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WATERMELON by FABRIZIO FIORANI

Sorbet, granita, gelatin and in osmosis Lime namelaka                             ...

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...

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 FioraniOn 31 October, Tokyosportello@carpigianijapan.co.jp ...

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...

The Asian Gelato Cup 2018

The recent Asian Gelato Cup, the first official Asian selection for the highly accredited Coppa del Mondo of Gelateria (Geleto World Cup), was a...

Citrus caprese

Buntan ice cream, Konatsu yuzu fruit fluff, candied buntan and nahoshici consomme.By Janice Wong, pastry chef in Singapore   BUNTAN ICE...

The sorbet reign supreme

TWO BILLION CONES AND CUPS OF ARTISAN GELATO: THAT’S HOW ITALIANS WILL FACE THE HEATFor the SIGEP Observatory things start with sorbets, which also...

Official Asian selection for Gelato World Cup

From 24 to 27 April 2018 in conjunction with Food&HotelAsia   Organised by UBM and supported by the Singapore Pastry Alliance,...

THE MYSTERY BOX FOR THE GELATO WORLD CUP 2018

Of the eight trials of the next edition of the Gelato World Cup, at SIGEP 2018 (Rimini Expo Centre, 20-24 January 2018) the Mystery...

SPECIAL PREVIEW GELATO WORLD TOUR

36 FLAVORS GO UP TO THE WORLD FINALS OF GELATO WORLD TOURRimini, Italy, 8-10 SeptemberPhoto Bononi Production After having conquered the taste buds of...
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