Another delicious dessert prepared at the Casa Spigadoro booth during Sigep 2018 by chef Giuseppe Sparacello: Cream Tart with Pastry Flour and Taste and Color. Ingredients and Procedure Short Crust Pastry Sandblast Butter and Flour add the Icing Sugar and finally the egg yolk. Let steep in the refrigerator about 2 hours. Roll out the dough […]

For today’s recipe we propose one of the desserts prepared at the Casa Spigadoro booth during Sigep 2018 by chef Giuseppe Sparacello: Savarin with Hemp Flour. Ingredients and Procedure Hemp Streuzel Combine all ingredients together and turn in planetary mixer with the help of the leaf. Baking at 200°. Hemp softness cake Whip butter and sugar..later […]