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The chef shares the importance he places on the selection of his ingredients
🧈 The Italian Brazzale cream has been designated and used by many celebrities in Italy for the production of Panna Cotta....
🧈 Chef Aniello di Caprio explains why Brazzale cream is so fascinating:
In addition to the low melting point, excellent texture and flavor, one of the keys to give the Panettone a more delicious texture, without the need to reheat the Panettone, resulting in a finished product that is full of texture and aroma✨.
   🏆 “The Panettone World Competition has favored the use of this cream” 🏆 “The Panettone World Competition has favored the use of this cream.
Its outstanding flavor is different from that of the French creams, with the characteristic creamy texture on the tongue and no greasy feeling after eating ✨.
The rich creamy flavor coexists with a refreshing sensation that is not overwhelming!
The chefs and master chefs who were present at the seminar were also amazed by the first taste of Bézelais cream; the seminar was rich in details and was well received by the audience! Special thanks to the teachers for their selfless sharing and communication.
  I hope that after the meeting, all the chefs and master chefs will be able to absorb and make their own Panettone!
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🐨Special thanks to
Sous Chef Lucia Morone
Bézalez Cream Window
The team of people behind the scenes who helped with the translations, and Mr. Chole who traveled from afar!
🐨Welcome to inquire about Panettone's raw materials, packaging materials, related equipment, etc., or (02) 2270-5588.