pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

icam1100x150 inglese

  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

SPECIAL PREVIEW GELATO WORLD TOUR

36 FLAVORS GO UP TO THE WORLD FINALS OF GELATO WORLD TOUR
Rimini, Italy, 8-10 September
Photo Bononi Production


After having conquered the taste buds of hundreds of thousands of people with 82 events in 19 different Countries, Gelato World Tour is ready to welcome all the gelato lovers in Rimini for the 2nd edition of the world finals that will be held in Parco Federico Fellini, September 8-10.

Continue Reading

A BOOM IN ARTISAN GELATO CONSUMPTION


Italy has already reached +10%, but quality must be protected, safeguarding an icon of Italian-made food.
From the heart of the Gelato World Cup at Rimini’s SIGEP an initiative by three great Italian gelato makers 2017 trends: alongside the classics, the heat stimulates flavours linked with the sea, such as lime, mango and ginger…
Among the classics, pistachio is rising.
From master confectioner Rinaldini there’s Affresco, a crushed-ice drink with fresh fruit, in three variations: Michelangelo, Caravaggio and Raffaello
 Photo: Italian artisan gelato "zabaglione of Vinsato", Sergio Dondoli, Gelateria Dondoli (San Gimignano, Tuscany)
 

Continue Reading

Italico Gelato arrives in Australia

Made from products, concepts and ideas Made in Italy, the  Italico Gelato, presented by the artisan Davide De Stefano, Gaetano Vincenzi e Pasquale Monteleone, arrived in Australia. Here Luigi De Luca, Sicilian granite ambassador in the world, organized in his Cremeria (84 Ramsay Road Five Dock, New South Wales, Australia) a two-days event to share the social values between community and professionals and promote the Italian products.

Continue Reading

Barry Callebaut inaugurates its 20th Chocolate Academy Center in Italy

Barry Callebaut opens its 20th Chocolate Academy Center in Milan, Italy, led by world champion Davide Comaschi.

Together with Davide Comaschi, winner of 2013’s World Chocolate Masters, Barry Callebaut had the pleasure to inaugurate our 20th Chocolate Academy center, accompanied by some of its senior management members, sponsors and renowned chefs. The Chocolate Academy center in Milan is a teaching and training center for professionals of all levels and all Barry Callebaut customers who are interested in improving their chocolate skills or learning new techniques, trends and recipes for the Italian market. In addition, the academy will act as the global center of excellence for chocolate gelato (artisanal chocolate ice cream) and hosts the first ChocoGelato Lab, dedicated to this truly Italian craftsmanship.

Continue Reading