From the collaboration between Pavoni Italia and Maxence Barbot the mould VOLUPTÉ is born. Available in two different sizes: PX43108 single-serving portion 120 ml PX43109 mini-portion 20 ml
Il cioccolato è passione pura. Gli stampi per tavolette di cioccolato, sviluppati dal World Chocolate Master 2015 Vincent Vallée insieme al team di ricerca Pavoni Italia, hanno nella precisa essenz...
From passion and motivation to revitalising pastry making, and from more than just the dogmatic slumber of the recipes, comes Formasil. Leonardo Di Carlo – World Champion pastry chef – together wit...
Another unique idea from one of the most respected Pastry Chefs on the international scene.After Coin, Karim Bourgi – Head Pastry Chef of Almana Group – teamed up with Pavoni Italia to create Squee...
A creativity queen in pastry. Silvia Federica Boldetti is the 2016 Pastry Queen: a World Champion able to strike with her talent and her smile. Together with the Pavoni Italia team, she has develop...
The passion for pastry is born as a child, by reading magazines dedicated to professionals in the sector and observing the production of ice cream in the restaurant where he makes small experiences...
Egg is the three-dimensional silicone mould designed by Andrea Berton with Pavoni Italia.
Disco is the essential and seductive silicone mould developed by Maurizio Santin with Pavoni Italia. The line is minimal, according to his "less is more" belief. Perfection is in the balance of few...
Gourmand – the line of multi-purpose silicone moulds for the preparation of main courses, appetizers and desserts – and a great interpreter. There is all about Italy in Felix Lo Basso’s style and h...
Stefano Laghi e Stefano Caridi
Pastry making transformed into a total sensory experience. From the expertise and passion of Stefano Laghi and Sebastiano Caridi - in collaboration with the Pavoni Italia research team - come the n...