking times and step-by-step instructions.
Read the recipe
A fresh, smooth lemon sorbet made with newly squeezed juice and pasteurized egg white, with methods for an ice-cream maker or freezer.
Read the recipe
A no-bake lemon semifreddo with a whipped-cream base and a cooked, creamy lemon centre.
Read the recipe
To make almond granita with ready-sweetened almond paste, use 250 g almond paste, 500 ml water and a small pinch of salt. Blend and […]
Read the recipe
Figs and pistachios capture late August in one dessert: mellow fruit, a green nutty note and enough contrast to keep a frozen cream interesting. […]
Read the recipe
Zuccotto is a dome-shaped Florentine dessert. This summer version uses sponge cake, vanilla gelato, chocolate gelato and a sour-cherry ripple. It is designed as […]
Read the recipe
In Sicily, gelu i muluni turns ripe watermelon into a chilled pudding rather than a frozen dessert. It is naturally suited to Ferragosto, Italy’s […]
Read the recipe
You want to prepare a sweet great in the only 5 minutesWe have the recipe for you! ricotta cake with glazed brown It’s a […]
Read the recipeNo content matches the selected filters.
Small techniques that make a big difference in the final result.
Lesson 01
Nougat is a traditional Italian sweet prepared and enjoyed during the Christmas season. One of its fundamental ingredients is edible wafer paper, supplied in sheets. Let us discover what this product is and how it is used […]
Start the lesson
Do you know the cream tart? The name may not sound familiar, but you have probably seen the elegant number-shaped cakes decorated with flowers. This popular cake of 2018 can be made with a biscuit, shortcrust-pastry or puff-pastry base […]
Watch and prepareProfessional blends, bowls, spatulas and ingredients selected by the team Tutto Pasticceria to bring each recipe one step further.
Explore the shop
Always active: they allow the site to work properly.
