” Cooking is a love story. You need to fall in love with the ingredients and then of people who cook them” (Alain Ducasse)
- By Chef Viviana Varese -
In collaboration with Master Pasty Chef Alessandro Racca, Bussy presents a delicious recipe with the…
Cannoli Mignon are the protagonists of this delicious recipe, which Bussy presented on the occasion…
A pleasant combination of creamy ganache and fresh blackcurrants, perfect for filling crunchy rolled wafer…
The crunch of the wafer combined with soft gelato to create a delicious dessert to…
Soft yogurt gelato with forest fruit composte and wafer Amour, Kikera Arlecchino with fior di…
Soft fior di latte gelato with passion fruit sauce, decorated with Le Cialdine.
"Kissed” Kikere Cacao with ecuador 75% chocolate whipped semifreddo.
Cannoli 19/10 filled with pistachio and chocolate ice cream, covered with chocolate and nuts.
Cannoli 19/5 filled with raspberry, ginger and beetroot cream, garnished with white or strawberry-flavoured chocolate…
Kikera Amaretto filled with whipped chestnut cream, decorated with candied chestnut and isomalt strands.
Ciokkolone filled with white ganache cream, covered with chocolate and decorated with cocoa and fruit…
Ciokkolone filled with soft dark gianduja ice cream, coated with milk chocolate gianduja and praline-coated…
Trottole filled with pistachio, raspberry or vanilla sauce, soft soya fior di latte ice cream,…
Cannoli 19/5 filled with lemon, pineapple and blood orange soft sorbet, finished with the lemon,…
Soft tropical lime and cachaca ice cream decorated with Yoggjfrù.
Small soft chocolate glass with chocolate sauce, decorated with Cialde a Cuore e Ventagli Wafercacao.
