pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

WORLD CHAMPIONS GELATO BETWEEN INNOVATION AND SUSTAINABILITY

The big supporters of the Italian “fabulous team” of Coppa del Mondo della Gelateria, an event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato e Cultura, from 19 to 21 January 2020 in the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World – reveal trends and strategies to ride the wave of this and the coming seasons

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GELATO WORLD CUP: BIRTH OF THE ITALIAN AND FRENCH CLUBS

Two new milestones for Coppa del Mondo della Gelateria: Italy and France – the strongest nations in the competition, which have won in a respectful and alternative way the various editions, and in 2020 for the first time in many years will finally face each other vis-a-vis – to have their Coppa del Mondo della Gelateria Clubs.

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Gelato Pastry Seminar by Fabrizio Fiorani in Carpigiani Gelato Pastry University

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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ITALIAN GELATO CONQUERS AMERICA

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

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