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Evoluzione in Rivoluzione – Revolution in Pastry
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This book is only available in Italian language. Italian ...
This book is only available in Italian language. Italian description of the content:   With his best seller manual "Tradition in Evolution - art and science in pastry", Leonardo Di Carlo has drawn an innovative scientific an..
140,00€
Ghiaccia, cioccolato, zucchero, croccante, aerografia, pittu...
Ghiaccia, cioccolato, zucchero, croccante, aerografia, pittura, modellaggio, rivestimenti, drappeggi…Tutto quello che occorre sapere sull’arte e sulle tecniche di decorazione in pasticceria, firmato da Carmela Moffa e Antonio Capuano. Un..
92,00€
With this first "artistic exhibition", Fabrizio Fiorani puts t...
With this first "artistic exhibition", Fabrizio Fiorani puts the accelerator to creativity, in a dialogue between artistic inspiration and visionary sweetness of memory, tinging tradition and tradition again, and abandoning itself to visions and ..
74,00€
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