Dulcypas 501 - V/2023

This issue is dedicated to Christmas

You'll find panettone specialists like Jose Romero and the Spanish Panettone World Cup team, Adrián Ruiz's themed pastries and the best yema nougat in the country, signed by Toni Roig and explained in great detail in the pages of the magazine.

Jean Sivieude's trunk of neulas, but also in the tasty trunks and nougats of Isaac García and Jordi Farrés. Great temples of sweets and masses, some with a long history such as La Colmena and Forn Elias, others newly created but equally promising such as La Madeleine By Ferrieres, or Luciano García. The most detailed and technical step-by-step instructions for doughs such as Suissie bread, the bases for making the best roscón, and many other interesting doughs. The sweet snacks linked to the Mayan culture of Ronald García and the most technological pastry of Carles Mampel.