From the collaboration between Pavoni Italia and Francesco Boccia the mould Karma is born.
From the collaboration between Pavoni Italia and Vincenzo Tiri these moulds are born: PX43113 Panettone single-serving portion 130 ml PX43114 Pandoro single-serving portion 130 ml
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
Chocolate is pure passion. The chocolate bar moulds, developed by the World Chocolate Master 2015 Vincent Vallée together with the Pavoni Italia research team, have in the precise essentiality th...
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...
Pastry chef based in Dubai since 2011, Chef Bourgi is The founder of the london pastry shop KAYU. Discover the DADO mould in collaboration with Pavoni Italia.
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...