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The Cornetto Algida signed Isabella Potì – Italian Cuisine


For the sixty years of the classic «heart of cream, the starred pastry chef Isabella Potì has signed a special Cornetto with caramel sauce with egg, lemon sauce and white chocolate

A deluxe version, signed by one of the pastry chefs of the moment: for the sixty years of Cornetto, Algida presents one limited edition signed by Isabella Potì, Michelin star of the restaurant Bros ’of Lecce and influencer on Instagram.

He does it without fuss (and without an official press release, as far as we know), announcing the collaboration with the star chef on the five-pack ice cream, already on sale in some supermarket chains. «We present a Limited Edition that will make your heart beat. A dessert made by Cornetto signed by Isabella Potì. The young pastry chef of excellence is rewriting the rules of pastry making a new course that brings luster to Italy in the world, just like Cornetto. Isabella reinterprets in Cornetto key the recipe of his successful dessert, thus combining Algida tradition and innovation .

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The new specialty, already popular on social media, is prepared with cream ice cream with vanilla, white chocolate coating, filling with caramel sauce with egg, lemon sauce, caramel cubes and pieces of biscuit covered with white chocolate. The company informs that the «triumph of refined creaminess and sweetness with the Algida quality of all time will be available both in single-dose format in the bars served Algida and in multipack packs.

The pack of five, in supermarkets, costs about one euro more than that of the classic Cornetto. The special edition signed Potì has a bit of fewer calories, fat and carbohydrates compared to the "basic" version. And the one who tasted it ensures that it's really worth it.

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Crema Pan di Stelle, the new rival of Nutella signed Barillla – Italian Cuisine


The lucky Mulino Bianco biscuits will soon give the name to a spreadable cream made with sugar, hazelnuts, cocoa and sunflower oil. The challenge of Barilla in Ferrero

Pan di Stelle… in can! And the new cocoa and hazelnut cream of Mulino Bianco. As soon as the news leaked that it will be available on the shelves of the supermarket in a couple of months, the product has already been renamed as the rival of the Barilla house of the most famous cream spread in the world, the Nutella produced by Ferrero.

The ingredients of the Pan di Stelle Cream

The details of the new cream still do not know each other well: the name will recall that of the Cookies Stars Pan (which will probably also be found crumbled inside), but the jar and the label have not yet been revealed. It will be based on sugar (not too much), hazelnuts (Italian), sustainable cocoa is sunflower oil. It is not the first time that a Mulino Bianco product comes from the lucky biscuits: there are already the Pan di Stelle cake, the Pan di Stelle snacks, the Moon Cake, the ice cream and the cereals.

Homemade Pan di Stelle cream

If you are greedy and can not resist, waiting for the cream to come out, you can try to make one home version, a little different. The recipe is explained on the site dedicated to cookies.
You need them 30 g of Pan di Stelle biscuits, 200 ml of milk, 35 g of sugar, 50 g of dark chocolate, 25 g of cornstarch or cornstarch.
To proceed chop the biscuits with a mixer until they are reduced to flour: put them in a saucepan together with the sifted cornstarch or starch and sugar. Add the milk to the wire, stirring with a whisk: place on the heat and stir until a thick cream forms. Halfway through cooking add the chopped chocolate. Store your cream in well-cleaned jars and store it, once it is cold, in the fridge for 1-2 weeks.

Also discover how to make Nutella at home!