The multiple potentials of semifreddo, between deseasonalization, originality, versatility and deliciousness. Andrea Restuccia presents his new book for Chiriotti Editori.
Organized by: PASTICCERIA INTERNAZIONALE
16 January
, 15:00 - 15:30
Language
Italian
Category
Pastry
Type
Talks
Speaker
Livia Chiriotti
Editor-in-Chief of Pasticceria Internazionale and TuttoGelato - Chiriotti Editori
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