Written by pastry chef Giuseppe Marrone in collaboration with CAPAC – Polytechnic of Trade and Tourism of Milan, it combines basic pastry making instructions with sophisticated recipes.
Giuseppe was born in 1983; after studying the classics and the law, he decided to become a pastry chef and teacher. After moving from Palermo to Milan in 2015, he has been dedicating his passion and knowledge to his students.
Giuseppe has been a Zanolli partner for some years now; one of the chapters in his book deals with different baking techniques, emphasizing the importance of and care involved in choosing the oven best suited to the needs of a pastry maker, an essential tool for achieving success and making the best products.
The chapter “BASICS of pastry making” provides a plethora of technical aspects and useful tips; it prepares both the more and less experienced reader for a tasty review of recipes subtly balanced between technique and creativity.