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...
More than Pop: fine, excellent, haute cuisine. From the stimulating and enriching encounter between Davide Oldani and Pavoni Italia comes Foo’d, an original silicone mould for culinary creations wi...
From the collaboration between Pavoni Italia and Davide Comaschi, winner of the World Chocolate Master, comes new thermoformed moulds for making chocolate Christmas trees. Designs with essential an...
So many ideas for a coloured pastry. The collaboration between Emmanuele Forcone, World Pastry Champion, and Pavoni Italia has led to the creation of Torte di Emmanuele with extraordinary 3D effect...
2018 world’s best pastry chef: his rapid ascent is the result of his extraordinary technical ability combined with an incredible sense of aesthetics. The Pavoni collection is characterized by innov...
French Pastry Chef Jérôme de Oliveira, world pastry champion in Lyon in 2009, signs a new mould in two formats: cake and single-portion with an Easter theme with the iconic egg enriched by its nest...