The creative power that projects it to the top of the world and that makes Italian pastry making unique, salable and exportable. Artistic sugar told by world champion Lorenzo Puca, on the occasion of the official launch of his book FRAGILE (Chiriotti Editori), in which he reveals every nuance of the most complex decorative technique existing in pastry making, making it even more fascinating and accessible.
Presented by Livia Chiriotti of Pasticceria Internazionale – Chiriotti Editori