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  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • Chocolate H20

  • Vanilla Miso Bavaroise

  • Chocolate Nougat

  • Crystallized Ash


Justin Fry wins the US Pastry Competition

 During the International Restaurant & Foodservice Show in March, the 27th edition of US Pastry Competition, promoted with passion by Paris Gourmet, raised in New York City promising pastry chef to compete on "Magic and illusion".
The jury included names like Ewald Notter, Laurent Branlard, En Ming Hsu, Richard Capizzi, Florian Bellanger, Norman Love and Biagio Settepani, supervised by the Societe Culinaire Philanthropique.

Cover the showpiece by Justin Fry

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Un Eté chez Pierre by Marcolini

Pierre Marcolini interprets the next hot season and launchs the collection Un Eté chez Pierre, delicious and fresh ice cream, cookies and natural beverage inspired by the bright colors of the summer gardens.


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Mr Art Plus: the creative laboratory!

Carpigiani is therefore proposing Mister Art Plus, the continuous double production machine, joining the Mister Art and Master Stick, which in 2015 changed the way many gelato and pastry specialties are made, providing new creative horizons.

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GastroPan weekend begins

The greatest Romanian eventexhibiting the latest innovations from the field of bakery, confectionery and gastronomy will take place between 7-9th of April 2016 at President Exhibition Center, in Targu Mures, Romania. The GastroPan Expo will be open to visitors for 3 days, presenting a large variety of solutions and technologies. Numerous competitions will take place within the exhibition. Leaders of international associations will hand over the Bread and the Cake of the Year 2016 trophies.


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Easter Arty Collection de l'Éclair de Génie

The new Easter Arty Collection de l'Éclair de Génie Christophe Adam is a tribute to contemporary art by revisiting the classics.
Christophe Adam presents the colorful ducks in chocolate -  Equatorial 55%, milk 35% and Equatorial White 29% - decorated in action painting style,
the caskets of small eggs and, the Easter éclair, with chocolate and raspberry cream and colorful chocolate tuile .

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