{"id":965066,"date":"2023-11-01T08:05:15","date_gmt":"2023-11-01T08:05:15","guid":{"rendered":"https:\/\/pariani.org\/?p=965066"},"modified":"2023-12-07T10:34:56","modified_gmt":"2023-12-07T10:34:56","slug":"lorem-ipsum-dolor-sit-amet","status":"publish","type":"post","link":"https:\/\/pariani.org\/en\/lorem-ipsum-dolor-sit-amet\/","title":{"rendered":"Biasetto French Pastry Trophy"},"content":{"rendered":"<p>The Troph\u00e9e International de la P\u00e2tisserie et de la Chocolaterie Fran\u00e7aise 2023, organised as part of the Salon du Chocolat in Paris, has come to an end. This event is sponsored by the Association Relais Desserts International and the Accademia Maestri Pasticceri Italiani. The event took place from 30 October to 1 November 2023 in Paris. The aim was to promote French pastry and chocolate making around the world and to research new pastry techniques and preparations by creating an exchange between different countries. The candidates are of different nationalities (Belgium, Congo, France, Japan, Georgia, Italy, Switzerland) and accompanied by a Coach of the same nationality. <\/p>\n\n\n\n<p>Pariani participated as sponsor of the Italian team composed of the young and talented Leonardo Sperati, an AMPI graduate working at the 3 Michelin-starred Enoteca Pinchiorri, and Maestro Luigi Biasetto as his Mentor and Judge for Italy. <\/p>\n\n\n\n<p>The protagonists are a series of classic French pastries made with noble raw materials: Saint Honor\u00e9, Chocolate Charlotte, Chocolate \u00c9clair, Freely Interpreted \u00c9clair, Macaroons mounted on a 75 cm high pyramid of crispy pastry made in three different versions, one of which is chocolate, Chocolate Lollipops in three versions. <\/p>\n\n\n\n<p>The young Italian talent, Leonardo Sperati, positively impressed the jury and the audience, leaving an indelible mark despite his young age for the quality of his work and tasting.<\/p>","protected":false},"excerpt":{"rendered":"<p>The Troph\u00e9e International de la P\u00e2tisserie et de la Chocolaterie Fran\u00e7aise 2023, organised as part of the Salon du Chocolat in Paris, has come to an end. This event is sponsored by the Association Relais Desserts International and the Accademia Maestri Pasticceri Italiani. The event took place from 30 October to 1 November 2023 in Paris. The aim was to promote French pastry and chocolate making around the world and to research new pastry techniques and preparations by creating an exchange between different countries. The candidates are of different nationalities (Belgium, Congo, France, Japan, Georgia, Italy, Switzerland) and accompanied by a Coach of the same nationality. <\/p>","protected":false},"author":1,"featured_media":967780,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-965066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trofeo Biasetto Pasticceria Francese - Pariani<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pariani.org\/en\/lorem-ipsum-dolor-sit-amet\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trofeo Biasetto Pasticceria Francese - Pariani\" \/>\n<meta property=\"og:description\" content=\"Si \u00e8 concluso il Troph\u00e9e international de la p\u00e2tisserie et du chocolaterie fran\u00e7aise 2023, organizzato nell&#039;ambito del Salon du chocolat di Parigi. Questo evento \u00e8 patrocinato dall\u2019Associazione Relais Desserts International e dall\u2019Accademia Maestri Pasticceri Italiani. L\u2019evento si \u00e8 svolto dal 30 ottobre al 1\u00b0 novembre 2023 a Parigi. L&#039;obiettivo \u00e8 stato quello di promuovere la Pasticceria e Cioccolateria francese nel mondo e di ricercare nuove tecniche e preparazioni di pasticceria creando uno scambio tra i diversi Paesi. I candidati sono di diverse nazionalit\u00e0 (Belgio, Congo, Francia, Giappone, Georgia, Italia, Svizzera) ed accompagnati da un Allenatore - Coach della stessa nazionalit\u00e0.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pariani.org\/en\/lorem-ipsum-dolor-sit-amet\/\" \/>\n<meta property=\"og:site_name\" content=\"Pariani\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/parianifood\" \/>\n<meta property=\"article:published_time\" content=\"2023-11-01T08:05:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-07T10:34:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pariani.org\/wp-content\/uploads\/2023\/11\/IMG_0383-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1469\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pariani.org\/lorem-ipsum-dolor-sit-amet\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pariani.org\/lorem-ipsum-dolor-sit-amet\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/pariani.org\/#\/schema\/person\/608d84516ca46b3f752447d767398d9b\"},\"headline\":\"Trofeo Biasetto Pasticceria Francese\",\"datePublished\":\"2023-11-01T08:05:15+00:00\",\"dateModified\":\"2023-12-07T10:34:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pariani.org\/lorem-ipsum-dolor-sit-amet\/\"},\"wordCount\":225,\"publisher\":{\"@id\":\"https:\/\/pariani.org\/#organization\"},\"image\":{\"@id\":\"https:\/\/pariani.org\/lorem-ipsum-dolor-sit-amet\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pariani.org\/wp-content\/uploads\/2023\/11\/IMG_0383-scaled.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pariani.org\/lorem-ipsum-dolor-sit-amet\/\",\"url\":\"https:\/\/pariani.org\/lorem-ipsum-dolor-sit-amet\/\",\"name\":\"Trofeo Biasetto Pasticceria Francese - 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