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carrot and orange cake , baby bar, plum cake with matcha, classic easter colomba cake, greek cake, mantuan chisol, Recipes to make cakes, biscuits and confectionery making use of flour for pastry “Farina del mio sacco” by Molino Pasini. Special recipes and products from Italian traditional pastry to make sweet your breakfast or for surprising guests.
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Recipes to make cakes, biscuits and confectionery making use of flour for pastry “Farina del mio sacco” by Molino Pasini. Special recipes and products from Italian traditional pastry to make sweet your breakfast or for surprising guests.
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Master pastry chef Danilo Freguja presents a cake made with carrots and orange jelly, made with”00” flour for cake of the pastry line by Molino Pasini. [continue...]
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Master pastry chef Danilo Freguja offers the recipe of baby bar, a light and delicate cake, made with flour for cake of the pastry line by Molino Pasini.[continue...]
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Danilo Freguja, master pastry chef famous in Italy and worldwide, offers a recipe for a light and tasty plum cake, made with flour for cake of the pastry line by Molino Pasini. [continue...]
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Giambattista Montanari, demonstrator by Corman, suggests a recipe for a traditional Italian pastry desserts: the colomba. Made exclusive by the use of “00” flour Farina del mio sacco by Molino Pasini. [continue...]
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Marco Randon, of the Randon’s bakery in Mantua, offers the Greek cake recipe, a baked cake almonds-based. [continue...]
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Marco Randon, owner of the homonymous bakery in Mantua, recommends the "Chisol", a sweet bread with raisins typical of the Mantuan tradition. [continue...]
[ Recipe download ] |
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