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...
Formed at the Fauchon school, taht of Benoit Couvrand and Christophe Adam, Nicolas Bacheyre inherited a rigour, a sense of organization, a savoir-faire in terms of colors and shapes. For Bacheyre, ...
A cult dish from Massimo Bottura with the Italian praline design, this “Camouflage” has a new look with Pavoni Italia. The creative mind of the Modenese Chef proposes an edible artwork, with an exp...
Pastry is an art capable of expressing sensitivity, just like painting, music or sculpture. Known as the "Picasso of pastry", as defined by Vogue, his work and his audacity make him an essential na...
Pralines find a new interpretation with pastry chef Ramon Morató, Barry Callebaut's world research and development director, who collaborating with Pavoni Italia proposes three moulds for cubic pra...