According to estimates of the world-level expo, from 20th to 24th January 2018 at Rimini expo centre, spending for the festive season has clearly increased.
And panettone will triumph on Japanese tables.
Photo: Iginio Massari.

 

The International Congress for World Chefs
26-27-28 November, 2017, Grimaldi Forum Monaco
www.chefsworldsummit.com

The Chefs World Summit takes place on 26-28 November at the Grimaldi Forum, Mocaco, under the High Patronage of HRH Prince Albert II.

The exhibition is going to take place from 8th to 11th November in Sofia, Bulgaria

Aroma of freshly baked bread. Flavours to pamper each and every sense. Pastries and confectionery with attractive coatings and various fillings. A reality to melt thesenses and taste receptors.

Expo Sweet, the most important event in Poland dedicated to confectionery and gelato sector, from raw materials to finished goods, from machinery to components and furniture, to Accessories and services, is scheduled in Warsaw from 25th to 28th February 2018.
The next edition will host the European Championship in Decorating Cakes, which requires participants to compete in three categories:

- preparing a cake for exposure;
- the creation of a decoration to be set on a special cage during the race, with elements prepared using only edible products;
- the presentation of a cake in three copies for tasting.

Eataly, the Italian culinary haven comprised of restaurants, market, and learning center, has opened an all-new counter on the first floor serving filled-to-order cannoli.
“The latest addition to our first floor was met with much anticipation and excitement,” said Alexis Alb, manager of quick-service restaurants for Eataly Chicago. “The combination of a larger size cannolo and a beautiful backdrop of Italian tiles, the Cannoli Bar is a new destination in Chicago.”
At the Cannoli Bar, guests can order a selection of traditional flavors such as candied orange, pistachio, and chocolate. The team at Eataly will fill the cannolo with freshly-whipped sweet ricotta from Calabro, a family-owned and operated cheese company in Connecticut. Guests can select from a menu of toppings, from chocolate shavings to crushed pistachios, for their crunchy filled cannolo to be topped with.

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.

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)
 

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.