Per pasta frolla al cacao: setacciare le polveri (farina, cacao amaro, zucchero a velo), aggiungere il burro Trevalli Professional ammorbidito tagliato a tocchetti, i semi di vaniglia e i tuorli. Formare un panetto, avvolgere con pellicola e far riposare in frigorifero per 30 minuti. Dopo...
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Risotto mantecato con mascarpone, pepe rosa e clorofilla di rucola [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16151" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Per il Risotto [/vc_column_text][vc_separator type="transparent"...
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Brioche cappuccino [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="16138" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Impasto [/vc_column_text][vc_separator type="transparent" up="5" down="5"][vc_column_text css=""] 500 g farina forte 100 g Mascarpone...
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Hoplà Professional Easy Top: la rivoluzione nella decorazione, tra stabilità e performance [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="15895" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][vc_separator type="transparent" el_class="separatore15"][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=""]Nella pasticceria professionale, la sfida quotidiana consiste nel...
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=""] Tartelletta al Cacao con Gelée ai Frutti di Bosco e panna Trevalli Professional LA 35 [/vc_column_text][vc_separator type="transparent" el_class="separatore15"][vc_single_image image="15871" img_size="full" alignment="center" css="" qode_css_animation="" el_class="maxwidthimgblog"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/2"][vc_separator type="transparent" el_class="separatore15"][vc_column_text css=""] Ingredienti [/vc_column_text][vc_separator type="transparent"...