Gently Pisa. Pastry art revives the city from the leaning tower

by Friday, September 30, 2011

Ready to reinvigorate the troubled mood in the early autumn colors? TO Pisa will help you chocolate, cakes, Baba, tarts and all that pastry art will create. Saturday 1 and Sunday 2 October the Edition 2011 by Gently Pisa, a two days in contact with the best artisan pastry within the historic Leopolda Station.

Gualtiero Marchesi

Gualtiero Marchesi

Saturday 1 October, between a delicacy and the other, a special seminar will reveal the secrets of the art of composition in different arts. Culinary knowledge will blend in the encounter with those ingredients that allow the arts to awaken in us the various colors of emotions. A deep dialogue between the public and the various witnesses of knowledge. Gualtiero Marchesi will lead the audience in search of knowledge, in the conquest of Nice and good through artistic aspirations are useful culinary creativity. To accompany him in this quest of the master of Italian pastry chefs Iginio Massari, the artist Aldo Spoldi and composer Arturo Sacchetti.

This sixth edition of Gently Pisa You also and foremost, a laboratory for lovers. Fitting them in the variety of culinary possibilities Pâletissier chef Mauro Ianz, defined by critics as one of the five Musketeers Lombard pastry, will try to satisfy the curiosity of fans and professionals. Not only fast tips and finger sweet appetizing but the opportunity to learn the art of composition and decoration.

A world of sweetness in which even the smallest can saziere their gluttony with Gently Junior. The theme of milk declined in all its forms: Discover the secrets of milk a Km 0, then open their horizons, e divertirsi con la preparazione e l’assaggio nel laboratorio multiculturale con i bambini filippini. Potranno partecipare al concorso-laboratorio artistico o colorare la città grazie alle sagome per fotografie da mucca da collocare nel centro storico e all’ingresso.

For more information

Decorazione pasticcera

L'arte della decorazione Paul De Bont




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