Chiara Mancusi

The fourteenth edition of Expo Sweet will held this February

  The ending of winter and the coming of spring is traditionally a time to prepare for the new gelato and confectionery season and now...

The best gelato in the European & Middle East Challenge

  Gelato Festival World Masters, the world's leading competition for gelato makers with partner Carpigiani and Sigep - Italian Exhibition Group, is in search of...

Innovative technologies and ingredient for confectionery at Modern Bakery Moscow Confex

  The international trade fair of technologies & ingredients for bakery and confectionery production Modern Bakery Moscow | Confex 2024 will be held for the...

Italy wins the Gelato World Cup 2024

    First place for Italy at the Gelato World Cup, the world championship organized by Gelato Cultura and Italian Exhibition Group, taking place at Sigep...

France wins the European selection of the Coupe du Monde de la Pâtisserie

  The victory of France, represented by Haruka Atsuji (chocolate candidate) and Jérémy Massing (sugar candidate), closes two days of a major competition that brought...

Ready for the Coupe Europe in Paris

What is now awaiting is a historic European competition for Italy: the first in which our Country participates as part of the selections for...

European selection of the World Pastry Cup: discover candidates and jury 

  Stéphane Leroux (Belcolade, Aalst) is the honorary president at the European Selection of the World Pastry Cup. He trained with renowned pastry chefs such...

Velo’s Christmas collection

  Andrea Cingottini, the pastry chef of Velo, in The First Roma Dolce Hotel, announces the new Christmas collection, a richer proposal compared to the...

New Solbiati chocolate store in Brescia

  Simona Solbiati inaugurates a new boutique in Brescia, North Italy, for her chocolates and small artistic piéces that she shapes entirely by hand. The...

Pistachio and Raspberry Cake

Andrea Restuccia, World Champion at the Lyon World Pastry Cup 2021, presents the recipe Pistachio and Raspberry Cake. Italian meringue 70% total sugars, genoise method...

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