Gelatine

ELABORATIONS WITH SOSA PRODUCTS

In the world of modern gastronomy, innovation arises from the combination of technique and creativity. Our "Fake Truffle" recipe is a prime example: a surprising...
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—:...
In the world of contemporary pastry, technique is not just a tool, but a language for expressing ideas, textures and emotions. One of the most...
Today, we celebrate Italian tradition and modern innovation with our recipe for Bacon and Parmesan Tagliatelle Carbonara, a unique proposal that highlights the use of...
Always exploring new possibilities and elevating culinary creativity, the Disfrutar Restaurant team presents the third recipe in which they integrate the Procrunx. Procrunx, an ingredient...
The Pannacotta, whose name literally means “cooked cream” in Italian, is a traditional dessert originating from the Piedmont region in northern Italy. Although its...
Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe "Strawberries with orange blossom and...
This time Martin Lippo surprises us again with a sweet recipe that can take you back to your childhood: Orange Jelly Beans. Gummy jellies are...
Today we are pleased to bring back a summer-inspired dossier by renowned chef Carles Mampel, a trusted collaborator with whom we have worked for many...
Today, we want to present a recipe that encapsulates the essence of beauty and flavor in a single bite: the Fruit and Rose Aspic. But...
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