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Sweet Art Gallery by Metamusa

Works by Giorgio Laveri, Giordano Redaelli, Enrica Borghi
Exhibition curated by Erika La Rosa

The taste takes shape. A fascinating journey on food imagined, seen and revised, reinterpreted before being eaten. A reflection on the "good design" and everything that goes around the packaging, the collective memory, re-use of what you can usually find on the counter of a pastry shop.
The exhibition presents the works of artists in their field of research worked on the theme of food, reflecting and reinterpreting or re-using ingredients and elements used by the skilled hands of the chef.
In a context where the good and the beautiful are shared values??, the creativity of artists is intertwined with that of the great pastry chefs. And it is an explosion of senses!
Supported by: Argonavis, MAC, Parco Ciani, Asilo Bianco.

 
 
March 2, 2013

Gelly mania

Genevacakes presents a 2 hours free tutorial about 3D floral jellies made by hand. They are 100% edible and used to decorate desserts for special occasions, weddings, birthdays, parties.
The base is a transparent neutral gelatin flavored with lemon essence and floral decoration is done with special tools to give the shape of petals and leaves and inject a colored gelatin edible and flavored to taste.
They require patience and skill but the result is spectacular, ideal as a dessert in hot weather.
 
Gluten Free Sweet Recipes by Francesco Favorito

Francesco Favorito, one of the most famous Italian leavening expert and creator of gluten-free goodness will carry out some practical demonstrations about leavened pastries and delicious desserts suitable for coeliac disease.
On the occasion he will also present his book "The Art of Gluten Free", a guide to Gluteen Free products and food intolerances, with lots of information and recipes on how to intervene in the kitchen for those who are intolerant to gluten.
In collaboration with Molino Dallagiovanna
 
Cake decoration with Tiziano Bonacina - Carma Ambassador

Tiziano Bonacina will show its skills in decorating a Wedding cake using different techniques: sugar paste, sugar art and airbrush.
We will see the famous swiss pastry chef and confectioner' secrets to get a perfect result.
 
Plastic Chocolate by Lorena Gil Vazquez

We'll discover with Lorena Gil, one of the most creative and original cake designer of the moment, how to prepare and use the plastic chocolate and sugar paste to decorate cakes printed in couture style, romantic and shabby chic.
In collaboration with Wamasch
 
 
March 3, 2013

Cake decoration with Tiziano Bonacina - Carma Ambassador

Tiziano Bonacina will show its skills in decorating a Wedding cake using different techniques: sugar paste, sugar art and airbrush.
We will see the famous swiss pastry chef and confectioner' secrets to get a perfect result.
 
Pizza and Bread Gluten Free by Francesco Favorito

Francesco Favorito, one of the most famous Italian leavening expert and creator of gluten-free goodness will carry out some practical demonstrations about leavened pastries and delicious desserts suitable for coeliac disease. On the occasion he will also present his book "The Art of Gluten Free", a guide to Gluteen Free products and food intolerances, with lots of information and recipes on how to intervene in the kitchen for those who are intolerant to gluten.
In collaboration with Molino Dallagiovanna
 
Letizia Grella by Poliart Cake Mania

Glam, elegant, sophisticated, original, refined, surprising and meticulous in details. So are the cakes created by Letizia Grella, imaginative and passionate cake designer who will show us how to create decorated cakes perfect and surprising. Sponsored by Poliart Cake Mania, leading provider of cake bases made of expanded polystyrene.
 
 
 
 
 
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