The necessary and natural evolution of the Manual of Italian Pastry: over 800 pages full of techniques and illustrations, which are the result of a thorough professional journey of the author, who wanted to offer a useful tool in the laboratory. Not only techniques and recipes, but all the tools to build your own way of working and evolving, through tools and ideas to "get" your own pastry, made of lots of study, technical tests, emotions and in-depth technique. Hence the concept of creative science, according to a modern and dynamic vision. The manual covers all the fundamental themes, from puff pastry to whipped masses, from puff pastry to biscuits, from creams of various kinds to meringues, from leavened pastries to cakes, from tea pastries to pralines, from chocolate to pâte à bombe, from ice creams to icings, from soufflés to nougat, from jams to crunchy, from candy to fried foods, to alternative pastry and savory pastry... A unique and complete approach to pastry in all its magnificent nuances.
