Chocolate and pralines are not just any gastronomic creations: they are authentic bijou and, as such, they deserve a worthy presentation, not only from an aesthetical point of view, but also from an exquisitely technical one.

The goodness of artisan gelato is a direct consequence not only of the raw material, but also of the way it is stored. Following the right steps is important, not only to maintain the aesthetic quality of the product, but also to preserve the pleasure of tasting.

The world of catering is constantly evolving, thanks to the current scenario and the growing success of food delivery apps. The tasting of food, more and more often, is set within the walls of the home, in the company of family, close friends.