On La Cucina Italiana: the Best Colomba in the US
Colomba is considered the dove shaped cousin of the winter holiday king, Panettone. Following the success of the Christmas buttery cake studded with raisins and …
Colomba is considered the dove shaped cousin of the winter holiday king, Panettone. Following the success of the Christmas buttery cake studded with raisins and …
Spring is almost here, Easter is on April 12th, and we have Biasetto Colomba. Colomba is the most traditional Italian Easter cake, a classic symbol of peace and …
PANDORO, WHAT IS IT AND WHERE IS IT FROM? Pastry Chef Luigi Biasetto says: “Pandoro is a Christmas bread that was born in Verona. The …
Panettone and Pandoro are back, and they have exceeded our expectations. They just came through our doors and they are already filling the warehouse with …
We just came back from Padova, where we visited Pasticceria Biasetto and had the honor to take a tour of their immaculate, almost scientific new …
That’s right, we’re selling Panettone in summer! This Summer Panettone is Luigi Biasetto’s contribution to the “4 Season Panettone” movement. Because, who said that we can’t …
It’s no secret that Gustiamo loves Bread Face. She is our favorite performance artist and we love how weird and experimental she is. You can …
It takes more than 12 hours to make this heavenly Italian Easter cake. Our Colomba is made in Padova by Luigi Biasetto, the world award-winning pastry chef. When …
The first time we met Bread Face we had 2 questions for her: Does she eat the baked goods that she breadfaces with? The answer …
Everyone is so obsessed with panettone these days, pandoro doesn’t get talked about enough! Of course when master pastry chef from Padova, Luigi Biasetto, was …
This is a Gustiamo original video series, starring Danny Hoch, directed by Paul Riccio. We love these 4 videos because of Danny’s charisma and humor, Paul’s …
This is pastry chef Luigi Biasetto. He makes our Panettone & Pandoro at his pasticceria in Padova. These sweet Italian Christmas breads are perfectly balanced …
“Panettone: no bread is more difficult, or more rewarding, to get right.” -The New York Times Here’s the thing about panettone, it is really REALLY …
Sugar and spice and everything nice, Italian version. Anise from Tuscany, honey from Piemonte, liquorice and orange peel from Calabria, all held together with flour from …
Just in from Padova! This is master pastry chef Luigi Biasetto. He makes our Colomba, the traditional Italian sweet Easter bread which is shaped like …
What is this small bag of white powder? How do I get the sugar evenly dispersed? Which is the traditional way to cut this? All …
Dissapore just came out with their list of best panettoni in Italy. #6 on this list is Luigi Biasetto’s panettone. Fantastico! The article says that Biasetto’s …
The Los Angeles Times says that: “If you’re Italian, panettone is the one tradition that’s obligatory at the holidays. There’s something so festive about that …