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Panettone purists say chocolate and cherries are fine — just don t call it a panettone

Today, most panettone lovers have bid arrivederci to raisins and citrus bits and buongiorno to chocolate, cherries, pistachios and cream. But according to Italian rules, any twist on the traditional downgrades the Italian sweet bread to a mere Christmas 'pastry product with yeast.'

How do you like your eggs? Rome chef s elegant answer for Easter | Eat/Drink

Wednesday, 31 Mar 2021 11:07 PM MYT Pastry chef Walter Musco poses for pictures with Easter chocolate eggs sculpted to pay a tribute to (from left) Tunisian fashion designer Azzedine Alaia, Italian mathematician Leonardo Fibonacci and a Cubistic egg, in his pastry shop Pasticceria Bompiani, in Rome on March 30, 2021. AFP pic Subscribe to our Telegram channel for the latest updates on news you need to know. ROME, March 31 In a working-class neighbourhood of Rome, crowds gather in front of a pastry shop window to see sumptuous Easter eggs turned into works of art. Laid out like brightly coloured pieces of jewellery, each of Walter Musco’s chocolate eggs is created as a tribute to a particular artist.

​ How do you like your eggs? Rome chef s elegant answer for Easter

01 Apr 2021 Pastry chef Walter Musco poses for pictures with Easter chocolate eggs. In a working-class neighbourhood of Rome, crowds gather in front of a pastry shop window to see sumptuous Easter eggs turned into works of art.   Laid out like brightly coloured pieces of jewellery, each of Walter Musco s chocolate eggs is created as a tribute to a particular artist.   One is adorned with two people holding up a heart, after US pop artist Keith Haring, while another is crafted all in yellow with slashes reminiscent of Argentine-Italian painter Lucio Fontana.   The 47-year-old Roman, wearing an impeccable white chef s uniform, has been making these kind of eggs for a decade and has now put a selection on show ahead of the Easter weekend.

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