SUPPLEMENTO AL N. 369, GENNAIO 2026 DI PASTICCERIA INTERNAZIONALE - SPED. IN A. P. - D.L. 353/2003 (CONV. IN L. 27/02/2004 N° 46) ART. 1, COMMA 1, DCB TO - N. 01/2026 - IP - ISSN 0392-4718
PA S T RY B A K E RY C O F F E E C U I S I N E
Sentimental & sweet mood between reason and feeling a declaration of love for chocolate Evolution in progress the new book by the father of rational pastry making Leonardo Di Carlo Growing through experience to understand the market and adapt the gelato production Architecture, theory and technology of semifreddo according to world champion Andrea Restuccia
issue forty-eight-2026
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