Gianluca Fusto returns to address the public of professionals, dictating the style for a new vision of single portions, between genius, technique and design. Mono stems from the desire to give an innovative sense to the single-portion segment, breaking rules that have settled over the years, out of necessity and not reflection.
The book is divided into 5 "concepts" or 5 different parts, but united by a recognizable approach to style and taste.
They range from "G-sign", dedicated to the line designed directly by Gianluca in collaboration with Pavoni Italia to enhance the textures and bring out the heart of the creations, to "Frolle Follie", obviously dedicated to shortcrust pastry, a basic preparation of which Fusto is a master, where friability, crunchiness and emotion envelop the palate in a combination of dough and magic. The third section - "Icons" - is dedicated to the timeless classics that Gianluca loves the most, obviously in single portions, such as the apricot and almond crumble, or the pastiera, or the citrus fruit tart and Mont Blanc; the fourth section - Tailor Made - is dedicated to the single portions for which Gianluca has worked like a tailor, where the "perfect slice" enhances the essence of the single portion. Finally, the last section is dedicated to Gelato: a pleasure for the mouth and the eyes, which is why this chapter is entitled "Eyes Cream" where pastry art and gelato merge.
Each of the 50 recipes is explained in detail. The book opens with a part dedicated to the technique and marketing of the product, price and communication; as well as an in-depth look at the ingredients and sensory analysis and techniques to "guide" one's creativity and style.
All recipes are embellished by the beautiful photographs of Matteo Lonati!
TECHNICAL DATA
Author: Gianluca Fusto
Publication date: 2017
Language: Italian
Pages: 304
Gianluca Fusto is a pastry chef widely recognized as one of the most creative and technically prepared: since 2012 master Ampi, we can define him certainly very creative, but also very rigorous, Gianluca is like his pastry, sensitive to contemporary evolutions. His international training has led him to develop projects and concepts for important realities of the sweet world in Italy and abroad, from restaurants to boutiques, to luxury hotels.
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Le monoporzioni in pasticceria by Gianluca Fusto
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