Taste Ring:

Stazione Leopolda

The success of the art of making and decorating cakes, muffins and cupcakes, invented by eye-candy American television programmes (starting with the Real Time Cake Boss, Buddy Valastro) is proving to be a winner on the Italian market. Spin-offs include workshops, courses, festivals, associations and the writing of various books. But what is cake design? Is it purely a question of looks or does taste matter too? Are the ingredients used to decorate and "sculpt" the cakes just pretty or do they also add flavour? What we really want to know is this: are these cakes just good to look at or are they also good to eat? Let’s see what expert confectioners and cake designers have to say on the subject to the Gastronaut Davide Paolini.

Will be present:
Roberto Rinaldini, Pasticceria Rinaldini di Rimini

Francesca Molon, Rappresentante Piemonte dell'Associazione Italiana Cake Designers
Livia Chiriotti, Direttore "Pasticceria Internazionale" di Chiriotti Editori
Masha Innocenti, Sugar & Spice American Bakery di Firenze