Products

Alessio Cappelli - The Art of Grinding. Techniques, Effects on Products and Improvement Strategies

Bachour Antonio - Bachour In Color. Ed. English and Italian

Carlo Donati / Carlo Brera / Galluccio Francesca - Food Safety. Controls on Foods of Non-Animal Origin

Carmela Moffa / Antonio Capauno - Inspirations. Decoration Techniques In Pastry

Claudia Prati - Royal Icing Manual. History, Techniques, Creativity

Dalmasso Alessandro - The Great Little Pastry Shop

Davide Comaschi - On Chocolate. Illustrated Edition

By Carlo Leonardo - Evolution In Revolution. Italian And English Ed.

By Carlo Leonardo - Genially Cold. Semifreddo, Mousse, Ice Cream, Sorbet, Bavarian Cream and the Whole World Below Zero

By Carlo Leonardo - Tradition In Evolution. Art And Science In Pastry

Eliseo Tonti - Variations on Chocolate and Confectionery

Fabrizio Fiorani - Avant-garde. Italian and English Edition

Fabrizio Fiorani - Between the Dreamlike and the Real. Italian and English Edition

Fulvio Scolari / Teresio Busnelli - Manual of Italian Decoration

Fulvio Scolari / Teresio Busnelli - Manual of Italian Pastry

Giambattista Montanari - Omnia Fermenta. Sourdough Dough Technology

Giambattista Montanari - PH 4.1. Science and Craftsmanship of Leavened Dough

Gianni Grasso - Structures, Morphologies and Properties of Food

Gino Ferretti / Roberto Rizzo / Vignali Giuseppe - Food Engineering. Production Technologies, Production Plants, Logistics

Giotti Nicola - Metamorphosis. Indirect Specular Glossy Airbrushing;

Giuseppe Amato / Cremoni Lucilla - Contemporary Catering Pastry. Creative Rigour

Liuzzi Martino - The Ice Cream You Were Looking For. A Functional Food's Journey Between Study and Innovation;

Luca Caviezel - Dictionary of Science and Technology of Artisan Gelato