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Trittico Club with Pastry Chef Ugo Sanvitti recommend a tropical semifreddo
Master Angelo Grasso presents his recipe for Kiss Gelato
PORTO'S WINE SORBET
Master Angelo Grasso presents his revised recipe of Brule' wine sorbet wich becomes Porto's wine sorbet!
Danilo Freguja suggests us a special recipe: a raspberry jelly
Ariel Segesser is an artisan pastry, chocolate and gelato Chef with more than 25 years' experience...
Ieri, oggi e domani @ Varese
Course located in Italy!
PURPLE PASTEL FROSTING
Danilo Freguja presents us a purple pastle frosting
Danilo Freguja explains us how to prepare a delicious apricots marmelade with Trittico Executive
MACARON DE PARIS
Danilo Freguja suggests us a very popular product: Macaron de Paris