pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

  • love fiorani avanguardia recipe
  • bachour almond
  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

The hourglass by David Alves

David Alves ranked first in the latest edition of Pâtissiers dans le Monde, a project by Jean François Devineau in collaboration with Silikomart.
This dessert consists of almond sablé, vanilla marshmallow and passion fruit and mango pâte de fruit, and almond and vanilla soft biscuit, mango and lime  compote, mango gelée and vanilla mousse

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The global dessert and coffee out-of-home foodservice industry arranges to meet at Sigep Exp The Digital Experience

To date, more than 1,300 business meetings have already been scheduled by buyers from 56 Countries worldwide: Sigep Exp - The Digital Experience, a fully digital edition of Italian Exhibition Group’s show specifically for artisan gelato, pastry, bakery and coffee, to be held from 15th to 17th March 2021, speaks the language of internationality and business

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Sigep Exp, Vision Plaza maps the changes in the out-of-home sector

Over 20 world-level talks to move ahead to post-pandemic times. The most dynamic global cases, UK and North American export opportunities. Continual research for excellence in Italian products, new consumer habits, sustainability as a competitive factor.   The programme drawn up by IEG in collaboration with analysts and editorial partners to be streamed from 15th to 17th March on Italian Exhibition Group’s digital platform

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La Colomba by Fiasconaro and Dolce&Gabbana

The symbol of peace and rebirth, the research of the most genuine raw materials, a skilled attention to traditional artisanal manufacturing, the scent of holidays spent with the family: here are the unmistakable ingredients of the Colomba, the new speciality pastry of the Italian tradition, which enriched the Dolce&Gabbana and Fiasconaro collection

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