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Seafood spaghetti

Chocolate brulée cake

How to use gourmand by Lo Basso

Pavoni Italia and the HoReCa market. A complete line of silicone moulds for catering, suitable for the preparation of appetizers, main courses and desserts. All developed with the advice and support of international chefs, recognized for their talent, com

How to use new gourmand tuile mouls

Pavoni Italia and the HoReCa market. A complete line of silicone moulds for catering, suitable for the preparation of appetizers, main courses and desserts.

How to use sweet interpretations

Pavoni Italia and the Hotel, Restaurant & Catering market. A complete line of silicone moulds for catering, suitable for the preparation of appetizers, main courses and desserts.

How to use Iconic

With the Asia's Best Pastry Chef Fabrizio Fiorani was born the idea of these praline moulds that want to get away from the old patterns, creating something unique and iconic

How to use Plume by Paolo Griffa

An elegant creation with the mould Gourmand Plume GG028.

How to use Berry

Pavoni Italia presents through a series of video recipes the multiple possibilities of the use of Gourmand, the silicone moulds line dedicated to the world of HoReCa.

How to use Coral by Paolo Griffa

Pavoni Italia presents through a series of video recipes the different possibilities of Gourmand, the silicone moulds dedicated to the world of HoReCa.
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