Carpigiani Gelato Pastry University presents the 3rd special seminar on contemporary pastry in fine-dining kitchen in collaboration with Fabrizio Fiorani
On 31 October, Tokyo
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Chocolate mousse cream, mascarpone and vanilla cream, and dark chocolate glaze.
By Gino Fabbri Pasticcere
Ph G. Bononi

Loto rice, dehydrated avocado, and coffee jelly.
By Alice Raftacco for IFSE
Photo by Saverio Pisano

The International Chocolate Awards is pleased to announce the Winners of the 2018 European Bean-to-bar Competition, which was judged in Amsterdam, Netherlands, May 10 – June 11, at the Hilton Amsterdam and with ongoing Grand Jury sessions through to August 2018.

The 13th annual StarChefs International Chefs Congress
October 21-23, 2018 | Brooklyn Expo Center

Sigep's 'debut' at New York's recent Fancy Food Show was a great success.
Artisan gelato and coffee played star roles at an experiential stand that intercepted American buyers, distributors and importers

IBATECH Istanbul closed its doors after four successful days and once more proved its leading position for the Eurasian bakery and confectionary industry.
The high international profile in terms of exhibitor and visitor enabled fruitful networks and cooperations.

The recent Asian Gelato Cup, the first official Asian selection for the highly accredited Coppa del Mondo of Gelateria (Geleto World Cup), was a huge success. Held during the renowned Food & Hotel Asia 2018, the event was organized by UBM and supported by Singapore Pastry Alliance.
La gallery foto