Lot of Recipes to try


Cakes, Basic Doughs, Creams… Pick up your favorite Recipe and enjoy it!

Christmas Cookies

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Original Italian Pandoro with Sourdough

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Wholewheat Chocolate and Orange Panettone

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Italian Panettone with Sourdough

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Christmas Roll Cake

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Authentic Italian Tiramisu

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Strawberry Pavlova

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Chocolate and Pistachio Cake

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Directly Leavened French Croissants

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Vanilla Cupcake

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Wholewheat Chocolate and Orange Panettone

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Chocolate Cupcakes

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Lemon Pie

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Donuts and Krapfen with Sourdough

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Cake Mocha

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Your Pastry School


Everything about Basic Doughts… Learn how to prepare them in a professional way

Sourdough

lievito-madre-home-Modifica

How to Make and Use Sourdough


All about Sourdough. Never more than today, Sourdough is becoming popular for its high nutritional and biological value. Find out how to Prepare, Refresh and Use it with a tested and 100% guaranteed method… Check it out!

The Pastry School

immagine link pan di spagna biancolievito

Artisanal Pastry: Fundamentals and Techniques


Discover the trully professional foundamentals of the Artisanal Italian Pastry: Sponge Cake, Plumcake, Shortbread, Creams, Puff Pasty, Meringues, Choux Pastry and, last but not least the Leavened Doughs. A step by step guide through the rational building of the recipe, to better understand the function of every ingredient and be able to make your own version!

Your Pastry School


Everything about Basic Doughts… Learn how to prepare them in a professional way

Sourdough

lievito-madre-home-Modifica

Pastry School

immagine link pan di spagna biancolievito

How to Make and Use Sourdough

Artisanal Italian Pastry: Fundamentals and Techniques


All about Sourdough. Never more than today, Sourdough is becoming popular for its high nutritional and biological value. Find out how to Prepare, Refresh and Use it with a tested and 100% guaranteed method… Check it out!


Discover the trully professional foundamentals of the Artisanal Italian Pastry: Sponge Cake, Plumcake, Shortbread, Creams, Puff Pasty, Meringues, Choux Pastry and, last but not least the Leavened Doughs. A step by step guide through the rational building of the recipe, to better understand the function of every ingredient and be able to make your own version!

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About Me


Something about this crazy geeky Pastry-Addicted

And this is me… you can call me Fred if you like.

You  would expect to find a picture of me wearing a white uniform or a pompous chef’s hat…..but this picture tells you already something about me.

My passion for pastry making was born before I could spell properly the first words and it didn’t leave room to too many toys in my wardrobe.

When I spent my time cooking confectionary creams and homemade cakes, everybody pointed me out as the “freak” teenager who loved cooking and pastry making, rather than paying football.

Well, I have finally realized  that my passion has never died ( and I don’t think it will ) even if I have first studied and then worked on different topics… I graduated in engineering and  I began working for marketing…. Life is really crazy!!!!!

During  the years, now and then,  I had the chance of working for several pastries and I learned the techniques of professional pastry , falling in love with a living, vital and absolutely special  ingredient: sourdough.

Those were the very first steps of a never ending research,  experimentation and professional stages involving a subject that you never stop learning.

My inspiration? I’m very ambitious . the great Iginio Massari with his strictness, Rolando Morandin who passed me all his knowledge of the sourdough, Luca Morandin and Leonardo di Carlo.

My dream? I might open a small self managed pastry.

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