This website or the other tools used by this website use cookies to better the users experience and to achieve the purposes illustrated in the cookie policy. If you wish to learn more or deny your consent to all or some cookies, please read the cookie policy. By closing this banner, browsing this page, clicking a link or continuing to use this website, you are agreeing to our use of cookies.

en
  • it
  • en
  • es
  • AU
  • Home
  • About us
  • Our commitment
  • FLAVOURS
  • GELATO SHOPS
  • Franchising
  • Contacts
  • FAQ
  • Rivareno Blog
The Classics

Caffè

Cioccolato

Cream of milk

Gianduia

Marron glacé

Nocciola

Pistachio

Zabaglione

Sorbets

Banana

Uva Fragola

Lemone

Pera

Pompelmo rosa

Lampone

Arancia rossa

Fragola

Novelties

Sorbetto al Cioccolato

Cachi

Strawberry Fields

Cremino Dark

Sorbetto al Pistacchio

Have you got any new or special flavours to recommend to your favourite gelato shop?

Leave a message

Thanks

Rivareno Specialties

Alice

Contessa

Cremino RivaReno

Caramello croccante

Cioccolato all'arancia

Gran Torino

San Luca

Zafferano al sesamo

Granite

Watermelon

Bergamot

Coconut

Strawberry

Raspberry

Almond

Peach

Pink grapefruit

Other products

Croquembouche: history and curiosities

Grand, spectacular, imposing: Croquembouche is one of the finest and most iconic desserts of the French confectionery tradition.

Monsieur Croquembouche, who we would call Mr Crunchy In Bocca, in fact, is a true institution of French cuisine: a complex dessert to be made, magnificent to look at and which is usually reserved for particularly important occasions such as Christmas celebrations or weddings.

The Croquembouche cake: the origin of French haute cuisine

The Art de la Cuisine Française established the principles of French haute cuisine in 5 volumes published in the 1830s and its brilliant author, Marie Antoine Carême is none other than the inventor of Croquembouche.

No wonder that such a refined dessert has a father so famous and appreciated even by the most powerful men in the world.

In fact, Carême brought his passion for grandeur in the kitchen to the tables of princes, emperors and sovereigns such as Talleyrand, Tsar Alexander I and even George IV of England.

The story of Marie Antoine and her Croquembouche has little to do with those culinary tales in which mistakes, oversights and randomness are mixed: it is the narration of legendary meticulousness.

The Croquembouche recipe

Croquembouche is ‘simply’ a pyramid of puffs filled with custard, Chantilly or whipped cream wrapped and supported by strands of exquisite crunchy caramel.

The preparation is undoubtedly complex and articulated: first you need to prepare the choux pastry and bake the puffs, which will then be stuffed and dipped in caramel.

To position them with the necessary precision, cone molds or folded cards are usually used, in order to obtain the perfect shape.

Finally, only the hands of a true artist will be able to shape very thin strands of caramel to wrap the monument of pastries and create a beautiful nest of goodness.

The majesty of the aesthetic impact is, in fact, an integral part of the Croquembouche, so much so that Monsieur Carême even needed one meter high!

RivaReno Crunchy Caramel ice cream

If you are fond of caramel but not exactly a starred chef, there is no need to despair.

We at RivaReno have created a fresh ice cream of the day that combines the creamy consistency of salted caramel with the crunchy texture of hazelnuts in a truly unique delight.

In addition, to intensify the flavor, before combining the two basic ingredients we caramelize the hazelnuts, so that the taste is more intense and the crunchiness ensured.

History of cremini chocolates

It was the nineteenth century when the cremino was born and, more precisely, it was the second half of the 1800s in Turin. The cremini were ...

Read more

Ice cream flavors that go well together

De gustobus non disputandum est - according to Plutarch said Julius Caesar while he was dining in the Milanese residence of Valerio Leone. A...

Read more

Ice cream and delivery at the time of the Coronavirus

In 2020 the ice cream mania broke out: not that we didn't love it before, but thanks to the lockdown dictated by the pandemic that closed th...

Read more

Differences between oranges, tangerines and tangerines

Citrus fruits bring liveliness to the table in the winter months and everyone likes them, even if everyone has their own preferences. The...

Read more

Croquembouche: history and curiosities

Grand, spectacular, imposing: Croquembouche is one of the finest and most iconic desserts of the French confectionery tradition. Monsieur...

Read more

Hot chocolate: what are the most popular flavors?

Do gray and gloomy winter days put you in a bad mood? No problem: we bet that a cup of hot chocolate will give you back your smile! The h...

Read more
Area riservata
Milan | Como Lake | Florence | Milano Marittima | Novara | Pavia | Pescara | Rome | Bali | Magaluf | Palma de Mallorca | Marbella | Sliema | St. Julian\'s | Sydney | Parramatta
Rivareno
 
Consigliato
Restaurant Guru 2019
Rivareno SPA - Viale Tunisia, 37 - 20124 Milano | p.iva: 04560990964 | Cookie policy - Policy privacy