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Petit Royal

Every dish has its charm, the result of various elements: challenges, perseverance, alterations, inspiration from different cultures skillfully digested and transformed through Chef Paolo Griffa’s creativity. Observing the food compositions is moving. The diverse materials of the tools are modulated according to the feelings the Chef wants to convey, so that service itself becomes engaging to the customer: wooden cubes, tweezers, rakes… Dishes that amaze, amuse, make one feel like a child again and want to leave the real world and enter Paolo’s world of sweet and savory creations. The recipes’ descriptions are detailed and illustrated with pictures that look three-dimensional and almost release their scents. The Chef invites the reader into his experiences and small secrets. With his direct writing style, he emphasizes the importance of proper ingredient usage, with no unnecessary waste. We read the passion of someone who has turned his job into art, an art to be consumed, that changes every year and never repeats itself.

Petit Royal

Every dish has its charm, the result of various elements: challenges, perseverance, alterations, inspiration from different cultures skillfully digested and transformed through Chef Paolo Griffa’s creativity. Observing the food compositions is moving. The diverse materials of the tools are modulated according to the feelings the Chef wants to convey, so that service itself becomes engaging to the customer: wooden cubes, tweezers, rakes… Dishes that amaze, amuse, make one feel like a child again and want to leave the real world and enter Paolo’s world of sweet and savory creations. The recipes’ descriptions are detailed and illustrated with pictures that look three-dimensional and almost release their scents. The Chef invites the reader into his experiences and small secrets. With his direct writing style, he emphasizes the importance of proper ingredient usage, with no unnecessary waste. We read the passion of someone who has turned his job into art, an art to be consumed, that changes every year and never repeats itself.

Cioccolami

Seduction is the key theme of every page, articulated through delicious chocolate pralines with aphrodisiac shapes and ingredients, made even more passionate through photographer Paolo Picciotto’s snapshots, depicting lingerie, provocative portraits, and precious fabrics. And if it is true that love is made at the table, why not start from the dessert, enveloped by the food of the Gods’ burning embrace? The book – which boasts a preface by Andrea Paladini, founder of Gianantonio Paladini, a luxury lingerie brand – is divided into six sections (touch, taste, smell, sight, hearing, and…ecstasy), each describing a specific chocolate category. There is also a brief section in which Paolo Griffa gives away some advice on how to prepare some of the bases.

Cioccolami

Seduction is the key theme of every page, articulated through delicious chocolate pralines with aphrodisiac shapes and ingredients, made even more passionate through photographer Paolo Picciotto’s snapshots, depicting lingerie, provocative portraits, and precious fabrics. And if it is true that love is made at the table, why not start from the dessert, enveloped by the food of the Gods’ burning embrace? The book – which boasts a preface by Andrea Paladini, founder of Gianantonio Paladini, a luxury lingerie brand – is divided into six sections (touch, taste, smell, sight, hearing, and…ecstasy), each describing a specific chocolate category. There is also a brief section in which Paolo Griffa gives away some advice on how to prepare some of the bases.

L’Italia, culla del Foie Gras

Foie gras: a culinary delight discovered 5.000 years ago thanks to the winter migration of wild geese from Scandinavia to the marshes of the Nile Delta. Astonished by the size and flavor of goose liver, the Egyptians understood that the web-footed birdsproduced foie gras (literally, “fatty liver”) because the fat stored in the liver allowed them to complete long migrations. Thus, the foie gras produced through force-feeding is as healthy as the one naturally generated during the migratory cycle of ducks and geese. Foie gras is Italian before being French, because…

L’Italia, culla del Foie Gras

Foie gras: a culinary delight discovered 5.000 years ago thanks to the winter migration of wild geese from Scandinavia to the marshes of the Nile Delta. Astonished by the size and flavor of goose liver, the Egyptians understood that the web-footed birdsproduced foie gras (literally, “fatty liver”) because the fat stored in the liver allowed them to complete long migrations. Thus, the foie gras produced through force-feeding is as healthy as the one naturally generated during the migratory cycle of ducks and geese. Foie gras is Italian before being French, because…